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a Southwestern chicken tortilla soup in a wide bowl, red-orange broth with shredded chicken, corn, black beans, topped with crispy tortilla strips, avocado, and cilantro, on a rustic table, natural light, shallow depth of field, landscape orientation

Southwestern Chicken Tortilla

A spicy chicken soup with a base of tomatoes and includes corn, black beans, and crunchy tortilla strips.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless chicken breast
  • 1 tbsp olive oil
  • 1 onion diced
  • 1 jalapeno minced
  • 4 cloves garlic minced
  • 2 tsp chili powder
  • 1 can fire-roasted tomatoes 14 oz
  • 1 cup corn kernels
  • 1 can black beans drained
  • 5 cups chicken broth
  • 1 lime juiced
  • 1 cup tortilla strips

Method
 

  1. Heat the oil on Sauté and cook the onion and jalapeno 3 minutes, then add garlic and chili powder.
  2. Add the chicken, tomatoes, corn, black beans, and broth.
  3. Seal and pressure cook on High for 10 minutes, then quick release.
  4. Remove the chicken, shred it, and stir it back in with the lime juice.
  5. Ladle into bowls and top with crispy tortilla strips and your favorite garnishes.

Notes

Bake corn tortilla strips at 400°F for 10 minutes for the crunchiest topping.