Instant Pot Chicken Tortilla Soup Recipe
User Reviews
4.7
Instant Pot Chicken Tortilla Soup Recipe
Description
The soup starts by sautéing chopped onion in the Instant Pot, developing a base flavor. Adding boneless skinless chicken breasts along with garlic, spices (cumin, smoked paprika, chili powder), canned corn, black beans, diced green chiles, fire-roasted diced tomatoes with juices, and chicken broth ensures a complexity of textures and tastes throughout the dish. Cooking under high pressure for 8 minutes breaks down the chicken while melding the flavors.
After a natural and quick pressure release, the cooked chicken is shredded and returned to the pot. The result is a deeply flavored, mildly spiced soup with tender chicken pieces and a comforting, slightly smoky aroma from the seasonings and roasted tomatoes. Optional toppings allow for customizing with fresh cilantro, creamy avocado, crunchy tortilla chips, sour cream, and cheese.
This Instant Pot version saves time while concentrating flavors compared to traditional stovetop methods and can be adapted by using chicken thighs if preferred.
The soup yields a fulfilling bowl rich in ingredients, suitable for casual dinners and can be adjusted in spice level and toppings according to taste.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion chopped, medium
- 3 chicken breast boneless, skinless
- 4 cloves garlic minced
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 (12 fluid ounce) can corn drained
- 1 (15 fluid ounce) can black beans drained & rinsed
- 1 (4 ounce) can diced green chiles
- 2 (13.5 fluid ounce) cans diced tomatoes with juices, fire-roasted
- 4 cups chicken broth
- salt to taste
- black pepper to taste
Toppings (optional, to taste):
- avocado chopped avocado, lime wedges
- Mexican shredded cheese blend
- cilantro
- tortilla chips
- lime
- sour cream
Instructions
- Sauté the onion in your Instant Pot for 4-5 minutes.
- Add the other soup ingredients, except for salt & pepper, to your pressure cooker and give it a stir.
- Cancel sauté, close the lid, and ensure the valve is on the "sealing" position. Cook on high pressure for 8 minutes. It'll take about 10-15 minutes for it to get up to pressure.
- Once the countdown has finished, let the pressure release naturally for 5 minutes, and then do a quick pressure release.
- Take the chicken out and shred it with two forks. Add it back into the soup, dish it up, and top each bowl as desired.
Notes
- This recipe uses a 6-quart Instant Pot for cooking.
- A stovetop version is also available if an Instant Pot is not used.
- Chicken thighs can be substituted for breasts; use roughly one pound.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 34g | 68% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 1084mg | 45% |
| Potassium | 827mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 843IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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