Description
A bright, cozy one-pot chicken tortilla soup made in the Instant Pot, featuring tender shredded chicken, black beans, corn, and diced tomatoes in a savory broth.
Ingredients
- 1 lb chicken breast, diced (about 454 g)
- 1 can black beans, drained and rinsed (about 15 oz)
- 1 can corn, drained (about 15 oz)
- 1 can diced tomatoes (with juice) (about 14.5 oz)
- 4 cups chicken broth (about 32 fl oz / 960 ml)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Fresh cilantro for serving
- Lime wedges for serving
Instructions
- Set your Instant Pot to sauté mode. Add the chopped onion and minced garlic, cooking until the onion turns translucent.
- Add the diced chicken along with the cumin, chili powder, salt, and pepper. Stir well to coat the chicken in the spices.
- Add the black beans, corn, diced tomatoes with their juice, and chicken broth into the pot. Stir to combine all the ingredients thoroughly.
- Close the lid and seal the vent. Set the Instant Pot to cook on high pressure for 15 minutes.
- After cooking, allow natural release for 10 minutes, and then quick release any remaining pressure.
- Open the lid, shred the chicken in the pot with two forks, and stir everything together until well mixed.
- Serve the soup hot, garnished with tortilla strips, fresh cilantro, and lime wedges.
Notes
For a spicier version, add crushed red pepper flakes or cayenne. Use low-sodium options for a lighter meal. Garnish with lime juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican