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!
cost per recipe: $6.73
The price is determined by the national average.
pound boneless, skinless chicken breast
carrot, peeled and chopped (about 1/2 cup)
stalk celery, sliced (about 1/2 cup)
can (about 15 ounces) black beans, rinsed and drained
cup frozen whole kernel corn, thawed
tablespoons tomato paste
teaspoons ground cumin
teaspoons chili powder
cups Swanson® Chicken Broth
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®.
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.
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.