Instant Pot Chicken Tortilla Soup
An Instant Pot Chicken Tortilla Soup recipe that is fast, flavorful, and made from scratch. An easy, delicious Mexican soup recipe that's healthy, hearty... and wonderful.
Servings: 8 servings
Calories: 392kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 garlic cloves chopped
- 14.5 ounce can diced fire-roasted tomatoes drained
- 4 ounce can green chilies
- 2 lbs boneless chicken thighs 4 to 6 thighs
- 14.5 ounce can black beans drained and rinsed
- 4 cups chicken stock
- 1 cup water
- 2 teaspoons salt more to taste
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 cup corn kernels frozen or canned
- juice from 1–2 limes
Instructions
- Using the saute function on the pressure cooker, cook the chopped onions for 3 to 4 minutes or until translucent and softened. Add the minced garlic and cook for another 30 seconds. Cancel the saute function on the Instant Pot.
- Add the diced tomato, green chilies, chicken thighs (whole), black beans, chicken stock, water, salt, cumin, chili powder, and oregano. Stir and then set the Instant Pot to Manual High Pressure and cook for 14 minutes. Once cooked, quickly release the pressure and remove the lid.
- Shred the chicken thighs with two forks and add the corn. Switch to the saute function and cook until the corn has warmed through (canned or frozen). Squeeze the lime juice into the tortilla soup, taste, and season with salt and pepper accordingly.
- Ladle into bowls and add your favorite toppings. Topping ideas are below And remember -- the toppings make the soup!
Notes
Topping Ideas:
- Tortilla Strips
- Shredded Cheese
- Sour Cream
- Avocado
- Fresh cilantro or oregano
- Red Pepper Flakes
- Salsa Verde
Nutrition
Serving: 1g | Calories: 392kcal | Carbohydrates: 23.6g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 111.3mg | Sodium: 729mg | Fiber: 9g | Sugar: 4g