Tortilla Soup

My family loves Tortilla Soup! I love that it tastes great and is very easy to make. It is a flavorful soup that can be made any time of the year. It is comforting in the winter and also light enough in the summer to be enjoyed by all. I also like how it can be made on the stove, crock pot or instant pot. In this post I will be explaining how to make it in a crock pot and instant pot. This soup is great because it is easy and delicious.

This soup also serves well at parties. Just keep it warm in a crock pot. I like this for Mexican themed parties and sport game parties. It is a flavorful soup that everyone will enjoy.

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Ingredients

Servings – 16-18. Feel free to half recipe for smaller households or freeze for future use.

4 chicken breasts
1 1/2 yellow onions (chopped)
4 teaspoons mince garlic or 4 minced garlic cloves
3 large jalapeños with half of the seeds removed
2 cans of 14.5 ounce crushed tomatoes or diced tomatoes that you crush with a fork
32 ounces (2lb-907g) of chicken broth
29 ounce (822g) of rinsed canned black beans
12 ounce bag of frozen sweet corn
1 Tablespoon of ground cumin
2 Tablespoons of chicken bouillon (Knorr Callo de Pollo)
1 teaspoon of onion salt
3 teaspoons of chili powder
1 teaspoon of garlic salt
3 Tablespoons of lemon juice
3 Tablespoons of lime juice
1-2 Tablespoons of olive oil (for sautéing the onions, garlic and jalapeños)
1/2 cup of roughly chopped fresh cilantro
24 ct of corn tortillas, cut into 1/4 inch strips
Vegetable oil to cook tortilla strips

Supplies

Crock pot or instant pot
Measuring cup and measuring spoons
Mini chopper
Skillet
Kitchen shears

Directions for Tortilla Soup

In a skillet, cover the bottom with olive oil and then cook the onion, garlic and jalapeños for about 4-5 minutes on medium-high heat. Then add to the bottom of the slow cooker. If you are using an instant pot, you can do this on sauté mode but also add in the chicken (the timing is usually 20-30 minutes on sauté mode).

Next, add in the remaining ingredients (except for the tortillas) to the slow cooker and cook on high for 4 hours. If you are using an instant pot, cook on soup mode.

Then once it is done, shred the chicken with two forks and then add back to the pot.

Now, make the tortilla strips. Heat the vegetable oil over medium-high heat in a skillet.
Then cut the tortillas into strips with kitchen shears. Once the oil is hot, add in the tortillas strips in small batches and fry until crisp. Then drain on paper towels and sprinkle with salt.