Chicken Tortilla Soup Instant Pot

Chicken Tortilla Soup Instant Pot recipe

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Total Time: 40 Minutes

Servings: 8

chicken tortilla soup instant pot

Instant Pot Chicken Tortilla Soup – a quick and tasty soup made with dry or canned beans and fresh or frozen chicken thighs or breast meat. Extremely adaptive! Very simple.

Chicken tortilla soup’s necessary ingredient:

  • 1 tbsp olive oil
  • 1 onion chopped
  • 3 large cloves of garlic minced
  • 1 jalapeno diced and seeded
  • 1 tbsp chilli powder
  • 14 ½ ounces crushed tomatoes
  • 1 can diced tomatoes with chilis such as Rotel
  • 3 cups chicken broth
  • 1 tbsp ground cumin
  • 14-12 ounces washed and drained can black beans 
  • 1 cup corn drained if canned
  • 2 chicken breasts boneless, skinless
  • ¼ cup cilantro chopped
  • 1 lime juiced
  • 1 avocado sliced for garnish

Crispy Tortilla Strips

  • 6 6″ corn tortillas cut into ¼” strips
  • ¼ cup olive oil
  • salt

Instructions for making chicken tortilla soup instant pot:

step 1

Heat ¼ cup olive oil over medium-high heat in a small pan. Add tortilla strips in small batches and fry until crisp drain and salt.

step 2

Warm the olive oil.

step 3

Over medium heat, in a big saucepan. Cook until the onion is roasted, then add the garlic and jalapeno.

step 4

Cook it for Twenty minutes or until the chicken is thoroughly cooked, after adding the other seasonings.

step 5

Remove chicken and shred. Add back to the pot and simmer for 3 minutes.

step 6
To serve, ladle soup into bowls and top with tortilla strips, lime wedges, and avocado slices.



3 thoughts on “Chicken Tortilla Soup Instant Pot recipe”

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