Instant Pot Chicken Tortilla Soup with Pacific Foods’ Organic Free Range Chicken Broth

A huge thanks to Pacific Foods for sponsoring this post. All opinions are my own!

What to do when it’s the middle of the week, you have minimal time to prep dinner but want something warm and delicious?? Make instant pot chicken tortilla soup of course! I am so obsessed with this recipe because it is quick and easy but FULL of flavor.

It uses fresh salsa which is a total gamechanger. And other than chopping the onions and bell pepper, it’s essentially a dump it in and let it cook type of recipe (which if you’re feeling especially lazy like myself🙋🏼‍♀️, you can even buy those prechopped at the grocery store🙌🏼)

The star of this show is Pacific Foods’ Organic Free Range Chicken Broth, of course. I love that it’s organic and made with wholesome ingredients I can trust. I use the low sodium version but if you prefer the original version, go with whatever shakes ya tail-feather🙃.

All Pacific Foods’ Broths are made with simple ingredients to create a base that lets your seasonings and ingredients shine. Starting with high-quality, nourishing, like-homemade, organic ingredients results in healthy and delicious meals – everyone loves easy ways to create flavorful, simple meals at home!

So let’s get onto that recipe, shall we?
First step: grab your instant pot. Next, dump in the chicken, Pacific Foods’ Organic Chicken Broth, tomato paste, onion, bell pepper, and spices. Mix with a spoon and then seal up your instant pot.

Cook on high pressure for 10 minutes and then let it naturally release for 10 minutes before releasing the rest of the pressure.
Remove the chicken breasts and place them in a medium sized bowl. Shred the chicken with your hand mixer. I’ll let that sink in because I might have just changed your life…I am not kidding, when I figured out I could effortlessly shred chicken in about 20 seconds without trying to pick at every little shred with 2 forks….I was changed forever. You’re welcome.

Next, put the shredded chicken back into the instant pot and set to Sauté. Add in your frozen corn and cook for a few minutes until heated (this should only take about 5 minutes).
Now ladle into bowls, top with cheese, tortilla chips, sour cream, cilantro, lime, green onion, jalapeño, avocado, basically whatever sets your heart on fire. Unless you suffer from heart burn, you might stay away from the jalapeños!

That’s it y’all! I told you it was easy! This has become such a staple in our house and is amazing if you are cooking for a crowd. It also heats up wonderfully for leftovers and you can even freeze the extra for when you’re really in a dinner pinch! I hope your family enjoys it as much as ours does and don’t forget to grab your Pacific Foods broth to complete your recipe! You can find it HERE. (here’s the link: Read on for the full recipe.

For a printable version click here:

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