Go Back
–+ servings
instant-pot-chicken-tortilla-soup-recipe

Instant Pot Chicken Tortilla Soup Recipe

This Instant Pot Chicken Tortilla Soup is a quick and easy recipe that combines chicken, black beans, corn, and spices to create a flavorful and comforting soup. Perfect for a weeknight dinner!
Print Pin This
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 350 kcal

Equipment

  • Instant Pot

Ingredients:  

Main Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 14.5 oz diced tomatoes 1 can
  • 15 oz black beans drained and rinsed, 1 can
  • 15 oz corn drained, 1 can
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • Salt and pepper to taste

Toppings

  • Tortilla chips
  • Avocado sliced
  • Shredded cheese
  • Cilantro fresh

Instructions: 

  • Place chicken breasts in the Instant Pot.
  • Add diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, paprika, and chicken broth.
  • Close the Instant Pot lid and set the valve to sealing.
  • Cook on high pressure for 10 minutes.
  • Once done, let the pressure release naturally for 5 minutes, then do a quick release.
  • Remove the chicken, shred it, and return it to the soup.
  • Season with salt and pepper.
  • Serve the soup topped with crushed tortilla chips, sliced avocado, shredded cheese, and fresh cilantro.

Notes:

This soup can be stored in the refrigerator for up to 3 days. Reheat before serving.

Nutrition value:

Calories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Keywords:

Keyword Chicken Tortilla Soup, Instant Pot, Soup
Tried this recipe?Let us know how it was!