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Mexican Chicken Tortilla Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Instant Pot
  • Measuring spoons
  • Forks

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Juice of 1 lime
  • Tortilla strips, chopped cilantro, and sliced avocado for serving

Instructions
 

  • Set the Instant Pot to sauté mode. Add the diced onion and minced garlic. Cook for 2 minutes until the onion softens.
  • Stir in the cumin, chili powder, and salt. Cook for 30 seconds until the spices smell fragrant.
  • Add the chicken breasts, chicken broth, diced tomatoes, black beans, and frozen corn. Stir once to combine.
  • Secure the lid and set the valve to sealing. Cook on manual high pressure for 10 minutes.
  • Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
  • Stir in the lime juice. Ladle the soup into bowls and add tortilla strips, cilantro, and avocado right before serving.

Notes

For extra crunch, bake or air-fry corn tortilla strips instead of using store-bought ones. If the broth tastes too mild after cooking, add an extra pinch of chili powder before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing much texture.
Course: Soup
Cuisine: Mexican
Equipment: Instant Pot, Measuring spoons, Forks