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Overhead view of chicken tortilla soup in a white bowl, topped with diced avocado, shredded chicken, corn, black beans and melted cheese, with a tortilla chip resting on the rim.

Chicken Tortilla Soup

Quick, budget-friendly chicken tortilla soup that makes enough for 8, with avocado and crunchy tortilla chips on top.
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Course: Main Course, Soup
Cuisine: Mexican
Keyword: easy, quick, affordable, anti-inflammatory, fiber, protein
Prep Time: 15 minutes
Cook Time: 12 minutes
Bring to Pressure and Natural Release Time: 38 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 368kcal
Author: Sarah Bullard, MS, RDN
Cost: $28 whole pot ($3.50 per serving)

Equipment

  • 1 pressure cooker
  • 1 colander
  • 1 can opener

Ingredients

  • 1 tbsp olive oil extra virgin
  • 1 medium onion diced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tbsp minced garlic jarred
  • 1/8 tsp black pepper
  • 2 can corn 15 oz can, no salt added, drained
  • 2 can black beans 15 oz can, no salt added, drained and rinsed
  • 16 oz salsa no sugar added
  • 6 oz tomato paste
  • 1.25 pounds chicken breast boneless, skinless
  • 4 cups chicken bone broth
  • 1 large lime juiced, about 2 tbsp
  • 2 tsp garlic powder rehydrated and added at the end
  • 3 tbsp cilantro squeezable

Instructions

Add Ingredients to Pressure Cooker

  • Turn the pressure cooker to saute and add the olive oil.
  • Add the diced onion and saute for about 5 minutes.
  • Add the chicken breasts whole, then the bone broth, salsa, tomato paste, chili powder, cumin, black pepper and 1 tablespoon of the minced garlic. Hold the rest of the garlic back for the end.
  • Add the drained corn and the drained and rinsed black beans.
  • Set the valve to sealing, then set the cooker to high pressure for 12 minutes.

Cook and Release

  • The pot takes 20 to 25 minutes to come up to pressure before the 12 minutes begins. Plan for it.
  • Let it natural release for at least 10 minutes, then quick release the rest if you are in a hurry. This prevents splattering with a pot this full.
  • Lift the chicken onto a plate, shred it with two forks, and return it to the pot. Or shred it against the side of the pot without taking it out.

Finish

  • Turn the cooker to low saute and stir in the remaining garlic. Don't let it boil.
  • Stir in the lime juice and the cilantro. Taste, and add more lime if you prefer.
  • Serve with the toppings on the table so everyone builds their own bowl.

Notes

Potassium, calcium, iron, and folate were calculated from USDA FoodData Central for the ingredients as listed. They don't include the bone broth, since the carton's label doesn't give those numbers, so the real potassium is likely a little higher than shown.
This recipe has no added sugar. The natural sugar in the analysis comes from the tomatoes, salsa, corn, and onion.
Everything else in the nutrition panel comes from an analysis of the pot as I actually made it.

Nutrition

Calories: 368kcal (18%) | Carbohydrates: 35g (13%) | Protein: 35.7g (71%) | Fat: 6.9g (9%) | Saturated Fat: 1.2g (6%) | Polyunsaturated Fat: 0.2g | Cholesterol: 69.3mg (23%) | Sodium: 614mg (27%) | Potassium: 840mg (18%) | Fiber: 8.4g (30%) | Sugar: 12.8g | Calcium: 59mg (5%) | Iron: 2.4mg (13%)