Chicken Tortilla Soup

Enjoy this spicy & delicious Chicken Tortilla Soup!

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Ingredients |

• 5 chicken thighs (skinless & boneless), shredded

• 46 oz chicken stock

• 3-4 tbsps olive oil

• 1 onion, diced

• 1 jalapeño, diced

• 1 tbsp minced garlic

• 1 (14.5 oz) can seasoned black beans

• 1 (14.5 oz) can golden corn

• 2 (14.5 oz) cans fire roasted diced tomatoes

• 4 teaspoons heavy cream

• 1 bag shredded Mexican cheese

• 4 teaspoons onion powder

• 4 teaspoons garlic powder

• 3 teaspoons salt

• 3 teaspoons chili powder

• 2 teaspoons paprika

• 1.5 teaspoons ancho chili pepper powder (or add another tsp of regular chili powder)

• 1 teaspoons red pepper flakes (or to taste)

• 1 teaspoon poultry seasoning

• 1/2 tsp black pepper

Cook Time: 45 minutes

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Instructions |

• Cook the chicken in the Insta Pot on the poultry setting for about 15 minutes.

• Chop 1 onion and 1 fresh jalapeño.
  {If you want this soup to be more mild, don’t add the jalapeño seeds!}

• Add 3-4 tablespoons of olive oil to a large pot and turn to medium-high heat.

• Add diced onion & jalapeño and cook on medium heat until soften.

• Add 1.5 tablespoons of minced garlic to the pot and stir.

• Once the onions, jalapeños & garlic have softened, roughly 7-10 minutes in total, add 46 oz of chicken stock to the pot.

• At this point, your chicken should be done cooking. Remove from Insta Pot and shred. Set aside chicken.

• Add 1 can of seasoned black beans, 1 can of corn & 2 cans of fire roasted diced tomatoes to the soup.

• Time to season! Add all of the spices to the soup, stirring & tasting along the way. Everyone has different spice preferences, so feel free to add a little bit at a time to make it just right for you!

• Add shredded chicken and stir!

• Add 3 or 4 teaspoons of heavy cream

• Add 1 bag of shredded Mexican blend cheese

• Serve with tortilla strips & fresh avocado!