Go Back
+ servings
Instant Pot Chicken Tortilla soup loaded with toppings in a bowl, with a spoon.
Print Recipe
5 from 12 votes

Instant Pot Chicken Tortilla Soup

kristineskitchenblog.com
We can't get enough of this delicious Instant Pot Chicken Tortilla Soup recipe! This easy chicken tortilla soup can also be made in the slow cooker. It's a healthy one pot dinner!
Prep Time10 mins
Cook Time10 mins
Total Time45 mins
Servings: 6 servings
Calories: 247kcal

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 4 cloves garlic minced
  • 4 ounce can mild fire roasted diced green chiles
  • 14.5 ounce can fire roasted diced tomatoes
  • 15 ounces red enchilada sauce
  • 1-2 teaspoons chili powder
  • 1 teaspoon cumin
  • 15 ounce can black beans rinsed and drained
  • 4 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast
  • 15 ounce can corn drained (or 1 cup frozen corn), optional
  • salt and pepper to taste
  • For serving: lime wedges, crumbled tortilla chips, sour cream or plain Greek yogurt, shredded cheese, and/or avocado

Instructions

  • Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened. Turn off Instant Pot. Stir in the minced garlic.
  • Add the diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well. Nestle the chicken into the mixture.
  • Place the lid on and set it to the closed position. Turn the steam valve to the sealing position.
  • Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes (this means just leave the Instant Pot alone for 10 minutes). Then, carefully turn the steam valve to the venting position to release the remaining pressure. I usually do this with the handle of a long spoon.
  • When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid. Remove the chicken and shred. (This can be done in a bowl with two forks or even in your stand mixer – see my how to shred chicken tips.)
  • Return the shredded chicken back to the pot and stir in the corn. Season to taste with salt and pepper and serve with toppings as desired.

Notes

Slow Cooker Instructions: Place onion, garlic, diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth in slow cooker. Stir well. Nestle the chicken into the mixture. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, and return to the slow cooker. Stir in corn. Season to taste with salt and pepper. Serve with toppings as desired.

Nutrition

Serving: 1.5cups | Calories: 247kcal | Carbohydrates: 25g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 732mg | Fiber: 6g | Sugar: 7g
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com