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Chicken Tortilla Soup
Combining shredded chicken, tomatoes, onion, corn, and a few other ingredients, this chicken tortilla soup is sure to please your palate!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Ingredients
1 tbsp canola oil, 1 medium/large sweet onion diced, 1 medium green zucchini diced, 2 tsp poultry seasoning, 1 tsp cumin, 1 tsp kosher salt, 1/2 tsp black pepper, 5 cloves garlic minced, 4-6 cups chicken broth, 2 (14.5 oz) cans diced tomatoes no salt added (don’t drain tomatoes), 2 large chicken breast (shredded), 2 (14.5 oz) cans black beans low sodium (rinse beans), 2 cups frozen corn, handful of chopped cilantro
Instructions
Add oil to a large soup pan, sauté onion, and zucchini until soft 6-8 minutes, then season with poultry seasoning, cumin, salt, and pepper. Stir and heat for 2 additional minutes. Add garlic for another minute. Add chicken stock, canned tomatoes, and shredded chicken. Bring to boil then turn heat down. Add canned beans, frozen corn, and handful of cilantro to the simmering mixture. Bring once again to a boil then turn down to simmer. Simmer for 15-20 minutes. The longer it simmers on low, the better the flavor will be. Arrange bowls with a small handful of crushed tortilla chips, ladle soup into chips. Then, top with squeezed lime juice, chopped avocado, a dollop of sour cream, cheddar cheese, jalapeño slices (optional), and more crushed tortilla chips. Enjoy!
Recipe Notes
Need a quick shredded chicken recipe?
In the instant pot add 1 cup chicken broth or water and the 2 chicken breast. The frozen chicken will cook on manual 16 minutes, while thawed chicken cooks on manual 13 minutes. Let the steam naturally release for 10 minutes. After you open the lid drain most of the liquid, then use an electric hand mixer to shred chicken or you can use 2 forks as well.
