Chicken Tortilla Soup

By RawSpiceBar

This chicken tortilla soup is thought to originate from the Tarascan people of the Michoacán area in Mexico. Dozens of variations of this soup exist, often featuring a spicy tomato broth with various chillies, both to garnish and saute. One much loved garnish is chicharrón in place of crispy tortilla chips, which works beautifully if you have on hand!

CHICKEN TORTILLA SOUP

We’ve sourced and freshly ground the spices to make our authentic Chicken Tortilla Soup. Simply follow our recipe, adding locally sourced, fresh ingredients, to cook this delicious Chicken Tortilla Soup in just 25 minutes.

How Our Recipes Kits Work

We provide spices:

  • Taco Seasoning - Salt Free

Your shopping list:

4
cups chicken broth
 
2
tablespoons RawSpiceBar's taco seasoning
 
4
cups cooked shredded rotisserie chicken
 
1
pinch kosher salt, to taste
 
2
cups frozen corn
 
1
15 ounce can diced tomatoes, undrained
 
1
15 ounce can black beans, drained and rinsed
 
3
cloves garlic, minced
 
1
yellow onion, diced
 
1
lime, juice
 

 

To Garnish:

shredded cheese sliced, green onions, cilantro, sliced avocado, sour cream, tortilla chips
 

Stove Top Directions

    • 1.

      Get prepped

      In a Dutch Oven, add 2 tablespoons oil. Once hot, add onion and saute, 4-5 minutes. Add garlic, taco seasoning, salt and saute, another 3-4 minutes. Add tomatoes, black beans and corn and saute another 3-4 minutes.

    • 2.

      Cook

      Add the chicken broth and bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer.

    • 3.

      Simmer

      Let soup simmer for about 20 minutes or until chicken is cooked through. Stir in lime juice and season to taste.

    • 4.

      Serve

      Ladle soup in bowls, top with a handful of tortilla chips and garnish to serve. Enjoy!

 

Instant Pot Directions

  • 1.

    Get prepped

    Turn instant pot on sauté setting and add 2 tablespoons oil. Add onion and saute, 4-5 minutes. Add garlic, taco seasoning, salt and saute, another 3-4 minutes. Add tomatoes, black beans and corn and saute another 3-4 minutes.

  • 2.

    Cook

    Add the chicken broth. Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes.

  • 3.

    Quick Release

    Allow the Instant Pot to naturally release for 2 minutes. Then, carefully do a quick pressure. Stir in lime juice and season to taste.

  • 4.

    Serve

    Ladle soup in bowls, top with a handful of tortilla chips and garnish to serve.

Try cooking our Chicken Tortilla Soup Test for just $9

Claim a spice kit, which contains 3 spices, for just $9

TRY YOUR $9 SPICES