Easy Instant Pot Chicken Tortilla Soup Recipe
User Reviews
5
Easy Instant Pot Chicken Tortilla Soup Recipe
Description
This recipe uses an Instant Pot to sauté diced onions and bell peppers, then adds chicken broth, salsa, taco seasoning, salt, corn, black beans, and chicken breasts. The soup is pressure cooked to tenderize the chicken and blend flavors efficiently.
After cooking, the chicken is shredded and lime juice stirred in to provide freshness and acidity. The resulting soup has a balanced combination of savory, mildly spicy, and tangy elements with varied textures from vegetables and beans.
It can be served with an array of toppings such as tortilla chips for crunch, fresh cilantro, green onions, avocado slices, or sour cream to customize the dish to taste.
Advance preparation is possible by prepping vegetables or making the entire recipe ahead of time, as the flavors improve with rest. Leftovers store well in the refrigerator for up to four days, or can be frozen for up to six months. Reheating can be done in a microwave or on the stovetop.
Ingredients
- 1 ½ lbs. chicken breast
- 2 Tbsp. neutral cooking oil avocado or olive oil, generic cooking oil
- 1 cup onion red or sweet, finely diced
- 1 green bell pepper finely diced
- 4 cups chicken broth regular sodium
- 16 oz. salsa mild or medium, in jar
- 3 Tbsp. taco seasoning or store bought, homemade
- ½-¾ tsp. salt to taste
- 15 oz. black beans rinsed and drained, canned
- 15 oz whole kernel corn drained, canned
- 1 lime juiced
Optional Toppings:
- tortilla chips
- cilantro
- green onions
- avocado
- sour cream
Instructions
- Sauté Vegetables: Set a 6-quart Instant Pot to the sauté function and add oil, onions, and bell pepper. Sauté for 3-4 minutes, or until vegetables become tender.
- Scrape the Pot: Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
- Add Seasonings, Corn, and Beans: Mix in salsa, taco seasoning, and salt. Place chicken breasts down into the liquid, making sure they’re completely submerged. Add rinsed and drained corn and black beans.
- Pressure Cook: Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve.
- Shred Chicken: Shred the chicken breasts when the soup is done cooking. Stir in fresh lime juice just before serving.
- Serve soup with tortilla chips, fresh cilantro, green onions, sliced avocado, or sour cream. Enjoy!
Notes
- Vegetables and taco seasoning can be prepped ahead to save time on cooking day.
- The soup benefits from resting and can be made fully in advance.
- Store leftovers in the refrigerator up to 3-4 days or freeze in a freezer-safe container for up to 6 months.
- Reheat in microwave or on stovetop over medium-low heat to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 1799mg | 75% |
| Potassium | 871mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 31mg | 34% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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