Chicken Tortilla Soup In Instant Pot Recipe
Description
Chicken tortilla soup is an amazing Mexican-inspired dish that is flavorful, comforting, and perfect for a weeknight dinner. This particular recipe will show you how to make the delicious soup in an Instant Pot. It’s an easy and flavorful meal that takes less than an hour to make.
This recipe is made with chicken, onions, bell peppers, garlic, jalapeno, black beans, corn, cumin, chili powder, tomatoes, and corn tortillas. All of these ingredients come together to create a delicious and hearty soup. The soup is topped with cheese, sour cream, avocado, and cilantro, which adds a nice flavor and texture.
Prep Time
This recipe requires about 10 minutes of prep time. You will need to chop the onions, bell peppers, garlic, jalapeno, and corn tortillas. You can also prepare the chicken by cubing it or shredding it.
Cook Time
Once all of the ingredients are prepped, the soup will cook in the Instant Pot for about 25 minutes. This includes the pressure-cooking time and the natural release time.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 pound boneless, skinless chicken breasts, cubed or shredded
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 2 corn tortillas, diced
- Salt and pepper, to taste
- Shredded cheese, sour cream, avocado, and cilantro, for garnish
Instructions
1. Set the Instant Pot to the sauté setting. Heat the olive oil and add the onions and bell peppers. Sauté for 5 minutes or until the vegetables are softened. Add the garlic and jalapeno and sauté for an additional minute.
2. Add the chicken, black beans, corn, cumin, chili powder, tomatoes, chicken broth, and corn tortillas. Stir to combine.
3. Secure the lid and set the Instant Pot to the soup setting for 25 minutes. Allow for a 10-minute natural pressure release.
4. Taste the soup and season with salt and pepper, if desired. Serve the soup topped with shredded cheese, sour cream, avocado, and cilantro. Enjoy!
Equipment
- Knife
- Cutting board
- Instant Pot
- Spoon
Notes
If you want to make this soup even faster, you can use rotisserie chicken or pre-cooked chicken. You can also use canned diced tomatoes instead of fresh.
Nutrition: Per Serving
Calories: 360; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 83mg; Sodium: 635mg; Carbohydrates: 37g; Fiber: 8g; Sugar: 8g; Protein: 28g
Recipe Tips
If you don’t have an Instant Pot, you can easily make this recipe in a slow cooker. Just add all of the ingredients to the slow cooker and cook on low for 8 hours or on high for 4 hours.
If you want to make the soup spicier, you can add more jalapenos or some cayenne pepper. You can also add more chili powder or cumin if you want more of a Mexican flavor.
This recipe is easily customizable. If you don’t like black beans or corn, you can omit them or replace them with other vegetables. You can also add more vegetables, such as celery or carrots.
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