One-pot dinners like this chicken tortilla soup are some of my favorite meals to make. No fuss, no mess … great taste! This chicken tortilla soup recipe can be made on the stove (in a non-stick pan) or a multicooker. The recipe below outlines instructions for using a multicooker. I love fixing dishes in my Instant Pot multicooker because it’s so easy and limits the cleanup afterward.
If your family enjoys the zesty flavors of tacos, tostadas, and other Mexican cuisines, they’ll love the classic taste of this soup. Corn, beans, and chicken are a terrific combination, especially with the right use of spice. By the way, if your kids are always asking you to bring on the spice, you can simply increase the amount of chili sauce used in this recipe.
While the recipe is designed for 4-5 servings, it’s an easy one to double if you have a larger family (or if you want leftovers for tomorrow). This chicken tortilla soup can be kept in the refrigerator and reheated. Just don’t add the tortilla strips until you’re ready to dish it up.
Ingredients for chicken tortilla soup
- 6 cups water
- 1 chicken thigh/drumstick
- 10 tablespoons boiled beans
- 8 tbsp. canned corn
- 1-2 cloves garlic
- 1/2 an onion
- 1-2 tbsp. chopped bell peppers
- 2-3 tbsp tomato paste
- 2 tbsp. chili sauce
- 1 tbsp. taco seasoning
- 2 tbsp. sun-dried tomatoes
- 1 tbsp. olive oil
- 3 taco tortillas
- Lime (or lemon) and mint leaves for garnishing
Instructions for chicken tortilla soup
Measure out the water and set it on the stove to boil.
Meanwhile, chop the peeled onion and garlic. Then place the onion, garlic, sun-dried tomatoes, and bell peppers in the bowl of the multicooker. Add the olive oil.
If you’re using a multicooker, all you need to do now is turn the cooker to “Fry” mode for 10 minutes. Do not close the lid during this step.
Now, measure the corn and beans into the pot.
Then add the chili sauce, chicken quarter, tomato paste, and taco seasoning.
Pour the hot water over all these ingredients.
Close the lid and cook on “Boil” for one hour. After your chicken tortilla soup is done cooking, taste it and season as needed with salt.
Now that your chicken is cooked, you’ll need to debone the chicken and divide it into fibers. Set that aside.
Then cut the taco tortillas into strips. You’ll want to use a clean cutting board for this. If you don’t yet have a dedicated breadboard, here’s a lovely acacia wood-cutting board. The circular shape is ideal for cutting tortillas and bread.
Hungry yet? Here comes the fun part. Arrange the chicken and tortillas in bowls. Pour the soup over it.
Garnish your chicken tortilla soup by serving it with lime slices and mint leaves.
If you enjoy cooking with your children, or if you’re hoping to ease your kids into the kitchen with some meal prep responsibilities, this is a terrific meal for older children to help with. Even younger children can shred the cooked chicken or measure the corn and beans into the multicooker. Older kids can carefully cut the tortillas into strips. And kids of all ages will enjoy dishing the meal up and making it look nice with the garnishes of mint and lemon slices!
This one-pot meal doesn’t really need a side dish, but a dessert can’t hurt.
- Cheesecake Stuffed Strawberries might pair nicely with your chicken tortilla soup.
- Or, if you’re in the mood for something chocolatey, how about trying this easy chocolate bundt cake!
This tasty chicken tortilla soup can be made simply on the stove in a non-stick pan or in a multicooker. The classic combination of corn beans and chicken is sure to please all taco lovers.
The recipe is designed for 4-5 servings.
6 cups water
1 chicken quarter (thigh and drumstick)
10 tablespoons boiled beans
8 tbsp. canned corn
1–2 cloves garlic
1/2 of an onion
1–2 tbsp. chopped bell peppers
2–3 tbsp tomato paste
2 tbsp. chili sauce
1 tbsp. taco seasoning
2 tbsp. sun-dried tomatoes
1 tbsp. olive oil
3 taco tortillas
Lime (lemon), mint leaves for serving
- Boil water. Chop the peeled onion and garlic. Place the onion, garlic, sun-dried tomatoes, bell peppers in the bowl of the multicooker. Add the olive oil. Turn on the cooker to “Fry” mode for 10 minutes. Do not close the lid.
- Put the corn and beans in the pot.
- Add chili sauce, chicken quarter, tomato paste and taco seasoning. Pour hot water. Close the lid and cook on “Boil” for 1 hour. Taste and season with salt.
- Remove the bones from the chicken, divide it into fibers. Cut the taco tortillas into strips.
- Arrange the chicken and tortillas on plates. Pour in the soup. Garnish by serving with lime slices and mint leaves. Bon appetite.
Those who like spicy flavors can safely increase the amount of chili sauce.
Chicken tortilla soup (without tortillas) can be kept in the refrigerator and reheated as needed.