Instant Pot Chicken Tortilla Soup

I love making soups. After I learned the basics of how to thicken soups, use dried beans and lentils, and figuring out flavor combos, it’s where I feel most comfortable not following a recipe. I love opening my fridge, see what needs to be used and creating a different recipe every time. But some things are standard, like a good chicken tortilla soup. This recipe was given to me on Instagram by a fellow user who is also living through a remodel. Not sure if hers is voluntary or not! She told me that she’s been using her Instant pot on her washing machine so I’m thankful I’ve had my kitchen counters to use. I hope your project is going well!

The recipe is courtesy of Confessions of a Fit Foodie and the results were easy and delicious. The recipe has 3 steps:

1. Combine all ingredients in the instant pot.
2. Turn on manual for 15 min.
3. When done cooking, do quick steam release and shred chicken with forks.

It can’t get easier! I topped mine with cheese and corn chips. I love corn chips and for those turned off by the salt level, there a new lightly salted version that is perfect!

With a recipe like this, there’s really no excuse to not make dinner. With Mexican food, I gotta have a margarita to wash it down. See my recipe for amazing skinny margaritas.

Instant Pot Chicken Tortilla Soup – from Confessions of a Fit Foodie

Easy, delicious, and healthy soup in your Instant Pot.

Recipe from Confessions of a Fit Foodie

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course, Soup

Cuisine Mexican

Servings 6 people

Equipment

• Instant Pot

Ingredients

  

• 2 large chicken breasts 
• 1 10 oz can diced tomatoes with green chilies 
• 1 14 oz can diced tomatoes 
• 1 cup frozen corn 
• 1 15 oz can black beans 
• 1 medium onion (diced)
• 1 jalapeno (diced)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp black pepper
•  toppings of cheese, tortilla, or corn chips 

Instructions

 

• Mix together all the ingredients for the soup into your Instant Pot.
• Turn onto to manual setting for 15 minutes. Make sure the valve switch is closed. When the timer is done, carefully switch to quick release. After the steam m stops, open the lid and shred the chicken with two forks.
• Ladle into bowls and top with cheese and chips, if desired. Enjoy!

Keyword chicken soup, easy dinners, healthy meals, instant pot

Enjoy!