This is a super hands-off Instant Pot version of my favorite Allrecipes Six Can Tortilla Soup recipe. Feel free to customize the toppings with more of your favorite tortilla soup toppings, like diced avocado, sour cream, cilantro, diced red onion, etc. My rule of thumb with this soup is that if a topping is good on a taco, it’s also good on top of this soup.
Dump-and-Go Instant Pot Tortilla Soup
This is a super hands-off Instant Pot version of my favorite Allrecipes Six Can Tortilla Soup recipe. Feel free to customize the toppings with more of your favorite tortilla soup toppings, like diced avocado, sour cream, cilantro, diced red onion, etc. My rule of thumb with this soup is that if a topping is good on a taco, it's also good on top of this soup.
Ingredients
- 14.5 ounce cans chicken broth
- 15 ounce can whole kernel corn drained
- 15 ounce can black beans rinsed and drained
- 5 ounce cans chicken breast chunks drained
- 10 ounce can diced tomatoes with green chile peppers such as RO*TEL®
- ½ teaspoon chili powder
- ½ teaspoon seasoning salt
- ½ teaspoon garlic powder
- 3.5 ounce package tortilla strips for garnish
- 2 tablespoons shredded Mexican cheese blend or to taste
Instructions
- Pour chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (with their juices), chili powder, seasoning salt, and garlic powder together in a multi-functional pressure cooker (such as Instant Pot®); stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and carefully open the lid.
- Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.
