Instant Pot Chicken Tortilla Soup
This Instant Pot Chicken Tortilla Soup is a delicious 30-minute dinner idea perfect for cozy nights and loaded with Mexican seasonings!
Servings: 6 servings
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 3 medium-sized chicken breasts
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika (Spanish smoked paprika tastes best but regular paprika is fine!)
- 1 tsp coriander (optional)
- 1 can black beans
- 1 cup frozen corn
- 1 (796mL) can diced tomatoes
- 4 cups chicken broth
- 1 red pepper, diced
- 2 tsp lime juice
- Tortilla strips
- Lime wedges
- avocado, sliced
Add everything to Instant Pot in order listed above except for red pepper and lime juice. Press the pressure cook button and select the high setting, then set to cook for 5 minutes - Instant Pot will take about 15-20 minutes to preheat then the 5 minutes to pressure cook.
Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when safe to do so. Shred chicken breasts, then stir in lime juice and red pepper.
Serve in bowls and top with toppings - add as many or as little as you want, the choice is yours! Enjoy!
NOTE: This soup will keep in the fridge up to 5 days. Alternatively, you can freeze it in small glass bowls (individual serving size is best) and reheat each bowl in the microwave for 7-8 minutes, stirring once halfway through.
Calories: 258kcal | Carbohydrates: 21g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 730mg | Potassium: 873mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 41mg | Calcium: 38mg | Iron: 2mg