Cooking Wright

Chicken Tortilla Soup (InstaPot)


1-2 tsp olive oil
1/2 c diced onion
2 cloves garlic, finely minced
1 jalapeno, seeded and finely diced (I use 1/4 or less of a jalapeño)
1 medium red or green bell pepper, seeded and diced
1 tsp salt
1/2 tsp black pepper
5 c low sodium chicken broth
8 oz can tomato sauce
15 oz can diced tomatoes, undrained
15 oz can black beans, rinsed and drained
2 tsp chili powder (i use 1/2-1 tsp)
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 to 2 lbs (about 3 medium) boneless, skinless chicken breasts, used into 1 in pieces
3 -4 corn tortillas, chopped (see note)
1 c frozen corn kernels
1-2 Tbsp fresh lime juice
sour cream, shredded cheese, cilantro, lime wedges, avocados, crisp tortilla strips or chips and other desired toppings for serving (optional)


1. Pressure cooker: using the sauce function, heat the olive oil and sauce the onion, garlic, jalapeño and bell pepper for 2-3 min until the onion starts to soften.
2. Add the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin, chicken and chopped tortillas. Stir.
3. Secure the lid and cook on high pressure for 7 min
4. Let the pressure naturally release for 10-15 min before using quick release for the remaining pressure.
5. Stir in the corn and lime juice. Add additional salt and pepper to taste. Serve with desired toppings.

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