Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 to 2 tablespoons olive oil; 1 onion, diced; 5 garlic cloves, rough chopped (or 1 to 2 tablespoons granulated garlic); 1 to 2 cups carrots, diced; 1 cup celery, diced; 14.5 ounce can diced tomatoes and juices (or fire-roasted); 4 ounce can mild green chilies (or a poblano chili, diced); 2 lbs chicken boneless, skinless (thighs or breasts); 1 cup dry black beans (or 1 to 2 14-ounce cans black beans or corn); 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes); 2 cups water; 2 teaspoons salt (more to taste); 2 teaspoons cumin; 2 teaspoons chili powder; 2 teaspoons dried oregano; Juice from 1 to 2 limes; Garnish: tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions, lime wedges

Description

A warm, hearty bowl of chicken tortilla soup packed with vibrant flavors and satisfying textures. Perfect for chilly evenings or feeding a crowd.

Ingredients

Scale

1 to 2 tablespoons olive oil
1 onion, diced
5 garlic cloves, rough chopped (or 1 to 2 tablespoons granulated garlic)
1 to 2 cups carrots, diced
1 cup celery, diced
14.5 ounce can diced tomatoes and juices (or fire-roasted)
4 ounce can mild green chilies (or a poblano chili, diced)
2 lbs chicken boneless, skinless (thighs or breasts)
1 cup dry black beans (or 1 to 2 14-ounce cans black beans or corn)
4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
2 cups water
2 teaspoons salt (more to taste)
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons dried oregano
Juice from 1 to 2 limes
Garnish: tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions, lime wedges

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Instructions

In an Instant Pot set to sauté or a Dutch oven over medium heat, sauté onions, garlic, carrots, and celery in olive oil for 4 minutes until fragrant. If using granulated garlic, add it with the spices. If using a fresh poblano chili, add it now.
Add diced tomatoes with juices, green chilies, whole chicken, and black beans. Pour in chicken stock, water, salt, and all the spices. Stir well.
Set the Instant Pot to pressure cook on high for 25 minutes if using dry beans. For stovetop, bring to a boil, cover, and simmer on medium-low for 30 minutes until chicken is tender.
Shred chicken with two forks and return to the pot. Optionally add frozen corn and heat through.
Squeeze lime juice and adjust salt to taste.
Divide soup among bowls and top with garnishes such as tortilla strips, cheese, sour cream, etc. Add hot sauce for extra heat.

Notes

Always taste as you go! Adjust the salt and spices based on your personal preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop/Pressure Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 28g
Cholesterol: 70mg