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A bowl of chicken tortilla soup that is garnished with chips, onions and tomatoes.

Chicken Tortilla Soup in the Instant Pot

This Chicken Tortilla Soup in the Instant Pot with black beans and Rotel is creamy and cheesy, making it the best Mexican soup recipe in the land.
Servings: 6 servings
Chef Alli
5 from 1 vote
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes

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Ingredients
 

  • 2 large boneless, skinless chicken breasts, cooked and shredded may substitute 6 boneless, skinless chicken thighs, cooked and shredded
  • 1-2 tsp. chili powder as desired
  • 1 tsp. cumin
  • 1-2 Tbs. olive oil
  • 1 small yellow onion diced
  • 1 red sweet bell pepper seeds and membranes removed, diced
  • 3 cloves garlic crushed, may substitute 1/2 tsp. granulated garlic, if preferred
  • 3 Tbs. tomato paste
  • 10 oz. can diced tomatoes and green chilies with juices
  • 4 cups chicken broth
  • 3 cups water
  • 15 oz. black beans rinsed and drained
  • 3 Tbs. corn meal
  • 6 corn tortillas cut into strips about 1-inch, may substitute tortilla chips, if desired
  • your favorite Mexican-inspired toppings such as sour cream, diced avocado, salsa or pico de gallo, shredded cheese, chopped cilantro

Instructions
 

  • Using the sauté setting on the Instant Pot, heat the oil, cooking the onions, garlic, and bell peppers with the spices and the tomato paste for 1-2 minutes, stirring occasionally.
    1-2 tsp. chili powder, 1-2 Tbs. olive oil , 1 small yellow onion, 1 red sweet bell pepper, 3 cloves garlic, 3 Tbs. tomato paste, 1 tsp. cumin
  • Add the cooked shredded chicken along with the diced tomatoes and green chilies, broth, water, and black beans to the Instant Pot; bring the soup to a full boil, then turn off the sauté setting. Bringing the soup to a full boil before you pressurize makes the Instant Pot come up to pressure a lot more quickly!
    2 large boneless, skinless chicken breasts, cooked and shredded , 4 cups chicken broth, 3 cups water, 15 oz. black beans, 10 oz. can diced tomatoes and green chilies
  • Lock the Instant Pot lid into place, choosing the high pressure setting for 5 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot.
  • In a small bowl, combine the cornmeal with a small amount of water, then stir it into the soup, along with the tortilla strips. To serve, top with your favorite Mexican-inspired ingredients, as desired.
    3 Tbs. corn meal, 6 corn tortillas, your favorite Mexican-inspired toppings

Notes

This version of Chicken Tortilla Soup isn’t spicy as long as you use mild tomatoes and green chilies and mild chili powder. However, if you’d prefer to spice this soup up a bit, you could add some smoky chipotle sauce, diced jalapenos, or use a nice hot chili powder.
 

Nutrition

Calories: 319kcalCarbohydrates: 40gProtein: 26gFat: 7gSaturated Fat: 1gCholesterol: 48mgSodium: 764mgPotassium: 995mgFiber: 10gSugar: 4gVitamin A: 1075IUVitamin C: 45mgCalcium: 92mgIron: 4mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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