Mom with a Plan

Instant-Pot Chicken Tortilla Soup

Julie Gimeno

The recipe is great to make during the week when you are looking for a meal that is easy and delicious!

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Instant-Pot Chicken Tortilla Soup

This soup is healthy, delicious and easy to make. It makes a lot so you can save it to freeze for a future meal too. Making it in the instant pot makes it low maintenance and a great option for a during the work week meal.

Course #dinner
Cuisine American
Keyword #chickentortillasoup, #instantpot, #soup, chicken
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Author Confessions of a Fit Foodie

Ingredients

Chicken Tortilla Soup

  • 1 1/4 lbs (3-4) boneless skinless chicken breasts
  • 10 oz diced tomatoes with green chilis
  • 14.5 oz diced tomatoes (no salt added)
  • 1 cup frozen corn thawed
  • 1 cup black beans drained and rinsed
  • 1 med onion diced
  • 1 jalapeno diced
  • 3 cloves garlic minced
  • 4 cups organic, low sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp Himalayan salt
  • 1/4 tsp black pepper

Tortilla Strips

  • organic corn tortilas
  • olive oil cooking spray
  • Himalayan salt

Toppings

  • 1 avocado
  • cheese shredded
  • 2 limes juice squeezed
  • greek yogurt
  • cilantro chopped

Instructions

Soup

  1. Get out your instant-pot and gather your ingredients: chicken, tomatoes with chilis, tomatoes, corn, black beans, jalapeno, garlic, chicken broth, cumin, chili powder, Himalayan salt, and black pepper.

  2. Wash and rinse the black beans.

  3. Put the chicken in the bottom of the instant pot and start adding in the rest of the ingredients. Add the chicken broth last.

  4. Stir to combine all the ingredients. Set the instant pot on the manual setting for 15 minutes. It will take 10-15 minutes to come to full pressure.

  5. When it is finished, carefully switch the quick-release button to release the steam, careful the steam can burn you. Pull out the chicken and shred it and then add it back into the soup.

  6. When ready to serve, ladle into bowls and top with the tortilla strips and toppings.

Homemade Tortilla Strips

  1. Preheat the oven to 350. Cut the corn tortillas into strips. Spray with olive oil and sprinkle with Himalayan salt. Bake for 12-15 minutes until crispy.

Toppings

  1. Shredded up the cheese, I used jack cheese. Chop up the cilantro and avocados and juice the lime into the soup.

  2. Serve the soup and enjoy. Cornbread would go great with this soup.

  3. We had extra soup leftover, so I put it into a freezable container, labeled it and froze it for a future meal to enjoy.

Recipe Notes

The original recipe can be found HERE.

 

I adore making soups and this one is one of our favorites. I hope you enjoy it as much as we do!

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