Chicken Tortilla Soup

A comforting Chicken Tortilla Soup combining tender chicken, vibrant veggies, and zesty spices for a warm hug in a bowl.

Prep Time 15

Cook Time 55

Total Time 1 10

Course Main Course, Soup

Cuisine Comfort Food, Mexican

Servings 6 servings

Calories 350 kcal

1-2 tablespoons olive oil
1 medium onion, diced
5 cloves garlic, rough chopped
1-2 cups carrots, diced
1 cup celery, diced
14.5 ounces canned diced tomatoes and juices
4 ounces canned mild green chilies
2 pounds chicken (boneless, skinless)
1 cup dry black beans or 1 to 2 14-ounce cans black beans Canned beans can be used for faster cooking.
4 cups chicken stock or broth
2 cups water
2 teaspoons salt, more to taste
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons dried oregano
Juice from 1-2 limes lime juice Adjust to taste
Optional chipotle for smoky heat

Begin by setting the Instant Pot to the sauté function or pre-heating your Dutch oven over medium heat. Once hot, add the olive oil.
Add the diced onions, rough chopped garlic, diced carrots, and diced celery. Stir and sauté for about four minutes, or until fragrant and onions begin to soften.

Add the diced tomatoes and their juices, green chilies, chicken, and black beans to the pot. Stir to combine.
Pour in the chicken stock and water, followed by salt and spices. Mix well.
For the Instant Pot, secure the lid and pressure cook on high for 25 minutes if using dry beans. For stovetop, bring to a boil, then cover and simmer for about 30 minutes.
Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the pot and let it simmer for a few more moments.

Squeeze in the lime juice and taste the soup; adjust salt if needed.
Ladle the soup into bowls and customize each by adding toppings like tortilla strips, cheese, and other favorites.

Dice vegetables uniformly for even cooking. Use a mix of fresh and canned ingredients for convenience. Adjust lime juice to taste.

Keyword Chicken Tortilla Soup, comfort food, Easy Soup