Description

This Instant Pot Chicken Tortilla Soup is a quick and flavorful weeknight meal. Tender chicken, black beans, corn, and fire-roasted tomatoes simmer in a flavorful broth with a hint of chipotle spice. Top with crispy tortilla strips for a satisfying crunch.

Ingredients

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2 boneless, skinless chicken breasts
1 cup frozen corn
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can fire-roasted diced tomatoes
1 (4-ounce) can green chilies
2 cups tortilla strips
4 cups chicken broth
1/2 recipe Family Dinners Chipotle Marinade (see Notes)

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Instructions

Marinate chicken: Prepare the chipotle marinade (see Notes). Marinate chicken for at least 30 minutes or up to 24 hours in the refrigerator.
Layer ingredients: Add black beans, tomatoes, green chilies, and corn to the Instant Pot. Place marinated chicken breasts on top. Pour in chicken broth.
Pressure cook: Secure the lid and set the vent to “sealing.” Cook on high pressure for 15 minutes. Allow a 5-minute natural release, then carefully vent the remaining pressure.
Shred chicken: Remove chicken from the pot and shred. Return shredded chicken to the pot.
Serve: Serve hot, topped with tortilla strips.

Notes

Chipotle Marinade: You’ll need to find a recipe for “Family Dinners Chipotle Marinade” online or in a cookbook.
Optional additions: Add diced bell peppers or jalapeños to the soup before cooking.
Frozen chicken: You can use frozen chicken breasts; no need to defrost before cooking.

Nutrition

Serving Size: 1 Serving
Calories: 420kcal
Sugar: 6g
Sodium: 870mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 12g
Protein: 35g
Cholesterol: 70mg