Instant Pot Chicken Tortilla Soup
Easy Instant Pot chicken tortilla soup that will rival the soup from your favorite Mexican restaurant. Your whole family will love customizing their bowls with their favorite toppings!
Servings 6 servings
Calories 309kcal
Ingredients
- 2 tablespoons olive oil
- 4 corn tortillas cut into thin strips
- 1 onion diced
- 4 garlic cloves minced
- 1 red bell pepper diced
- 2 jalapeno peppers minced
- 1 pound boneless skinless chicken thighs or breasts
- 4 cups chicken stock
- ½ cup uncooked white rice
- 1 can (14.5 ounces) black beans, drained
- 1 can (14.5 ounces) fire roasted diced tomatoes, drained
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 limes juiced
- For garnish optional: shredded Monterrey jack cheese, cilantro, sour cream, avocado
Instructions
- Heat the oil using the saute function of your instant pot. When the oil is hot, add half of the tortilla strips. Cook 4-5 minutes, or until golden brown. Use a slotted spoon to transfer the tortillas to a paper towel. Sprinkle generously with coarse salt.
- Add the onions and garlic to the pot and saute 2-3 minutes, or until softened. Add the peppers and cook another 3-4 minutes. Add the chicken, uncooked tortilla strips, stock, rice, beans, tomatoes, chili powder, and oregano. Lock on the lid, making sure the vent is set to sealing, and cook on high pressure for 12 minutes.
- Carefully remove the lid. Shred the chicken. Stir in the lime juice and season to taste with salt.
- To serve top the soup with the crispy tortilla strips and any other garnishes that you desire.
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 32g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 319mg | Potassium: 528mg | Fiber: 3g | Sugar: 5g | Vitamin A: 904IU | Vitamin C: 40mg | Calcium: 49mg | Iron: 2mg