INSTANT POT MEXICAN CHICKEN TORTILLA SOUP

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Instant Pot Mexican Chicken Tortilla Soup image

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.

Provided by Angie Esteves @angieskitchenshenanigans

Categories     Other Soups

Number Of Ingredients 13

32 ounce(s) chicken stock/broth (low sodium)
1 can(s) fire roasted diced tomatoes with chilies, 14 oz
1 can(s) La Gerdez Salsa Casera (or your own favorite brand of salsa or taco seasoning), 7 oz
1 can(s) corn (or use frozen), 15 oz
1 can(s) black beans, drained, 14 oz
1 small corn tortilla, stale, finely shredded or 2 tsps of fine corn meal
1 small rotissiere chicken, cut up use amount you wish to add
1 teaspoon(s) garlic, minced
- salt and pepper, to taste
GARNISHES: (OPTIONAL)
1 package(s) fresh gourmet tortilla strips, santa fe style (or you can make your own)
1 small avocado
1 package(s) Mexican cheese (2-cup)

Steps:

  • Place all ingredients except for beans and corn into the pressure cooker.
  • Pressure cook under manual for 7 minutes.
  • Quick release.
  • Add beans and corn to pot.
  • Press manual once again for 3 minutes or use "saute" feature just to heat up the beans and corn. Quick release steam and enjoy.
  • 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.

*** Explore more Instant Pot Mexican Chicken Tortilla Soup Recipes »

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