Description
A flavorful and hearty Instant Pot Chicken Tortilla Soup that is easy to make and perfect for a cozy night in. Loaded with tender chicken, beans, corn, and a variety of spices, this soup is topped with your favorite garnishes for a satisfying meal.
Ingredients
Units
Scale
Soup:
- 2 teaspoons olive oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 4 oz can mild fire-roasted diced green chiles
- 14.5 oz can fire-roasted diced tomatoes
- 15 oz red enchilada sauce
- 1-2 teaspoons chili powder
- 1 teaspoon cumin
- 15 oz 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 Instant Pot insert and turn on saute function. Cook onion until softened, about 3 minutes. Stir in garlic.
- Add Ingredients: Add green chiles, tomatoes, enchilada sauce, spices, black beans, chicken broth. Nestle chicken into the liquid.
- Pressure Cook: Close lid, set to manual high pressure for 9 minutes. Allow natural pressure release for 10 minutes, then quick release. Shred chicken.
- Finish Soup: Stir in corn, let sit for 5 minutes. Return chicken to 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.
- Leftovers 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: 8g
- Sodium: 1211mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 48mg
