30-60 min4 servingsamerican

Chicken Tortilla Soup

By Campbell's®

4 servings

30-60 min

Easy

Recipe Details

Course: Kid-Friendly, Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American, American

Yield: 4 servings

Ingredients

1/2 lbs boneless, skinless chicken breasts
1 carrot
1 stalk celery
1 can black beans
1/2 cup frozen whole kernel corn
2 tbsp tomato paste
2 tsp ground cumin
2 tsp chili powder
4 cups Swanson® Chicken Broth

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!

INSTRUCTIONS

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.

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