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Easy Chicken Tortilla Soup !!

This soup is simmered to perfection with beans, corn, tomatoes, and chicken. Top it with cilantro, lime, and tortilla chips for the perfect comfort food! 

Ingrédients
  

  • 3 boneless, skinless chicken breasts
  • 3 cups chicken broth low-sodium chicken broth
  • 2 cups frozen corn
  • 2 tablespoon olive oil
  • 1 midium onion chopped
  • 4 large cloves garlic minced
  • 1 jalapeño diced and seeded or 1 tablepoon hot sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon chili powder
  • 14 ½ ounces crushed tomatoes
  • 1 can diced tomatoes with chilis
  • 3 cups chicken broth
  • 14 ½ ounces can black beans rinsed & drained
  • 1 cup corn drained if canned
  • 2 chicken breasts boneless, skinless
  • ¼ cup cilantro chopped
  • 1 lime juiced
  • 1 avocado sliced, for garnish
  • 1 pound shrimp, peeled, deveined, and tails removed, halved crosswise optional

Crispy Tortilla Strips :

  • 6 6" corn tortillas cut into ¼" strips
  • ¼ cup olive oil
  • salt for taste

Instructions
 

  • Heat ¼ cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.
  • Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.
  • Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
  • Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
  • Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.

Notes

Instant Pot Instructions : 
  • Set the IP on Sauté. Add the oil, onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
  • Stir in chicken broth, tomatoes, whole raw chicken breasts, all spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Lock the lid into place and set on Pressure Cook High for 5 minutes.
  • Perform a Quick Release. Once the steam valve button drops it’s safe to open the lid.
  • Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup. Stir in half the cheese and 1 cup crushed tortilla chips.
  • Garnish as directed above with avocado and part of lime