Description
A warm and hearty chicken tortilla soup perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 pounds chicken breast
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups corn
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
- Tortilla strips for topping
- Fresh cilantro for garnish
Instructions
- Heat olive oil in the Instant Pot or a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add chicken, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- If using Instant Pot, seal the lid and cook on high pressure for 10 minutes.
- If using stovetop, bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Once cooked, shred the chicken using two forks.
- Stir in lime juice.
- Serve hot, topped with tortilla strips and fresh cilantro.
Notes
- This soup can be stored in the fridge for up to 3 days.
- Freezing is not recommended due to the texture of the ingredients.
- Customize toppings based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Instant Pot, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg