Instant Pot Chicken Tortilla Soup
bowls
Hearty and spicy chipotle chicken soup is quick and easy to make in the Instant Pot.
Equipment
- Pressure Cooker (Instant Pot)
Ingredients
- 2 chicken breasts
- 1 cup frozen corn
- 15 oz can of black beans
- 15 oz can of fire roasted diced tomatoes
- 4 oz can of green chilies
- 2 cups tortilla strips
- 4 cups chicken broth
- ½ recipe Family Dinners Chipotle Marinade
Instructions
- Make chipotle marinade.
- Coat chicken in marinade for 30 minutes to 24 hours in the refrigerator. Or freeze for up to 3 months.
- Pour black beans (rinsed), tomatoes, chilies and frozen corn into bottom of Instant Pot.
- Place marinated chicken breasts on top of other ingredients.
- Add chicken broth.
- Lock Instant Pot lid and set vent to seal. Cook for 15 minutes.
- Allow 5 minute natural release. Vent Instant Pot carefully.
- Remove chicken from pot to shred. Return to pot.
- Serve soup with tortilla chip strips.
Notes
Optional: Add diced bell peppers or jalapeños to the soup before cooking.
You can put frozen chicken breasts into the Instant Pot. No need to defrost them before cooking.
Nutrition
Calories: 411kcal | Carbohydrates: 50g | Protein: 37g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1211mg | Potassium: 1158mg | Fiber: 12g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 4mg