(Instant Pot and Stove Top Instructions)
This is my spin on the popular Mexican dish, Chicken Tortilla Soup! This recipe is a spicy tomato and chicken broth-based soup, filled with chicken, corn, beans, and green chiles. Then, it’s topped with crushed tortilla chips. I love to put thinly sliced jalapeños and cilantro leaves to keep it simple. Not much is needed to improve this wonderful soup and I hope you try it soon! I guarantee this will make it to the dinner meal rotation!
Where is Chicken Tortilla Soup From?
The exact origin is still up for debate, but it’s thought to have come from around the Mexico City area. It’s very popular in Mexico and Southern California, along with other states bordering Mexico.
Is this soup really spicy?
This is a mildly spicy soup that can be toned down with some dairy free sour cream if you would like. If you want it spicier, try Hot Enchilada Sauce and Hot Fire Roasted Chiles!
How to make this soup
- Sauté onions in olive oil until translucent.
2. Add in the garlic, cumin, and chili powder. Cook for another minute
3. Stir in the fire roasted tomatoes and green chiles. Scrape the bottom of the pan as you stir to ensure no food is stuck to the bottom.
4. Add in remaining ingredients except for the corn and lime juice. Stir and place the lid on.
5. Cook until chicken reaches 165 degrees F. Shred chicken.
6. Return shredded chicken back to pot and stir in the corn and lime juice. Check for seasoning and add salt if needed. Garnish as desired and serve. Enjoy!
Chicken Tortilla Soup
Ingredients
- 1 large Chicken Breast cut in half boneless and skinless
- 4 cups Chicken Broth low sodium
- 1 large Onion diced
- 4 Garlic cloves minced
- 19 oz. Mild Red Enchilada Sauce
- 14.5 oz. Fire Roasted Diced Tomatoes
- 15 oz. Black Beans drained and rinsed
- 4 oz. Mild Fire Roasted Green Chiles
- 1 Tsp Ground Cumin
- 2 Tsp Chili Powder
- 1 Cup Corn I use frozen
- Lime juice from ½ a lime about 2 Tbs
- 2 Tsp Olive Oil
- Salt to taste
Optional Garnish
- Tortilla chips crushed
- Jalapeno Pepper thinly sliced
- Cilantro Leaves
Instructions
Instant Pot Instructions
- Select the Normal setting for Sauté on the instant pot. When HOT appears add olive oil.
- When oil begins to shimmer, add onion and cook, stirring occasionally until translucent, about 3-4 minutes. Add in the garlic, cumin, and chili powder. Cook for another minute
- Press Cancel and stir in the fire roasted tomatoes and green chiles. Scrape the bottom of the pan as you stir to ensure no food is stuck to the bottom.
- Add in remaining ingredients except for the corn and lime juice. Stir and place the lid on.
- Set lid to Sealing position and cook on HIGH pressure for 9 minutes. Natural release for 10 minutes then manually release the remaining pressure
- Next, press Cancel. Remove lid and take chicken out to shred. Return shredded chicken back to pot and stir in the corn and lime juice.
- Check for seasoning and add salt if needed. Garnish as desired and serve. Enjoy!
Stove Top Instructions
- In a large heavy bottomed pot, heat the olive oil over medium-low heat until it begins to shimmer
- Add in onions and cook until translucent, about 3-4 minutes. Add in the garlic, cumin, and chili powder. Cook for another minute
- Stir in the fire roasted tomatoes and green chiles. Scrape the bottom of the pan as you stir to ensure no food is stuck to the bottom.
- Add in remaining ingredients except for the corn and lime juice. Stir and cover. Increase heat to medium-high and bring to a boil.
- Once pot is at a boil, reduce heat to low and simmer, stirring occasionally for 20 minutes or until the chicken's internal temperature reaches 165 °F
- Once chicken is cooked, remove and shred. Return shredded chicken to the pot and continue to simmer for another 10 minutes to let the flavors infuse into the shredded chicken.
- After 10 minutes, stir in the corn and lime juice. Check for seasoning and add salt if needed. Garnish as you'd like and serve. Enjoy!
