Name: Dump-and-Go Instant Pot Tortilla Soup
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Chicken broth - 2 (14.5 ounce) cans; Whole kernel corn, drained - 1 (15 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Chicken breast chunks, drained - 2 (5 ounce) cans; Diced tomatoes with green chile peppers (such as RO*TEL®) - 1 (10 ounce) can; Chili powder - ½ teaspoon; Seasoning salt - ½ teaspoon; Garlic powder - ½ teaspoon; Tortilla strips, for garnish - 1 (3.5 ounce) package; Shredded Mexican cheese blend, or to taste - 2 tablespoons

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Dump-and-Go Instant Pot Tortilla Soup

1. Chicken broth - 2 (14.5 ounce) cans

2. Whole kernel corn, drained - 1 (15 ounce) can

3. Black beans, rinsed and drained - 1 (15 ounce) can

4. Chicken breast chunks, drained - 2 (5 ounce) cans

5. Diced tomatoes with green chile peppers (such as RO*TEL®) - 1 (10 ounce) can

6. Chili powder - ½ teaspoon

7. Seasoning salt - ½ teaspoon

8. Garlic powder - ½ teaspoon

9. Tortilla strips, for garnish - 1 (3.5 ounce) package

10. Shredded Mexican cheese blend, or to taste - 2 tablespoons

How to cook deliciously - Dump-and-Go Instant Pot Tortilla Soup

1. Stage

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.

2. Stage

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.

3. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully open the lid.

4. Stage

Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.