Name: Instant Pot Chicken Tortilla Soup
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 2 tablespoons olive oil -; 2 cloves garlic, chopped -; 1 medium yellow onion, diced -; 1/2 teaspoon kosher salt -; 4 cups chicken broth -; 1 (4-ounce) can fire-roasted diced green chilies -; 1 (15-ounce) can black beans, rinsed and drained -; 1 1/2 cups corn kernels (fresh or frozen) -; 1 (14.5-ounce) can fire-roasted crushed tomatoes -; 1 pound chicken tenders or thighs, boneless and skinless -; For the corn tortilla strips: -; 6 street taco-sized corn tortillas -; 1 tablespoon avocado oil or olive oil -; 1/2 teaspoon kosher salt -; To garnish: -; 3/4 cup shredded Monterey Jack or Mexican blend cheese -; 1 large avocado, sliced -; 1/2 cup fresh chopped cilantro -; 1 lime, cut into 6 wedges -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chicken Tortilla Soup

1. 2 tablespoons olive oil -

2. 2 cloves garlic, chopped -

3. 1 medium yellow onion, diced -

4. 1/2 teaspoon kosher salt -

5. 4 cups chicken broth -

6. 1 (4-ounce) can fire-roasted diced green chilies -

7. 1 (15-ounce) can black beans, rinsed and drained -

8. 1 1/2 cups corn kernels (fresh or frozen) -

9. 1 (14.5-ounce) can fire-roasted crushed tomatoes -

10. 1 pound chicken tenders or thighs, boneless and skinless -

11. For the corn tortilla strips: -

12. 6 street taco-sized corn tortillas -

13. 1 tablespoon avocado oil or olive oil -

14. 1/2 teaspoon kosher salt -

15. To garnish: -

16. 3/4 cup shredded Monterey Jack or Mexican blend cheese -

17. 1 large avocado, sliced -

18. 1/2 cup fresh chopped cilantro -

19. 1 lime, cut into 6 wedges -

How to cook deliciously - Instant Pot Chicken Tortilla Soup

1. Stage

Sauté the onions and garlic: Select the “Sauté” setting on your pressure cooker and heat the olive oil. Add the garlic, onion, and salt and sauté for about 3 minutes until the onion begins to soften.

2. Stage

Add the remaining soup ingredients: Add the chicken broth, using a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. Stir in the green chilies, black beans, corn, tomatoes, and chicken.

3. Stage

Cook the soup: Cancel the “Sauté” program to reset your pressure cooker. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

4. Stage

While the soup cooks, make the tortilla strips: Preheat a toaster oven, air fryer, or oven to 350°F. Pour the oil into a bowl large enough to toss the tortilla strips. Cut the tortillas into 1/4-inch strips, then toss them in the bowl with the oil. Bake or air fry the tortillas until they are golden and slightly browned around the edges, about 7-9 minutes. Right when you take the strips out of the toaster oven or air fryer, sprinkle them with the salt. Set aside to cool.

5. Stage

Release and serve or keep warm: When the cooking program ends on the Instant Pot, let the pressure release naturally for at least 15 minutes. The pot will default to its “Keep Warm” setting. You can serve the soup right away or leave it for up to 10 hours.

6. Stage

Shred the chicken: Once the pressure has released, open the pot. Use tongs to transfer the cooked chicken to a cutting board. Use a pair of forks to shred the chicken, then add it back to the soup and stir to combine. Taste for seasoning, adding more salt if you like.

7. Stage

Serve the soup: Ladle the soup into bowls. Top each bowl with shredded cheese, sliced avocado, and cilantro. Serve with wedges of lime and tortillas alongside.