Instant Pot Chicken Tortilla Soup
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 4 cloves garlic
minced
- 4 ounce can mild fire roasted diced green chiles
- 14.5 ounce can fire roasted diced tomatoes
- 15 ounces red enchilada sauce
- 1-2 teaspoons chili powder
- 1 teaspoon cumin
- 15 ounce can black beans
rinsed and drained
- 4 cups low sodium chicken broth
- 1 pound boneless skinless chicken breast
- 1 cup canned or frozen corn
drained if canned
- to tastesalt and pepper
- For serving: lime wedges
crumbled tortilla chips or tortilla strips, sour cream or plain Greek yogurt, shredded cheese, and/or avocado
Directions
- 1
Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened, about 3 minutes. Turn off Instant Pot. Stir in the minced garlic.
- 2
Add the diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well, scraping up any bits stuck to the bottom of the pot. Nestle the chicken into the liquid.
- 3
Place the lid on and set it to the closed position. Move the steam valve to the sealing position.
- 4
Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will start counting down. When the cook time is done, allow the pressure to release naturally for 10 minutes (this means just leave the Instant Pot alone for 10 minutes). Then, carefully move the steam valve to the venting position to release the remaining pressure. I usually do this with the handle of a long spoon.
- 5
When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid. Remove the chicken to a clean plate and let it rest for a few minutes.
- 6
Stir the corn into the Instant Pot, cover and let it sit for 5 minutes. Meanwhile, shred the chicken.
- 7
Return the shredded chicken back to the pot. Season soup to taste with salt and pepper. Serve with toppings as desired.
Instant Pot Chicken Tortilla Soup
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About this Recipe
Craving a hearty, flavorful meal without hours in the kitchen? This Instant Pot Chicken Tortilla Soup delivers a deliciously satisfying experience in a single pot, making weeknight dinners a breeze.
Why This Recipe Works
What truly sets this Instant Pot Chicken Tortilla Soup apart is its effortless depth of flavor, all thanks to the magic of pressure cooking and carefully selected ingredients. Using fire roasted diced green chiles and fire roasted diced tomatoes infuses the soup with a smoky, rich complexity that tastes like it simmered all day, but with only a 9-minute cook time. The Instant Pot efficiently melds the enchilada sauce, chili powder, and cumin with tender chicken breast, creating a robust, savory base.
What to Expect
Get ready for a bowl brimming with vibrant tastes and comforting textures. You'll enjoy tender, shreddable chicken nestled in a rich, slightly smoky broth that balances savory spices with a hint of tang from the fire-roasted elements. The black beans and corn add satisfying pops of texture and natural sweetness, making this a well-rounded and healthy one-pot dinner. It's a remarkably easy meal that feels both wholesome and indulgent, perfect for warming up on any evening.
Customization & Variations
The beauty of this chicken tortilla soup lies in its versatility, especially when it comes to toppings. Elevate each bowl with a squeeze of fresh lime wedges for brightness, or add a delightful crunch with crumbled tortilla chips or tortilla strips. For a creamy counterpoint, stir in a dollop of sour cream or plain Greek yogurt. Finish with a sprinkle of shredded cheese for extra richness and some slices of ripe avocado for healthy fats and a velvety texture.
Serving & Context
This Instant Pot Chicken Tortilla Soup is an ideal choice for a comforting family dinner or a casual gathering with friends. Serve it as a stand-alone meal, letting everyone customize their bowls with their favorite toppings.