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instant pot mexican chicken tortilla soup

(2 ratings)
angieskitchenshenanigans avatar
Blue Ribbon Recipe by
Angie Esteves
@angieskitchenshenanigans
Boca Raton, FL

Using the Instant Pot or any digital pressure cooker makes it super easy to put together and have this soup ready to serve in about 15 minutes. This soup is absolutely delicious served with strips of tortilla, cheese, and avocado. What are you waiting for? Make it TODAY!

Blue Ribbon Recipe

Mexican tortilla soup is always a fantastic meal when the weather gets cooler. This version also includes chicken and it's made in the Instant Pot which makes it a quick recipe to prepare. The flavors aren't over the top in this soup. It's a mild Mexican soup with corn, black beans, and fire-roasted tomatoes with green chilies. If you like a spicier soup, add some more seasoning like chili. A delicious, quick family meal for a weeknight dinner.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 5 Min
cook time 10 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot mexican chicken tortilla soup

  • 32 oz
    low sodium chicken stock/broth
  • 1 can
    fire roasted diced tomatoes with chilies (14 oz)
  • 1 can
    la herdez salsa casera (or your own favorite brand of salsa or taco seasoning, 7 oz)
  • 1 sm
    corn tortilla, stale, finely shredded or 2 tsps fine cornmeal
  • 1 sm
    rotisserie chicken, cut up
  • 1 tsp
    garlic, minced
  • salt and pepper, to taste
  • 1 can
    black beans, drained (14 oz)
  • 1 can
    corn (15 oz)
  • OPTIONAL GARNISHES
  • 1 pkg
    fresh gourmet tortilla strips, Santa Fe style or homemade
  • 1 sm
    avocado
  • 2 c
    Mexican cheese

How To Make instant pot mexican chicken tortilla soup

  • All ingredients except for beans and corn into the pressure cooker.
    1
    Place all ingredients except for beans and corn into the pressure cooker.
  • Setting the Instant Pot.
    2
    Pressure cook under manual for 7 minutes.
  • Doing a quick release on the Instant Pot.
    3
    Quick release.
  • Stirring in the beans and corn.
    4
    Add beans and corn to pot.
  • Setting the Instant Pot for three minutes.
    5
    Press manual once again for 3 minutes or use "saute" feature just to heat up the beans and corn. Quick release steam and enjoy.
  • 6
    If not making this in a pressure cooker, place all ingredients into a Dutch oven or soup pot and heat up, adding the chicken last. Cook for 15-20 minutes. Serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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