If you came to this post because the chicken in the picture above was open, have no fear – I KNOW WHAT I’M DOING I PROMISE.
Instant Pot Chicken Tortilla Soup
Course: DinnerDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
1-2 Tbsp olive oil
1 onion, diced
1 Tbsp Salt (or to taste)
1 Tbsp cumin
1 Tbsp chili powder
1 Tbsp paprika
1/2 Tbsp oregano
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
1/2 Tbsp black pepper
1 – 1/2 lb. Chicken Breast or Thigh (frozen or raw)
1, 14.5 oz. can black beans drained
1, 14.5 oz. can corn NOT DRAINED
1, 14.5 oz. can of tomatoes and green chiles
1, 28 oz. can crushed tomato
1, 32 oz. carton of chicken broth
Directions
- Set your instant pot to saute. Place the oil and onions and cook the onions until they’re translucent.
- Once onions are translucent, dump the dry herbs and seasonings and cook for 30 seconds until fragrant.
- Turn off saute setting. Place all remaining ingredients into the instant pot. Set to high pressure for 30 minutes.
- Once pressure cooking is completed, release the steam valve. Take your chicken out and place into a bowl to shred. Place back into the soup, and your meal is ready!
- Serve with a dollop of sour cream, cheddar cheese and tortilla strips. Or jalapenos!
Notes
- If you want to make this easier, remove the onion from step 1. Just dump it all into an instant pot for 30 minutes and it’ll still come out great!
- Don’t have an instant pot? NO PROBLEM. Dump these same ingredients into your crock pot on high for 4 hours or low for 6-8 hours. You’ll get the same, if not better, result.
- Don’t have a crock pot, either? NO PROBLEM. Dump all of these ingredients into a stockpot and simmer low and slow!
- Don’t have a stock pot either? Well… Order take out?
- This is an amazing dump and go recipe. Not a “dump and go” of the upper decker variety, but DEFINITELY more satisfying!
- You can add additional vegetables, like carrot, celery, peppers – it’s all up to you!
- I personally don’t like A LOT of beans. This soup came out with an appropriate ratio of broth to solids. If you like your soup more chunky, you can add an extra can of beans (like black, or even pinto!) or another can of corn.
- I prefer to go for the “no salt added” or “low sodium” varieties of canned veggies when available.
