Instant Pot Chicken Tortilla Soup
User Reviews
5.0
39 reviews
Excellent
Instant Pot Chicken Tortilla Soup
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Enjoy a delicious Instant Pot Chicken Tortilla Soup made with tender chicken, corn, and black beans in a tomato broth infused with Mexican spices.
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Ingredients
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil plus more for tortillas
- 1 ½ pound boneless skinless chicken thighs
- 1 onion diced
- 1 Jalapeño minced
- 4 garlic cloves chopped
- 1 .5-ounce can crushed tomatoes
- 1 .5-ounce can diced tomatoes with chiles
- 1 ounce carton chicken broth
- 4 corn tortillas halved then cut into thin strips
- 2 .5 ounce can black beans drained and rinsed
- 2 cups frozen corn
- fresh cilantro for serving
- sour cream for serving
- shredded cheddar cheese for serving
Instructions
- In a small bowl, combine chili powder, cumin, smoked paprika, salt and pepper. Add the olive oil to the Instant pot, and set to ‘Sauté’. While the oil heats, season the chicken thighs all over with about half of the chili powder mixture, reserving the rest.
- Once the oil is shimmering, add chicken thighs and cook for about 6 minutes total, flipping halfway through cooking time. Remove from the instant pot and set aside. They should be lightly golden brown but not yet cooked through.
- Add onion, jalepeño, garlic and remaining spice mixture to the Instant pot and cook for about 3 minutes, or until the onion has softened slightly. Add crushed tomatoes, diced tomatoes, chicken broth and chicken thighs. Hit ‘cancel’ on the Instant Pot to stop the saute function, then add the lid with the vent sent to ‘seal’.
- Set to manual high pressure for 10 minutes. While the pot comes up to pressure, preheat the oven to 425˚F. Add tortilla stips to a medium bowl and toss with 1 to 2 teaspoons of olive oil. Spread into a single layer on a sheet pan and cook for 7 to 9 minutes, or until crisp.
- When the cooking time is up on the soup, let the pressure release naturally for about 15 minutes, then manually release any remaining pressure. Remove chicken and shred into bite-sized pieces and return to the pot.
- Turn the pot back to ‘Sauté’ and add black beans and corn. Cook for about 5 minutes.
- Serve the soup topped with crispy tortillas, cilantro, sour cream and cheese.
Equipments used:
Nutrition Information
Show Details
Calories
444kcal
(22%)
Carbohydrates
53g
(18%)
Protein
37g
(74%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
111mg
(37%)
Sodium
1347mg
(56%)
Potassium
1544mg
(44%)
Fiber
15g
(60%)
Sugar
6g
(12%)
Vitamin A
856IU
(17%)
Vitamin C
25mg
(28%)
Calcium
134mg
(13%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 37g | 74% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 111mg | 37% |
| Sodium | 1347mg | 56% |
| Potassium | 1544mg | 33% |
| Fiber | 15g | 60% |
| Sugar | 6g | 12% |
| Vitamin A | 856IU | 17% |
| Vitamin C | 25mg | 28% |
| Calcium | 134mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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