Instant Pot Chicken Tortilla Soup

Name: Instant Pot Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 5 cups chicken broth; 3 cloves garlic (minced); 1/2 red onion (diced); 1.5 pounds chicken breasts (boneless, skinless); 2 teaspoons chili powder; 2 teaspoons cumin; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper {optional for spice}; 1 teaspoon Mexican oregano (or regular oregano); 1 can diced tomatoes ({you can also use fire roasted}); 1 can diced chiles; 2 cups frozen corn; 1 can black beans (drained, rinsed); 1 lime (juiced); 1/4 cup cilantro (chopped)

Instant Pot Chicken Tortilla Soup is a zesty soup that will compliment your next taco night or makes a meal on its own.

Prep15 min
Cook30 min
Total45 min
Makes6 servings
Calories282

Ingredients

6 servings

5 cups chicken broth
3 cloves garlic (minced)
1/2 red onion (diced)
1.5 pounds chicken breasts (boneless, skinless)
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper {optional for spice}
1 teaspoon Mexican oregano (or regular oregano)
1 can diced tomatoes ({you can also use fire roasted})
1 can diced chiles
2 cups frozen corn
1 can black beans (drained, rinsed)
1 lime (juiced)
1/4 cup cilantro (chopped)

Method

1
Place the broth, garlic and onion in the Instant Pot. Place the chicken breasts on top followed by sprinkling all of the spices on top of the chicken
2
Next add the diced tomatoes, diced green chiles, corn and black beans.
3
Put the lid on the Instant Pot and lock the lid. Cook on MANUAL HIGH pressure for 5 minutes.
4
When it is done let the pressure release on its own {naturally} for 10 minutes. Then quick release the rest, using the quick release lever.
5
Once your pot is depressurized, remove the lid carefully {open away from your body}. Remove the chicken and place on a cutting board. Use two forks to shred the chicken and then return it back to the pot. Stir everything together.
6
Add the lime juice and cilantro and stir. Taste and adjust seasonings including salt and pepper. Ladle the soup into bowls and garnish with cheese, tortilla strips, cilantro, red onion, jalapeños and avocado.

Notes

It is important to remember that the Instant Pot takes a little while to heat up and start the 5 minute MANUAL HIGH cook time. Build this into the amount of time the recipe takes along with the 10 minutes of natural release and then the quick release. I would say total this recipe took about 25 minutes. Adjust the seasonings to your liking. I start with what I have listed and then taste the soup and adjust as needed at the end of cooking. To help develop the flavor of the soup you can sauté the vegetables in the spices for about 5 minutes. Make sure after you sauté in your instant pot you use about 1/2 cup of broth to deglaze the bottom of the instant pot then add in the remaining ingredients according to the directions.

Per serving

Carbs31 g
Protein32 g
Fat5 g
Fiber7 g

Also filed under

Chicken Soups

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