Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Instant Pot Chicken Tortilla Soup
This Instant Pot chicken tortilla soup recipe is quick and easy to make and makes the perfect weeknight dinner recipe.
Course
Dinner
Cuisine
American
Keyword
Chicken Tortilla soup, Instant Pot Chicken Tortilla Soup, Instant pot soup recipe
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
342
kcal
Author
Alida Ryder
Ingredients
1
kg (2lb)
chicken pieces
1
onion
finely chopped
4
garlic cloves
crushed
1
jalapeno
finely chopped
1
tsp
ground cumin
1
tsp
ground coriander
1
tsp
smoked paprika
1
tsp
dried oregano
4
cups
chicken stock
800
g (28oz)
crushed tomatoes
400
g (14oz)
black beans
drained
2
cups
frozen corn
2
tsp
salt
1
tsp
black pepper
For the toppings
fried tortilla strips
fresh cilantro/coriander
Cubed avocado
fresh lime juice
sliced jalapeños
Instructions
Set the Instant Pot to the saute function.
Add a splash of olive oil then brown the chicken pieces.
Stir in the chopped onion, garlic, jalapeño, seasoning, stock, beans, corn kernels and tomatoes then cover with the lid.
Set the Instant Pot to pressure cook on high for 10 minutes.
Once finished cooking, quick release the pressure.
Remove the chicken pieces carefully then shred the meat with two forks and discard the bones.
Set the Instant Pot to the sauté function.
Add the shredded chicken back to the soup and allow to simmer for 5 minutes.
Taste and adjust seasoning if necessary by adding more salt, a pinch of sugar and a squeeze of lime juice.
Serve the soup in bowls topped with your favorite toppings.
Nutrition
Calories:
342
kcal
|
Carbohydrates:
36
g
|
Protein:
38
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
91
mg
|
Sodium:
985
mg
|
Potassium:
1052
mg
|
Fiber:
8
g
|
Sugar:
7
g
|
Vitamin A:
440
IU
|
Vitamin C:
19
mg
|
Calcium:
82
mg
|
Iron:
4
mg