Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

First off, if you haven’t experienced the beauty that is the Instant Pot yet, then I suggest you go order one right now. It’s okay, I’ll wait. (This is the one I have and I got it on sale on Amazon for under $60!)

With the Instant Pot this meal is seriously the easiest thing ever, and a far cry from the hours my mom spends slaving over the stove to make a pot of one of her famous soups. Her chicken tortilla soup is actually my inspiration for developing the recipe for this soup. I wanted to recreate an easy, fast version of it, that wouldn’t take hours to make!

And yes, I think I’ve succeeded. This soup tastes almost exactly like hers (better even?) and aside from sautéeing the onions for 2 minutes, you just dump the rest of the ingredients in the pot and go. That’s it.

I also should mention that I prefer my soups a little thicker and stew-like. Thin, brothy soups tend to not really fill me up, and I feel like they’re always just laden with salty, high sodium broth. I like my soups to actually have some substance! And so I try to make them chock full of healthy, nutritious ingredients and a lower sodium content.

BUT, if you want to make this soup a bit soupier, I would just add an additional cup of chicken broth to the pot before cooking.

So keep reading below for my super quick & easy instant pot chicken tortilla soup recipe!

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup:

  • Makes 3-4 servings

Ingredients:

  • 1 breast chicken
  • 1/2 cup chopped carrots
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1 can Black Beans
  • 2 cups frozen fiesta corn (or any frozen corn)
  • 1 can diced & fire roasted tomatoes
  • 3 cups chicken broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt (optional, I omit the salt since I hate salty soups)
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 3 small corn tortillas, sliced into strips

 

Optional Toppings:

  • Cheddar cheese
  • Sour Cream
  • Sliced avocado
  • Slice of fresh lime
  • Crispy tortilla strips or tortilla chips

 

Directions:

  • Turn Instant Pot to ‘Sauté’ setting and allow the pot to fully heat up. Add 1 tablespoon olive oil to bottom of pot and add chopped onions and carrots. Sauté until onions are translucent and then add garlic.
  • Add all remaining ingredients (including raw chicken breast!) to the Instant Pot and give it a good stir to combine.
  • Cover the pot, make sure your steam release is closed, and cook using the ‘Soup’ setting on high pressure. Manually set the time for 25 minutes.
  • Once it’s finished let the pressure release naturally for 10-15 minutes (this allows the chicken to become more tender). Then, remove the chicken breast from the pot, shred it on a separate plate, and add the shredded chicken back into the pot.
  • Serve and enjoy with your favorite toppings!

PRO TIP* Do not skip the tortillas in the soup, as this is what give the soup some thickness. That is, unless you’re on a very strict diet, and in that case, I’m sure the soup would be pretty delish without them too.

 

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Instant Pot Chicken Tortilla Soup

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