Chicken Tortilla Soup
By :Campbell's®
instant pot soup, instant pot recipe, instant pot, instant pot chicken tortilla soup
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Our Instant Pot® Chicken Tortilla Soup gives a delicious twist to classic chicken soup. Start with basic chicken soup ingredients like chicken, veggies and chicken broth, then add in some spices, tomato paste, black beans and corn. The Instant Pot® brings all the flavors together in no time at all. We love this soup because it’s so customizable. We like topping it with tortilla strips, cilantro, avocado or jalapeño, but feel free to use whatever you like. Learn how to make tortilla soup today!
instant pot soup, instant pot recipe, instant pot, instant pot chicken tortilla soup
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1/2 lbs boneless, skinless chicken breasts
  • 1 carrot peeled and chopped (about 1/2 cup)
  • 1 stalk celery sliced (about 1/2 cup)
  • 1 can black beans rinsed and drained, about 15 ounces
  • 1/2 cup frozen whole kernel corn thawed
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 4 cups Swanson® Chicken Broth
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1/2 lbs boneless, skinless chicken breasts
  • 1 carrot peeled and chopped (about 1/2 cup)
  • 1 stalk celery sliced (about 1/2 cup)
  • 1 can black beans rinsed and drained, about 15 ounces
  • 1/2 cup frozen whole kernel corn thawed
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 4 cups Swanson® Chicken Broth
instant pot soup, instant pot recipe, instant pot, instant pot chicken tortilla soup
Votes: 0
Rating: 0
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Instructions
  1. Season the chicken with salt and pepper. Add the carrot, celery, chicken, beans, corn, tomato paste, cumin, chili powder and broth to a 6 quart Instant Pot®.
  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.
  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.
Recipe Notes

Nutrition Values Per Serving : Calories 149, Total fat 1.6 g, Saturated fat 0.3 g, Cholesterol 29 mg, Sodium 1,143 mg, Total carbohydrate 19.1 g, Dietary fiber 6.2 g, Protein 14.7 g, Vitamin A 351 %DV, Vitamin C 6 %DV, Calcium 5 %DV, Iron 14 %DV

*Manual and Pressure Cook buttons are interchangeable

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