Tortilla soup is one my top 5 favorite soups. It puts me in the fall spirit. It’s soothing, spicy, and filling. This soup is also one of those that just gets better with each day in the fridge. Perfect for a Sunday meal prep!

This soup reminds me of one you could get in any Tex-Mex restaurant in my hometown, and is a comforting reminder of where I grew up. It’s so easy, and I usually have most of the ingredients in my pantry already. Add a few leftover chicken breasts I didn’t know what to do with, and I’m good to go.

If you don’t have fresh tortillas, or don’t feel like frying your own, you can always crumble up some tortilla chips. The lime flavored are particularly good crushed on top.

Ingredients

1 small onion, diced

2 cloves garlic, minced

2 Tablespoons olive oil

2 chicken breast

4 cups vegetable broth

1 can black beans, drained and rinsed

1 cup frozen corn

1 can diced tomatoes

1 Tablespoon cumin

1 Tablespoon chili powder

6 corn tortillas, cut in small strips

1/2 teaspoon garlic powder

salt to taste

2 Tablespoons avocado oil for frying

1 lime, for garnish

Instructions

1. Add onions and olive oil to instant pot. Saute on low until soft. Add garlic. Cook for another 30 seconds, stirring so it doesn’t burn.
2. Add rest of ingredients, except tortilla strips and lime.
3. Set pressure cooker to manual-high, 25 minutes. Or soup for 25 minutes, if your instant pot has that setting.
4. Remove chicken breast and shred with two forks. Return to soup.
5. Cut corn tortillas in half, then into 1/2″ strips. Sprinkle with salt and garlic powder. Pan fry tortilla strips in avocado oil until slightly browned and crispy on both sides. Serve on the side, with lime slices.