Chicken Tortilla Soup
Ingredients
- 1 lbs chicken breast
- 1 15 oz can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1 tsp ginger, chopped
- 1-2 jalapeno pepper chopped, as per taste (de-seed the pepper for less heat)
- 1 14.5 oz can fire-roasted tomatoes
- 3 cups low sodium chicken broth
- ½ tablespoon dark chili powder
- 1 teaspoon cumin powder
- 1 tsp oregano
- 1 tablespoon oil
- salt & freshly crushed pepper, to taste
For Cheesy Taquito:
- 8 flour tortillas, small size
- 1 cup shredded cheddar cheese (or choice of cheese)
- 4 oz cream cheese spread
- ½ cup oil, for shallow frying Taquito
For Toppings:
- Handful of fresh cilantro
- 1 lime or lemon
- 1 avocado
- 4 oz sour cream
- 1 cup shredded cheddar cheese (or choice of cheese)
- Tortilla or corn chips, as needed
Instructions
Instructions for Chicken Tortilla Soup in Instant Pot:
- Turn ON the Instant Pot on SAUTE mode (high). When it displays "HOT", add oil.
- Add onions, garlic, ginger, jalapeno, saute for 1-2 mins.
- Add spices - chili powder, cumin powder, oregano, saute for 30-60 secs.
- Add black beans, corn, diced tomatoes, give a quick stir.
- Add chicken on the top. Add chicken broth, salt and pepper to taste. Mix well. Turn OFF SAUTE mode.
- Close the Instant Pot lid with pressure value on sealing position.
- Turn ON MANUAL / PRESSURE COOK (high) mode for 12 mins, followed by 10 mins of natural pressure release.
- Open the Instant Pot, remove the chicken, using a fork shred the chicken into small pieces.
- Add the shredded chicken back to the soup.
- Turn ON the Instant Pot to SAUTE mode, bring the soup to a gentle boil. Turn OFF Instant Pot.
- Serve Chicken Tortilla Soup, with choice of your topping and some cheesy Taquito. Enjoy!!
Instructions for Taquito:
- Take a flour tortilla, spread some cream cheese, add some shredded cheese.
- Tightly roll the tortilla into a roll.
- Roll the remaining tortillas, in same manner.
- Heat some oil in pan, carefully place the seamed side of tortilla down in the pan.Note: You can make two - three taquito at the same time.
- Cook the Taquito until crispy, 1-2 mins. Flip the taquito and cook on the other side.
- Remove the Taquito onto a paper towel, to absorb any extra oil.
- Repeat with the remaining tortilla roll.
How to serve Chicken Tortilla Soup:
- Serve the soup hot with toppings of your choice - avacoda, lime, dollup of sour cream, some shredded cheese.
- Serve one-two Taquito as a dipping for the soup. YUM!!!
Notes
- Depending upon the size of the chicken breast - small to large, adjust the cooking time from 8 - 12 mins. For small size, cook for 8 mins, for large, thick size, cook for 12 mins. Chicken thighs may also be used. Adjust the cooking time accordingly.
- Frozen chicken may also be used. Adjust the cooking time accordingly.
- Adjust the consistency of the soup by adding more broth.
- For dairy-free soup – skip the cheese, sour cream
- Variations for this Chicken Tortilla Soup - please refer to the post discussed earlier.
- Toppings for Chicken Tortilla Soup - please refer to the post discussed earlier.
- How to make Taquito? - please refer to the post discussed earlier.
- For stove top version: Follow the same recipe. Bring the mixture to a boil, reduce the heat to medium, cover and simmer until chicken is cooked. Remove the chicken from the soup, shred it and put it back to the soup. Enjoy the Chicken Tortilla soup garnished with your choice of toppings.
- How to thicken the Chicken Tortilla Soup? -You can add some crushed tortilla or corn chips into the soup to thicken the soup to a desired consistency.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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