Instant Pot Chicken Tortilla Soup
This easy dump and start Instant Pot Chicken Tortilla Soup is delicious and ready in less than 30 minutes. Garnished with tortilla strips, Monterey Jack cheese, and avocado.
Servings: 6 servings
Calories: 298kcal
Equipment
Ingredients
- 1 pound chicken breasts boneless and skinless
- 1 white onion diced
- 2 tablespoons garlic minced
- 2 jalapenos diced
- 15 ounces black beans drained and rinsed
- 1 15 ounces small red beans drained and rinsed
- 2 10 ounce cans diced tomatoes with chiles
- 1 packet taco seasoning 2 tablespoons homemade
- 1 package super sweet corn
- 32 ounces chicken broth
For garnish
- avocado sliced
- lime sliced
- Monterrey Jack Cheese shredded
- Tortilla Strips
Instructions
- Add the chicken to the Instant Pot.
- Add the taco seasoning (Packet or 2 tablespoon homemade mix)
- Top with diced onion, garlic, and jalapenos.
- Rinse and drain the small red beans and the black beans.
- Add to the pot.
- Top with the diced tomatoes with chilies.
- Add the super sweet corn.
- Pour in the chicken broth and close the lid and the vent.
- Set the Instant Pot to 15 minutes on MANUAL/PRESSURE COOK.
- Allow a 10-minute natural release.
- Open the lid carefully and shred the chicken.
- Serve with tortilla strips, shredded cheese, avocado, and lime wedges.
Notes
*In place of tri-color tortilla strips, slice flour tortillas and add a small amount of oil to a pan. Add the tortillas and fry on each side, about 1 minute each.
Nutrition
Serving: 1serving | Calories: 298kcal | Carbohydrates: 38g | Protein: 30g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 666mg | Potassium: 913mg | Fiber: 12g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 4mg
