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Chicken Tortilla Soup

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Chicken Tortilla Soup

The perfect easy, quick weeknight dinner. Full of tender shredded chicken, corn, beans, and tortilla strips, this soup is a meal in itself. It’s comforting, hearty, and filling.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 Large Yellow Onion chopped
  • 4 Garlic Cloves minced
  • 7 oz Can Diced Green Chiles drained
  • 32 oz Chicken Broth
  • 28 oz Can Crushed Tomatoes drained
  • 2 lbs Chicken Breast uncooked
  • 15 oz Can Corn drained and rinsed
  • 15 oz Can Black Beans drained and rinsed
  • 15 oz Can Cannellini Beans drained and rinsed
  • 1 10 oz Can Enchilada Sauce red or green
  • 1 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tbsp Salt or to taste
  • 1 tbsp Cayenne Pepper
  • 1 1/2 Tbsp Lime Juice
Toppings
  • Tortilla Strips
  • 1 Large avocado diced
  • 1 Lime cut into wedges, to serve
  • 1 cup Shredded cheese Cheddar or Mexican blend
  • Sour cream
  • 1-2 Jalapenos rinsed, sliced, deseeded
  • Cilantro

Equipment

  • 1 Instant Pot

Method
 

  1. Set the Instant Pot to sauté. Add chopped onion, garlic, and sauté until veggies soften.
  2. Add chicken broth, crushed tomatoes, chicken breasts, corn, beans, chili powder, cumin, salt and set to pressure cook.
  3. Once done, depressurize and remove the chicken breasts.
  4. Place in a bowl and shred with a fork or hand mixer, then return to the Instant Pot
  5. Stir in the lime juice.
  6. Serve the soup garnished with tortilla strips, diced avocado, a dollop of sour cream, shredded cheese a lime wedge and any other favorite toppings.

Notes

This soup is great served immediately, but even better over the next few days as it absorbs the flavors. 

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