Chicken Tortilla Soup
Make this homemade Chicken Tortilla Soup with tender shredded chicken, fire-roasted tomatoes, jalapeño, cumin, and lime using one of three methods including Instant Pot, stovetop, and slow cooker.
Servings 4 people
Calories215.4 kcal
Cost $ 1.00 per person
Equipment
- Pressure Cooker or Instant Pot, or Crock Pot, or a regular Pot
- cutting board
- knife
- wooden spoon
Ingredients
Chicken Tortilla Soup
- 2 tablespoons olive oil
- 1 small white or yellow onion – chopped
- 1 bell pepper – seeded and chopped, optional
- 1 jalapeño – seeded and sliced
- 4 garlic cloves – minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 3 cups chicken broth – preferably reduced-sodium
- 1 15-ounce can fire-roasted tomatoes – diced and drained
- 12 ounces raw boneless skinless chicken breasts – about 2 medium breasts
- salt – to taste
- 2 limes – juiced
- chopped cilantro or parsley
Garnishes
- sliced avocado
- shredded cheddar cheese
- tortilla chips
Optional Low-Carb Tortilla Strips
- low-carb tortilla – cut into strips
- olive oil – as needed
Instructions
Instant Pot Chicken Tortilla Soup
- Sauté the vegetables: Press Sauté and let the Instant Pot heat for 3–5 minutes. Add the olive oil, onion, optional bell pepper, and jalapeño. Sauté for 4–5 minutes until the onion softens.
- Cook the garlic and spices: Add the garlic, chili powder, and cumin. Cook for about 1 minute.
- Add the broth, tomatoes, and chicken: Add the chicken broth and drained fire-roasted tomatoes. Place the chicken breasts in the pot.
- Pressure cook: Cancel Sauté and secure the lid. Set the valve to Sealing. Cook on High Pressure for 8 minutes. Perform a quick pressure release when the cooking cycle ends.
- Shred the chicken: Transfer the chicken breasts to a cutting board or plate. Shred them with two forks and return the chicken to the pot.
- Season: Add the lime juice. Taste and season with salt as needed.
- Serve: Ladle the soup into bowls. Top with tortilla chips, sliced avocado, shredded cheddar, and chopped cilantro or parsley.
Stovetop Chicken Tortilla Soup
- Sauté the vegetables: Heat the olive oil in a medium pot over medium heat. Add the onion, optional bell pepper, and jalapeño. Sauté for 4–5 minutes until the onion softens.
- Cook the garlic and spices: Add the garlic, chili powder, and cumin. Cook for about 1 minute.
- Add the broth, tomatoes, and chicken: Add the chicken broth and drained fire-roasted tomatoes. Place the chicken breasts in the pot.
- Simmer: Bring the soup to a simmer. Cover and reduce the heat to medium-low. Simmer for about 20 minutes or until the chicken is cooked through.
- Remove the chicken: Transfer the cooked chicken breasts to a cutting board or plate.
- Shred the chicken: Shred the chicken with two forks.
- Season: Return the shredded chicken to the pot. Add the lime juice. Taste and season with salt as needed.
- Serve: Ladle the soup into bowls. Top with tortilla chips, sliced avocado, shredded cheddar, and chopped cilantro or parsley.
Slow Cooker Chicken Tortilla Soup
- Combine the ingredients: Place the olive oil, onion, optional bell pepper, jalapeño, garlic, chili powder, cumin, chicken broth, drained fire-roasted tomatoes, and chicken breasts in the slow cooker. Reserve the lime juice, cilantro or parsley, and garnishes.
- Slow cook: Cover and cook on Low for 4–8 hours or until the chicken is cooked through and tender.
- Shred the chicken: Transfer the chicken breasts to a cutting board or plate. Shred them with two forks and return the chicken to the slow cooker.
- Season: Add the lime juice. Taste and season with salt as needed.
- Serve: Ladle the soup into bowls. Top with chopped cilantro or parsley, tortilla chips, sliced avocado, and shredded cheddar.
Recipe Notes
Storage and Reheating
Store: Transfer leftover chicken tortilla soup to an airtight container and refrigerate for up to 3 days. Keep the tortilla chips, avocado, cheese, and other garnishes separate. Freeze: Freeze the soup without the garnishes for up to 3 months. Portion it into individual freezer-safe containers for easier storage and reheating. Thaw: Thaw frozen chicken tortilla soup overnight in the refrigerator. It can also be reheated directly from frozen if needed. Reheat: Reheat the soup on the stovetop or in the microwave until it reaches 165°F (74°C). Add tortilla chips, avocado, cheese, and fresh herbs after reheating.Nutrition
Calories: 215.4kcal | Carbohydrates: 8.3g | Protein: 22.6g | Fat: 10.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.3g | Trans Fat: 0.01g | Cholesterol: 54.4mg | Sodium: 230.9mg | Potassium: 612.7mg | Fiber: 1.6g | Sugar: 2.8g | Vitamin A: 1251.3IU | Vitamin C: 42.5mg | Calcium: 33.3mg | Iron: 1.5mg
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