Chicken Tortilla Soup

I’ve always loved a good tortilla soup, but this is the first one I’ve made at home! It’s so full of flavor and fun textures - the toppings definitely take it up a notch on the yummy scale!

If you tolerate dairy, I definitely recommend the Greek yogurt and cheese on top too - the yogurt makes it so creamy. But leave them out and the recipe is dairy-free and still delicious!

It’s also a great freezer meal if you want to have a healthy option to thaw when you need something last-minute in the future.

Recipe makes 4 servings

Ingredients

• 2 cups chicken broth

• 1 lime, juiced

• 1 can fire roasted diced tomatoes

• 1 yellow onion, diced

• 1 jalapeño, diced small (seeded)

• 4 garlic cloves, minced

• ½ packet taco seasoning

  • OR make your own: 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp chipotle powder, 1/4 tsp black pepper

  • 1 lb. chicken breast, boneless & skinless

  • 1 can black beans, drained

  • 1 cups corn, frozen or fresh

  • ¼ cup cilantro, chopped

  • Toppings: avocado, shredded cheese, greek yogurt, cilantro, crushed tortilla chips

Directions

1. Add the broth, lime juice, diced tomato, yellow onion, jalapeño, garlic, and spices to the Instant Pot. Stir to combine. Add the chicken and submerge. Close the lid, set the vent to sealing, and enable high pressure for 20 minutes. When the time is up, release the pressure carefully and remove the chicken. Shred the chicken, then put it back into the pot.

2. Set the Instant Pot to sauté mode and add the beans and corn. Bring it to a simmer and let it cook for 5 minutes. Turn off the heat, then stir in the chopped cilantro. Taste and see if it needs any additional spices or salt - you may want more salt depending on the broth you used.

3. Serve topped with avocado, cheese, greek yogurt, cilantro, and the crushed tortilla chips.