Instant Pot Chicken Tortilla Soup
Quick and easy, this Instant Pot Chicken Tortilla Soup is packed with veggies, beans, corn and plenty of spice. This chunky, hearty soup recipe is ready in no time and with so little effort. Dinner is served!
Servings: 6
Ingredients
- 1 1/2 lb chicken breasts (boneless, skinless) thighs will work as well
- 1 T olive oil
- 1 green bell pepper, chopped
- 1 onion, small diced
- 1 zucchini, chopped
- 1 c chunky salsa
- 1 can diced tomatoes 14.5 oz.
- 1 c corn
- 1 can kidney beans rinsed
- 1 can black beans rinsed
- 4 c chicken broth
- Juice of 1/2 lime
- 2-3 garlic cloves, minced
- 1 T chili powder
- 1/2 T cumin
- 1 tsp smoked paprika
- ¼-½ tsp crushed red pepper optional
- 1/2 tsp pepper
- 1/2 tsp salt
- ½ c cilantro, chopped
Instructions
- Place chicken breasts into pressure cooker. Add in veggies, beans, broth and spices. (Essentially everything but the cilantro).
- Stir ingredients gently to allow the spices to mix.
- Close Instant Pot (pressure cooker), lock it, and set steam release to "sealing" and set to pressure cook for 10 minutes and start.
- When cook time is complete, allow for manual release of a bout 5 minutes and then quick release the rest of the pressure. Check that meat is 165°F and then pull breasts out individually and shred, placing back into the pot once shredded.
- Add in the chopped cilantro, stir and then serve it up with your favorite toppings!
Notes
Storage: To store any leftover soup, place in an airtight container and refrigerate for about 3-4 days. You can reheat the soup using your favorite method.
To freeze, allow the soup to cool completely. Then transfer to a freezer safe container and freeze for up to 3 months.Allow to thaw in the refrigerator overnight and then reheat as desired in the microwave or stove top.
- This soup can be made super thick and chunky or more on the broth side. Add about 2 cups of broth for thick and closer to 4 if you prefer yours much more broth based. It varies for me depending on my mood.
- Spice level can certainly be adjusted for this one. I typically have to play it safe for the little guy and then add all of the spice for Anthony and myself. You can play around with the type of salsa you use, adding more crushed red pepper, or changing up the paprika for smoked paprika (a MUST in my opinion!). So essentially you never have to make the same version twice!
Nutrition
Calories: 338kcal | Carbohydrates: 34g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1058mg | Potassium: 1258mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1133IU | Vitamin C: 30mg | Calcium: 87mg | Iron: 4mg