Chicken Tortilla Soup

 

Chicken Tortilla Soup

A classic filling soup recipe adding a combination of veggies and chicken broth, then add in some spices, tomato paste, black beans and corn. 

The Instant Pot® brings all the flavors together instantly , make sure you make plenty as this recipe tastes better the next day .

 

Ingredients

• 1/2 pound boneless, skinless chicken breast
• 1 carrot, peeled and chopped (about 1/2 cup)
• 1 stalk celery, sliced (about 1/2 cup)
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1/2 cup whole kernel corn
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoons chili powder
• ½ teaspoon Red Hot Chili flakes

• 4 cups low sodium Chicken Broth
  
  Cooking Directions

Season the chicken with salt and pepper.  Add the carrot, celery, chicken, beans, corn, tomato paste, cumin, chili powder and broth to a 6-quart Instant Pot®.  

 

Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.

 

Remove the chicken from the pot.  Shred the chicken and return to the pot.  Season to your taste.  

Serve topped with nacho chips, fresh chopped cilantro, avocado or sliced jalapeno pepper, if desired.