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Instant Pot Chicken Tortilla Soup
This meal is easy to make and perfect for the cold winter months to warm you up.
Ingredients
- 2 tsp olive oil
- 1/2 cup white onion diced
- 1 tbsp minced garlic
- 4 oz can diced green chiles
- 14.5 oz can fire roasted diced tomatoes
- 15 oz red enchilada sauce
- 1 tsp chili powder
- 1 tsp cumin
- 15 oz can black beans rinsed and drained
- 4 cup low sodium chicken broth
- 1 lb boneless skinless chicken breast
- 1 cup canned or frozen corn drained
- salt and pepper
Instructions
- Set the instant pot to sauté and add the oil. Once hot, sauté onions for 5 minutes or until lightly brown. Add garlic and sauté for 1 minute
- Cancel the instant pot. Add a half cup of broth and scrape the instant pot bottom to remove onion and garlic
- Add remaining broth, chicken, spices, tomatoes, enchilada sauce, chilies, and beans. Close the lid and seal the pressure valve. Cook on high for 10 minutes
- Quick release pressure and remove the chicken. Shred chicken and return to the pot
- Serve and enjoy with toppings like lime crumbled tortilla chips, tortilla strips, sour cream, shredded cheese, and avocado
