Instant Pot Chicken Tortilla Soup
User Reviews
5
Instant Pot Chicken Tortilla Soup
Description
The Instant Pot Chicken Tortilla Soup combines chicken breast with canned diced tomatoes, green chilies, black beans, corn, and chipotle in adobo sauce, seasoned with cumin and chili powder. The method starts with sautéing onion and garlic, then layering ingredients including the chicken breast inside the pot before pressure cooking. The result is a rich and hearty soup where the smoky heat from chipotle peppers contrasts nicely with the fresh brightness of lime juice added at the end.
The cooking process in an electric pressure cooker produces tender chicken that can be shredded into the broth to absorb the savory and mildly spicy flavors. The presence of black beans and corn adds texture, making it more filling. The soup can be served as a warming meal especially when garnished with tortilla chips or fresh lime wedges.
Practical adjustments for cooking times depending on whether chicken breasts are thin, frozen, or substituted with thighs help maintain the desired texture without overcooking. Some steps advise delaying the addition of corn and beans when using thighs to avoid mushiness. These careful details ensure the soup’s consistency and balance of ingredients remain optimal.
Ingredients
For the Chicken Tortilla Soup
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 garlic cloves, minced
- 3 cups chicken broth
- 1 .5 oz diced tomatoes canned, with juices
- 1 oz diced green chilies can of
- 2 tablespoon chipotle in adobo sauce (1-2 peppers finely diced and it's sauce, adjust to your spice preference)
- 1 oz black bean canned
- 1 cup corn kernels frozen
- 1 pound chicken breast boneless, skinless
- salt
- black pepper
- 1 tablespoon cumin ground
- 1 teaspoon ground chili powder
- lime juice juice of 1-2 limes
For the Tortilla Chips
- 8 inch corn flour tortillas
- olive oil
- salt sea salt
Instructions
For the Chicken Tortilla Soup
- Turn the Instant Pot on [SAUTE] mode and set it for 10 minutes (this should give you enough time to saute the onions). Wait until the screen displays "hot". Add olive oil and onion into the pot. Stir occasionally for 3 minutes until the onion is soft. Then, press the [CANCEL] button.
- Add garlic, chicken broth, and stir. Then, add 1 can of diced tomatoes, 1 can of diced green chilies, 1 can of black beans, 1-2 chipotle peppers in adobo sauce (finely diced), and 1 cup frozen corn kernels. Place the chicken breast on top of the ingredients. Generously season the chicken with salt and pepper. Add ground cumin and ground chili pepper on top of the chicken.
- Close the lid. Make sure the knob on the lid is turned to the "sealing" position. Then, press [PRESSURE COOK] (or "manual" for older models) and set it to 11 minutes. When it is done, let it naturally pressure release for 5 minutes. **Cooking time and tips for chicken thighs or frozen chicken breasts below**
- Shred chicken with two forks (either right in the pot, or on a cutting board)
- Add lime juice, salt and pepper to taste.
- Topping Ideas: tortillas chips, shredded cheddar cheese, sour cream, avocado, lime wedges, cilantro
For the Tortilla Chips
- Cut the corn tortillas into thin strips, drizzle olive oil and season with sea salt
- Place it in the oven at 350°F until crisp
Notes
- Adjust pressure cooking time for thin chicken breasts to prevent drying out (6-8 minutes recommended).
- For frozen chicken breasts, extend cook time and natural release to ensure thorough cooking (12 minutes pressure cook, 10 minutes release).
- When using chicken thighs, cook separately without corn and beans to prevent mushiness; add these after pressure cooking using sauté mode.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 51mg | 17% |
| Sodium | 1263mg | 53% |
| Potassium | 743mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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