Ingredients: |
Ingredients: 1-2 tsp olive oil
1/2 cup diced onion
2 cloves garlic, finely minced
1 jalapeno, seeded and finely diced (optional)
1 medium red or green bell pepper, seeded and diced
fresh lime juice
1 tsp salt
1/2 tsp black pepper
5 cups chicken broth
8 ounce can tomato sauce
15 ounce can diced tomatoes, undrained
15 ounce can black beans, rinsed and drained
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 to 2 pounds (about 3 medium) boneless, skinless chicken breasts, cut into 1-inch pieces
5 to 6 corn tortillas, chopped (see note)
1 to 1 1/2 cups frozen corn kernels
1-2 TBSP fresh lime juice
TOPPINGS: sour cream, shredded cheese, cilantro, lime wedges, avocados, crispy tortilla strips or chips for serving (optional)
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Directions: |
Directions:Chicken Tortilla Soup (Instant Pot, Stovetop, Slow Cooker)
**Pressure Cooker/Instant Pot:
Using the saute function, heat the olive oil and saute the onion, garlic, jalapeņo and bell pepper for 2-3 minutes until the onion starts to soften.
Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin, chicken, and chopped tortillas. Stir.
Secure the lid and cook on high pressure for 7 minutes.
Let the pressure naturally release for 10-15 minutes before using quick release for the remaining pressure.
Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
**Stovetop:
In a 4- or 5-quart pot, heat the olive oil over medium heat, and saute the onion, garlic, jalapeņo and bell pepper for 2-3 minutes until the onion starts to soften.
Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin. Stir.
Bring the soup to a simmer and cook for 20 minutes.
Add the chicken and chopped tortillas; cook for 8-10 minutes more until the chicken is cooked through.
Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
**Slow Cooker:
In a skillet, heat the olive oil over medium heat, and saute the onion, garlic, jalapeņo and bell pepper for 2-3 minutes until the onion starts to soften. Scrape the mixture into the slow cooker (you can skip this pre-cooking step, but I like to do it since I find that sometimes the onions don't soften all the way when cooking).
Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, cumin, chicken, and chopped tortillas. Stir.
Cook for 4-6 hours on low or 2-3 on high. Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
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