Instant Pot Chicken Tortilla Soup
Prep time
Cook time
Total time
Serves: 8
  • 4 small corn tortilla, cut into strips
  • 1 T olive oil
  • Salt, to taste
  • 4 T Fresh Churned Garlic Butter
  • 1 green bell pepper, diced
  • 1 small onion, chopped
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • 1 tsp dried oregano
  • 3 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 4 cups chicken broth
  • 1 cup water
  • 14 oz can diced tomatoes
  • 10 oz can tomatoes and green chiles
  • 15 oz can black beans, rinsed and drained
  • 15 oz can corn
  • Fresh cilantro
  • Shredded monterey Jack cheese
  • Diced avocado
  1. Preheat oven to 350° F.
  2. Lightly toss tortilla strips in oil and arrange on a greased baking sheet. Sprinkle with salt, then bake at 350° for 15-20 minutes, or until golden brown.
  3. Meanwhile, turn Instant Pot to SAUTE and melt Garlic Butter. Add green pepper and onion. Saute 3-4 minutes, then add cumin, chili powder, and oregano.
  4. Season chicken with salt and pepper, and place in the Instant Pot. Add chicken broth, water, diced tomatoes, tomatoes and green chiles, black beans, and corn.
  5. Set Instant Pot to SOUP for 7 minutes. When finished, release pressure naturally, then remove lid.
  6. Remove chicken, shred, and return to the pot.
  7. Serve with cilantro, cheese, and avocado.
Recipe by Chef Shamy at