Instant Pot Chicken Tortilla Soup
Everyone in the family will love this simple chicken tortilla soup Instant Pot recipe. It's easy and delicious!
Ingredients
- 2 teaspoons Olive Oil
- ½ cup Onion diced
- 1 tablespoon Cloves Garlic minced
- 4 ounce Diced Green Chilies
- 1 Can can fire roasted diced tomatoes 14.5 Oz
- 15 ounces Red Enchilada Sauce
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 15 ounce Can of Black Beans rinsed and drained
- 4 cups Low Sodium Chicken Broth
- 1- pound Chicken Breast Boneless Skinless
- 1 cup Corn drained if canned
- Salt And Pepper to taste
Instructions
- Set the instant pot to sauté and add the oil. Once hot, sauté onions for 5 minutes or until lightly brown. Add garlic and sauté for 1 minute.
- Cancel the instant pot. Add a half cup of broth and scrape the instant pot bottom to remove onion and garlic.
- Add remaining broth, chicken, spices, tomatoes, enchilada sauce, chilies, and beans. Close the lid and seal the pressure valve. Cook on high for 10 minutes or until chicken is 165° internal.
- Quick release pressure and remove the chicken. Shred chicken and return to the pot.
- Serve and enjoy with your favorite topping such as lime crumbled tortilla chips or tortilla strips, sour cream, shredded cheese, and/or avocado.
Notes
I like using frozen corn kernels because it adds just the right amount of sweetness and is super convenient. Plus, frozen corn tends to be a bit more tender than canned corn. But if you prefer, you can use canned corn with the same pressure cook time.
Nutrition
Calories: 496kcalCarbohydrates: 71gProtein: 40gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 58mgSodium: 2334mgPotassium: 1173mgFiber: 15gSugar: 12gVitamin A: 1386IUVitamin C: 9mgCalcium: 144mgIron: 7mg
Tried this recipe?Let us know how it was!