Instant Pot Creamy Chicken Tortilla Soup Recipe
This soup is packed with flavor and comes together quickly with the help of the Instant Pot!
Servings: 5 servings
Ingredients
For the soup:
- 5 cups chicken broth
- 8 ounces tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon coarse sea salt to taste
- 2 pounds boneless skinless chicken thighs (may use breasts if desired)
- 1, 16 ounce can black beans rinsed and drained (omit for Paleo and Low Carb)
- 1 cup frozen corn omit for Paleo and Low Carb
- ½ cup sour cream or an equal amount of cream from the top of a can of full-fat coconut milk for dairy-free
- 2 tablespoons lime juice
To garnish:
- 3 corn tortillas or two grain-free tortillas
- 3 tablespoons avocado oil or ghee
- Diced red onion for garnish
- Additional sour cream for garnish
- 1 jalapeno thinly sliced
Instructions
- Add the broth, tomato sauce, and spices to the Instant Pot and stir to combine, then add the chicken thighs, corn, and black beans. Place the lid on the pot and seal, then hit the ‘soup’ button and set to cook for 20 minutes.
- While the soup cooks, cut the tortillas into thin strips and heat the avocado oil in a small pan over medium-high heat. Once oil is hot, add the tortilla strips. Cook 3-5 minutes, stirring frequently, until crisp.
- Once the timer goes off, immediately release the pressure by turning the knob on top of the Instant Pot from ‘sealed’ to ‘venting.’ Once the pressure has fully released, remove the lid from the pot and remove the chicken and transfer to a bowl or your cutting board. Shred the chicken with two fork then place it back in the Instant Pot.
- Add the sour cream and lime juice to the soup and stir to combine. Taste for seasoning and add additional salt as needed.
- Serve with tortilla strips, avocado, sour cream, and cilantro and enjoy!
Notes
- To make in a slow cooker: follow the instructions as-is, and cook on high for 4 hours or on low for 6-8 hours, until the chicken easily pulls apart.
- To make on the stovetop: follow step 1, adding all of the ingredients to a large pot, then cover and cook over medium-low heat for 30-40 minutes, until the chicken shreds apart easily with a fork. Stir in the sour cream and lime juice, taste for seasoning, garnish, and serve!
- Diced avocado, cilantro, cheese, and hot sauce would also make great additions for topping this soup!
Nutrition
Calories: 518kcal | Carbohydrates: 38g | Protein: 49g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 134mg | Sodium: 1944mg | Potassium: 1368mg | Fiber: 10g | Sugar: 4g | Vitamin A: 924IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 4mg