Mexican Chicken Tortilla Soup Recipe
An Easy Chicken Tortilla Soup Recipe you can make in your crockpot, instant pot or on the stove! Authentic, healthy, delicious & quick!
Servings: 6 people
Calories: 369kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup celery chopped finely
- 1 cup onion chopped finely
- 1 tablespoon garlic minced
- 1 tablespoon jalapeño deseeded & minced omit for less spicy
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1.5 lbs boneless skinless chicken breasts
- 1 15 oz can diced tomatoes no salt added
- 48 oz low/no salt chicken broth
- 15 oz can black beans no salt added, rinsed & drained
- 1.5 cups corn frozen or fresh
Instructions
Stovetop instructions
- In a soup pot, heat olive oil. Sauté celery, onion, garlic and jalapeño for about 5 minutes.
- Add in spices, chicken breasts, tomatoes, and broth. Stir to combine. Bring the soup to a boil. Once boiling reduce to a simmer for 30-40 minutes.
- After soup has simmered, remove cooked chicken breasts from the pot + shred on a cutting board with forks or in a mixer.
- Place cooked chicken back in the pot, and stir to combine. Stir in black beans and corn.
- When ready to serve, garnish with chips, avocado, cheese or whatever toppings you like
Instant Pot Instructions:
- Set instant pot to Sauté for 5 minutes. Heat olive oil. Saute celery, onion, garlic and jalapeno for about 5 minutes. Make sure to scrape off any browned bits at the bottom of the pan to avoid a burn notice.
- Stir in spices, chicken breasts, tomatoes, and broth. Stir to combine.
- Cover instant pot and set to sealing, Manual Pressure for 14 minutes. It will take the instant pot about 10 minutes to come to pressure (heat your broth in the microwave to speed up the time it takes to come to pressure!)
- When instant pot is finished cooking, remove cooked chicken breasts from the pot + shred on a cutting board with forks or in a mixer.
- Place cooked chicken back in the pot, and stir to combine. Stir in black beans and corn.
- When ready to serve, garnish with chips, avocado, cheese or whatever toppings you like.
CrockPot Instructions:
- In a soup pot, heat olive oil. Sauté celery, onion, garlic and jalapeño for about 5 minutes.
- Add in spices, chicken breasts, tomatoes, and broth. Stir to combine. Cook on low for 6-8 hours or high for 4-6 hours.
- After soup has cooked, remove cooked chicken breasts from the pot + shred on a cutting board with forks or in a mixer.
- Place cooked chicken back in the pot, and stir to combine. Stir in black beans and corn.
- When ready to serve, garnish with chips, avocado, cheese or whatever toppings you like
Video
Nutrition
Serving: 2cups | Calories: 369kcal | Carbohydrates: 34g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 254mg | Potassium: 1194mg | Fiber: 9g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 4mg
