Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

from wholeandheavenlyoven.com
40 min
6 servings

This instant pot chicken tortilla soup is made in only 40 minutes in the instant pot and is packed with hearty beans, fall-apart tender chicken, and lots of crispy tortilla strips.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely diced
  • 3 medium cloves garlic, minced
  • 1 small serrano pepper, finely minced (or skip for a mild version)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 4 cups chicken broth
  • 2 medium chicken breasts (about 1 lb)
  • 1 (15 oz) can crushed tomatoes
  • 1 (15 oz) can petite-diced tomatoes
  • 1 (15 oz) can sweet corn, drained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 bay leaf
  • Salt and pepper to taste
  • 8 (6-inch) corn tortillas, cut into thin strips
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Optional toppings: diced avocado, fresh tomato, cilantro, lime wedges, and sour cream

Directions

  1. 1

    Heat a 4-qt instant pot using BROWN/SAUTE function. Add vegetable oil and swirl to coat bottom. Add onion and saute several minutes until tender. Add garlic, serrano, chili powder, cumin, and paprika and cook 1-2 minutes until fragrant.

  2. 2

    Preheat oven or an air fryer to 400F. Toss tortilla strips with oil and lay in a single layer on a medium greased sheet pan or lay in a single layer in air fryer. For oven, bake tortilla strips 8-10 minutes, stirring once halfway through until strips are lightly browned and crispy. For air fryer, bake strips 5-7 minutes, shaking basket halfway through. Season strips with salt to taste.