Chicken Tortilla Soup in the Instant Pot
Description
This Instant Pot chicken tortilla soup is totally customizable and family-friendly. Don't have an Instant Pot? Don't worry — use your slow cooker!
Ingredients
•
1 (32 ounce) container chicken broth
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2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
•
1 pound skinless, boneless chicken breast
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1 (15 ounce) can black beans, drained
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1 (10 ounce) can enchilada sauce
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1 (10 ounce) package frozen corn
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1 medium onion, diced
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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1 pinch chili powder, or to taste
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1/2 cup crushed tortilla chips, or to taste
Directions
1
Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
3
Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.