Can I use frozen chicken?

es! Frozen chicken works perfectly in this recipe. Just add 3-5 minutes to the cook time at high pressure.

Can I make Chicken Tortilla Soup in a slow cooker?

Absolutely! Follow the slow cooker instructions above for a hands-off approach to this great meal.

What if I don't have skinless chicken thighs?

Chicken breasts work just as well. You can also use bone-in chicken, but remove the bones after cooking before shredding.

Can I make the Chicken Tortilla soup ahead?

Yes! This is perfect for meal prep. The leftover soup keeps well in an airtight container and tastes amazing the next day.

How do I make Chicken Tortilla Soup spicier?

Add extra chili powder, use hot green chilies, or top with hot sauce or jalapenos when serving to boost the heat in your spicy broth.

Can I use a stand mixer to shred chicken?

Using a stand mixer with the paddle attachment is my favorite way to shred chicken quickly, but two forks work perfectly fine if you don't want to drag our your mixer or dirty it up!

Instant Pot Chicken Tortilla Soup

Name: Instant Pot Chicken Tortilla Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts or thighs (your preference), cubed; 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon ground cumin, divided; 1 tablespoon olive oil; 1 onion, diced; 1 bell pepper, diced; 2 teaspoons of minced garlic; 1 10 oz can green chile enchilada sauce; 1 14.5 oz can of diced tomatoes with green chiles; 1 ½ cups frozen corn; 1 15-oz can black beans; 1 teaspoon ground chili powder; 4 cups chicken broth

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Instant Pot Chicken Tortilla Soup

Recipe by Rose

Everyone loves a good Chicken Tortilla Soup Recipe, and our Instant Pot version is going to be a new favorite. I love that I can throw all of this into the pressure cooker and it will be done in under 30 minutes! That’s a perfect easy meal for anyone.

Total Time35 mins
Yield8 1x

Ingredients

Units Scale

1 pound boneless skinless chicken breasts or thighs (your preference), cubed
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon ground cumin, divided
1 tablespoon olive oil
1 onion, diced
1 bell pepper, diced
2 teaspoons of minced garlic
1 10 oz can green chile enchilada sauce
1 14.5 oz can of diced tomatoes with green chiles
1 1/2 cups frozen corn
1 15-oz can black beans
1 teaspoon ground chili powder
4 cups chicken broth

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Instructions

Dice chicken thighs, if you haven’t already.
Drizzle olive oil on the bottom of Instant Pot and turn on saute setting to heat the oil.
Season chicken with half the cumin, salt, and pepper, then place in the bottom of the Instant Pot.
Add onion, bell pepper, and garlic.
Saute for 5 minutes, or until the chicken is browned on all sides and the vegetables start to soften.
Add frozen corn, black beans, the remaining spices, tomatoes with green chiles, enchilada sauce, and chicken broth.
Stir well to combine.
Add lid and set to seal.
Set to soup setting for 25 minutes.
All to come to pressure and cook. Allow to natural release for 2 minutes, then quick release remaining pressure.
Serve with your favorite toppings and tortilla chips!

Prep Time: 5 mins
Cook Time: 30 mins
Category: Chicken
Method: Pressure Cooker
Cuisine: American

Find it online: https://rosebakes.com/instant-pot-chicken-tortilla-soup/