Chicken Tortilla Soup

By: Chop Secrets

Chicken Tortilla Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6 servings, black beans, chicken dinner, chicken recipe, chicken soup, chicken stock, chicken tortilla soup, contributed, cook 25 min, diced avocado, diced tomato, easy, finely chopped cilantro, frozen chicken breasts, frozen corn, instant pot, instant pot chicken recipe, instant pot chicken soup, instant pot soup, instant pot soup recipe, modern, onion, pickled jalapenos, prep 10 min, prepared taco seasoning, pressure cook, shredded mexican blend cheese, soup, tomato paste, tortilla chips

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 1 lb frozen chicken breasts
  • 14.5 ounce black beans
  • 2 cups frozen corn
  • 1 large onion
  • 1 cup diced tomato
  • 6 ounce tomato paste
  • 32 ounce chicken stock
  • 1/2 cup pickled jalapenos
  • 1/4 cup prepared taco seasoning
  • 2/3 cup shredded mexican blend cheese
  • 4-5 cups tortilla chips
  • finely chopped cilantro
  • Diced avocado
Instructions
  • Place all ingredients in the Instant Pot. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, quick-release the pressure. Shred any remaining large pieces of chicken and return to the pot.
  • Meanwhile, in each serving bowl place 2/3 cup tortilla chips sprinkled with 2 tablespoons shredded cheese. Ladle hot soup over chips and cheese just before serving.
  • Serve with diced fresh avocado and cilantro.
Notes
  • *The MANUAL and PRESSURE COOK buttons are interchangeable.
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