Instant Pot Chicken Tortilla Soup

Use your Instant Pot to cook this delicious chicken tortilla soup in less than 1 hour. Top with avocado, cilantro and jalapeno.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 244 Calories

Ingredients

• salt and ground black pepper to taste
• 2 teaspoons ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 2 teaspoons chili powder
• 2 tablespoons tomato paste
• 1 jalapeno pepper, sliced, or to taste
• 2 tablespoons chopped fresh cilantro, or to taste
• 1 avocado, chopped
• 0.5 cup sliced celery
• 0.5 pound skinless, boneless chicken breast
• 1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
• 0.5 cup peeled and chopped carrot
• 0.5 cup frozen whole kernel corn, thawed
• 2 (8 inch) corn tortillas, cut into strips

Recipe Instructions

Step 1

Season the chicken with salt and pepper. Add the chicken, carrot, celery, beans, corn, tomato paste, cumin, chili powder, and Swanson® Chicken Broth to a 6-quart Instant Pot.

Step 2

Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick-release method to release the pressure.

Step 3

Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste. Serve topped with tortilla strips, fresh chopped cilantro, avocado, or sliced jalapeño pepper, if desired.