Chicken Tortilla Soup


  • 6 cups chicken broth
  • 6 oz tomato paste
  • 1 lb boneless, skinless chicken breasts
  • 15.25 oz corn
  • 14.5 oz black beans
  • 14 oz mild diced green chilies
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup cilantro
  • Pour broth into Instant Pot®. Whisk tomato paste into broth.
  • Add in chicken breasts, corn, beans, green chilies, salt, and pepper. Stir to combine.
  • Close lid and set pressure release to Sealing.
  • Press Manual or Pressure Cook button and adjust time to 15 minutes.
  • When the timer beeps, allow pressure to release naturally for 10 minutes and then quick release remaining pressure. Unlock lid and remove it.
  • Remove the chicken. Shred the chicken using two forks and then place it back into Instant Pot®.
  • Serve soup topped with tortilla chips and cilantro.
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