Instant Pot Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup is a very flavorful Mexican soup. If you haven't had a tortilla soup before, the spices, herbs, and corn tortillas give this Pressure Cooker Chicken Tortilla soup a wonderful fiesta of flavor!
Servings: 6
Equipment
Ingredients
- 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 (use 6 for a soupier consistency)
- 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, divided
Garnishes
- Cilantro
- Sour Cream
- Tortilla Chips
- Corn Tortilla
- Avocado
- Shredded Cheese
Instructions
- Turn on the Sauté function. When display reads “Hot” add the oil.
- Add onions, celery, carrots, and bay leaf. Cook until vegetables are tender, stirring occasionally.
- Add the jalapeño, and garlic. Cook, stirring constantly, for 30 seconds.
- Add the tomatoes, cumin, chili powder, coriander powder, smoked paprika, salt, pepper, and oregano. Stir.
- Add the black beans, broth, and the chicken. Stir.
- Add the tomato paste but do not stir.
- Place the lid on the pot and set the Steam Release Knob to Sealing position.
- Cancel the Sauté function.
- Press the Pressure Cook (or Manual) button, or dial on Ultra. Set time to 10 minutes using the +/- button, or dial.
- When cook cycle ends, let pot naturally release pressure for 10 minutes. Then manually release the remaining pressure by turning the knob to Venting.
- When the pin in the lid drops. Open and carefully stir the soup. Taste and adjust salt, if needed.
To Finish
- Remove chicken with tongs and place in a bowl.
- Stir the corn and tortillas into the soup.
- Shred the chicken using two forks. Then add back into the soup.
- Put the lid back on (leave vent open) and let it sit while you get everything else ready. This gives the tortillas a few more minutes to dissolve a little.
- Garnish as desired and serve.
Nutrition
Calories: 312kcal
