Chicken Tortilla Soup in the Instant Pot

This totally customizable, family-friendly chicken tortilla soup is made in the Instant Pot but can also be made in a slow cooker.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 195 Calories

Ingredients

• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (10 ounce) can enchilada sauce
• 1 (15 ounce) can black beans, drained
• 1 medium onion, diced
• 1 (10 ounce) package frozen corn
• 1 (32 ounce) container chicken broth
• 2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
• 1 pinch chili powder, or to taste
• 1 pound skinless, boneless chicken breast
• 0.25 teaspoon ground black pepper
• 0.5 cup crushed tortilla chips, or to taste

Recipe Instructions

Step 1

Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.

Step 3

Remove chicken and shred with two forks. Return chicken to the soup. Ladle into individual bowls and top with crushed tortilla chips.