Chicken Tortilla Soup in the Instant Pot®

Everyone asks for this recipe... It's easy to make and adapt to your own level of spiciness. Kids love it! And for the kids who don't, you can use some of the shredded chicken in a quick chicken quesadilla! Win-win! Optional toppings and mix-ins: avocado slices, shredded Mexican cheese, rice, sour cream, and chopped cilantro.

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

Ingredients

• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ cup crushed tortilla chips, or to taste
• 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

Recipe Instructions

Step 1

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

Step 2

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 Poultry setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

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