Instant Pot Chicken and Vegetable Tortilla Soup

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A great comfort food dish made in the Instant Pot! A healthier spin on Mexican tortilla soup without sacrificing flavor. With shredded chicken, hearty veggies, and lots of optional toppings, this soup is sure to fill you up and put a smile on your face! Garnish with any or all of the following optional ingredients: rice, tortilla strips, shredded cheese, sour cream, avocado, cilantro, or jalapeno.

Submitted by Dana Souza
Published on February 1, 2021
Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hr 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 tablespoon olive oil, or more as needed

  • 1 (4 ounce) can chopped green chilies

  • 1 medium onion, diced

  • 1 ½ cups diced carrots

  • 1 cup diced celery

  • 5 cloves garlic, chopped

  • 2 pounds boneless, skinless chicken thighs

  • 2 (15 ounce) cans black beans, rinsed and drained

  • 1 (14.5 ounce) can fire-roasted diced tomatoes

  • 1 (10 ounce) package frozen corn

  • 1 (8 ounce) can red enchilada sauce

  • 4 ½ cups chicken broth

  • 2 ½ cups water

  • 3 large red potatoes, chopped

  • 1 medium lime, juiced, or more to taste

  • 1 tablespoon salt

  • 1 tablespoon ground cumin

  • 1 tablespoon chili powder

  • 1 tablespoon ground dried chipotle pepper

  • 1 tablespoon Cajun seasoning

  • 1 tablespoon ground black pepper

  • 1 teaspoon dried oregano

  • 1 cup tortilla strips

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.

  2. Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.

  3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.

Tips

You can substitute 1 to 2 tablespoons garlic powder for fresh; add to soup with other spices. You can substitute diced zucchini for celery, a salt substitute for a lower-sodium version, and water with 4 chicken bouillon cubes instead of prepared broth.

You can use diced tomatoes with jalapenos and cilantro instead of fire-roasted.

You can use frozen, thawed chicken thighs instead of fresh, or skinless, boneless chicken breasts (fresh or frozen and thawed). If using whole chicken breasts: 8 minutes for smaller breasts or 12 for thicker breasts.

Nutrition Facts (per serving)

389 Calories
10g Fat
50g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 389
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 12%
Cholesterol 59mg 20%
Sodium 2096mg 91%
Total Carbohydrate 50g 18%
Dietary Fiber 11g 39%
Total Sugars 6g
Protein 26g 52%
Vitamin C 28mg 32%
Calcium 94mg 7%
Iron 5mg 26%
Potassium 1227mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.