Instant Pot Chicken Tortilla Soup
Making Chicken Tortilla Soup has never been easier with the Instant Pot! In only 8 minutes this healthy Mexican soup is ready for dinner!
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 can black beans, rinsed and drained
- 14 ounce can fire roasted diced tomatoes
- 10 ounces red enchilada sauce
- 1 medium onion, chopped
- 4 ounces chopped green chilies
- 2 cloves garlic, minced
- 2 cups water
- 16 ounces lower sodium chicken broth or vegetable broth
- 1 teaspoon cumin, may add more if you want a spicier soup
- 1 teaspoon chili powder, may add more if you want a spicier soup
- ⅛ teaspoon black pepper
- 1-2 bay leaves
- 1 cup frozen corn
- 1 TBS cilantro chopped
- ½ cup part skim shredded mozzarella cheese
- lime for garnish
Instructions
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In the instant pot, add tomatoes, enchilada sauce, onion, beans, green chilies, garlic, water, broth, cumin, chili powder, pepper, and bay leaves; gently stir. Add chicken breast on top and slight press down to cover with liquid, but do not press to the bottom of the pot.
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Close the lid, press the pressure valve into the sealed position, then press MANUAL and set the timer for 8 minutes. Once time is up, allow to naturally release pressure for 5 minutes, then release the rest of the pressure (be careful, liquid may spray out).
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Remove chicken and transfer to a cutting board. Using 2 forks, shred the chicken into pieces and then place back into soup; stir. Add cilantro and corn, then stir and let sit for 2 minutes.
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To serve, sprinkle 1 TBS (or more if desired) of cheese over the soup. Garnish with a lime and whatever else you desire.
Recipe Video
Recipe Notes
Nutritional information: 243 calories per serving, 6 grams of fat, 28 grams carbohydrates, 7 grams fiber, and 22 grams protein.
Nutritional information includes 1 TBS mozzarella cheese per serving.