Instant Pot Chicken Tortilla Soup

4.98 from 40 ratings

from kristineskitchenblog.com

This delicious Instant Pot Chicken Tortilla Soup is easy to make and full of flavor. Load it up with toppings for a healthy one pot dinner!

Prep Time10

Cook Time9

Total Time50

Servings: servings

Calories: 279kcal

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
1 cup canned or frozen corn drained if canned
salt and pepper to taste
For serving: lime wedges, crumbled tortilla chips or tortilla strips, sour cream or plain Greek yogurt, shredded cheese, and/or avocado

Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened, about 3 minutes. 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, scraping up any bits stuck to the bottom of the pot. Nestle the chicken into the liquid.
Place the lid on and set it to the closed position. Move the steam valve to the sealing position.
Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will start counting down. 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 move 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 to a clean plate and let it rest for a few minutes.
Stir the corn into the Instant Pot, cover and let it sit for 5 minutes. Meanwhile, shred the chicken.
Return the shredded chicken back to the pot. Season soup to taste with salt and pepper. Serve with toppings as desired.

To use frozen chicken breasts, increase the pressure cooking time to 12 minutes. Then allow the pot to release naturally for 10 minutes before quick releasing the remaining pressure.
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 and stir in corn. Shred the chicken and return it to the slow cooker. Season to taste with salt and pepper.
Leftover soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition information is only an estimate.