Name: Healthy Chicken Tortilla Soup
Ingredients: 1 small onion; 1 red or green bell pepper; 1 small jalapeno (optional); 3-4 garlic cloves (finely minced or crushed); 1/2-1 tbsp chili powder; 2 tsp cumin; 2 tbsp cilantro; 1 tsp salt + more for chicken; 5-6 cups organic chicken bone broth; 1/2 tbsp Worcestershire sauce (optional); 2 lbs boneless skinless chicken thighs; 1 14 oz can fire roasted tomatoes; 1 15 oz can black beans; 1-2 cups frozen organic corn; Greek yogurt; Organic cheddar cheese; Avocado; Siete grain free tortilla chips

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Delicious and healthy chicken tortilla soup!! This flavorful soup is filled with tender chicken, black beans, veggies, bone broth, spices, and topped with your favorite toppings. It’s a healthy, delicious, and easy meal that is perfect to meal prep in advance for a quick and easy lunch or dinner.

Chicken Tortilla Soup Ingredients

Chicken: I prefer to use boneless/skinless chicken thighs for this recipe. You could use boneless, skinless chicken breast, but chicken thighs tend to have more flavor and they virtually fall apart in the instant pot after pressure cooking.

Black beans: These add in an extra punch of protein and make the soup nice and hearty.

Veggies and aromatics: yellow onions, sweet peppers, garlic, and lime create a flavorful and nutritious base for this soup.

Fire roasted crushed tomatoes: fire roasted tomatoes give this soup even more flavor. If you cannot find fire-roasted crushed tomatoes feel free to use regular crushed tomatoes instead.

Chicken bone broth: you could use veggie broth or chicken stock instead of chicken broth. I use chicken bone broth for the added nutrients and protein

Spices & Herbs: a combination of spices like chili powder and cumin, as well as herbs like fresh cilantro, help to give this soup it’s flavor. If you don’t love a ton of spice then you can use less chili powder. The worcestershire sauce is optional but adds an extra boost of flavor.

How to Make This Easy Chicken Tortilla Soup

Step One: Turn your Instant Pot to “Saute” mode and allow it to heat for a few minutes. While the instant pot is heating, salt and pepper both sides of your chicken. Then add a generous amount of olive oil to the bottom of the pot. Once hot, add the chicken thighs and brown for about 1-2 minutes on each side. Then remove from the pot.

Step Two: Add more olive oil to the bottom of the pot along with the diced onions, pepper and jalapeno and cook just until tender. Then add in the garlic and cook until fragrant.

Step Three: Add in a touch more olive oil and the spices and allow them to bloom and become fragrant, about 1-2 minutes. Add in the chicken bone broth, fire roasted tomatoes, black beans, and worcestershire sauce and stir to combine.

Step Four: Add the chicken back to the pot along with juices. Give it a stir. Place the lid on the instant pot, turn to seal. Then set to “Pressure Cook” mode on “High”. Cook for 20 minutes. Once finished cooking, allow the pressure to release before removing the lid.

Step Five: Remove the lid from the instant pot and use tongues to shred the chicken or break it into chunks. If you use chicken thighs it should be so tender that it falls apart. If you use chicken breasts, you make have to remove the chicken to chop it up, then add it back into the pot. Then add in the frozen (cooked) corn and lime juice and stir to combine.

Step Six: Now it’s time to top with your favorite ingredients! I recommend avocado, fresh cilantro, greek yogurt, some raw cheddar cheese, and siete tortilla chips. Enjoy!