Chicken Tortilla Soup {Instant Pot, Stovetop, Slow Cooker}

melskitchencafe.com

Thea Applegate Prince

1 to 2 teaspoons olive oil

½ cup diced onion

2 cloves garlic, finely minced

1 jalapeno, seeded and finely diced

1 medium red or green bell pepper, seeded and diced

1 teaspoon salt

½ teaspoon black pepper

5 cups low-sodium chicken broth

8 ounce can tomato sauce

15-ounce can diced tomatoes, undrained

15-ounce can black beans, rinsed and drained

2 teaspoons chili powder

1 teaspoon dried oregano

½ teaspoon ground cumin

1 ½ to 2 pounds (about 3 medium) boneless, skinless chicken breasts, cubed into 1-inch pieces

3 to 4 corn tortillas, chopped (see note)

1 cup frozen corn kernels

1 to 2 tablespoons fresh lime juice

Sour cream, shredded cheese, cilantro, lime wedges, avocados, crispy tortilla strips or chips, and other desired toppings, for serving (optional)

Directions at melskitchencafe.com

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