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.

INGRIDIENT

1 (32 ounce) container chicken broth

2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)

1 pound skinless, boneless chicken breast

1 (15 ounce) can black beans, drained

1 (10 ounce) can enchilada sauce

1 (10 ounce) package frozen corn

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon salt

¼ teaspoon ground black pepper

1 pinch chili powder, or to taste

½ cup crushed tortilla chips, or to taste

DIRECTION

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

Step: 2

Release pressure using the natural-release method according to 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 to serve and top with crushed tortilla chips.