Our Instant Pot Chicken Tortilla Soup combines all the rich flavors of a classic soup in no time. We love this soup because it’s so customizable. For example, we like to top it with tortilla strips, cilantro, avocado or jalapeño, but feel free to use whatever you like.
. ½ pound boneless skinless chicken breast
. salt and ground black pepper to taste
. ½ cup peeled and chopped carrots
. ½ cup sliced celery
. 1 (15 ounce) can black beans, rinsed and drained
. ½ cup frozen kernel corn, thawed
. 2 tablespoons of tomato paste
. 2 teaspoons ground cumin
. 2 teaspoons of chili powder
. 1 (32 ounce) carton of Swanson® Chicken Soup (4 cups)
. 2 (8-inch) corn tortillas, cut into strips
. 2 tablespoons chopped fresh cilantro, or to taste
. 1 avocado, chopped (Optional)
. 1 jalapeno pepper, sliced, or to taste (Optional)
Season the chicken with salt and pepper. Add chicken, carrots, celery, beans, corn, tomato paste, cumin, chili powder and Swanson® Chicken Soup to a 6 quart Instant Pot.
Lock the lid and close the pressure relief valve. Pressure cook on High Pressure, set the timer to 5 minutes (the timer will start counting down once the pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot. Shred the chicken and return it to the pot. Season to taste. Serve topped with tortilla strips, fresh chopped cilantro, avocado, or sliced jalapeño peppers, if desired.