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Healthy Chicken Tortilla Soup

Wendy
Servings 8
Calories 262 kcal

Ingredients
  

  • 1/2 Rotisserie Chicken taken off bone, skin removed
  • 6 cups water
  • 1 Tbsp Better Than Bullion (or 3 cups chicken broth) reduce to 3 cups water if using broth instead of better than bullion or bullion cubes)
  • 2 cups corn
  • 2 cans black beans drained and rinsed
  • 1/2 medium onion
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 tsp garlic powder
  • 1 can Rotel (diced tomatoes and green chilies)
  • 1 8 oz can tomato sauce
  • salt and pepper, to taste
  • 1 Tbsp olive oil

Instructions
 

  • Set Instant Pot to Saute setting, add the olive oil to the pot. Throw in diced onion and saute for a few minutes, until cooked (stir frequently)
  • Add water, better than bullion, all seasonings, Rotel, tomato sauce, and black beans (make sure they're drained and rinsed)
  • Put lid on Instant Pot and set to pressure cook for 7 minutes, let natural release for 5-10 minutes
  • Add corn, return the lid and continue cooking on "keep warm" for about 10-15 minutes (the Instant Pot auto switches to keep warm mode after it's done pressure cooking so you shouldn't have to do anything special)
  • Add cooked diced chicken and cook an additional 5 minutes or so til chicken is warmed
  • Serve with tortilla chips and cheese!

Notes

I love to make this in my Instant Pot because it cooks the flavors together much faster, but you can just as easily make it on the stovetop. The only difference is you need to let it simmer for much longer, about 1-2 hours until flavors develop. Remember to add corn and chicken last.