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
- 1–2 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
- 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.
- 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.
- 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.
- 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