Chicken Tortilla Soup

Chicken Tortilla Soup

10 minutes

35 minutes

45 minutes

around 8-10

1 cup

All items were purchased at my local Aldi! Check them out on


1 32oz box of Organic Chicken Stock

1 28 oz can Organic diced tomatoes

1 14.5 oz can of corn ( drained)

1 can of black beans ( drained)

1 tbsp of fresh diced garlic

3 tbsp of diced red onions

1 package of Taco Seasoning (only use to your taste)

1tsp salt 1 lbs chicken chopped into bite size cubes

4 tbsp chopped cilantro

3 Corn Tortillas cut into small pieces

1 package of tostadas

For toppings) 1 avocado sliced or diced 2 cups Mexican shredded cheese Sour cream Tostada for dipping


Season your chicken with the taco seasoning & the garlic. In a pot large enough to make soup, Cook your chicken with a little bit of EVOO. Once your chicken is just about cooked through, add the chicken stock, diced tomatoes, corn, garlic, onions, salt & cilantro. Let it simmer for about 20 minutes. Taste your broth to see if it is up to your standard. You may add more of the taco seasoning keeping in mind, the level of heat for your liking. When your soup is just about ready- add 3 corn tortillas. This will thicken the soup. Let it simmer for about another 25 minutes. Serve the soup with Mexican cheese, sour cream, a few tostadas and top with fresh avocado slices

For Instantpot users, you will do the same exact steps, however, you will saute in the IP and once you add all your ingredients, you will cover and select "Meat/Stew".

Let it complete the cycle and vent once you hear the beeps ( be extremely careful). Once ALL steam has been released, and after 5-7 minutes, safely remove the lid and get ready to eat!

What I noticed from my regular recipe is that the chicken seemed much more tender.



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