Chicken Tortilla Soup Recipe (Instant Pot)

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1-2 tablespoons olive oil

1 onion, diced

5 garlic cloves, rough chopped (or sub 1-2 tablespoons granulated garlic)

1-2 cups carrots, diced

1 cup celery, diced

14 ½ ounce can diced tomatoes and juices (or fire-roasted) or 1 ½ cups diced tomatoes w/juices

4-ounce can, mild green chilies (or sub a poblano chili, diced)

2 lbs chicken (boneless, skinless, thighs or breasts) left whole –see cooking notes

1 cup dry black beans,or sub 1 to 2 14-ounce cans black beans (or sub corn) see notes

4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)

2 cups water

2 teaspoons salt, more to taste

2 teaspoons cumin

2 teaspoons chili powder

2 teaspoons dried oregano

lime juice from 1-2 limes

optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste.)

Directions

In an Instant Pot set to “saute” (or Dutch oven over medium heat), saute onions, garlic, carrots and celery in olive oil, for 4 minutes or until fragrant, stirring (If using granulated garlic add with the spices, and if using fresh poblano chili, add it now).

Add the diced tomatoes and their juices, green chilies, whole chicken, and black beans. Pour in the chicken stock, water, salt and all the spices and give a good stir.

Set the Instant Pot to pressure cook on high for 25 minutes if using dry beans. See notes for canned beans. Manually release. See notes for modifications. Alternatively, if cooking on the stovetop, bring it to a boil, cover, and simmer on medium-low heat for 30 minutes, until chicken is tender and pulls apart easily.

Shred the chicken with two forks, either right in the pot, or in a bowl. (At this point, you could add frozen corn to the soup, heating it up.) Return the shredded chicken to the pot and simmer on low for a few minutes.

Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. (If the soup tastes bland, it probably needs more of each.)

Divide among bowls and top with tortilla strips, grated cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.

Canned Beans: For a more brothy soup, use one 14-ounce can of beans; for a less brothy soup, use two. If using canned beans and whole chicken breasts, pressure cook 9-12 minutes, depending on the size of the breasts. If using thighs, pressure cook 14 minutes.

Nutrition

• Serving Size: 1 ½ cups
• Calories: 392
• Total Fat: 22.2 g
• Saturated Fat: 5.6 g
• Trans Fat: 0.1 g
• Cholesterol: 111.3 mg
• Sodium: 729.2 mg
• Total Carbohydrate: 23.6 g
• Dietary Fiber: 6.5 g
• Total Sugars: 3.9 g
• Protein: 25.3 g