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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
Cook Time 10 minutes
Pressurize 10 minutes
Total Time 30 minutes
Servings 4
Calories 399kcal

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

Nutrition

Calories: 399kcal | Carbohydrates: 52g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 1339mg | Potassium: 1136mg | Fiber: 13g | Sugar: 5g | Vitamin A: 545IU | Vitamin C: 27mg | Calcium: 127mg | Iron: 5mg