The Best Chicken Tortilla Soup Recipe
Make this tortilla soup with chicken or vegetarian! This is a hearty and flavorful soup that your whole family will love!
Servings 10 people
Calories 219kcal
Ingredients
- 2 quarts chicken stock
- 2 boneless skinless chicken breasts
- 3 carrots, peeled and diced
- 1 can black beans, drained
- 1 can pinto or white beans, drained
- 1 1/2 tsp cumin
- 1 tbsp chili powder
- 1/2 tsp dried oregano
- 1 can crushed tomatoes
- 2 tsp salt (adjust if less salt is desired, add to taste)
- 1/2 yellow onion
- 4 garlic cloves minced
Optional: lime juice, shredded cheese, tortilla chips, sour cream as toppings
Instructions
- Begin by putting chicken stock, chicken breasts, cumin, chili pepper, onion, garlic, salt, and crushed tomatoes to the stockpot. Boil this on medium, for about an hour or until your chicken is done. I cook mine longer so that the chicken falls apart.
- Take the chicken out and chop or shred it using forks and put it back in the pot. Add the diced carrots and beans and cook another 20 minutes on low medium until the carrots are cooked through.
- Serve yourself up a bowl, add lime juice, sour cream, avocado, shredded cheddar cheese, and tortilla chips and eat it all up!
If you want to make this in your crock pot, add all the ingredients into the pot and cook it on low for 6 hours. Shred your chicken and you are done!
For your InstaPot, add all your ingredients except your beans and pressure cook it for 25 minutes. When it is done, add the beans and let them simmer in the soup while you shred the chicken. They just need to be heated through. I find that they break down too much when pressure cooked.
Nutrition
Calories: 219kcal