Southwest Chicken Tortilla Soup

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Southwest Chicken Tortilla Soup

This soup is hearty and flavorful but super easy to make.

Prep Time5

Total Time25

Course: Soup

Cuisine: Mexican, southwestern

Servings:

Calories: 312kcal

Equipment

Instant pot or pressure cooker instructions for Dutch oven in the notes too

Ingredients

2 teaspoons olive oil
1 small onion
1 tablespoon minced garlic
32 ounces chicken broth
16 ounces chicken breasts (boneless and skinless)
4 ounces can diced chiles
14.4 ounces can fire roasted tomatoes
2 cups salsa
1 tablespoon chili powder
1 tablespoon cumin
1 can (15 ounce) black beans
1 cup frozen or canned corn
salt and pepper to taste
optional toppings (tortilla chips, lime wedges, sour cream, cilantro, etc)

Instructions

Set the instant pot to sauté and add the oil. Once hot, sauté onions for 5 minutes or until lightly brown. Add garlic and sauté for 1 minute.
Add a half cup of broth and stir, scraping the onions and garlic off the bottom.
Add remaining broth, chicken, chiles, tomatoes, salsa, spices, beans and corn . Close the lid and seal the pressure valve. Cook on high for 10 minutes or until chicken is tender and with a 165° internal temperature.
Quick release pressure and remove the chicken. Shred the chicken and return to the pot and add the corn. Mix everything together. Season with salt and pepper.
Serve and enjoy with your favorite topping such as tortilla chips, sour cream, shredded cheese, lime wedges, avocado slices and/or fresh cilantro .

Notes

Instructions to make soup on the stove top: Saute onions and garlic in a Dutch oven on medium heat. Add broth, chicken, chilies, tomatoes, salsa, spices, beans and corn. Cover and turn heat to medium high. Bring to a boil and cook for 15 to 20 minutes or until chicken is tender and with a 165° internal temperature. Remove the chicken and shred. Return to the pot and mix in the chicken and corn. Reduce heat to low and simmer for 5 minutes. Season with salt and pepper to taste.

Nutrition