Name: Instant Pot Chicken and Vegetable Tortilla Soup
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Olive oil, or more as needed - 1 tablespoon; Chopped green chilies - 1 (4 ounce) can; Onion, diced - 1 medium; Diced carrots - 1 ½ cups; Diced celery - 1 cup; Garlic, chopped - 5 cloves; Boneless, skinless chicken thighs - 2 pounds; Black beans, rinsed and drained - 2 (15 ounce) cans; Fire-roasted diced tomatoes - 1 (14.5 ounce) can; Frozen corn - 1 (10 ounce) package; Red enchilada sauce - 1 (8 ounce) can; Chicken broth - 4 ½ cups; Water - 2 ½ cups; Red potatoes, chopped - 3 large; Lime, juiced, or more to taste - 1 medium; Salt - 1 tablespoon; Ground cumin - 1 tablespoon; Chili powder - 1 tablespoon; Ground dried chipotle pepper - 1 tablespoon; Cajun seasoning - 1 tablespoon; Ground black pepper - 1 tablespoon; Dried oregano - 1 teaspoon; Tortilla strips - 1 cup

Instant Pot Chicken and Vegetable Tortilla Soup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chicken and Vegetable Tortilla Soup

1. Olive oil, or more as needed - 1 tablespoon

2. Chopped green chilies - 1 (4 ounce) can

3. Onion, diced - 1 medium

4. Diced carrots - 1 ½ cups

5. Diced celery - 1 cup

6. Garlic, chopped - 5 cloves

7. Boneless, skinless chicken thighs - 2 pounds

8. Black beans, rinsed and drained - 2 (15 ounce) cans

9. Fire-roasted diced tomatoes - 1 (14.5 ounce) can

10. Frozen corn - 1 (10 ounce) package

11. Red enchilada sauce - 1 (8 ounce) can

12. Chicken broth - 4 ½ cups

13. Water - 2 ½ cups

14. Red potatoes, chopped - 3 large

15. Lime, juiced, or more to taste - 1 medium

16. Salt - 1 tablespoon

17. Ground cumin - 1 tablespoon

18. Chili powder - 1 tablespoon

19. Ground dried chipotle pepper - 1 tablespoon

20. Cajun seasoning - 1 tablespoon

21. Ground black pepper - 1 tablespoon

22. Dried oregano - 1 teaspoon

23. Tortilla strips - 1 cup

How to cook deliciously - Instant Pot Chicken and Vegetable Tortilla Soup

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.

2. Stage

Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.

3. Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.