Chicken Tortilla Soup


  • 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
  • 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.
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