Instant Pot Chicken Tortilla Soup – from Confessions of a Fit Foodie
Servings:
6
yield(s)
Prep Time:
10
mins
Cook Time:
25
mins
Total Time:
35
mins
Ingredients
-
2
large chicken breasts
-
10
oz
can diced tomatoes with green chilies
-
14
oz
can diced tomatoes
-
1
cup
frozen corn
-
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!