15-30 min6 servingsAmerican

Chicken Tortilla Soup

By Aileen Clark

6 servings

15-30 min

Easy

Recipe Details

Course: Kid-Friendly

Difficulty: Easy

Prep Time: 5 min

Cook Time: 25 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Low Carb

Yield: 6 servings

Ingredients

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

This zesty soup recipe can be made with frozen chicken breasts. This saves time and allows it to be made at the last minute.

INSTRUCTIONS

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.

Notes

Share:

About the chef

Aileen Clark

Aileen Clark is the founder of Aileen Cooks and the content creator behind all of the recipes on her website. Her mission is to connect with others through delicious recipes that are easy for the average home cook to recreate. She don’t do gourmet meals in her kitchen. Instead, she shares meals she enjoys eating, with simple techniques you can use, too. She has published three cookbooks, The “I Love My Instant Pot” Affordable Meals Recipe Book, the “I Love My Air Fryer” Affordable Meals Recipe Book, and the “I Love My Air Fryer” Comfort Foods Recipe Book.

View All Aileen's Recipes