Chicken Tortilla Soup
This delicious and healthy Chicken Tortilla Soup recipe is made with shredded chicken, black beans, corn, and diced tomatoes. It's easy to throw together and uses basic pantry ingredients.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 teaspoon olive oil
- 1 bell pepper seeded, diced (any color)
- 1 yellow onion , diced
- 4 cloves garlic , minced
- 14.5 ounce can diced tomatoes
- 4 ounce can mild diced green chilies
- 5 cups low-sodium chicken broth
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper , to taste
- 15 ounce can black beans , drained and rinsed
- 2-3 boneless skinless chicken breasts
- 1 cups frozen corn
- 1 Tablespoon fresh lime juice
- 1/4 cup fresh cilantro , chopped
- fresh cilantro, shredded cheese, sour cream, avocados, limes, tortilla chips
Heat the olive oil in a large pot over medium heat. Add the bell pepper, onion, and garlic, and saute for 2-3 minutes until the onion starts to soften.
Add chicken broth and diced tomatoes chili powder, cumin, paprika, oregano, black beans and season with salt and pepper to taste. Bring soup to a simmer and cook for 15-20 minutes.
Cut chicken into a few pieces and add to the pot. Cook for 7-10 more minutes, until the chicken is cooked through.
Remove chicken and shred with forks. Return to the pot along with the corn and lime juice.
Serve with desired toppings, like fresh cilantro, shredded cheese, sour cream, avocado.
Slow Cooker: After sautéing the vegetables in step 1, add them to the slow cooker along with the chicken broth, diced tomatoes, chilies, spices, chicken breasts and black beans. Season with salt and pepper to taste. Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Remove chicken and shred with forks. Return to the soup along with corn and lime juice. Serve with desired toppings.
Instant Pot: Heat Instant Pot to Sauté and add oil. Sauté the vegetables and garlic. Turn the pot off. Add chicken broth, diced tomatoes, chilies, spices, chicken breasts and black beans. Season with salt and pepper to taste. Secure the lid and cook on high pressure for 7 minutes. Allow the pressure to naturally release for 10 minutes before using quick release for the remaining pressure. Remove chicken and shred with forks. Return to the soup along with corn and lime juice. Serve with desired toppings.
Vegetarian: Replace the chicken broth with vegetable broth, leave out the chicken and add extra vegetables instead, like more bell peppers, chopped zucchini and sweet potatoes.
Calories: 290kcal | Carbohydrates: 41g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 254mg | Potassium: 1087mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1521IU | Vitamin C: 52mg | Calcium: 97mg | Iron: 5mg