Instant Pot Chicken Tortilla Soup
A flavorful and hearty chicken tortilla soup made effortlessly in the Instant Pot, perfect for cozy meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 1.5 lb Chicken Breast
- 1 can Black Beans
- 1 can Diced Tomatoes
- 1 cup Corn
- 4 cups Chicken Broth
- 1 Onion, Diced
- 2 tsp Taco Seasoning
Instructions
- Prep your ingredients: Start by dicing your onion and gathering all your ingredients.
- Sauté the aromatics: Turn your Instant Pot to the ‘Sauté’ function. Add olive oil, then toss in the diced onion. Sauté for 3-4 minutes.
- Add chicken breast: Season the chicken with salt and pepper and add it to the pot. Cook for 2-3 minutes until lightly browned.
- Layer it up: Pour in the canned diced tomatoes and chicken broth. Add black beans and corn, mixing well.
- Sprinkle in your taco seasoning and give it a good stir.
- Seal and cook: Lock the lid, set the Instant Pot to manual mode for 10 minutes.
- Release the pressure: Once done, perform a quick release of the steam.
- Shred the chicken: Remove it, shred with forks, return to the soup, and stir well.
- Taste and adjust: Add more seasoning or lime juice to taste.
Notes
Serve with various toppings like cheese, avocado, and crispy tortilla strips. Great for meal prep!
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken tortilla soup, instant pot, comfort food, easy soup recipe