Description
This Instant Pot Chicken Tortilla Soup combines tender shredded chicken, fire-roasted tomatoes, beans, and corn for a cozy, flavor-packed meal. Ready in under an hour, it’s endlessly customizable with toppings like tortilla strips, avocado, and cheese.
Ingredients
Instructions
1. Set Instant Pot to Sauté and heat olive oil.
2. Add onion and garlic and cook until translucent.
3. Pour in broth, tomatoes, beans, corn, salsa, and spices and stir.
4. Nestle chicken breasts into the mixture.
5. Seal lid and pressure cook on Manual for 12 minutes, then natural release for 10 minutes and quick release.
6. Remove chicken, shred with forks, and return to pot.
7. Switch to Sauté and simmer for 3–5 minutes to thicken.
8. Stir in lime juice and adjust seasoning.
9. Ladle into bowls and garnish with tortilla strips and desired toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: instant pot
- Cuisine: mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 20
- Cholesterol: 60
Keywords: instant pot soup, chicken tortilla soup, easy dinners, weeknight meals, mexican soup, comfort food
