Taco Tuesday has become a mainstay in our home and if my kids had it their way, we would have regular beef tacos every single week. But Nick and I have slowly gotten bored with regular tacos and a couple of years ago, shortly after getting my instant pot, I began experimenting with soups. One of which, was Chicken Tortilla Soup. I initially used boneless skinless chicken breasts for the soup but I quickly discovered that the less expensive way to make it, was to use canned chicken. I realize now with the soaring cost of food, that even canned chicken from Costco can be pricey but compared to buying fresh, I still find there is a savings. Especially if I have carrots and celery in my fridge that need to be used up, this is one recipe that always pops into my head. One of the other things I love about this recipe is that it makes a lot of soup, so you can indulge at dinner and still have leftovers!

Once you have your ingredients chopped up and your beans rinsed, it all comes together very quickly.  You have to do a quick sauté of the chopped veggies but after that it’s a matter of dumping the cans in the pot, adding your spices, giving a quick stir and setting the cook time.

I prefer to have my bowl of soup with a dash of Tabasco hot sauce, a dollop of sour cream and a good size pinch of chopped cilantro. Sometimes I will even add some fresh lime juice and crushed up tortilla chips, so yummy!

Instant Pot Chicken Tortilla Soup

A delicious addition to Taco Tuesday that is both tasty and comforting

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Main Course, Side Dish, Soup

Cuisine Mexican

Servings 8

Equipment

• 1 Instant pot 6 or 8 quart

Ingredients

  

• 2 tbsp Olive Oil
• 1 large White Onion chopped
• 2 Cups Carrot Peeled and chopped
• 2 Cups Celery Chopped
• 2 tbsp Garlic Minced
• 1 796ml Can of Diced Tomatoes
• 1 540ml Can of Black Beans rinsed and drained
• 2 354g Cans of Chunk Chicken Breast drained and rough chopped
• 4 cups Chicken Stock
• 2 Cups Water
• 1 tsp Salt
• 2 tsp Cumin
• 2 tsp Chilli Powder
• 1 tsp Dried Oregano

Instructions

 

• Chop carrot, onion, celery and garlic and put to the side
• Turn instant pot on Sauté function and add oil. Once hot, add onion and cook for 1 minute.
• Add garlic, celery and carrot and cook for 3-4 minutes.
• Add black beans, diced tomatoes, chicken, chicken stock and water. Give a good stir.
• Add in salt, cumin, chilli powder and stir once more.
• Set instant pot on High pressure and cook for 15 minutes. Once done, do a quick release to release steam.
• Portion into bowls and top with sour cream, cilantro, tortilla chips and a dash of hot sauce. Enjoy!

Notes

1. Since we have young kids, I prefer to add hot sauce to taste just before eating. However, if you aren't afraid of a little heat, add a couple of dashes of hot sauce before pressure cooking.
2. If you do not have canned chicken on hand, you could use pre-cooked boneless, skinless chicken breast and rough chop before adding to the pot. 

Keyword canned chicken, fall soup, Instant pot Chicken Tortilla Soup, instant pot soup, Instant Pot Tortilla Soup, Mexican Night, taco night, Taco Tuesday, Tortilla Soup