Chicken Tortilla Soup
A hearty and delicious authentic Mexican chicken tortilla soup that takes 30 minutes to make!
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
Ingredients
Scale
- 2 large chicken breasts
- 1 yellow onion, diced
- 3/4 cup cilantro, roughly chopped
- 1 1/2 cup frozen corn kernels
- 14.5 ounce can petite diced tomatoes with juice
- 5 ounce can tomato paste
- 15 ounce can black beans
- 5 cups chicken broth
- 2 teaspoons chili powder (I like smoked chipotle chili powder best)
- 1 teaspoon salt
- 2 teaspoon cumin
- 1 tablespoon garlic powder
Instructions
- Add whole chicken breasts, diced onion, cans of tomatoes and tomato paste, and chicken broth to the pressure cooker pot.
- Close securely and set to high for 10 minutes. Release pressure for 10 more minutes after before removing the lid.
- Open the pot and shred the chicken, which will be cooked to perfection and tender by now. This is easy to do with 2 forks pulling opposite directions.
- Add cilantro, corn, beans, chili powder, salt, cumin, and garlic and stir until combined.
- Simmer on low for about 5 minutes more until corn and beans are heated through.
- Serve with toppings or garnishes of your choice including a crumble of tortillas and enjoy!
Find it online: https://jenwoodhouse.com/authentic-chicken-tortilla-soup/