Instant Pot Chicken Tortilla Soup
This Chicken Tortilla Soup is so quick and easy thanks to the help of the instant pot. It is filled with flavor and topped with all of your favorite toppings. It's the perfect meal for busy weeknights that will quickly become a family favorite.
Equipment
Ingredients
- 1 tablespoon avocado oil
- 1 onion diced
- 3 garlic cloves minced
- 1 pound chicken thighs
- 1 can black beans
- 1.5 cups frozen corn
- 1 can tomato sauce 15 ounces
- 4 cups chicken broth one carton
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ tsp salt
- Juice of 1 lime Plus lime wedes for optional garnish
- Optional toppings Avocao, cilantro, diced red onion, jalapeños, tortilla chips
Instructions
- Set your instant pot to the sauté mode and once it is hot add in the avocado oil. Once the oil starts shimmering, add in the diced onions and saute until translucent. Next, add in the minced garlic and cook for 1 more minute.1 tablespoon avocado oil, 1 onion, 3 garlic cloves
- Turn the sauté function off and add in the remaining soup ingredients and seasoning, except for the lime juice. Stir to evenly combine.1 pound chicken thighs, 1 can black beans, 1.5 cups frozen corn, 1 can tomato sauce, 4 cups chicken broth, 1 tablespoon chili powder, 1 teaspoon cumin, ½ tsp salt
- Pressure cook on high for 20 minutes and then quick release when it is complete. I find that the chicken is so tender that I can easily break it apart with tongs inside the liquid. Alternatively, you can remove the chicken from the soup and shred it on a plate and then return the shredded chicken back to the soup.
- Add in the juice of one lime and stir.Juice of 1 lime
- To serve, add your favorite toppings such as avocado, cilantro, red onion, jalapeno and tortilla chips. And enjoy!
Notes
To store: Add the soup to an airtight container. It will stay fresh in the fridge for 3-4 days. To reheat, add it to a small pot and heat on the stove top or microwave until warmed through.
To freeze: let the soup cool completely and add it to a freezer safe container and freeze for up to 3 months.
To cook in the slow cooker: sauté the onion and garlic and then add to the slow cooker along with the remaining ingredients. You can skip the sautéing if you want but it helps build flavor. Then cook on high for 4 hours or on low for 6-8 hours or until the chicken is tender and easily falls apart.
Nutrition
Calories: 442kcalCarbohydrates: 38gProtein: 21gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 74mgSodium: 1447mgPotassium: 1162mgFiber: 12gSugar: 7gVitamin A: 1391IUVitamin C: 23mgCalcium: 61mgIron: 4mg
Nutrition facts are automatically calculated and are only estimates.
Tried this recipe?Let me know how it was!
