Savor the Best Chicken Tortilla Soup: Instant Pot and Stovetop Methods

Indulge in a comforting bowl of Chicken Tortilla Soup, a dish celebrated for its rich flavors and versatility. Whether you're using an Instant Pot or cooking on the stovetop, this recipe promises a delightful meal that's both hearty and healthy.

 

Ingredients:

 

To create this savory soup, gather the following:

 

- Boneless, skinless chicken thighs or breasts

- Diced tomatoes (canned or fresh)

- Mild green chilies or a fresh poblano chili

- Carrots, celery, onion, and garlic

- Black beans (dry or canned)

- Chicken stock

- Spices: cumin, chili powder, oregano, and optional chipotle for a smoky heat

- Fresh lime juice and cilantro for garnish

 

Instant Pot Method:

 

1. Set the Instant Pot to 'Sauté' mode. Heat olive oil and sauté diced onions, garlic, carrots, and celery for about 5 minutes until fragrant.

 

2. Add the whole chicken pieces, diced tomatoes, black beans, and chilies. Pour in the chicken stock and water, then add the spices. Stir to combine.

 

3. Secure the lid and set the Instant Pot to pressure cook on high for 25 minutes if using dry beans. For canned beans, adjust the cooking time accordingly.

 

4. Once cooking is complete, perform a quick release. Remove the chicken, shred it using two forks, and return it to the pot.

 

5. Squeeze fresh lime juice into the soup, adjust salt to taste, and garnish with chopped cilantro.

 

Stovetop Method:

 

1. In a large pot over medium heat, heat olive oil and sauté diced onions, garlic, carrots, and celery for about 5 minutes until softened.

 

2. Add the whole chicken pieces, diced tomatoes, black beans, and chilies. Pour in the chicken stock and water, then add the spices. Stir to combine.

 

3. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for approximately 30 minutes, or until the chicken is tender and easily shredded.

 

4. Remove the chicken, shred it using two forks, and return it to the pot.

 

5. Squeeze fresh lime juice into the soup, adjust salt to taste, and garnish with chopped cilantro.

 

Serving Suggestions:

 

Enhance your Chicken Tortilla Soup with these toppings:

 

- Shredded Mexican cheese or cheddar

- Sour cream or Mexican crema

- Diced avocado

- Fresh cilantro or scallions

- Homemade or store-bought tortilla chips

- Thinly sliced fresh jalapeño or a dash of hot sauce for added heat

- Lime wedges for an extra citrusy zing

 

Storage Tips:

 

Leftover soup can be refrigerated for up to 4 days or frozen for up to 6 months. For best results, store without toppings and add them fresh upon reheating.

 

This Chicken Tortilla Soup is a versatile and satisfying dish that's sure to become a favorite in your meal rotation. Enjoy the rich flavors and comforting warmth it brings to your table.