Instant Pot Chicken Tortilla Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
6
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Calories
208 kcal
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Course
Main Course
Instant Pot Chicken Tortilla Soup
Description
The soup begins by sautéing diced onions and poblano pepper in olive oil in the Instant Pot until translucent. Minced garlic and a blend of chili powder, cumin, oregano, and paprika are added and cooked briefly to release their aromas. Chicken broth, rinsed black beans, and fire-roasted canned tomatoes are then stirred in, followed by whole boneless skinless chicken breasts.
The pot is sealed and pressure cooked on high for twelve minutes, followed by natural pressure release for five minutes and quick release thereafter. The chicken is removed, shredded or minced, and returned to the soup to combine. The resulting dish is a flavorful, smoky chicken and bean soup with a moderate level of spice and rich broth.
Variations include substituting poblano peppers for milder bell peppers, using different canned beans or tomatoes, or swapping chicken parts for convenience. The soup can be garnished with preferred toppings for added texture and freshness.
Ingredients
- 1 tablespoon olive oil
- 1 poblano pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- ½ teaspoon oregano dried
- ½ teaspoon paprika
- 3 cups chicken broth
- 15 ounces black beans drained and rinsed, canned
- 15 ounce fire-roasted tomato canned
- 1 pound chicken breast boneless, skinless
Instructions
- Set the Instant Pot to Sauté mode.
- Add the olive oil, diced onion and poblano and cook for approximately 4 minutes, stirring often, until the onions become translucent.
- Then add garlic, chili powder, cumin, oregano and paprika. Cook, stirring often for another 1-2 minutes.
- Add the chicken broth, drained black beans, roasted tomatoes and stir to combine well.
- Finally, add the chicken breasts
- Place the lid on the Instant Pot and turn the pressure valve to the sealing position.
- Set the timer to pressure cook on manual - high for 12 minutes.
- When the timer goes off, let the pressure naturally release for 5 minutes.
- Then turn the valve carefully to release the additional pressure. (careful not to burn yourself. Place a towel over the release valve)
- Remove the chicken and shred or dice it. I love to use a food processor and quickly pulse it for 10 seconds
- Return the chicken to the Instant Pot and stir to combine well.
- Garnished with your favorite of toppings: cilantro, shredded cheese, avocado or guacamole, sour cream, hot sauce, sliced jalapeños, tortilla strips, and lime.
Notes
- Use canola, avocado, or vegetable oil instead of olive oil if desired.
- Substitute with white, sweet, or red onions based on availability and taste.
- Replace poblano peppers with green bell peppers or omit peppers for a milder soup.
- Garlic powder can be used in place of minced garlic if preferred.
- One tablespoon of taco seasoning can substitute the individual spices for convenience.
- Vegetable broth may replace chicken broth for a vegetarian version.
- Regular canned diced tomatoes or Rotel can be substituted for fire-roasted tomatoes.
- Pinto beans or great northern beans can be used instead of black beans.
- Boneless skinless chicken thighs or rotisserie chicken can substitute chicken breasts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 208kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 912mg | 38% |
| Potassium | 673mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 29mg | 32% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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