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Easy Instant Pot Chicken Tortilla Soup

A close-up of a white bowl filled with vibrant chicken tortilla soup instant pot, featuring shredded chicken, corn, and black beans.
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Make this comforting and savory chicken tortilla soup quickly in your Instant Pot. This dump and go recipe yields perfectly shredded chicken for a delicious weeknight meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups low sodium chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes with green chilies, undrained
  • 1 (10 ounce) can Rotel, undrained
  • 1 cup frozen corn
  • 1 packet (1 ounce) taco seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup water

Instructions

  1. Set your Instant Pot to the Sauté function. Add the olive oil.
  2. Add the chicken breasts to the pot. Season lightly with salt and pepper. Sauté for 2 minutes per side until lightly browned.
  3. Pour in the water and scrape up any browned bits from the bottom of the pot.
  4. Add the chicken broth, black beans, diced tomatoes with green chilies, Rotel, corn, taco seasoning, cumin, chili powder, salt, and pepper to the pot. Stir gently to combine.
  5. Secure the lid on the Instant Pot and set the vent to Sealing.
  6. Cook on Manual/Pressure Cook setting on High Pressure for 10 minutes.
  7. When the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  8. Remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken.
  9. Return the shredded chicken to the soup base. Stir well.
  10. Set the Instant Pot to Sauté mode again and let the soup simmer for 5 minutes to allow the flavors to meld.
  11. Serve hot with your favorite toppings.

Notes

  • For best flavor, use high quality low sodium chicken broth.
  • Shredding the chicken directly in the broth helps it absorb more flavor.
  • Serve this quick Mexican soup with toppings like avocado, shredded cheese, sour cream, fresh cilantro, and crispy tortilla strips.
  • If you prefer a thicker soup, remove about 1 cup of the broth and mix it with 1 tablespoon of cornstarch before stirring it back into the simmering soup.

Nutrition

Find it online: https://devourdish.com/chicken-tortilla-soup-instant-pot/