Amazing 8-Minute Instant Pot Chicken Tortilla Soup
Make this comforting Instant Pot Chicken Tortilla Soup quickly for a flavorful Tex-Mex meal perfect for a chilly evening. Load it up with your favorite toppings for maximum enjoyment.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Tex-Mex
- Diet: Low Fat
Ingredients
- Chicken breasts
- Chicken broth
- Diced tomatoes and green chilies
- Onion
- Garlic
- Cumin
- Chili powder
- Oregano
- Salt
- Black pepper
- Corn
- Black beans
- Tortilla chips (for topping)
- Avocado (for topping)
- Cilantro (for topping)
- Lime wedges (for serving)
Instructions
- Place chicken breasts, broth, tomatoes with chilies, onion, garlic, cumin, chili powder, and oregano into your Instant Pot.
- Secure the lid and set the vent to sealing.
- Cook on high pressure for 8 minutes.
- Allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Remove the chicken, shred it using two forks, and return the shredded chicken to the pot.
- Stir in the corn and black beans. Cook on the Sauté setting for 5 minutes, or until heated through.
- Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls.
- Serve immediately with tortilla chips, avocado, cilantro, and a squeeze of lime.
Notes
- Shredding the chicken directly in the broth helps infuse it with more flavor.
- Feel free to add a dash of hot sauce for extra heat.
- This soup freezes well for future quick meals.
Nutrition
- Serving Size: 1.5 cups soup
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 105mg
Find it online: https://afripaket.com/instant-pot-chicken-tortilla-soup/