A hearty and flavorful chicken tortilla soup with fire-roasted tomatoes, black beans, and kale. Can be made in an Instant Pot or on the stovetop. Topped with tortilla chips, avocado, and fresh garnish... show more
american
mexican
Nutrition
This soup is high in protein and fiber, with moderate carbohydrates and fats, and provides a good amount of vitamins and minerals from the vegetables and beans.
| Calories | 300 kcal |
| Protein | 20 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 33 mg |
| Sodium | 667 mg |
| Vitamin A | 833 IU |
| Vitamin C | 17 mg |
| Calcium | 50 mg |
| Iron | 2 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnersouplunchmeal prepmain courseone potfamily friendlypressure cookerstovetop
Easy Chicken Tortilla Soup (Instant Pot Friendly!)
Minimalist Baker (Minimalist Baker)
6
servings
0
per serve
0
minutes
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
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Ingredients
diced (1 large onion yields ~2 heaping cups chopped)
minced or crushed
(NOT chili flakes, cayenne pepper, or pure chili)
(organic, pasture-raised when possible // if vegan/vegetarian, sub more black beans)
rinsed and drained (or sub 1/4 lb (113 g) more chicken)
(plus more to taste)
(from a can), minced
(from a can of chipotle chiles in adobo)
chopped into bite-sized pieces
FOR SERVING
(slightly crushed)
(sliced or diced)
(optional)
(optional)
(optional)
Equipment
Instant Pot
Large pot
Microwave
Forks
Instructions
1
INSTANT POT
2
Using a 6-quart or larger Instant Pot turn on the sauté function (to the default "Normal" — not high or low). Once hot, add the olive oil, onion, and garlic and cook for 3-4 minutes, stirring occasionally, until softened.
1 Tbsp Olive Oil 1 large Sweet, White, Or Yellow Onion diced (1 large onion yields ~2 heaping cups chopped)4 cloves Garlic minced or crushed
3
Turn off the sauté function by pressing “Cancel.” Add the cumin, chili powder, and oregano, and stir.
1 tsp Ground Cumin 1 tsp Chili Powder Blend (NOT chili flakes, cayenne pepper, or pure chili)0.5 tsp Dried Oregano
4
Add the diced tomatoes, whole chicken breasts, rinsed and drained black beans, broth, salt, chopped chipotle pepper, and adobo sauce (starting with the lesser amount). Stir.
1 14.5-oz. Can Fire-roasted Diced Tomatoes 1 lb Boneless, Skinless Chicken Breasts (organic, pasture-raised when possible // if vegan/vegetarian, sub more black beans)1 15-oz. Can Black Beans rinsed and drained (or sub 1/4 lb (113 g) more chicken)4 cups Chicken Broth Or Stock 1 tsp Sea Salt (plus more to taste)0.5 - 1 Chipotle Pepper In Adobo Sauce (from a can), minced1.5 - 3 Tbsp Adobo Sauce (from a can of chipotle chiles in adobo)
5
Put on the Instant Pot lid and set the valve to Sealing, if applicable (some models seal automatically when the lid is turned). Pressure cook on HIGH for 15 minutes. The Instant Pot will take about 10-15 minutes to pressurize, then will begin counting down. When the timer goes off at the end of the cook time, let the pressure release naturally for 15 minutes, then manually release any remaining pressure. Carefully remove the lid, transfer the chicken breasts to a bowl, and add the kale and lime juice to the Instant Pot.
3 cups Loosely Packed Chopped Kale chopped into bite-sized pieces1 Tbsp Lime Juice
6
Use two forks to shred the chicken, then return it to the pot. Taste and adjust as needed, adding more adobo sauce for smokiness and heat (we added the full amount, but brands vary), lime juice for brightness, or salt to taste.
1.5 - 3 Tbsp Adobo Sauce (from a can of chipotle chiles in adobo)1 Tbsp Lime Juice 1 tsp Sea Salt (plus more to taste)
7
Divide between bowls and top with tortilla chips and avocado. Optionally, garnish with radish, lime wedges, and cilantro.
3 cups Tortilla Chips (slightly crushed)1 - 2 large Avocados (sliced or diced)Thinly Sliced Radish (optional)Lime Wedges (optional)Cilantro (optional)
8
Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.
9
STOVETOP
10
Heat a large pot over medium heat. Once hot, add the olive oil, onion, and garlic and cook for 3-5 minutes, stirring occasionally, until softened.
1 Tbsp Olive Oil 1 large Sweet, White, Or Yellow Onion diced (1 large onion yields ~2 heaping cups chopped)4 cloves Garlic minced or crushed
11
Add the cumin, chili powder, and oregano, and cook for 30-60 seconds, until fragrant.
1 tsp Ground Cumin 1 tsp Chili Powder Blend (NOT chili flakes, cayenne pepper, or pure chili)0.5 tsp Dried Oregano
12
Add the diced tomatoes, whole chicken breasts, rinsed and drained black beans, broth, salt, chopped chipotle pepper, and adobo sauce (starting with the lesser amount) and stir. Bring to a simmer and cook (covered) for 15-20 minutes until the chicken is cooked through. Transfer the chicken breasts to a bowl and stir in the kale and lime juice.
1 14.5-oz. Can Fire-roasted Diced Tomatoes 1 lb Boneless, Skinless Chicken Breasts (organic, pasture-raised when possible // if vegan/vegetarian, sub more black beans)1 15-oz. Can Black Beans rinsed and drained (or sub 1/4 lb (113 g) more chicken)4 cups Chicken Broth Or Stock 1 tsp Sea Salt (plus more to taste)0.5 - 1 Chipotle Pepper In Adobo Sauce (from a can), minced1.5 - 3 Tbsp Adobo Sauce (from a can of chipotle chiles in adobo)
13
Use two forks to shred the chicken, then return it to the pot. Taste and adjust as needed, adding more adobo sauce for smokiness and heat (we added the full amount, but brands vary), lime juice for brightness, or salt to taste.
1.5 - 3 Tbsp Adobo Sauce (from a can of chipotle chiles in adobo)1 Tbsp Lime Juice 1 tsp Sea Salt (plus more to taste)
14
Divide between bowls and top with tortilla chips and avocado. Optionally, garnish with radish, lime wedges, and cilantro.
3 cups Tortilla Chips (slightly crushed)1 - 2 large Avocados (sliced or diced)Thinly Sliced Radish (optional)Lime Wedges (optional)Cilantro (optional)
15
Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.
Easy Chicken Tortilla Soup (Instant Pot Friendly!)
Minimalist Baker (Minimalist Baker)
6
servings
0
per serve
0
minutes
A hearty and flavorful chicken tortilla soup with fire-roasted tomatoes, black beans, and kale. Can be made in an Instant Pot or on the stovetop. Topped with tortilla chips, avocado, and fresh garnish... show more
american
mexican
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
diced (1 large onion yields ~2 heaping cups chopped)
minced or crushed
(NOT chili flakes, cayenne pepper, or pure chili)
(organic, pasture-raised when possible // if vegan/vegetarian, sub more black beans)
rinsed and drained (or sub 1/4 lb (113 g) more chicken)
(plus more to taste)
(from a can), minced
(from a can of chipotle chiles in adobo)
chopped into bite-sized pieces
FOR SERVING
(slightly crushed)
(sliced or diced)
(optional)
(optional)
(optional)
Equipment
Instant Pot
Large pot
Microwave
Forks
Instructions
1
INSTANT POT
2
Using a 6-quart or larger Instant Pot turn on the sauté function (to the default "Normal" — not high or low). Once hot, add the olive oil, onion, and garlic and cook for 3-4 minutes, stirring occasionally, until softened.
1 Tbsp Olive Oil 1 large Sweet, White, Or Yellow Onion diced (1 large onion yields ~2 heaping cups chopped)4 cloves Garlic minced or crushed
3
Turn off the sauté function by pressing “Cancel.” Add the cumin, chili powder, and oregano, and stir.
1 tsp Ground Cumin 1 tsp Chili Powder Blend (NOT chili flakes, cayenne pepper, or pure chili)0.5 tsp Dried Oregano
4
Add the diced tomatoes, whole chicken breasts, rinsed and drained black beans, broth, salt, chopped chipotle pepper, and adobo sauce (starting with the lesser amount). Stir.
1 14.5-oz. Can Fire-roasted Diced Tomatoes 1 lb Boneless, Skinless Chicken Breasts (organic, pasture-raised when possible // if vegan/vegetarian, sub more black beans)1 15-oz. Can Black Beans rinsed and drained (or sub 1/4 lb (113 g) more chicken)4 cups Chicken Broth Or Stock 1 tsp Sea Salt (plus more to taste)0.5 - 1 Chipotle Pepper In Adobo Sauce (from a can), minced1.5 - 3 Tbsp Adobo Sauce (from a can of chipotle chiles in adobo)
5
Put on the Instant Pot lid and set the valve to Sealing, if applicable (some models seal automatically when the lid is turned). Pressure cook on HIGH for 15 minutes. The Instant Pot will take about 10-15 minutes to pressurize, then will begin counting down. When the timer goes off at the end of the cook time, let the pressure release naturally for 15 minutes, then manually release any remaining pressure. Carefully remove the lid, transfer the chicken breasts to a bowl, and add the kale and lime juice to the Instant Pot.
3 cups Loosely Packed Chopped Kale chopped into bite-sized pieces1 Tbsp Lime Juice
6
Use two forks to shred the chicken, then return it to the pot. Taste and adjust as needed, adding more adobo sauce for smokiness and heat (we added the full amount, but brands vary), lime juice for brightness, or salt to taste.
1.5 - 3 Tbsp Adobo Sauce (from a can of chipotle chiles in adobo)1 Tbsp Lime Juice 1 tsp Sea Salt (plus more to taste)
7
Divide between bowls and top with tortilla chips and avocado. Optionally, garnish with radish, lime wedges, and cilantro.
3 cups Tortilla Chips (slightly crushed)1 - 2 large Avocados (sliced or diced)Thinly Sliced Radish (optional)Lime Wedges (optional)Cilantro (optional)
8
Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.
9
STOVETOP
10
Heat a large pot over medium heat. Once hot, add the olive oil, onion, and garlic and cook for 3-5 minutes, stirring occasionally, until softened.
1 Tbsp Olive Oil 1 large Sweet, White, Or Yellow Onion diced (1 large onion yields ~2 heaping cups chopped)4 cloves Garlic minced or crushed
11
Add the cumin, chili powder, and oregano, and cook for 30-60 seconds, until fragrant.
1 tsp Ground Cumin 1 tsp Chili Powder Blend (NOT chili flakes, cayenne pepper, or pure chili)0.5 tsp Dried Oregano
12
Add the diced tomatoes, whole chicken breasts, rinsed and drained black beans, broth, salt, chopped chipotle pepper, and adobo sauce (starting with the lesser amount) and stir. Bring to a simmer and cook (covered) for 15-20 minutes until the chicken is cooked through. Transfer the chicken breasts to a bowl and stir in the kale and lime juice.
1 14.5-oz. Can Fire-roasted Diced Tomatoes 1 lb Boneless, Skinless Chicken Breasts (organic, pasture-raised when possible // if vegan/vegetarian, sub more black beans)1 15-oz. Can Black Beans rinsed and drained (or sub 1/4 lb (113 g) more chicken)4 cups Chicken Broth Or Stock 1 tsp Sea Salt (plus more to taste)0.5 - 1 Chipotle Pepper In Adobo Sauce (from a can), minced1.5 - 3 Tbsp Adobo Sauce (from a can of chipotle chiles in adobo)
13
Use two forks to shred the chicken, then return it to the pot. Taste and adjust as needed, adding more adobo sauce for smokiness and heat (we added the full amount, but brands vary), lime juice for brightness, or salt to taste.
1.5 - 3 Tbsp Adobo Sauce (from a can of chipotle chiles in adobo)1 Tbsp Lime Juice 1 tsp Sea Salt (plus more to taste)
14
Divide between bowls and top with tortilla chips and avocado. Optionally, garnish with radish, lime wedges, and cilantro.
3 cups Tortilla Chips (slightly crushed)1 - 2 large Avocados (sliced or diced)Thinly Sliced Radish (optional)Lime Wedges (optional)Cilantro (optional)
15
Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.
dinnersouplunchmeal prepmain courseone potfamily friendlypressure cookerstovetop
Nutrition
This soup is high in protein and fiber, with moderate carbohydrates and fats, and provides a good amount of vitamins and minerals from the vegetables and beans.
| Calories | 300 kcal |
| Protein | 20 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 33 mg |
| Sodium | 667 mg |
| Vitamin A | 833 IU |
| Vitamin C | 17 mg |
| Calcium | 50 mg |
| Iron | 2 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
