Chicken Tortilla Soup

Chicken Tortilla Soup puts olive oil, diced onion and garlic at the center of a chicken recipe and finishes in about 57 minutes, enough for 6 Servings.

• Yield 6 Servings
• Ready in 57 minutes
• Prep 50 minutes
• Cook 7 minutes

Ingredients

• 1-2 teaspoons olive oil
• 1/2 cup diced onion
• 2 cloves garlic, finely minced
• 1 jalapeno, seeded and finely diced
• 1 medium red or green bell pepper, cored, seeded and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 cups low-sodium chicken broth
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can diced or crushed tomatoes (do not drain)
• 1 (15-ounce) can black beans, rinsed and drained
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 3 to 4 corn tortillas, chopped
• 1 cup frozen corn kernels
• 1-2 tablespoons fresh lime juice
• Toppings: sour cream, shredded cheese, cilantro, lime wedges, avocados, crispy tortilla strips or chips, and other desired toppings, for serving

Instructions

1. Pressure cooker: Using the saute function, heat the olive oil and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
2. Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin, chicken, and chopped tortillas. Stir.
3. Secure the lid and cook on high pressure for 7 minutes.
4. Let the pressure naturally release for 10-15 minutes before using quick release for the remaining pressure.
5. Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
6. Stovetop: In a 4- or 5-quart pot, heat the olive oil over medium heat, and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
7. Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin. Stir.
8. Bring the soup to a simmer and cook for 20 minutes.
9. Add the chicken and chopped tortillas; cook for 8-10 minutes more until the chicken is cooked through.
10. Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.
11. Slow Cooker: In a skillet, heat the olive oil over medium heat, and saute the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
12. Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, cumin, chicken, and chopped tortillas. Stir.
13. 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.

Loosen a leftover bowl with a splash of water when you reheat it.