Instant Pot Chicken Tortilla Soup
Ingredients
The soup base
-
1 ½
Tablespoon
Olive Oil
-
1
large
Onion, chopped
-
1
cup
Celery, diced (about 2 stalks)
-
1
cup
Carrots, diced (about 2 carrots)
-
2
Bay Leaves
-
1
Jalapeño, seeded and diced
-
5
cloves
Garlic, finely minced
-
1
(14.5 oz) can
Fire Roasted Diced Tomatoes (with juice)
-
1
Tablespoon
Cumin
-
2
teaspoons
Chili Powder
-
1
teaspoon
Coriander Powder
-
1
teaspoon
Smoked Paprika
-
1 ½
teaspoons
Kosher Salt
-
½
teaspoon
Pepper
-
1
teaspoon
Mexican Oregano, or regular
-
1
(15 oz) can
Black Beans, drained and rinsed
-
5
cups
Chicken Broth
-
3
Boneless/Skinless Chicken Breasts
-
3
Tablespoons
Tomato Paste
To Finish
-
1 ½
cups
Frozen Corn
-
5
6-inch
Corn Tortillas, cut into 2” pieces
Garnishes
-
Cilantro
-
Sour Cream
-
Tortilla Chips
-
Corn Tortilla
-
Avocado
-
Shredded Cheese
Instructions
- Turn on the Sauté function and add the olive oil when hot.
- Cook the onions, celery, carrots, and bay leaf until tender.
- Add the jalapeño and garlic, cooking for 30 seconds while stirring.
- Stir in the tomatoes, cumin, chili powder, coriander powder, smoked paprika, salt, pepper, and oregano.
- Add the black beans, broth, and chicken, then stir.
- Add the tomato paste without stirring.
- Seal the lid and set the Steam Release Knob to Sealing.
- Cancel the Sauté function and set the Pressure Cook time to 10 minutes.
- After cooking, let the pot naturally release pressure for 10 minutes before manually releasing the remaining pressure.
- Open the lid, stir the soup, and adjust salt if needed.
- Remove the chicken, shred it, and return it to the soup.
- Stir in the corn and tortillas, then let sit for a few minutes before serving.
- Garnish as desired and serve.
Nutrition Facts (estimated)
Servings
6
Calories
312
Total fat
10g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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