One of the best-tasting soups I’ve had requires little more than a can opener. Chicken Tortilla Soup is flavorful, satisfying and easy. You barely need to plan ahead if you have a few things in the freezer — chicken breasts and corn. From the pantry, open cans of chicken broth, black beans, tomato paste and green chili, and add taco seasoning.
Using a pressure cooker, it cooks in minutes, but even on a stove, you can put the soup on the table in under an hour.
Don’t care for black beans? Substitute pintos or kidney beans. But two ingredients are a must: chopped green chilies and taco seasoning. They give the soup its spice and strong character.
I like to break tortilla chips into pieces to line the bowl before adding the soup. In a few minutes, they absorb the broth and add their distinctive toasted corn taste. This also thickens the soup. But if you prefer to serve the chips as a crunchy garnish to contrast the broth, that will work, too.
Your family will love to choose their own garnishes. Use your favorites with this hearty weekday soup.
CHICKEN TORTILLA SOUP
By Lynette Lo Tom
- 3 boneless, skinless chicken breasts (about 1-1/4 pounds), cut into 1/2-inch cubes
- 2 (14.5-ounce) cans chicken broth
- 1 (15-ounce) can black beans, drained
- 2 cups frozen or canned corn
- 1 (6-ounce) can tomato paste
- 1 (4-ounce) can chopped green chili
- 1-ounce taco seasoning packet (Lawry’s brand preferred)
- 1 cup water
- 1 red bell pepper, chopped (optional)
- 1/2 onion, chopped (optional)
- 6 cups tortilla chips
>> Garnishes: avocado, tomato, cilantro, sour cream, pork rinds, green onions, lime wedges, cheese, olives
In a large stock pot or pressure cooker such as an Instant Pot, combine all ingredients except chips and garnishes.
On the stove, bring soup to a boil, then reduce heat to medium and simmer 45 minutes, until chicken is cooked. If using a pressure cooker, cook 15 minutes, then release pressure.
Serve soup in bowls topped with tortilla chips and other garnishes. Serves 6 as a main dish.
Approximate nutritional information, per serving (not including garnishes): 400 calories, 9 g total fat, 1.5 g saturated fat, 65 mg cholesterol, 1,800 mg sodium, 50 g carbohydrate, 9 g fiber, 13 g sugar, 30 g protein.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via Instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
