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Instant Pot Chicken Tortilla Soup Recipe

Instant Pot Chicken Tortilla Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 92 reviews
  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Instant Pot
  • Method: Instant Pot

Description

This Instant Pot Chicken Tortilla Soup is a comforting and flavorful dish that is perfect for a cozy night in. Packed with tender chicken, black beans, corn, and a variety of spices, this soup is sure to become a family favorite.


Ingredients

Units Scale

Soup:

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1 (4 ounce) can mild fire-roasted diced green chiles
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (15 ounce) can red enchilada sauce
  • 12 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 (15 ounce) can black beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breast
  • 1 cup canned or frozen corn, drained if canned
  • Salt and pepper, to taste

For Serving:

  • Lime wedges
  • Crumbled tortilla chips or tortilla strips
  • Sour cream or plain Greek yogurt
  • Shredded cheese
  • Avocado

Instructions

  1. Saute Onion: Add olive oil to the Instant Pot insert and turn on the saute function. Cook the onion until softened, about 3 minutes. Stir in the minced garlic.
  2. Add Ingredients: Add green chiles, diced tomatoes, enchilada sauce, chili powder, cumin, black beans, and chicken broth. Stir well and nestle the chicken into the liquid.
  3. Pressure Cook: Close the lid, set to manual/pressure cook on high for 9 minutes. Allow natural pressure release for 10 minutes, then quick release. Shred the chicken.
  4. Finish Soup: Stir in corn, cover, and let sit for 5 minutes. Return shredded chicken to the pot. Season with salt and pepper. Serve with toppings.

Notes

  • If using frozen chicken breasts, increase pressure cooking time to 12 minutes.
  • For slow cooker method, cook on low for 6-8 hours or high for 3-4 hours.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 279 kcal
  • Sugar: 8 g
  • Sodium: 1211 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 8 g
  • Protein: 27 g
  • Cholesterol: 48 mg