Instant Pot Chicken Tortilla Soup

Name: Instant Pot Chicken Tortilla Soup
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1 poblano pepper; 1 small onion; 2 cloves garlic; 2 teaspoons chili powder; 1 teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon paprika; 3 cups chicken broth; 15 ounces can black beans; 15 ounce can fire roasted tomatoes; 1 pound chicken breasts

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
30 mins
Servings
6
Calories
208 kcal
Course
Main Course
Cuisine
American, Mexican

Instant Pot Chicken Tortilla Soup

Gary Shields

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Instant Pot chicken tortilla soup is so flavorful and loaded with all your favorite Mexican flavors and hearty textures. Ready in 30 minutes it can be enjoyed on its own or topped with your favorite taco soup garnishes!

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Ingredients

Servings

1 tablespoon olive oil
1 poblano pepper diced
1 small onion diced
2 cloves garlic minced
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon paprika
3 cups chicken broth
15 ounces can black beans drained and rinsed
15 ounce can fire roasted tomatoes
1 pound chicken breasts boneless, skinless

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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

● Substitute the olive oil with canola, avocado or vegetable oil
● Use white onion, sweet onion or red onion.
● Substitute green bell peppers for the poblano peppers for a less spicy version. Or omit the peppers altogether.
● Substitute 1 teaspoon of garlic powder for minced garlic if desired.
● Use one tablespoon of taco seasoning if preferred.
● Substitute vegetable broth for the chicken broth.
● Although fire roasted tomatoes have a nice smoky flavor, use regular canned diced tomatoes or a can of Rotel if preferred.
● Substitute pinto beans or great northern beans if desired.
● Use boneless skinless chicken thighs or a store-bought rotisserie chicken if preferred.

Nutrition Information

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Serving 1serving Calories 208kcal (10%) Carbohydrates 19g (6%) Protein 22g (44%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 48mg (16%) Sodium 912mg (38%) Potassium 673mg (19%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 672IU (13%) Vitamin C 29mg (32%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition 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%