INSTANT POT CHICKEN TORTILLA SOUP

Every time we think we’ve tried every Instant Pot soup, another one comes along and steals us away!

This INSTANT POT CHICKEN TORTILLA SOUP is just as scrumptious as it looks.

A brothy base creates the perfect flavor for this satisfying soup. This one is not creamy like others we’ve shared on here but the natural chicken broth flavor and savory veggies make it just as good, if not better!

We make this creamy version all the time: INSTANT POT CREAMY CHICKEN CHILI SOUP.

And this brothy version is amazing with perfect white rice in it: INSTANT POT CHICKEN & RICE SOUP.

But this one today says it all in the name.
A little chicken, a little tortilla and some seasoning is the perfect way to enjoy this soup on Taco Tuesday or any night of the week.

One pot soups are literally our favorite, especially when they’re full of flavor and have all the fresh toppings.

They’re so fast and have almost no clean up. It’s as easy as putting the Instant Pot inner in the dishwasher and calling it a day. SO EASY!

Onion and garlic are new to our normal soups, paired with chicken, black beans, crisp corn, green chilis, and fire roasted tomatoes. Paprika, chili powder, and cumin seasonings liven it up and give it a good spicy kick.

The broth is so wonderful on it’s own (especially if you’re feeling sick). Very unique to any other soup we’ve made (Instant Pot or other) and it’s just delicious with all the avocado.

Mexican shredded cheese, greek yogurt (or sour cream), fresh cilantro, and juicy lime give this soup all the feels. And of course some crispy tortilla chips complete the “tortilla” flavor of this Instant Pot Chicken Tortilla Soup.

Sometimes the best parts of the soup are the toppings :)

INSTANT POT CHICKEN TORTILLA SOUP

December 21, 2019

by Amber Knight Uzzell

Category MEAT

Persons

6

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Notes

NOTE 1: WE ONLY USED 1 CAN OF FIRE ROASTED TOMATOES BUT FEEL FREE TO USE 2 (ORIGINAL RECIPE CALLS FOR 2)
RECIPE: SALT & LAVENDER

Ingredients

• SOUP:
• 1 TABLESPOON OLIVE OIL
• 1/3 MEDIUM ONION, CHOPPED FINELY
• 3 MEDIUM OR 2 LARGE CHICKEN BREASTS
• 2 TEASPOONS MINCED GARLIC
• 1 TEASPOON CUMIN
• 1 TEASPOON PAPRIKA
• 1 TEASPOON CHILI POWDER
• 1 12 OUNCE CAN CRISP CORN, DRAINED
• 1 19 OUNCE CAN BLACK BEANS, DRAINED & RINSED
• 1 4 OUNCE CAN GREEN CHILIS
• 1 13.5 OUNCE CAN FIRE ROASTED DICED TOMATOES (OR 2 CANS)
• 32 OUNCES (4 CUPS) CHICKEN BROTH, LOW SODIUM
• S & P TO TASTE
• TO SERVE:
• SLICED AVOCADO
• CILANTRO
• LIME WEDGES
• GREEK YOGURT (OR SOUR CREAM)
• SHREDDED CHEESE
• TORTILLA CHIPS

Instructions

1. PLACE OLIVE OIL IN INSTANT POT AND CLICK “SAUTE”
2. ADD ONIONS AND COOK, STIRRING FOR ABOUT 5 MINUTES
3. ADD ALL OTHER INGREDIENTS EXCEPT FOR S&P AND TOPPINGS
4. STIR AND CANCEL “SAUTE”
5. CLICK “SOUP” AND CHANGE TO 7 MINUTES
6. CLOSE LID AND MAKE SURE VENT IS PUSHED TO “SEAL”
7. ONCE TIMER IS UP, LET NATURAL RELEASE FOR 10 MINUTES
8. MANUAL RELEASE THE REST OF THE PRESSURE (BE CAREFUL)
9. REMOVE CHICKEN BREASTS AND SHRED WITH TWO FORKS
10. PLACE CHICKEN BACK IN INSTANT POT AND STIR TOGETHER
11. TASTE AND ADD S&P IF NECESSARY
12. SERVE IN BOWLS WITH AVOCADO, CILANTRO, LIME, GREEK YOGURT, SHREDDED CHEESE, AND TORTILLA CHIPS

Tags

avocado,

black beans,

cilantro,

corn,

fall,

fresh,

INSTANT POT,

soup,

tortilla,

tortilla chips

https://www.ambslovesfood.com/instant-pot-chicken-tortilla-soup/

This is the Instant Pot we use and we love it!

Much love,