I was really inspired by my friend’s quesadilla recipes this week that I went on a bit of a Mexican-inspired food kick. My boyfriend isn’t a huge fan of Mexican food because he’s not great at handling spice, but together we made the most delicious tortilla soup to eat last night. I’d never had tortilla soup before, but it was so deliciously warming and full of so many yummy things that it’s quickly become one of our favourite soup recipes.
How to Make a Quick Tortilla Soup
After heating some olive oil, sauté a chopped onion and 5 cloves of garlic in an instant pot or on a stove top for a few minutes. Add two chopped carrots and two chopped celery stalks to the mixture and cook for another 2 minutes. Now, add in a 14.5-ounce tin of diced tomatoes, and if you like heat, now’s the time to add in a diced chilli or two.
Add in about 2 lbs of boneless, skinless chicken breasts, a tin of black beans, a tin of kidney beans, and a small tin of corn. Once the tomato mixture begins to bubble, add in 2 teaspoons of cumin, a teaspoon of oregano, a teaspoon of curry powder, and salt and pepper to taste. Mix everything together as best as you can, and top everything off with 4 cups of chicken broth (or water if you’re managing your sodium intake but be sure to adjust seasoning).
If you’re using an instant pot or pressure cooker at this point, cook on high for just over 15 minutes; if cooking on the stove top, cook until the chicken is cooked through. Shred the chicken using a couple of forks, and squeeze the juice of two limes into the soup. Serve your tortilla soup with crisped tortilla strips, some cilantro, and fresh salsa.