(Instant Pot) Chicken Tortilla Soup
Don’t you HATE when you are starving at the end of the day but have no inspiration for cooking? What if you could whip together the most delicious soup you’ve ever tasted in just a few minutes at the end of the day? I LOVE soup, so I’m a constantly looking for new ways to make it and this Chicken Tortilla Soup has rocked my world! I was able to adapt it to use my instant pot and I just tossed in a package of FROZEN SOLID chicken breasts and had a delicious meal in no time.
This chicken tortilla soup will warm you up on a chilly fall or winter day. My husband and I LOVE this recipe. I had to write it down and make it into a blog post to make sure I remembered it to make again and again.
Yummy chicken tortilla soup
I hate making a meal that is flavorless or lacking that rib-sticking power to satisfy everyone. My husband is a BIG dude and I work hard keeping him fed. He loves Mexican food and this chicken tortilla soup is right up his spicy little alley.
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Sometimes I feel like I’m too tired to make dinner, but this chicken tortilla soup was so simple, I didn’t mind making it multiple times. I have a home daycare, so I work HARD all day. It’s wonderful to have an easy soup recipe that satisfies.
Grab your instant pot and a package of chicken breasts and let’s get going.
Savory, satisfying chicken tortilla soup to warm you on a cold day and fill your tummy with yummy goodness. Instant pot recipe.
- 2 T olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 tomato, chopped
- 2 c cooked black beans
- 1 bag frozen corn
- 3 c chicken stock
- 2 tsp chili powder
- 1 tsp cumin
- 1 dried hot pepper, ground in a spice grinder or 1 tsp red pepper flakes
- 3 chicken breasts, thawed
- fresh cilantro
- grated cheddar cheese
- lime wedges to squeeze over top each bowl
- sour cream
- tortilla chips
- 1 tsp salt
Set your instant pot to saute mode.
Add olive oil and onion.
Sautee until soft.
Stir one minute longer.
Add tomato, black beans, corn, stock, spices, and chicken.
Cancel sauté and cover with lid and seal.
Select soup and set timer for 4 minutes.
It takes about 10 minutes to reach pressure and then the 4 minutes will begin. While the pot is cooking, you can prepare the toppings.
When the timer goes off, manually release the pressure carefully not to get burned.
Remove the breasts to a plate and shred meat.
Replace the shredded meat into the pot and stir.
Chicken tortilla soup in the instant pot (super easy)
I promise you this soup is going to knock your socks off. It’s one of the best things that I’ve ever made and I cook multiple meals everyday. I love soup season, I love chicken tortilla soup, I love cool weather and I love to cook food that nourishes people’s soul and their bodies.
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