instant pot chicken tortilla soup

Instant Pot Chicken Tortilla Soup

Cuisine Recipes

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Our Moment Pot Chicken Tortilla Soup brings every one of the rich kinds of exemplary soup together in a matter of seconds by any means. We love this soup since it's so adjustable. For instance, we like fixing it with tortilla strips, cilantro, avocado, or jalapeño, yet go ahead and utilize anything that you like.

Cooking Ingredients

    • ½ pound skinless, boneless chicken breast

    • salt and ground black pepper to taste

    • ½ cup peeled and chopped carrot

    • ½ cup sliced celery

    • 1 (15 ounce) can black beans, rinsed and drained

    • ½ cup frozen whole kernel corn, thawed

    • 2 tablespoons tomato paste

    • 2 teaspoons ground cumin

    • 2 teaspoons chili powder

    • 1 (32 ounce) carton Swanson® Chicken Broth (4 cups)

    • 2 (8 inch) corn tortillas, cut into strips

    • 2 tablespoons chopped fresh cilantro, or to taste

    • 1 avocado, chopped (Optional)

    • 1 jalapeno pepper, sliced, or to taste (Optional)

Cooking Direction

    Season the chicken with salt and pepper. Add the chicken, carrot, celery, beans, corn, tomato glue, cumin, stew powder, and Swanson® Chicken Stock to a 6-quart Moment Pot.

    Lock the top and close the tension delivery valve. Pressure cook on High strain, setting the clock to 5 minutes (clock will start counting down whenever pressure is reached-it requires around 15 minutes). When done, press Drop and utilize the speedy delivery strategy to deliver the strain.

    Eliminate the chicken from the pot. Shred the chicken and return to the pot. Season to taste. Serve finished off with tortilla strips, new cleaved cilantro, avocado, or cut jalapeño pepper, whenever wanted.