Our Instant Pot Chicken Tortilla Soup brings all the rich flavors of classic soup together in no time at all. We love this soup because it's so customizable. For example, we like topping it with tortilla strips, cilantro, avocado, or jalapeño, but feel free to use whatever you like.
Ingredients
- skinless, boneless chicken breast: 0.5 pound
- salt and ground black pepper: (to taste)
- carrot: 0.5 cup (peeled and chopped)
- celery: 0.5 cup (sliced)
- black beans: 1 can (15 ounce can, drained)
- frozen whole kernel corn: 0.5 cup (thawed)
- tomato paste: 2 Tbsp
- ground cumin: 2 tsp
- chili powder: 2 tsp
- carton Swanson® Chicken Broth (4 cups): 1 piece (32 ounce)
- corn tortillas: 2 piece (8 inch, cut into strips)
- fresh cilantro: 2 Tbsp (to taste, chopped)
- avocado: 1 piece (chopped, optional)
- jalapeno pepper, sliced: 1 piece (to taste, optional)
Metric Conversion
Stages of cooking
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Season the chicken with salt and pepper. Add the chicken, carrot, celery, beans, corn, tomato paste, cumin, chili powder, and Swanson® Chicken Broth to a 6-quart Instant Pot.
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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.
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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.
