Description
This Instant Pot chicken tortilla soup recipe is a comforting one-pot meal, loaded with tender chicken, sweet corn, black beans, taco seasoning, and green chilies.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 (4 ounce) can green chilis
- 2 (14.5 ounce) cans diced tomatoes
- 2 (15 ounce) cans black beans, drained
- 4 cups chicken broth
- 1 ½ pounds boneless skinless chicken breast
- 1 cup frozen corn niblets
- Juice of 1 lime
Instructions
- Turn the instant pot to saute mode and add the olive oil.
- Once the oil is hot, add the diced onion. Cook until softened, stirring occasionally for about 5 minutes.
- Add the minced garlic and taco seasoning. Cook for 1 minute more, stirring constantly.
- Add 1 cup of the chicken broth and use a spatula to deglaze the bottom of the instant pot. Press the cancel button.
- Add the green chilis, tomatoes, black beans, and remaining chicken broth. Stir well.
- Nestle the chicken breasts into the liquid.
- Put the lid on the instant pot and set the vent to seal. Turn on manual high pressure for 8 minutes. Once the cooking time has elapsed, allow the steam to naturally release for 10 minutes.
- Open the instant pot and remove the chicken. Shred it with two forks then return it to the pot.
- Add the corn and lime juice. Put the lid on and let the corn heat for about 5 minutes.
- Serve with your favorite toppings
