Go Back
–+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
chicken tortilla soup served in bowl
Print Recipe Pin Recipe
4.47 from 58 votes

Chicken Tortilla Soup

A spicy and comforting Mexican soup loaded with tender cooked chicken, beans, tomatoes, corn, and smokey peppers.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, Entree, Lunch, Soup
Cuisine: Mexican
Servings: 5
Calories: 578kcal
Author: Archana Mundhe

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
  • 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

  • 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.
  • 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.
  • 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:

  • Preheat the oven at 350 F.
  • Lightly brush both sides of the remaining tortillas with oil and sprinkle some salt. Cut them into triangular pieces using a pizza cutter.
  • 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.

Video

Notes

Substitutes:
  • 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
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.  

Nutrition

Calories: 578kcal | Carbohydrates: 57g | Protein: 39g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1172mg | Potassium: 1213mg | Fiber: 14g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 20mg | Calcium: 290mg | Iron: 4mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry