The “Accidental” Chicken Tortilla Soup

This recipe is what I call a “happy accident.” And the best part about this recipe is, you just dump all the ingredients into the Instant Pot & let it do allll the work!

How it came to be:

We have been busy sight seeing & hiking this week trying to take advantage of the fact that both of our daughters are here with us in Tucson, AZ (our 21-year-old-daughter flies back to Cincinnati tomorrow to work on a research project at Ohio State), so grocery shopping & cooking have not been at the top of my list.

We were pretty tired & hungry after coming back from a desert hike, so I decided to just throw a bunch of ingredients I had on hand into the Instant Pot. I thought I was making shredded chicken that we could throw into tortillas for quick tacos or serve over cauliflower rice.

But I was a bit dismayed when I opened the lid & saw how much liquid I had, but then without saying a word, my family started grabbing bowls and spoons assuming that I made them chicken tortilla soup! Haha!

You might be thinking, “Soup in the summer?”, but it’s lite enough, I think, to work in the summertime.

Plus, it made enough for my family of 4 to eat for lunch the next day (or you could freeze it for later!).

Give this recipe a try & let me know what you think!

“Accidental” Chicken Tortilla Soup

Ingredients:

  • 3 lb frozen chicken thigh
  • 1 16 oz jar black bean & corn salsa
  • 1 sm bag frozen corn
  • 2 cups chicken broth
  • sea salt
  • black pepper

Instructions:

  1. Add frozen chicken to the Instant Pot.
  2. Add 1 jar of black bean & corn salsa.
  3. Add 2 cups chicken broth.
  4. Stir around to combine & to make sure the liquid flows under the chicken thighs.
  5. Add in black beans & frozen corn.
  6. Add in desired amount of sea salt & black pepper.
  7. Stir to combine.
  8. Seal the lid & set pressure cook to 22 minutes.
  9. Natural release for 10 minutes.
  10. After the 10 minutes are up, quick release the steam.
  11. Shred the chicken with 2 forks.
  12. Enjoy!

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