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You guys.
There’s seriously about a foot of snow outside and it’s still snowing.
Know what that means?
Comfort food.
And since there’s nothing more comforting than soup on a snowy day, I decided that today would be a great day to make chicken tortilla soup.
Of course I decided this at four o’clock at night and chicken tortilla soup takes all day in the slow cooker. And the chicken was still frozen. You know, cause I’m super organized and all.
So I decided to convert it to an Instant Pot recipe!
It actually worked really well in my Instant Pot, it only took about an hour and most of that time I was watching Netflix. That makes for a dream recipe!
And it’s super inexpensive and it’s actually a pretty healthy recipe. Plus, thanks to my super amazing stocked pantry I had everything on hand that I needed to make it!
Winner, winner, chicken tortilla soup for dinner!
To help make it a little bit less expensive we’re going to use chicken leg quarters instead of boneless skinless chicken breast.
If you really, really, love boneless skinless chicken breast then you can absolutely use boneless skinless chicken breast. But boneless skinless chicken breast costs around $1.99 a pound and I can buy leg quarters for $0.60 a pound so there’s a huge difference in cost.
Since we’re making this in the instant pot we’re going to start with about half a cup of DRY black beans.
They’re going to about triple in volume so don’t get fooled by how small the amount is while they’re dry. It’s going to be plenty once they’ve finished cooking.
Then you’re going to cover them with 2 cups of water or chicken stock. I like to use water because we’re also going to put the chicken in there to cook and so all the flavor from the chicken is going to create an awesome stock without needing to use broth.
You are going to take your little trivet that comes with your Instant Pot and pop it in there on top of your beans.
Then you’re going to put your two chicken leg quarters in on the trivet.
Close the whole thing up and put it on manual for 40 minutes. Make sure it’s set to seal!
Once the timer goes off, the chicken is done cooking and the beans are cooked. Open up your instant pot when the timer goes off with a quick release, there’s no reason to take the time to let it manually release.
Then you will pull out your chicken, carefully, because it’s going to be falling off the bone by now and you don’t want to have little bits of bone that fell off into your soup that you missed. Once you take your chicken out, set it on a plate to cool.
Make sure you take the trivet out too!
While the chicken is cooling, add the Rotel, the green chilies, the frozen corn, red onion, and taco seasoning and turn the Instant Pot on to sauté so it starts getting warm while you’re deboning the chicken.
Then all you’re going to do is literally pick the meat off of the chicken bones and discard the bones. Then we’re going to add the deboned chicken to the Instant Pot.
Next you’re going to put the lid on and set it on manual for 6 minutes. Make sure it’s set to seal again!
At that point everything should be done cooking and be nice and hot. Open it up carefully and taste it. Add more salt if you need it.
Serve it with sour cream, shredded cheese and tortilla chips.
That’s it! It’s super simple, it takes less than an hour, and most of that time you’re not actively cooking you’re just letting it do its thing in the Instant Pot.
You can cook this from frozen chicken to dinner on the table in less than an hour with about ten minutes of active cooking. This makes a huge pot of soup, we usually have leftovers for several lunches.
What are your favorite winter comfort foods? Comment below and let me know if how you liked it!
Instant Pot Chicken Tortilla Soup
Ingredients
- 2 frozen chicken leg quarters
- 2 cans rotel
- 1 can green chiles
- ½ c dry black beans
- 2 c chicken stock or water
- 14 oz. bag frozen corn
- ½ red onion diced
- 1 tbsp. Taco seasoning (to taste)
- Salt to taste
Serve with
- Sour cream
- Shredded cheese
- Tortilla chips
- Put the dry beans and chicken stock or water in the instant pot. Add the chicken leg quarters on top of the trivet. Cook on manual for 40 minutes.
- After 40 minutes do a quick release. Open the Instant Pot and carefully remove the chicken and set it aside to cool.
- Add the rotel, chiles, frozen corn, red onion, and taco seasoning. Turn the Instant Pot onto sauté to start heating up.
- Pull the chicken off the bone and add to the Instant Pot. Put lid on and cook on manual for 6 minutes. Serve with sour cream, cheese, and tortilla chips.
