Instant Pot Tortilla Soup

The Perfect One Pot Meal to feed an Army

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

Here we go with another Instant Pot recipe! This tortilla soup is ridiculously easy and cooks up so quickly! The chicken is SO tender and I love serving this to the whole family because it’s packed with so many vitamin rich ingredients. I even used tortilla to thicken the soup naturally, which resulted in a beautiful rich broth. After the shoot The Eclectic Kitchen and I almost polished off the entire pot of soup with her little one! This simple recipe cooks up in 20 minutes and tastes like its been cooking for hours! Its packed with veggies, lean protein and complex carbohydrates to keep everyone feeling full and satisfied!

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

Instant Pot Tortilla Soup

Recipe By: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 4-6 servings

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

  • 1 ½  boneless skinless chicken breasts, trimmed  

  • 2 teaspoons kosher salt

  • ½  teaspoon black pepper

  • 1, (20 oz.) can crushed tomatoes

  • 1, (10 oz.) can mild enchilada sauce

  • 1, (4 oz.) can mild diced green chiles

  • 1, (15.5 oz.) can black beans

  • 1, (15.5 oz.) can white beans

  • 1, (8.75oz.) can sweet corn

  • 3 corn tortillas diced

  • 3 cups low sodium chicken stock or bone broth

  • 1 large yellow onion,thinly sliced

  • 1 red bell pepper, seeds removed and sliced

  • 3 garlic cloves grated

  • 1 tablespoon ground cumin

  • 2 teaspoons chili powder

  • 1 bay leaf

  • 2 zucchinis sliced into 1/2" half moons

  • 1 (14 oz.) can coconut cream

  • Avocado, cilantro, tortilla strips*, coconut cream for garnish

Method

Season the chicken with salt and pepper and add them to the instant pot followed by remaining ingredients. Place the lid on the pot and cook on manual high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes. Remove the chicken breasts and shred them using a fork. Add them back to the soup and serve topped with your favorite garnishes.

*For the tortilla strips, I cut about 4 tortillas into 1/8 inch strips and fried them in about 2 inches of oil until golden. I drained them on a paper towel and sprinkled them with salt.