Delicious Chicken Tortilla Soup Recipe For Instant Pot

March 20, 2023 Post a Comment

[Instant Pot] Chicken Tortilla Soup flavorrd from flavorrd.com

Description

Chicken Tortilla Soup is a delicious and flavorful Mexican-inspired soup that is made with chicken, tomatoes, jalapenos, onion, garlic, and spices. The soup is topped with crispy tortilla strips and avocado slices for a hearty and comforting meal. This easy and delicious Chicken Tortilla Soup is made in the Instant Pot, making it quick and easy to prepare with minimal effort. Perfect for a weeknight dinner or a weekend lunch, this soup is sure to become a favorite in your home.

Prep Time

10 minutes

Cook Time

30 minutes

Ingredients

- 1 tablespoon olive oil

- 1 onion, diced

- 1 jalapeño, diced

- 4 cloves garlic, minced

- 1 teaspoon cumin

- 2 teaspoons chili powder

- 1 teaspoon smoked paprika

- 2 cups chicken broth

- 1 (14.5-ounce) can diced tomatoes

- 2 cups shredded chicken

- 1/2 cup frozen corn

- 1/2 cup black beans, rinsed and drained

- 2 tablespoons fresh lime juice

- 1/2 teaspoon salt

- 1/4 teaspoon ground black pepper

- 2 tablespoons chopped fresh cilantro

- Tortilla chips, for serving

- 1 avocado, diced, for serving

Instructions

1. Set the Instant Pot to the "Sauté" setting. When the display reads "Hot", add the olive oil and heat for about 30 seconds.
2. Add the onion, jalapeño, and garlic and sauté for 2 minutes, stirring occasionally.
3. Add the cumin, chili powder, paprika, and chicken broth and stir to combine.
4. Add the diced tomatoes, chicken, corn, black beans, lime juice, salt, and pepper and stir to combine.
5. Place the lid on the Instant Pot, making sure the pressure valve is in the "sealing" position.
6. Set the Instant Pot to "Manual" or "Pressure Cook" setting and set the timer for 10 minutes.
7. When the timer is finished, allow the pressure to release naturally for 10 minutes.
8. Carefully turn the pressure valve to the "venting" position to release any remaining pressure.
9. Open the lid and stir in the cilantro.
10. Serve the soup with tortilla chips and diced avocado.

Equipment

- Instant Pot

- Knife

- Cutting board

- Wooden spoon

Notes

This soup can be made in the slow cooker as well. To make it in the slow cooker, follow the instructions up until step 6. Then, set the slow cooker to "low" and cook for 6-8 hours. When the timer is finished, stir in the cilantro, serve with tortilla chips and diced avocado.

Nutrition: Per Serving

Calories: 253, Protein: 16g, Fat: 10g, Carbs: 18g, Fiber: 6g, Sugar: 5g

Recipe Tips

- Make sure to use cooked and shredded chicken for this recipe. If you don't have cooked chicken on hand, you can use raw chicken breasts or thighs and cook them in the Instant Pot before adding the other ingredients.
- You can also make this soup vegetarian by substituting the chicken broth with vegetable broth and the chicken with beans or tofu.
- To make this soup spicier, add more jalapeño or diced chipotle peppers.
- If you have extra soup, you can store it in an airtight container in the refrigerator for up to 5 days. The soup can also be frozen for up to 3 months.