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Instant Pot Chicken Tortilla Soup Recipe

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This recipe for Instant Pot Chicken Tortilla Soup is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 or 2 chicken breast ( I usually use 1 large chicken breast it can be frozen)
1 can of black beans
1 can diced tomatoes with green chilies ( I use the mild Rotel tomatoes)
½ onion chopped or 1 tbsp. + 1 tsp. onion powder
1 c frozen or can corn
4 ½ cs. water ( you can use chicken broth )
3 chicken bouillon cubes ( do not use if using chicken broth )
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
salt and pepper to taste

Optional Toppings:
tortilla chips, shredded cheese, sour cream, fresh cilantro
Directions:
Directions:
Toss everything in your instant pot . Add the lid and set the valve to sealing. Cook on high for 30 minutes. Do a quick release to remove the pressure. Remove the chicken and shred. Place back into the instant pot and stir. To serve, spoon into a bowl, top with your desired toppings
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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