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Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

Soup season is upon us, and there's nothing quite as warming and satisfying as a bowl of homemade chicken tortilla soup. This dish is usually time-consuming to prepare, but with an Instant Pot it can be on the table in no time. Serve the soup topped with tortilla chips, shredded cheese, and chopped cilantro. Your family will love this delicious and easy-to-make soup!
5 from 2 votes
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Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Main Course
Cuisine American
Servings 5 people
Calories 666 kcal

Equipment

Ingredients
  

  • 4 tbsp Olive oil
  • 1 White onion Diced
  • 1 lb Boneless skinless chicken breasts
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 2 tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Garlic powder
  • ½ tsp Dried cilantro
  • 2 Bay leaves
  • 5 cups Chicken stock (can be low sodium chicken broth or stock) can be low sodium chicken broth or stock
  • 28 oz Diced tomatoes fire roasted
  • 15 oz Black beans drained and rinsed
  • 12 oz Corn (can be frozen corn) can be frozen corn
  • 1 Green chilies, chopped
  • 2 Tortillas

Instructions
 

  • Set the Instant Pot to sauté function and heat 2 tablespoons of olive oil. Add the onion and cook until softened, about 5 minutes.
  • Add the chili powder, cumin, smoked paprika, salt, pepper, garlic powder, dried cilantro, and bay leaves. Stir to combine.
  • Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
  • Add the chicken breasts and green chili. Make sure the chicken is submerged in the liquid.
  • Place the lid on the Instant Pot and set it to cook on high pressure for 8 minutes. It will take around 6-7 minutes to come to pressure.
  • Whilst this is cooking, cut the tortillas into strips and fry them in 2 tablespoons oil until golden and crispy.
  • Once the Instant Pot has finished cooking, use the quick release to release the pressure.
  • Carefully remove the lid from the Instant Pot and remove the chicken breasts. Place them on a cutting board and shred with a fork or chop into bite-sized pieces.
  • Stir in the chicken, black beans and corn into the soup.
  • Top with crispy tortilla strips and your favorite topping like  Shredded cheese sour creams. Serve immediately.

Nutrition

Calories: 666kcalCarbohydrates: 69gProtein: 40gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 73mgSodium: 1224mgPotassium: 2099mgFiber: 17gSugar: 10gVitamin A: 1037IUVitamin C: 16mgCalcium: 198mgIron: 8mg
Keyword Instant Pot Chicken Tortilla Soup
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