Chicken Tortilla Soup
A hearty, mildly spicy soup with shredded chicken, perfect for weeknight dinners. Includes stovetop and Instant Pot options, crispy tortilla strips, and a toppings bar.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop/Instant Pot
- Cuisine: Tex-Mex
- Diet: Low Fat
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups shredded cooked chicken
- 1 lime, juiced
- Salt and pepper to taste
- Tortilla strips, avocado, cilantro, and sour cream for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño. Cook until softened.
- Stir in cumin and chili powder. Cook for 1 minute.
- Add chicken broth, diced tomatoes, black beans, and corn. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add shredded chicken and lime juice. Season with salt and pepper.
- Serve hot with tortilla strips, avocado, cilantro, and sour cream.
Notes
- For Instant Pot: Use sauté mode for steps 1-2, then pressure cook on high for 10 minutes.
- Freeze leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 50mg