How do you thicken Chicken Tortilla Soup?

Chicken Tortilla Soup can be thickened in two ways- add soft corn tortillas, torn into small pieces, into the simmering soup; they will dissolve and thicken it. You can also use corn meal; create a slurry, whisking a few tablespoons of corn meal with water, then whisk this paste into the soup, simmering it for 15 minutes, thickening the soup, and giving it a beautiful corn flavor.

Is Chicken Tortilla Soup Healthy?

Chicken tortilla soup is very soothing for a sore throat or cold and healing and nourishing to the body. It is low in carbs, high in protein and nutrients while being low in calories. Black beans add good healthy fiber to the soup.

How do you add flavor to soup?

Find the balance between salt, spicy heat, and acid, in this case, lime. If the soup tastes bland, try adding more salt and lime.

Can Chicken Tortilla Soup be made vegan?

Absolutely! Use veggie broth instead of chicken broth, and replace the chicken with pinto beans and corn. Feel free to add other veggies like bell pepper and zucchini.

Can this recipe be doubled in an Instant Pot?

This recipe, doubled, will not fit in a 6-quart or 8-quart Instant Pot. Read the recipe notes for a "workaround".

Chicken Tortilla Soup (Instant Pot or Stovetop)

Description

Our Chicken Tortilla Soup recipe is highly rated- it’s a fast and flavorful soup that can be made on the stovetop or in an instant pot! ⭐️ Please rate it for us and share your adaptions or what you think of it in the comments below!

Ingredients

Units Scale

1-2 tablespoons olive oil
1 onion, diced
5 garlic cloves, rough chopped (or sub 1-2 tablespoons granulated garlic)
1-2 cups carrots, diced
1 cup celery, diced
14.5 ounce can diced tomatoes and juices (or fire-roasted) or 1 1/2 cups diced tomatoes w/juices
4-ounce can, mild green chilies (or sub a poblano chili, diced)
2 lbs chicken (boneless, skinless, thighs or breasts) left whole -see cooking notes
1 cup dry black beans,or sub 1 to 2 14-ounce cans black beans (or sub corn) see notes
4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
2 cups water
2 teaspoons salt, more to taste
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons dried oregano
lime juice from 1-2 limes
optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )

Garnish with any or all of the following: tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions, and lime wedges.

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Instructions

Saute. Set the Instant Pot to the “saute” function. (Stovetop: heat oil in a Dutch oven over medium heat.) Sauté onions, garlic, carrots, and celery in olive oil for 4 minutes or until fragrant, stirring (if using granulated garlic, add it with the spices, and if using fresh poblano chili, add it now).
Combine. Add the diced tomatoes and their juices, green chilies, chicken, and black beans. Pour in the chicken stock, water, salt and all the spices and give a good stir.
Pressure cook or Simmer. Set the Instant Pot to pressure cook on high for 25 minutes if using dry beans. *See notes for canned beans. Manually release. See notes for modifications. Alternatively, if cooking on the stovetop, bring it to a boil, cover, and simmer on medium-low heat for 30 minutes, or until chicken is tender and pulls apart easily.
Shred. Shred the chicken with two forks, either right in the pot or in a bowl. (At this point, you could add frozen corn to the soup, heating it up.) Return the shredded chicken to the pot and simmer on low for a few minutes.
Season. Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. (If the soup tastes bland, it probably needs more of each.)
Serve. Divide among bowls and top with tortilla strips, grated cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.

Notes

Doubling the recipe. I use a 6-quart Dutch Oven, or a 6-quart Instant Pot. Doubling the recipe will not fit in a 6-quart or an 8-quart Instant Pot. Some people have pressure-cooked with less broth (doubling in an 8-quart pot to fit), then added the remaining broth after pressure-cooking. Read the comments. 🙂

Dry Black beans: If your dry black beans are very old, I recommend soaking them first or extending the pressure cooking time to 30-35 minutes. You can also use dry beans in the stovetop version, but I recommend soaking them first.

Canned Beans: For a more brothy soup, use one 14-ounce can of beans; for a less brothy soup, use two. If using canned beans and whole chicken breasts, pressure cook 9-12 minutes, depending on the size of the breasts. If using thighs, pressure cook 14 minutes.

Chicken Breast: If using whole chicken breasts and canned beans in the Instant Pot, lower the pressure cook time to 9-12 minutes (9 minutes for smaller breasts or 12 minutes for extra-large chicken breasts).

Chicken Thighs: Set the pressure cooker time to 14 minutes for chicken thighs and canned beans. If cooking on the stovetop, cutting extra-large chicken breasts in half will shorten the cooking time.

Frozen Chicken: If using frozen chicken breasts or chicken thighs in the instant pot, add 3-4 minutes (make sure they are not all stuck together in one block).

For the tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of salt, and bake in a 300 F oven until crisp.

For a bean-free version you could swap out 2 cups of corn for the beans ( Trader Joes, frozen fire-roasted corn is great) adding it to the soup after chicken is cooked.

For slow cooker version, do steps 1 & 2 as stated above, cover and cook on low for 6 to 8 hours, or on High for 3 to 4 hours.

Nutrition

Serving Size: 1 ½ cups
Calories: 392
Sugar: 3.9 g
Sodium: 729.2 mg
Fat: 22.2 g
Saturated Fat: 5.6 g
Carbohydrates: 23.6 g
Fiber: 6.5 g
Protein: 25.3 g
Cholesterol: 111.3 mg