Instant Pot Chicken Tortilla Soup

This recipe for Instant Pot Chicken Tortilla Soup is hands down the easiest comfort food recipe ever.  This recipe is the perfect combination of earthy, zesty and creamy. This powerhouse of flavors is an all-season Tex-Mex delight!

Chili powder, cumin, coriander and fire-roasted tomatoes provide an intense earthy flavor to the broth, which contrasts so beautifully with the soft tender chicken, creamy beans and sweet corn.  A squeeze of lime before serving takes it over the top. This super easy and delicious soup is the perfect finale to any day!

Chicken Tortilla Soup is a traditional Mexican soup, in which the broth is simmered with tomato, onions, garlic and spices.  Beans and chicken are cooked in this broth, till the chicken is falling apart tender.  It is typically served with deep-fried strips of corn tortilla.

In my pour-and-start recipe, I put all the ingredients in, turn on my Instant Pot and set it to cook for 8 minutes.  It takes around 10 minutes for the pot to come to pressure, 8 minutes to cook, after which I let the pressure release naturally for 5 minutes.  I manually release the remaining pressure, garnish with cilantro and lime, and just like that, dinner is ready in under 30 minutes!  This easy mexican chicken tortilla soup recipe is part of my fill-it-forget-it  meal series.

Ingredients

• 1 tbsp olive oil
• 1 can fire roasted tomatoes chopped
• 1.5 cup frozen corn
• 15 oz black beans (1 CAN rinsed and drained)
• 1 lb chicken breast sliced through the middle (around 1 pound)
• 2 garlic cloves finely chopped
• 2 tsp chili powder
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp Paprika
• 3/4 tsp salt
• 32 oz chicken broth low sodium
• Optional Add-ons
• 1 medium carrot chopped
• 1 rib celery chopped
• Garnish:
• Juice of 1 lime
• 2 tbsp chopped cilantro
• US Customary - Metric

Instructions

1. If the chicken breasts are too thick, slice them through the middle.  This is optional, but I find the chicken to be more flavorful this way. Rinse and drain canned beans.
2. Turn ON the Instant Pot.  Add all ingredients to the pot.  No particular order, just add them as you like. Stir, close lid and press Manual/Pressure cook for 8 minutes.  In DUO, set vent to sealing. In ULTRA, press start.
3. Let pressure release naturally for 5 minutes (NPR 5), then release remaining pressure manually (QR).  Once the pin drops, open lid. 
4. .............................

for full recipes please see : spicecravings.com

Share this post