Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: TexMex, Latin American, Mexican
Ingredients: 1 Tbsp olive oil (if using Instant Pot or stove top); 1 medium onion, chopped; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 4 cups low sodium chicken broth; 1 (10 oz) can enchilada sauce (I used hot to give it a kick); 1 (4.5 oz) can chopped green chiles; 1 Tbsp cumin; 1 Tbsp chili powder; 1 tsp. salt; 1/4 tsp. black pepper; 1 bay leaf; 1 (15 oz) can black beans, drained and rinsed; 1 cup fresh or frozen corn; 1 1/2 lb. boneless skinless chicken breasts (if using Instant Pot or slow cooker) or 3 cups shredded rotisserie chicken (if using stove top); Juice of 1 lime; Toppings (optional): Cilantro, avocado, shredded cheese

Chicken Tortilla Soup

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