Easy Recipe for Chicken Broth 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.
This is one of my go-to recipes when I want something easy to make that's healthy but also comfort food. Other favorite healthy comfort foods of mine include these Sweet Potato Black Bean Enchiladas, and Thai Basil Beef, and Chicken Fajita Pasta.
Chicken Tortilla Soup
I'm all about soups this time of year, especially when they're quick and easy! You can make this chicken tortilla soup in about 30 minutes, or I've also included directions to make it in the slow cooker or instant pot so that you can make it in whatever way is most convenient for you. It's healthy, flavorful, and just plain GOOD!
How to Make Chicken Tortilla Soup:
- Heat the olive oil in a large pot over medium heat. Add the bell pepper, onion, and garlic, and sauté 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 topped with fresh cilantro, shredded cheese, sour cream, avocado.
Can I make it in the slow cooker? Yes!
- 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.
Can I make it in the Instant Pot or pressure cooker? Yes!
- Heat the 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.
Substitutions:
This recipe is really forgiving, so substitute things you have on hand, rather than going to the store for a missing ingredient.
- Beans: you can use any kind but pinto beans and garbanzo beans would be great substitutes for black beans in this recipe.
- Bell peppers: use any color, or add another vegetable instead, like chopped zucchini, or even sweet potatoes.
- Diced Tomatoes: Use 2 cups of fresh chopped tomatoes in place of the 14.5 ounce can of diced tomatoes.
- Chicken broth: substitute vegetable broth.
- Corn: fresh or frozen corn will work.
To thicken the soup: I enjoy chicken tortilla soup with a thin broth base, but many people enjoy it with a thicker texture. Add a few chopped up corn tortillas, or a spoonful of corn flour to thicken the soup and give it great flavor.
Consider trying one of these classic soup recipes:
- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Chile Verde Soup
You can alsoFOLLOW ME onFACEBOOK,TWITTER,INSTAGRAM andPINTEREST for more great recipes!
Recipe
- 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
Topping Ideas:
- 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: 290 kcal Carbohydrates: 41 g Protein: 25 g Fat: 5 g Saturated Fat: 1 g Cholesterol: 29 mg Sodium: 254 mg Potassium: 1087 mg Fiber: 11 g Sugar: 4 g Vitamin A: 1521 IU Vitamin C: 52 mg Calcium: 97 mg Iron: 5 mg
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe January 2015. Updated September 2019.
Related Posts
Original Post
Updated
Source: https://tastesbetterfromscratch.com/slow-cooker-chicken-tortilla-soup/
0 Response to "Easy Recipe for Chicken Broth Tortilla Soup"
ارسال یک نظر