Soups & Stewscookiesandcups
Instant Pot Chicken Tortilla Soup
This Instant Pot chicken tortilla soup recipe is a comforting one-pot meal, loaded with tender chicken, sweet corn, black beans, taco seasoning, and green chilies.
👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 10 min🔥 Cook: 1h 10m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- spatula
📝 Preparation Steps
1
Turn the instant pot to saute mode and add the olive oil.
olive oil2 tablespoons
2
Once the oil is hot, add the diced onion. Cook until softened, stirring occasionally for about ⏱️ 5 minutes.
3
Add the minced garlic and taco seasoning. Cook for ⏱️ 1 minute more, stirring constantly.
garlic, minced4 clovestaco seasoning1 tablespoon
4
Add 1 cup of the chicken broth and use a spatula to deglaze the bottom of the instant pot. Press the cancel button.
chicken broth4 cups
5
Add the green chilis, tomatoes, black beans, and remaining chicken broth. Stir well.
green chilis1 (4 ounce) candiced tomatoes2 (14.5 ounce) cansblack beans, drained2 (15 ounce) canschicken broth4 cups
6
Nestle the chicken breasts into the liquid.
7
Put the lid on the instant pot and set the vent to seal. Turn on manual high pressure for ⏱️ 8 minutes. Once the cooking time has elapsed, allow the steam to naturally release for ⏱️ 10 minutes.
8
Open the instant pot and remove the chicken. Shred it with two forks then return it to the pot.
9
Add the corn and lime juice. Put the lid on and let the corn heat for about ⏱️ 5 minutes.
10
Serve with your favorite toppings
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