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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!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Pressurize 10 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 399 kcal
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
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
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
Calories: 399 kcal | Carbohydrates: 52 g | Protein: 34 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 108 mg | Sodium: 1339 mg | Potassium: 1136 mg | Fiber: 13 g | Sugar: 5 g | Vitamin A: 545 IU | Vitamin C: 27 mg | Calcium: 127 mg | Iron: 5 mg