I don't know about you guys, but we do taco Tuesdays at our house often, because we just love them. But, sometimes on a cold winter evening I change it up and make my super easy tortilla soup instead. Soup is one of my favorite winter meals. With this soup you get the same great Mexican flavors as if you would if having tacos, but in a soup form. It's the perfect soup to warm up around the table with my family. It takes me about 30 minutes, if that, to make this.
Marinate the chicken breast in the lime, cilantro and salt for about 10 minutes before cooking it. I used my Instant Pot to cook the chicken. So easy. Bring it to pressure and hit the Poultry button, which should set for 15 minutes on high pressure. If you don't have a Instant Pot, it's ok you can also grill the breast on both sides for about 4-5 minutes on medium heat, or until fully cooked. If you go the grilled method, butterfly the chicken before marinating it to cut the cooking time. Either way works. Cut up the chicken into chunks.
Combine sour cream, lime juice and salt. Mix well.
Empty out the soup into a pot. Heat it up, I used this beautiful Mauviel Pot to heat mine up. You might want to add some salt, taste the soup and see if the saltiness if to your liking.
Cut the tomatoes in half. Chop cilantro. Cut the limes in wedges. Rinse black beans.
To serve, in a bowl, start layering with the black beans, roasted corn, chicken, corn chips, tomatoes, avocado and corn salsa.
Add the soup to the edges, not on top, until you add enough in four bowls. Top with lime sour crema, squeeze of lime and cilantro. Ready to serve and enjoy.