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Instant Pot – Spicy Chicken Tortilla Soup

Instant Pot - Spicy Chicken Tortilla Soup | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

This chicken tortilla soup is just spicy enough to keep you coming back for more. The flavors are tremendous, plus cooking it in an Instant Pot makes it SUPER EASY! This is your new Go To!

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Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

 2 tsp Olive Oil
 1 cup Chopped Onion
 4 Garlic Cloves - Minced
 14.50 oz Roasted Diced Tomatoes
 2 tsp Chili Powder
 1 tsp Cumin
 15 oz Black Beans
 4 cups Chicken Broth - Low Sodium
 1 lb Chicken Breast
 15 oz Can Corn - Drained
 4 oz Mild Fire Roasted Diced Green Chiles
 15 oz Red Enchilada Sauce

Add Toppings:
1

Add: Lime wedges, tortilla chips, sour cream, cheese Greek Yogurt and Avocado

Directions:
2

Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened. Turn off Instant Pot. Stir in the minced garlic.

3

Add the diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well. Nestle the chicken into the mixture.

4

Place the lid on and set it to the closed position. Turn the steam valve to the sealing position.

5

Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes (this means just leave the Instant Pot alone for 10 minutes). Then, carefully turn the steam valve to the venting position to release the remaining pressure. I usually do this with the handle of a long spoon.

6

When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid. Remove the chicken and shred. (This can be done in a bowl with two forks or even in your stand mixer

7

Return the shredded chicken back to the pot and stir in the corn. Season to taste with salt and pepper and serve with toppings as desired.

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Recipe Credit: Kristens Kitchen Blog 

Ingredients

 2 tsp Olive Oil
 1 cup Chopped Onion
 4 Garlic Cloves - Minced
 14.50 oz Roasted Diced Tomatoes
 2 tsp Chili Powder
 1 tsp Cumin
 15 oz Black Beans
 4 cups Chicken Broth - Low Sodium
 1 lb Chicken Breast
 15 oz Can Corn - Drained
 4 oz Mild Fire Roasted Diced Green Chiles
 15 oz Red Enchilada Sauce

Directions

Add Toppings:
1

Add: Lime wedges, tortilla chips, sour cream, cheese Greek Yogurt and Avocado

Directions:
2

Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened. Turn off Instant Pot. Stir in the minced garlic.

3

Add the diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well. Nestle the chicken into the mixture.

4

Place the lid on and set it to the closed position. Turn the steam valve to the sealing position.

5

Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes (this means just leave the Instant Pot alone for 10 minutes). Then, carefully turn the steam valve to the venting position to release the remaining pressure. I usually do this with the handle of a long spoon.

6

When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid. Remove the chicken and shred. (This can be done in a bowl with two forks or even in your stand mixer

7

Return the shredded chicken back to the pot and stir in the corn. Season to taste with salt and pepper and serve with toppings as desired.

Instant Pot – Spicy Chicken Tortilla Soup

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