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Chicken Tortilla Soup

A spicy and comforting Mexican soup loaded with tender cooked chicken, beans, tomatoes, corn, and smokey peppers.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Calories: 578 kcal
Course: Main Course , Soup , Lunch , Dinner
Cuisine: Mexican

Ingredients

  • 1 tablespoon oil
  • 1 medium yellow onion finely diced
  • 4 corn tortillas cut into 1-inch squares
  • 1 cup fire roasted tomatoes or fresh tomato diced
  • ½ Jalapeño minced
  • 4 garlic cloves minced
  • 15 oz canned black beans rinsed and drained
  • 1 cup frozen corn
  • 3 cups low sodium chicken broth
  • 1 teaspoon kosher salt
  • 1 pound chicken breasts
  • 1 teaspoon paprika optional
Garnish
  • ¼ teaspoon cayenne pepper optional
  • 1 cup cilantro chopped
  • 1 cup pepper jack cheese shredded
  • 1 avocado diced
  • 1 lime
Tortilla chips
  • 6 corn tortillas
  • 1 tablespoon oil
  • Kosher salt to taste

Instructions

    Cup of Yum
  1. Add oil, onion, tortillas pieces, tomatoes, jalapeño, garlic, beans, and corn to the Instant Pot and give a quick stir. Add chicken breasts, broth, salt, and paprika. Close the Instant Pot with pressure valve to sealing. Pressure Cook for 13 minutes on poultry mode followed by natural pressure release.
  2. Open the Instant Pot, take out the chicken breasts, and shred them into small pieces with a fork. Add the shredded chicken to the soup. Turn the Instant Pot to saute mode and bring the soup to a boil. Mix well.
  3. Serve the chicken tortilla soup hot, topped with cilantro, shredded pepper jack cheese, and baked tortilla chips. Add a squeeze of fresh lime while serving.
To make the baked tortilla chips:
    Cup of Yum
  1. Preheat the oven at 350 F.
  2. Lightly brush both sides of the remaining tortillas with oil and sprinkle some salt. Cut them into triangular pieces using a pizza cutter.
  3. Arrange in a single layer on a baking tray and bake for 10-15 minutes, turning them once halfway through. Cool them completely before serving.

Notes

  • Substitutes:
  • Vegetarian Options:
  • To make the soup vegetarian, add another can of red or black beans, 1 cup of diced mushrooms, zucchini, and/or carrots. Pressure Cook for 5 minutes followed by quick release or natural pressure release.  
  • use taco seasoning instead of paprika when pressure cooking the soup
  • substitute chicken with your favorite meat, see vegetarian options below 
  • skip cheese for a dairy-free tortilla soup
  • add sour cream while serving the soup
  • substitute pepper jack cheese with your favorite Mexican cheese

Nutrition Information

Calories 578kcal (29%) Carbohydrates 57g (19%) Protein 39g (78%) Fat 24g (37%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 78mg (26%) Sodium 1172mg (49%) Potassium 1213mg (35%) Fiber 14g (56%) Sugar 4g (8%) Vitamin A 950IU (19%) Vitamin C 20mg (22%) Calcium 290mg (29%) Iron 4mg (22%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 578

% Daily Value*

Calories 578kcal 29%
Carbohydrates 57g 19%
Protein 39g 78%
Fat 24g 37%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 78mg 26%
Sodium 1172mg 49%
Potassium 1213mg 26%
Fiber 14g 56%
Sugar 4g 8%
Vitamin A 950IU 19%
Vitamin C 20mg 22%
Calcium 290mg 29%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.