How To Make Instant Pot Chicken Tortilla Soup Recipe
A delicious and hearty soup with shredded chicken, vegetables, beans, and a hint of spice.
Serves:
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 2 cups cooked shredded chicken
- 1/4 cup chopped fresh cilantro
- Tortilla chips, for serving
- Lime wedges, for serving
Instructions
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Select the “Sauté” function on the Instant Pot and add the olive oil, onion, garlic, red bell pepper, and jalapeño. Sauté for 3-4 minutes, or until the vegetables are softened.
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Add the diced tomatoes (with their juices), black beans, chicken broth, chili powder, cumin, paprika, and salt to the Instant Pot. Stir to combine.
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Add the shredded chicken to the Instant Pot and stir to combine.
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Secure the lid on the Instant Pot and set the valve to “Sealing”. Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes.
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Once the timer goes off, allow the pressure to release naturally for 5 minutes before carefully turning the valve to “Venting”.
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Serve the soup with a sprinkle of fresh cilantro, a handful of tortilla chips, and a squeeze of lime juice.
Nutrition
- Calories : 297kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 48mg
- Sodium : 1091mg
- Total Carbohydrates : 34g
- Dietary Fiber : 9g
- Sugar : 5g
- Protein : 27g
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