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4.22 from 33 votes

Chicken Tortilla Soup

A spicy and comforting Mexican soup loaded with tender cooked chicken, beans, tomatoes, corn and smokey peppers.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner, Entree, Lunch, Soup
Cuisine: Mexican
Keyword: chicken tortilla soup
Servings: 4
Calories: 621kcal

Ingredients

  • 1 tablespoon cooking 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 jalapeno minced
  • 4 garlic cloves minced
  • 1 15 oz can black beans rinsed and drained
  • 1 cup frozen corn
  • 3 cups low sodium chicken broth
  • 1 teaspoon 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

Tortilla chips

  • 6 corn tortillas
  • 1 tablespoon oil
  • kosher salt to taste

Instructions

  • 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 8 mins followed by 10 minute natural pressure release. (Note: I have started to pressure cook for 13 minutes on poultry mode as it allows the chicken to be shredded effortlessly)
  • Open the Instant Pot, take out the chicken breasts and shred them into small pieces with fork. Add the shredded chicken to the soup. Turn the Instant Pot to saute mode and bring the soup to a boil. Mix well.
  • Serve the chicken tortilla soup hot, topped with cilantro, shredded pepper jack cheese and baked tortilla chips.

Here is how to make the baked tortilla chips:

  • Cut the remeining tortillas into triangular pieces using a pizza cutter. Line the baking Arrange in a single layer on a baking tray and bake for for 10-15 mins, turning them once half way through. Allow to cool.

Video

Notes

Note: I have started to pressure cook for 13 minutes on poultry mode as it allows the chicken to be shredded effortlessly
Notes:
  • use taco seasoning instead of paprika when pressure cooking the soup
  • substitute chicken with your favorite meat
  • skip cheese for a dairy-free tortilla soup
  • add sour cream while serving the soup
  • add a squeeze of fresh lime while serving
  • substitute pepper jack cheese with your favorite mexican cheese soup

Nutrition

Calories: 621kcal | Carbohydrates: 52g | Protein: 41g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 1057mg | Potassium: 1164mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1170IU | Vitamin C: 16.7mg | Calcium: 316mg | Iron: 3mg
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