This is a super hands-off Instant Pot version of my favorite Allrecipes Six Can Tortilla Soup recipe. Feel free to customize the toppings with more of your favorite tortilla soup toppings, like diced avocado, sour cream, cilantro, diced red onion, etc. My rule of thumb with this soup is that if a topping is good on a taco, it's also good on top of this soup.
Ingredients
- chicken broth: 2 cans (14.5 ounce cans)
- whole kernel corn: 1 can (15 ounce can, drained)
- black beans: 1 can (15 ounce can, drained)
- chicken breast chunks: 2 cans (5 ounce cans, drained)
- tomatoes with green Chili peppers (such as RO*TEL®): 1 can (10 ounce can, diced)
- chili powder: 0.5 tsp
- seasoning salt: 0.5 tsp
- garlic powder: 0.5 tsp
- tortilla strips: 1 pack (3.5 ounce pack, for garnish)
- Mexican cheese blend: 2 Tbsp (to taste, shredded)
Metric Conversion
Stages of cooking
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Pour chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (with their juices), chili powder, seasoning salt, and garlic powder together in a multi-functional pressure cooker (such as Instant Pot®); stir to combine.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully open the lid.
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Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.
