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4.34 from 3 votes
Chicken Tortilla Soup with a blue napkin, spoon, lime wedges and tortilla chips on a wooden table.
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Chicken Tortilla Soup
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
It doesn’t happen very often in my house that I have any leftover or stale tortilla chips, but if you do…chicken tortilla soup is a great way to use them up. If you don't have leftover tortilla chips, this is still a great soup to make. In fact, it's even better to serve with some chips, salsa, guacamole and other toppings along side. 
Course: Soups, Entrées
Cuisine: Tex-Mex
Keyword: Pasta, One Pot Meal, Quick and Easy, Chicken
Servings: 6
Calories: 692 kcal
Ingredients
  • 2 tablespoons olive oil
  • 1 onion finely diced (about 1 cup)
  • 2 cloves garlic minced
  • 1 Jalapeño pepper minced or sliced into rings
  • 1 red bell pepper chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 28 ounces fire-roasted tomatoes diced
  • 3 cups good-quality or homemade unsalted chicken stock
  • 15 ounces canned black beans drained and rinsed
  • 15 ounces canned red kidney beans drained and rinsed
  • 1 teaspoons salt
  • 2 boneless skinless chicken breasts
  • 3 cups corn tortilla chips broken into pieces
  • 1 avocado peeled and sliced
  • ½ cup fresh cilantro leaves
  • 1 cup Cheddar cheese grated
  • 1 lime cut into wedges
Instructions
  1. Pre-heat the pressure cooker using the BROWN or SAUTE setting.
  2. Add the olive oil. Sauté the onion for 3 to 4 minutes, stirring occasionally. Add the garlic, Jalapeño pepper, red pepper and spices, and cook for another minute or two. Add the tomatoes, chicken stock, beans and salt, give it a good stir and push the chicken breasts under the liquid. Lock the lid in place.
  3. Pressure cook on HIGH for 8 minutes.
  4. Reduce the pressure with QUICK-RELEASE method and carefully remove the lid. Remove the chicken to a side plate and when cool enough to touch, shred the chicken with two forks into small pieces.
  5. Return the chicken to the soup and season to taste with salt and freshly ground black pepper. Place some tortilla chips into each bowl and ladle the soup on top. Garnish with avocado, cilantro, Cheddar cheese and a lime wedge to squeeze.

Recipe Video

Nutrition Facts
Chicken Tortilla Soup
Amount Per Serving
Calories 692 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g40%
Cholesterol 44mg15%
Sodium 1535mg64%
Potassium 1067mg30%
Carbohydrates 76g25%
Fiber 17g68%
Sugar 8g9%
Protein 30g60%
Vitamin A 1885IU38%
Vitamin C 40.2mg49%
Calcium 349mg35%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.