My 20-minute Chicken Tortilla Soup is pure comfort in a bowl for my family. It has a perfect harmony of flavors. With an intense earthy flavor from the chili powder and cumin, smokiness from the paprika, zing from the lime juice, all that combines with soft tender chicken, creamy beans and sweet corn. This super easy and delicious soup is the perfect finale to any day!
Chicken Tortilla Soup:
Chicken Tortilla Soup is a Mexican traditional soup, where the broth is simmered with tomato, onions, garlic and spices. You sprinkle fried tortilla chips before serving. This simple, 20 minute, one-pot version is my go-to recipe at the end of a long day. I just put all the ingredients in and turn the Instant Pot on. I call it a fill-it, shut-it, forget-it meal!
You can customize it by making it plain, or by adding your choice of vegetables, meat and your favorite toppings- sour cream, shredded cheese and of course- Tortilla chips!
You can cook this easy soup on the stove-top too. Follow the same instructions and simmer the soup, covered for 20 minutes. I like to make variations of this soup and add vegetables to make it more hearty and healthy for my family.
20 Minute Chicken Tortilla SoupPrint Recipe
- 2 chicken breasts, sliced through the middle (around 1 pound)
- 1/2 cup onion, chopped
- 1 medium tomato, chopped
- 2-3 garlic cloves, finely chopped
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
- 2 tablespoon tomato paste
- 1 teaspoon Ground Cumin
- 2 teaspoons Chili Powder
- 2 teaspoons Smoked Paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 32 oz chicken broth
- Optional Add-ons
- 1 zucchini, cubed
- 1 medium carrot, chopped
- 1 cup shredded cabbage
- 1 cup kale, chopped
- Juice of 1 lime
- 2 tablespoons chopped cilantro
Prep: Chop garlic and vegetables. Slice Chicken breast into 2. I find the chicken to be more flavorful this way.
Turn on Instant Pot on Sauté. Wait 30 seconds for it to heat. Add oil, onions and garlic. Sauté for 1 minute.
Add all the vegetables, broth, beans, corn, tomato paste, spices and chicken breasts. Stir well. Close the lid, set vent to "sealing". Cook on Manual (high pressure) for 6 minutes.
Let pressure release naturally, take out chicken breasts and shred them using two forks. Put them back in the soup. Add chopped cilantro, squeeze of a lime and top with your favorite toppings- cheese, sour cream and tortilla chips.