Chicken Tortilla Soup

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into 2‑inch pieces; optional to sear first for extra flavor)
• 1 medium Red Onion (small dice)
• 3 cloves Garlic (minced)
• 1 whole Jalapeño Pepper (thinly sliced; remove seeds for less heat)
• 0.25 cup Cilantro (chopped)
• 2 whole Lime (quartered for serving)
• 1 whole Avocado (cut in a grid pattern, pit left in to keep fresh)
• 15 oz Black Beans (drained and rinsed; canned)
• 1 cup Corn Kernels (frozen or fresh)
• 14.5 oz Diced Tomatoes (canned, undrained)
• 14.5 oz Crushed Tomatoes (canned)
• 2 tbsp Tomato Paste (plain)
• 4 cup Chicken Stock (low‑sodium; homemade or store‑bought)
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 whole Bay Leaf
• 2 tbsp Unsalted Olive Oil (for sautéing)
• to taste Salt (adjust after tasting)
• to taste Black Pepper
• 0.5 cup Shredded Cheddar Cheese (optional topping)
• 0.5 cup Sour Cream (optional topping)
• 1 cup Tortilla Strips (store‑bought or homemade)

Instructions

1. Prep Vegetables and Avocado

   Dice the red onion, mince the garlic, slice the jalapeño, chop the cilantro, and quarter the limes. Cut the avocado in half, remove the pit, and using a butter knife cut a grid pattern on the flesh, then place the pit back in to keep it fresh.

   Time: PT10M

2. Optional: Sear Chicken

   Turn the Instant Pot to 'Sauté', add 1 tbsp olive oil, and sear the chicken pieces until lightly browned on all sides (about 3‑4 minutes). This adds depth of flavor but can be skipped.

   Time: PT5M

   Temperature: Medium heat

3. Add Aromatics and Spices

   Add the diced onion, minced garlic, sliced jalapeño, cumin, chili powder, smoked paprika, and a pinch of salt and pepper to the pot. Stir and sauté for 2‑3 minutes until fragrant.

   Time: PT3M

   Temperature: Medium heat

4. Combine Remaining Ingredients

   Add the seared (or raw) chicken, black beans, corn, diced tomatoes, crushed tomatoes, tomato paste, chicken stock, and the bay leaf. Stir to combine.

   Time: PT5M

5. Slow Cook the Soup

   Close the Instant Pot lid, set the valve to 'Sealing', select 'Slow Cook' mode on high, and set the timer for 6 hours. If using a traditional slow cooker, set to high for 6 hours.

   Time: PT6H

6. Finish and Serve

   After 6 hours, open the pot, remove the bay leaf, and taste for seasoning. Ladle soup into bowls, top with avocado cubes, cilantro, lime wedges, shredded cheese, sour cream, and tortilla strips as desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

35 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Chicken breast, Turkey thigh
• Instead of Red Onion: Yellow onion, White onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Jalapeño Pepper: Serrano pepper, chipotle in adobo (1 tsp)
• Instead of Cilantro: Parsley
• Instead of Lime: Lemon
• Instead of Avocado: Guacamole (1/2 cup)
• Instead of Black Beans: Pinto beans, Kidney beans
• Instead of Corn Kernels: Fresh corn (1 cup)
• Instead of Diced Tomatoes: Fresh diced tomatoes (1.5 cups)
• Instead of Crushed Tomatoes: Tomato sauce (1 cup)
• Instead of Tomato Paste: Ketchup (1 tbsp)
• Instead of Chicken Stock: Water with bouillon cube
• Instead of Ground Cumin: Ground coriander (1 tsp)
• Instead of Chili Powder: Paprika + cayenne mix
• Instead of Smoked Paprika: Regular paprika
• Instead of Bay Leaf: Dried oregano (1/2 tsp)
• Instead of Unsalted Olive Oil: Vegetable oil
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Shredded Cheddar Cheese: Monterey Jack, Queso fresco
• Instead of Sour Cream: Greek yogurt
• Instead of Tortilla Strips: Crushed corn chips

Equipment Needed

• Instant Pot (or Slow Cooker)
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Serving Bowls
• Container for Avocado (optional)

Critical Steps — Do Not Skip

• Searing the chicken (optional but adds flavor)
• Sautéing aromatics until fragrant
• Slow cooking for the full 6 hours to achieve tender, falling‑apart chicken
• Preparing avocado with pit to prevent browning

Chef Tips from the Video

• For extra smoky flavor, add a chipotle pepper in adobo sauce with the tomatoes.
• Toast tortilla strips in a dry skillet with a pinch of salt for extra crunch.
• Use homemade chicken stock for a richer base and lower sodium.

Troubleshooting

Storage

Refrigerator: Store soup in airtight containers for up to 4 days. Keep avocado garnish separate and add fresh before serving.

Freezer: Freeze soup (without avocado) in freezer‑safe bags for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice all vegetables and store them in a sealed container in the fridge for up to 24 hours.
• Cook the soup a day ahead; it often tastes better after the flavors meld.
• Prepare avocado just before serving to keep it bright and fresh.

Frequently Asked Questions