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recipe for instant pot chicken tortilla soup

Instant Pot Chicken Tortilla Soup

Mexican Chicken Tortilla soup is hearty and delicious. It takes only 5 minutes to prepare!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soups
Cuisine Mexican
Servings 8 servings
Calories 164 kcal

Ingredients
  

  • 3 large boneless skinless chicken breasts
  • 1 10 oz can Rotel diced tomatoes and chilies
  • 1 onion diced
  • 1 tsp salt
  • 5 cups chicken broth
  • 1 ½ tsp cumin
  • ¼ tsp dried oregano
  • ¼ tsp pepper
  • 2 large carrots sliced
  • 3 cloves garlic minced
  • 2 cups fresh or frozen corn
  • Optional garnishes: shredded cheese avocados, tortilla chips

Instructions
 

  • Combine all ingredients in an Instant Pot with the chicken on the bottom.
  • Make sure steam release valve is closed. Manually set to HIGH for 25 minutes.
  • Use a long spatula to open the steam release valve and let out all steam.
  • Shred the chicken and stir the soup.
  • Serve soup hot with avocados, shredded cheese, and tortilla chips.

Notes

-Recipe inspired by The Baker Upstairs

Nutrition

Serving: 1gCalories: 164kcalCarbohydrates: 14gProtein: 21gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 57mgSodium: 950mgPotassium: 579mgFiber: 2gSugar: 5gVitamin A: 2729IUVitamin C: 9mgCalcium: 39mgIron: 1mg
Keyword instant pot chicken tortilla soup
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