Chicken Tortilla Soup Instant Pot recipe

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Total Time: 40 Minutes

Servings: 8

Instant Pot Chicken Tortilla Soup – a quick and tasty soup made with dry or canned beans and fresh or frozen chicken thighs or breast meat. Extremely adaptive! Very simple.

Chicken tortilla soup’s necessary ingredient:

• 1 tbsp olive oil
• 1 onion chopped
• 3 large cloves of garlic minced
• 1 jalapeno diced and seeded
• 1 tbsp chilli powder
• 14 ½ ounces crushed tomatoes
• 1 can diced tomatoes with chilis such as Rotel
• 3 cups chicken broth
• 1 tbsp ground cumin
• 14-12 ounces washed and drained can black beans 
• 1 cup corn drained if canned
• 2 chicken breasts boneless, skinless
• ¼ cup cilantro chopped
• 1 lime juiced
• 1 avocado sliced for garnish

Crispy Tortilla Strips

• 6 6″ corn tortillas cut into ¼” strips
• ¼ cup olive oil
• salt

Instructions for making chicken tortilla soup instant pot:

step 1

Heat ¼ cup olive oil over medium-high heat in a small pan. Add tortilla strips in small batches and fry until crisp drain and salt.

step 2

Warm the olive oil.

step 3

Over medium heat, in a big saucepan. Cook until the onion is roasted, then add the garlic and jalapeno.

step 4

Cook it for Twenty minutes or until the chicken is thoroughly cooked, after adding the other seasonings.

step 5

Remove chicken and shred. Add back to the pot and simmer for 3 minutes.

step 6

To serve, ladle soup into bowls and top with tortilla strips, lime wedges, and avocado slices.

Enjoy!