Quick and Spicy Instant Pot Chicken Tortilla Soup
A flavorful and nourishing soup made with chicken, spices, and vegetables, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
- Diet: None
Ingredients
- 1 lb chicken breast
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado, diced for garnish
- Lime wedges for serving
Instructions
- Set the Instant Pot to sauté mode. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until softened and fragrant.
- Add the chicken breast, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper to the pot. Stir well to combine.
- Close the lid of the Instant Pot and set it to manual high pressure for 10 minutes. Ensure the valve is in the sealing position.
- Once the cooking time is complete, carefully quick-release the pressure by turning the valve to venting. Wait for all the steam to escape before opening the lid.
- Remove the chicken breast and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Ladle the soup into bowls and top with tortilla strips, diced avocado, and lime wedges for a fresh crunch and added flavor.
Notes
For quicker prep, use leftover cooked chicken. Adjust chili powder for spice level.