Instant Pot Chicken Tortilla Soup
Ingredient for Instant Pot Chicken Tortilla Soup
- Skinless, boneless chicken breast
- Chicken broth
- Black beans
- Canned tomatoes
- Canned jalapenos slices (You can also use a fresh small jalapeno, deseed if you do not like too much spice)
- Oil of choice (I’m using my favorite, Olive Oil)
- Spices: Salt, Chili powder, Cumin, smoked Paprika
- Sour cream
- Cilantro (not just for garnish, it really brings something extra to this particular soup)
- Corn tortilla (or store-bought tortilla chips)
- Shredded cheese (optional)
Chicken Tortilla Soup Cooking Instructions
- Turn your Instant Pot onto Sauté mode and add in your oil
- Once heated, add your diced onion, a pinch of salt, and sauté for roughly 4-5 minutes, stirring often
- Once softened and getting golden, add in your pressed garlic and sauté for 1 minute (don’t forget to stir)
- Add in your spices and fry them for just about a minute (things will get dry and clumpy, that’s normal but keep stirring)
- Add in your tomatoes and use the tomato juice to deglaze the bottom of the pan (basically loosen all the dry yummy pieces from the bottom)
- Add in your remaining ingredients (jalapenos, chicken, corn, and beans, broth)
- Place your lid on the Instant pot, lock it, and set to sealing mode
- Set your pot to 10 minutes on Manual or High-Pressure mode (depending on your model)
- When finished, best to allow for a Natural Release to prevent the risk of the chicken being tough. If you are in a rush you can of course do a Manual Release, your meat may just be less tender (which is actually the way we prefer it).
- Remove your chicken to shred it and then return it to the pot.
- Salt to taste.
- Serve each bowl with some chopped cilantro, fresh lime to squeeze, a dollop of sour cream (a great cooling agent when eating spicy foods), some yummy tortilla strips, and some shredded cheese (preferable a Mexican blend).
Tortilla Soup Leftover SuggestionsDepending on how large your family is, you may have quite a bit of leftover soup. After enjoying our soup for two meals, I drained most of the juice out added in some rice. Add your mixture inside some corn or flour tortillas with some cheese and you’ve got yourself some easy burritos. I was a little naughty and gave my burritos a quick pan fry with some olive oil for a crispy exterior. I served with some sour cream and salsa.
Dutch is the author of Vanilla Nomad, Monday’s Not Coming, and Let Me Hear a Rhyme. A professional chef by day, and novelist by night. She received her bachelor of arts in film from Kingsborough Community College and her master of cooking from the New School. A Brooklyn native; she is a lover of naps, cookie dough, and beaches. Currently residing in the borough she loves, most likely multitasking. You can visit her online at https://vanillanomad.com