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Chicken Tortilla Soup has become another staple in our home. Easy to make, it’s also tasty and nutritious. This recipe serves 8. It can be halved for a family of 4.
Table of Contents
Ingredients
- 1 ½-2 pounds diced chicken breast
- 26 oz can or equivalent diced or crushed tomatoes
- 2 cups corn fresh or frozen
- 1 can black beans
- 5 cloves garlic chopped
- 1 medium sized onion chopped
- 2-4 cups water or chicken broth, depending on how thick you want it
- 1 tbsp cumin powder
- 1 tsp ground pepper
- ½-¾ tsp cayenne
- Salt to taste
Instructions for Chicken Tortilla Soup
- Place all ingredients in your pressure cooker or Instant Pot
- Close the vent.
- Set the Instant Pot for 10 minutes on high manual pressure.
- Let the pressure release naturally
- Open the pot carefully.
- Serve with tortilla chips.
Handy Tips
- Make extra and freeze for another time.
- Can be served with avocado and or lime.
- Can be garnished with chopped cilantro.
- Jalapeno peppers or Thai chili peppers can be used instead of cayenne.
- Here is an easy recipe for making tortilla chips/strips
- For those in India for whom black beans are not available, I would suggest black eyed peas or lobhia, although I have not tried those myself.
As those of you who have been following my blog may have noticed, I love nutritious one dish meals like this soup. If you have not checked out my other recipes, do look up Low-Fat Turkey Chili and Spicy Black Bean Chili.
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Excellent!! Looks good
Thanks Rena. Let me know if you try making this.
Chicken tortilla soup is one of my favorites. I’ve never made it in an instant pot before though! Looks convenient! Thanks for sharing! I’m visiting today from the Wonderful Wednesday link up. Have a great week!
Thanks Marielle. Enjoy!
Looks amazing! Pinned!
Thanks Veronica!