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Instant Pot Chicken Tortilla Soup

4.9 from 10 reviews

Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in one pot 30 minute meal. Delicious and  healthy soup loaded with chicken, veggies and tortillas, this soup will warm you to the bones.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Mexican
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Ingredients

  • 8 corn tortillas, cut into thin strips
  • 2 tbsp avocado oil, divided
  • 4 large garlic cloves, minced
  • 1 large chicken breast, boneless & skinless
  • 15 oz can low sodium black beans, drained
  • 1 1/2 cups corn, fresh or frozen
  • 4 cups chicken broth, low sodium
  • 2 x 15 oz cans tomato sauce, low sodium
  • 2 tbsp chipotle in adobo sauce, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • Avocado, red onion, cilantro and lime, for garnish

Instructions

  1. On Instant Pot, press Saute and wait until display says Hot. Add 1 tbsp oil and garlic; saute for about 1 minute. Press Cancel .
  2. Add half of tortilla strips, chicken, black beans, corn, broth, tomato sauce, chipotle in adobo, cumin, chili powder, salt and pepper.
  3. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
  4. While soup is cooking, preheat large ceramic non-stick skillet on medium heat and swirl remaining 1 tbsp of oil to coat.
  5. Add tortilla strips and cook for 5-7 minutes or until crispy, stirring occasionally. Or skip this step and use tortilla chips.
  6. After Instant Pot has finished cooking, release pressure using Quick Release method.
  7. Open the lid and shred chicken with 2 forks right in the pot.
  8. Stir and serve hot with tortilla strips and garnishes.

Notes

  • Chicken: Chicken breast, thighs or any part of chicken works.
  • Black beans: Omit or use red kidney or pinto beans.
  • Corn: I use frozen corn and no need to thaw. Canned works too.
  • Tomato sauce: Passata or crushed tomatoes will work. It is the same tomato sauce with a different name based on your location. Or pulse diced tomatoes in a blender.
  • Broth: Use water and maybe more spices to taste. Done it many times.
  • Chipotle in adobo sauce: You can find it in small cans in Mexican food section. Replace with smoked paprika or extra chili powder to taste.
  • Cumin and chili powder
  • Tortillas: I recommend to use corn tortillas rather than wheat. Also you can use tortilla chips – crushed to thicken the soup and whole for serving.
  • You can use frozen chicken. Cooking time will not change. Your Instant Pot will take a few minutes longer to come to pressure. If using a couple of chicken breasts, make sure they are separated.
  • Use hot broth or boiling water to speed up pressure build up. I usually turn on full kettle before starting the soup rep. I dilute organic bouillon cubes in hot water to make broth.
  • Release pressure outside to avoid house smell like food for days.

 Did you make this recipe? Please give it a star rating in the comments.