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Instant Pot Chicken Tortilla Soup

You'll love how easy this Instant Pot Chicken Tortilla soup is to make! It's a perfect Low Point WW soup to enjoy! Here are the SmartPoints for you:
GREEN: 6 BLUE: 0 PURPLE: 0
Servings size: 1 1/2 cups
David Murphy
Prep Time 5 minutes
Cook Time 8 minutes
Additional Time 10 minutes
Total Time 23 minutes
Serving Size 6 servings

Ingredients

  • 1.5 pounds of chicken breast 3-4
  • 4 1/2 cups chicken broth
  • juice from 1 lime
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 2 stalks celery diced
  • 2 medium sized carrots diced
  • 1 can diced tomatoes 14.5oz
  • 1 - 4 oz can diced green chilies
  • 1 can black beans drained (14.5oz)
  • 1 cup frozen corn
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika

Instructions

  • Press SAUTÉ button on Instant Pot and add olive oil. Allow oil to heat, and then add in: onions, celery, carrots, and garlic. Cook until vegetables are soft, which will take about 5-6 minutes. Once done, press the CANCEL button.
  • Add in chicken broth, chicken breasts, and all remaining ingredients. Gently stir.
  • Close lid and lock into place. Close vent.
  • Cook on high manual pressure for 8 minutes, and allow to NPR for 10 minutes before releasing remaining pressure.
  • Remove chicken breasts and shred with forks. Replace chicken back in pot and serve.

Notes

  • There are lots of fabulous toppings to add: fresh cilantro, limes, sour cream, crispy tortilla strips, sliced avocados, hot sauce, salsa, are just the starting points.
  • Yes, you can use canned corn if you don't have frozen.