Chicken Tortilla Soup
Ingredients
The soup
-
1
Tbsp
olive oil
-
1
medium
onion, chopped
-
3
cloves
garlic, minced
-
1
28 oz can
crushed tomatoes
-
4
cups
low sodium chicken broth
-
1
10 oz can
enchilada sauce
-
1
4.5 oz can
chopped green chiles
-
1
Tbsp
cumin
-
1
Tbsp
chili powder
-
1
tsp
salt
-
¼
tsp
black pepper
-
1
leaf
bay leaf
-
1
15 oz can
black beans, drained and rinsed
-
1
cup
fresh or frozen corn
-
1½
lbs
boneless skinless chicken breasts or 3 cups shredded rotisserie chicken
-
Juice of 1
lime
Optional toppings
-
Avocado slices
-
Fresh cilantro leaves
-
Tortilla strips or crushed tortilla chips
-
Shredded cheese
-
Dollop of sour cream
-
Sliced jalapeno peppers
-
Extra lime wedges
Instructions
- For the Instant Pot, sauté onion in olive oil, then add garlic and cook for an additional minute.
- Add all other ingredients except lime juice and set to soup setting for 7 minutes.
- Once done, let it sit for 12 minutes, release steam, shred chicken, and stir in lime juice.
- For the slow cooker, add all ingredients except lime juice and cook on high for 3-4 hours or low for 6-8 hours.
- Shred the chicken, return it to the pot, and add lime juice.
- For stovetop, sauté onion and garlic, then add remaining ingredients and bring to a boil.
- Cover and simmer for about 30 minutes, shred chicken, and stir in lime juice before serving.
Nutrition Facts (estimated)
Servings
8
Calories
285
Total fat
5.1g
Total carbohydrates
26.7g
Total protein
32.4g
Sodium
1388.8mg
Cholesterol
0mg
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