Instant Pot Chicken Tortilla Soup
A simple throw-everything-in-and-turn-it-on recipe! Only 10 minutes to cook! Forget working over a hot stove and make this Chicken Tortilla Soup in the Instant Pot instead!
Chicken thighs add flavor to this soup due to their higher fat content. If you’re looking for a healthier option, you can use chicken breasts and it will still turn out awesome.
Don’t like spicy food? Make it mild by adding less chipotle chili powder.
Add some gourmet flair to this soup by making fresh homemade tortilla strips. In a hurry? Crush some corn chips and add to the top to keep it easy.
Ingredients You’ll Need…
Ingredients You’ll Need…- boneless skinless chicken thighs, chopped
- black beans
- fire-roasted diced tomatoes
- frozen corn kernels
- chili powder
- chipotle chili powder
- garlic powder
- chicken broth
- tortillas
- avocado oil spray
How To Make Instant Pot Chicken Tortilla Soup:
- Add all ingredients except tortillas and oil to instant pot
- Set to high pressure for 10 minutes
- Allow natural pressure release
- Cut tortillas into thin strips
- Spray until well coated with oil
- Place on baking sheet and bake at 400 degrees until crispy
Pro Tips…
Using fire-roasted diced tomatoes in this soup will add some amazing flavor. They are also healthier than regular diced tomatoes. Roasted tomatoes maintain many of the nutrients lost in the cooking process.
Don’t like black beans? Use pintos or white beans… or leave them out entirely for a more authentic “chili.” It’s all up to your personal preference.
This soup freezes well. I like to use Souper Cubes or portion out in to individual containers. You can freeze for up to 3 months.
Everyone gets to make this soup their own with toppings. Try fresh cilantro, sour cream, avocado, and/or shredded cheese
Instant Pot Chicken Tortilla Soup
A simple throw everything in and turn it on recipe! Only 10 minutes to cook! Forget working over a hot stove and make this Chicken Tortilla Soup in the Instant Pot instead!
Ingredients
- 1 pound boneless skinless chicken thighs chopped
- 15 oz can black beans drained and rinsed
- 14.5 oz can fire-roasted diced tomatoes
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1 teaspoon chipotle chili powder (depending on how much spice you prefer)
- 1 teaspoon garlic powder
- 3 cups chicken broth
- 7 corn tortillas
- Avocado oil spray
Instructions
- Add all ingredients except tortillas and oil to instant pot
- Set to high pressure for 10 minutes
- Allow natural pressure release
- Cut tortillas into thin strips
- Spray until well coated with oil
- Place on baking sheet and bake at 400 degrees until crispy
Notes
-
Chicken thighs add flavor
- Vary the amount of chipotle powder for spicy or mild
-
Keep it easy...use crushed corn chips and add to top
-
Use regular diced or fire-roasted diced tomatoes
-
Sub pinto or white beans for the black beans or leave them out
-
Freeze leftovers up to 3 months
-
Toppings: fresh cilantro, sour cream, avocado, shredded cheese
