Chicken Tortilla Soup
By :Chop Secrets
Print Recipe
Votes: 16
Rating: 4.44
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
Chicken Tortilla Soup:
  • 1 lb frozen chicken breasts (about 2 breast )
  • 14.5 ounce black beans 1 can rinsed and drained (or 2 cups cooked)
  • 2 cups frozen corn
  • 1 large onion finely diced
  • 1 cup diced tomato
  • 6 ounce tomato paste
  • 32 ounce chicken stock or vegetable stock
  • 1/2 cup pickled jalapenos diced in their juice (optional)
  • 1/4 cup prepared taco seasoning ( 1 pouch )
For Serving:
  • 2/3 cup shredded mexican blend cheese
  • 4-5 cups tortilla chips
  • finely chopped cilantro for garnish
  • Diced avocado for garnish
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
Chicken Tortilla Soup:
  • 1 lb frozen chicken breasts (about 2 breast )
  • 14.5 ounce black beans 1 can rinsed and drained (or 2 cups cooked)
  • 2 cups frozen corn
  • 1 large onion finely diced
  • 1 cup diced tomato
  • 6 ounce tomato paste
  • 32 ounce chicken stock or vegetable stock
  • 1/2 cup pickled jalapenos diced in their juice (optional)
  • 1/4 cup prepared taco seasoning ( 1 pouch )
For Serving:
  • 2/3 cup shredded mexican blend cheese
  • 4-5 cups tortilla chips
  • finely chopped cilantro for garnish
  • Diced avocado for garnish
Votes: 16
Rating: 4.44
Rate this recipe!
Instructions
  1. Place all ingredients in the Instant Pot. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  3. When the time is up, quick-release the pressure. Shred any remaining large pieces of chicken and return to the pot.
  4. Meanwhile, in each serving bowl place 2/3 cup tortilla chips sprinkled with 2 tablespoons shredded cheese. Ladle hot soup over chips and cheese just before serving.
  5. Serve with diced fresh avocado and cilantro.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

24 replies
  1. Msansone
    Msansone says:

    This is the worst recipe I’ve gotten off this app. I’ve tried numerous recipes and have been pleased until now. The instructions are vague. The recipe calls for using frozen chicken breasts but does not say to defrost them. Just says to put everything into the pot and cook. After cooking an extra 15 minutes, The chicken still was not cooked. Had to cook it an extra 25 minutes in total. I will not use this recipe again or suggest it to anybody else.

  2. GuavaJelly
    GuavaJelly says:

    Delicious! Added extra black beans and diced tomatoes. Used Dizzy Pig Fajita Seasoning instead of the taco. My family loved it!

  3. Angela Chatham
    Angela Chatham says:

    Loved this! Here are some changes I made to the recipe when making it. I diced and sauted chicken and onion first. Then, placed everything in to the pot. I also reduced by half the jalapenos and diced tomato.

  4. Michizzle
    Michizzle says:

    I have a mini, so i halved the recipe yo make sure it fit. More like a chili, bur super yummy! Will definitely make it again

  5. Instant Pot
    Instant Pot says:

    Hi Wendy,

    If a recipe calls for a frozen item but your item is thawed or fresh the cooking time may need to be adjusted. When adjusting cooking time always ensure that the meat has reach safe eating temperature for that food item.

  6. anna_rad
    anna_rad says:

    Recipe turned out great! I had a 48 oz box of Chicken Stock instead of 32 oz, I used 32 oz (4 cups) in the Pot and after cooking brought the rest of the leftover broth to a boil on the stove and added it to the final product to make it more brothy

  7. Bthomas62
    Bthomas62 says:

    I would add time for frozen chicken breasts. I tried 17mins. One of the breasts was still slughtly under done. I think 20 minutes would do it.

  8. Instant Pot
    Instant Pot says:

    Hi Bthomas62,

    When using frozen meats cooking times may need to be altered. Always check to ensure proper cooking temperature was reached.

  9. Spearsey17
    Spearsey17 says:

    We used fresh chicken that had been chilled from the grocery store. It came out Extremely tender and was easy to shred. Keeping this one saved to make again on a rainy day!

  10. tcmross
    tcmross says:

    Dump everything into the pot? Really? The cheese, cilantro, jalapeno??? So confused…
    I’m a terrible cook & need more instructions.

  11. Instant Pot
    Instant Pot says:

    You would dump in all the ingredients listed under Chicken Tortilla Soup, save the for serving ingredients for garnish.

  12. Jozeycat
    Jozeycat says:

    Whole family loved it. Used fresh chcken. I will try cutting off 2 minutes next time. My chicken came out a touch dry and I used 3lb of chicken instead of 2lb.

  13. Jayhawk315
    Jayhawk315 says:

    Pretty food recipe. Easily tweakavle which i like. I upped the chicken to 1.5 lbs, used fresh chicken and 15 mins was just fine, shredded very easily. I also did a little more than one packet of taco seasaoning, but what really made it better was i used a small can of adobo peppers in adobo sauce. Really added to the flavor well. Highly recommend adding it

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