Chicken Tortilla Soup
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
Chicken Tortilla Soup:
  • 1lb frozen chicken breasts (about 2 breast )
  • 14.5ounce black beans 1 can rinsed and drained (or 2 cups cooked)
  • 2cups frozen corn
  • 1large onionfinely diced
  • 1cup diced tomato
  • 6 ounce tomato paste
  • 32ounce chicken stockor vegetable stock
  • 1/2cup pickled jalapenosdiced in their juice (optional)
  • 1/4cup prepared taco seasoning ( 1 pouch )
For Serving:
  • 2/3cup shredded mexican blend cheese
  • 4-5cups tortilla chips
  • finely chopped cilantrofor garnish
  • Diced avocadofor garnish
  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.