Description
Chicken tortilla soup Instant Pot with frozen chicken—a quick, comforting soup made with chicken, fire-roasted tomatoes, and black beans for bold Southwest flavor.
Ingredients
2 teaspoons olive oil
1 cup chopped onion
4 cloves garlic, minced
1 (4-ounce) can mild fire-roasted diced green chiles
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can red enchilada sauce
1–2 teaspoons chili powder
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
4 cups low-sodium chicken broth
1 pound frozen boneless skinless chicken breasts
1 cup frozen or canned corn (drained if canned)
Salt and black pepper, to taste
Toppings: tortilla strips, avocado, shredded cheese, cilantro, lime wedges, sour cream or Greek yogurt
Instructions
Set Instant Pot to sauté mode and add olive oil. Cook onion for 3 minutes until softened. Stir in garlic, then turn off sauté.
Add green chiles, tomatoes, enchilada sauce, chili powder, cumin, black beans, and broth. Stir well, scraping the bottom of the pot.
Place frozen chicken breasts directly into the liquid. Lock lid, set valve to sealing, and cook on high pressure for 12 minutes.
Let pressure release naturally for 10 minutes, then vent remaining steam.
Remove chicken, shred with two forks, and stir in corn. Return shredded chicken to the pot and season with salt and pepper.
Serve hot with your favorite toppings tortilla strips, avocado, cheese, cilantro, and lime.
Notes
If using fresh chicken, reduce pressure cook time to 9 minutes.
To thicken soup, simmer uncovered for a few minutes or stir in a cornstarch slurry.
Soup freezes beautifully for up to 3 months; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Comfort Food Bowls & One-Pot Meals
- Method: Instant Pot / Pressure Cook
- Cuisine: Mexican / Southwest