Description
A quick and delicious Instant Pot Chicken Tortilla Soup that is perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup tortilla strips
- 1 avocado, diced
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode and add the chopped onion and minced garlic. Sauté until the onion is translucent.
- Add the chicken breasts, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper to the pot.
- Close the lid and set the Instant Pot to high pressure for 10 minutes.
- Once the cooking time is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Remove the chicken, shred it with two forks, and return it to the soup.
- Stir in the lime juice and adjust seasoning if necessary.
- Serve hot, topped with tortilla strips, diced avocado, and fresh cilantro.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Feel free to customize toppings based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Instant Pot, Chicken Tortilla Soup, Quick Soup, Easy Dinner