This super easy and delicious soup is a perfect finale to any day! Chicken Tortilla Soup is a Mexican traditional soup, where the broth is simmered with tomato, onions, garlic and spices, and fried tortilla chips are sprinkled before serving.
This simple, 20 minute, one-pot version is my go-to recipe at the end of a long day- I just put all the ingredients in and turn the Instant Pot on- I call it a fill-it, shut-it, forget-it meal! You can customize it by adding your choice of vegetables, meat and your favorite toppings- sour cream, shredded cheese and of course- Tortilla chips!
This easy soup can be cooked on the stove-top too. Follow the same instructions and simmer the soup, covered for 20 minutes.
20 Minute Chicken Tortilla SoupPrint Recipe
- 2 chicken breasts (around 1 pound)
- 1/2 cup onion, chopped
- 1 medium tomato, chopped
- 2-3 garlic cloves, finely chopped
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
- 2 tablespoon tomato paste
- 1 teaspoon Ground Cumin
- 2 teaspoons Chili Powder
- 2 teaspoons Smoked Paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 32 oz chicken broth
- Optional Add-ons
- 1 zucchini, cubed
- 1 medium carrot, chopped
- 1 cup shredded cabbage
- 1 cup kale, chopped
- Juice of 1 lime
- 2 tablespoons chopped cilantro
Prep: Chop garlic and vegetables.
Turn on Instant Pot on Sauté. Wait 30 seconds for it to heat. Add oil, onions and garlic. Sauté for 1 minute.
Add all the vegetables, broth, beans, corn, tomato paste, spices and chicken breasts. Stir well. Close the lid, set vent to "sealing". Cook on Manual (high pressure) for 6 minutes.
Let pressure release naturally, take out chicken breasts and shred them using two forks. Put them back in the soup. Add chopped cilantro, squeeze of a lime and top with your favorite toppings- cheese, sour cream and tortilla chips.