Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in one pot 30 minute meal. Delicious and  healthy soup loaded with chicken, veggies and tortillas this soup will warm you to the bones.

Author: Olena of ifoodreal.com

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings 1x

Category: Soup and Stew

Method: Instant Pot

Cuisine: Mexican

INGREDIENTS 

8 corn tortillas, cut into thin strips

2 tbsp avocado oil, divided

4 large garlic cloves, minced

1 large chicken breast, boneless & skinless

15 oz can low sodium black beans, drained

1 1/2 cups corn, fresh or frozen

4 cups chicken broth, low sodium

2 x 15 oz cans tomato sauce, low sodium

2 tbsp chipotle in adobo sauce, minced

1 tsp cumin

1 tsp chili powder

1/2 tsp salt

Ground black pepper, to taste

Avocado, red onion, cilantro and lime, for garnish

STEPS

1. On Instant Pot, press Saute and wait until display says Hot. Add 1 tbsp oil and garlic; saute for about 1 minute. Press Cancel .
2. Add half of tortilla strips, chicken, black beans, corn, broth, tomato sauce, chipotle in adobo, cumin, chili powder, salt and pepper.
3. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
4. While soup is cooking, preheat large ceramic non-stick skillet on medium heat and swirl remaining 1 tbsp of oil to coat.
5. Add tortilla strips and cook for 5-7 minutes or until crispy, stirring occasionally. Or skip this step and use tortilla chips.
6. After Instant Pot has finished cooking, release pressure using Quick Release method.
7. Open the lid and shred chicken with 2 forks right in the pot.
8. Stir and serve hot with tortilla strips and garnishes.

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