Chicken Tortilla Soup

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Ingredients
  • 28 ounces diced tomatoes
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 onion
  • 4 ounces diced green chiles
  • 1/2 cup chicken broth
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 Corn tortillas
  • 2 tbsp chopped fresh cilantro
  • 1/2 cup Shredded Monterey Jack cheese
  • 1 avocado
  • Lime wedges
Instructions
  • Combine tomatoes, chicken, onion, chiles, broth, garlic, cumin, salt and pepper in Instant Pot®; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 9 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
  • Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice. Serve immediately.*
Notes
  • *If desired, soup can be made ahead through step 3. When ready to serve, heat soup to a simmer; add tortilla strips and cilantro and cook until heated through.
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