Instant Pot Chicken Tortilla Soup
Instant Pot Tortilla Soup Recipe - make your favorite chicken tortilla soup in the Instant Pot! It is ready in minutes, and so good on a cold night. Don't have an instant pot? No problem, stove top instructions included!
Servings: 5
Equipment
Ingredients
- 1 pound chicken cut into cubes
- 1 Tablespoons olive oil
- 1 cup onion finely chopped
- 2 cloves garlic mined
- 1 1/2 cups corn kernels frozen or canned
- 1 can diced tomatoes with chilies (10 oz can)
- 1 can enchilada sauce (10 oz can)
- 4 cups chicken broth
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping Options
- Shredded Cheddar Cheese
- Diced Avocado
- Tortilla Strips
- Sour Cream
- Black Olives
- Lime slices
Instructions
- Heat the Instant pot using the saute setting. Add oil to coat the pan. Add chicken and onions, saute until onions are soft. Add garlic, and cook for 1 minute until fragrant.
- Mix in corn kernels, tomatoes, enchilada sauce, chicken broth, cumin, chili powder, salt and pepper. Stir until well combined.
- Cover and close the vent. Set the soup setting for 6 minutes.
- Once done use the quick release to get rid of the pressure.
- Serve with your favorite toppings.
To make on the stove top
- Heat a stock pot over medium high heat. Add oil to coat the pan. Add chicken and onions, saute until onions are soft. Add garlic, and cook for 1 minute until fragrant.
- Mix in corn kernels, tomatoes, enchilada sauce, chicken broth, cumin, chili powder, salt and pepper. Stir until well combined.
- Bring to a simmer and cook for 15-20 minutes until chicken is cooked.
- Serve with your favorite toppings.
Video
Nutrition
Calories: 400kcal | Carbohydrates: 24g | Protein: 28g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 96mg | Sodium: 1484mg | Fiber: 5g | Sugar: 8g
