Instant Pot Chicken Tortilla Soup
This Instant Pot chicken tortilla soup is the perfect combination of spicy and cozy, with chunks of chicken breast, smoky spices, fire-roasted tomatoes, and poblano chiles, you’re going to love it!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 poblano pepper diced
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 3 cups chicken broth
- 1 15 ounce can fire roasted tomatoes
- 1 can 15 ounces black beans, drained and rinsed
- 1 pound boneless skinless chicken breasts
Instructions
- Heat the Instant Pot using the Sauté function. Add the olive oil, diced onion, and diced poblano. Cook, stirring occasionally until the onions are soft and translucent-- about 4 minutes.
- Next add the garlic, chili powder, cumin, paprika, and oregano. Stir and cook for an additional minute.
- Add the chicken broth, roasted tomatoes, black beans, and chicken breasts. Stir gently.
- Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook- Manual for 12 minutes.
- Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes. Then, turn the valve to the “venting position” to release any additional pressure.
- Remove the chicken and shred or slice it. Return it to the pot and stir to combine.
- Serve the soup, garnished with your choice of toppings. Store any leftover soup in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1g | Calories: 210kcal | Carbohydrates: 13g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 727mg | Fiber: 3g | Sugar: 6g