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5 from 4 votes

Chicken Tortilla Soup Recipe

Homemade chicken tortilla soup made with roasted salsa verde, black beans, and lots of veggies.
Prep Time30 minutes
Cook Time8 minutes
Servings: 6 people
Calories: 222.62kcal
Author: Katie Wells

Ingredients

Soup

  • 2 lbs chicken (diced)
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup roasted salsa verde (or regular salsa)
  • 1 (15 oz) can diced tomatoes
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 (15 oz) can black beans (drained and rinsed, optional)
  • 1 bell pepper (chopped)
  • 1 medium zucchini (chopped)

Toppings (optional)

  • tortilla chips
  • avocado
  • shredded cheese
  • sour cream
  • lime juice
  • cilantro

Instructions

  • In the Instant Pot, combine the chicken, onion, garlic, salsa verde, diced tomatoes, chicken broth, cumin, chili powder, and salt.
  • Cook on high pressure for 8 minutes, with a quick pressure release when the time is up.
  • Turn on the saute function and stir in the black beans, bell pepper, and zucchini.
  • Cook, stirring occasionally, until the bell pepper and zucchini are tender.
  • Top with optional toppings and enjoy!

Notes

Easily make this in the Crock-Pot or on the stove using the same method as above, just simmer it until the chicken is cooked through. Cook time is about 4-6 hours on low for the Crock-Pot, or 20-30 minutes simmering on the stove.

Nutrition

Serving: 2cups | Calories: 222.62kcal | Carbohydrates: 9.02g | Protein: 17.65g | Fat: 12.78g | Saturated Fat: 3.47g | Cholesterol: 54.43mg | Sodium: 767.07mg | Potassium: 521.29mg | Fiber: 1.17g | Sugar: 5.04g | Vitamin A: 1122.17IU | Vitamin C: 35.59mg | Calcium: 29.54mg | Iron: 1.51mg