Instant Pot Chicken Tortilla Soup Recipe

Delve into the comforting realm of Mexican-inspired cuisine with our Instant Pot Chicken Tortilla Soup recipe. This quick, convenient dish marries juicy chicken, hearty black beans, sweet corn, and vibrant tomatoes, all brought to life with a blend of zesty spices. The innovative use of an Instant Pot ensures that this soup is rich and flavorful, yet remarkably easy to prepare. Whether you’re feeding a hungry family or seeking a comforting solo meal, our Chicken Tortilla Soup recipe makes for a filling, nutritious, and above all, delicious choice.

Instant Pot Chicken Tortilla Soup Recipe:

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Serves: 6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 1 pound chicken breast, diced
  5. 1 can (15 oz) black beans, rinsed and drained
  6. 1 cup frozen corn
  7. 1 can (14.5 oz) diced tomatoes
  8. 4 cups chicken broth
  9. 1 teaspoon cumin
  10. 1 teaspoon chili powder
  11. Salt and pepper to taste
  12. Fresh cilantro and crispy tortilla strips for garnish

Instructions:

  1. Turn on the Instant Pot and select the Sauté function. Heat the olive oil and add the onion and garlic, sautéing until they become fragrant.
  2. Add the chicken to the pot and cook until no longer pink. Incorporate the black beans, corn, and diced tomatoes.
  3. Pour in the chicken broth and season with cumin, chili powder, salt, and pepper. Stir to combine all ingredients.
  4. Secure the Instant Pot lid and set it to Manual or Pressure Cook for 10 minutes.
  5. Once done, use the Quick Release method to release the pressure.
  6. Ladle the soup into bowls and garnish with fresh cilantro and crispy tortilla strips before serving.

Nutrition Facts (per serving):

Calories: 310 kcal

Protein: 27g

Carbs: 32g

Fat: 8g

Fiber: 7g

Sodium: 530mg