This is a super hands-off Instant Pot version of my favorite Allrecipes Six Can Tortilla Soup recipe. Feel free to customize the toppings with more of your favorite tortilla soup toppings, like diced avocado, sour cream, cilantro, diced red onion, etc. My rule of thumb with this soup is that if a topping is good on a taco, it's also good on top of this soup.
Ingredients
- 2 cans chicken broth , 14.5 ounce
- 1 can whole kernel corn , 15 ounce
- 1 can black beans , 15 ounce
- 2 cans chicken breast chunks , 5 ounce
- 1 can diced tomatoes with green chile peppers , 10 ounce
- 0.5 teaspoons chili powder
- 0.5 teaspoons seasoning salt
- 0.5 teaspoons garlic powder
- 1 package tortilla strips , 3.5 ounce
- 2 tablespoons shredded Mexican cheese blend , or to taste
Instructions
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1
Pour chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (with their juices), chili powder, seasoning salt, and garlic powder together in a multi-functional pressure cooker (such as Instant Pot®); stir to combine.
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2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
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3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully open the lid.
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4
Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.
Nutrition Facts
Per serving
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