CHICKEN TORTILLA SOUP INSTANT POT RECIPES

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 9 min
Yield: 4-6 servings
Cuisine: Mexican
Ingredients: 28 ounces diced tomatoes ( 2 cans ); 1 1/2 pounds chicken thighs (boneless skinless); 1 onion (diced); 1 ounces green chiles (diced, 1 can ); 1/2 cup chicken broth; 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon salt; 1/4 teaspoon black pepper; 4 Corn tortillas (cut into 1 /4 inch strips); 2 tablespoons cilantro (chopped fresh); 1/2 cup Monterey Jack cheese (shredded); 1 avocado (diced and tossed with lime juice); Lime wedges

CHICKEN TORTILLA SOUP – INSTANT POT RECIPES

Chicken Tortilla Soup – Instant Pot Recipes image

Provided by Publications International

Prep Time 10 minutes

Cook Time 9 minutes

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

28 ounces diced tomatoes ( 2 cans )
1 1/2 pounds chicken thighs (boneless skinless)
1 onion (diced)
1 ounces green chiles (diced, 1 can )
1/2 cup chicken broth
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 Corn tortillas (cut into 1 /4 inch strips)
2 tablespoons cilantro (chopped fresh)
1/2 cup Monterey Jack cheese (shredded)
1 avocado (diced and tossed with lime juice)
Lime wedges

Steps:

Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
Secure lid and move pressure release valve to Sealing position. Press Manual; 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.

BEST INSTANT POT CHICKEN TORTILLA SOUP RECIPE - HOW TO ...

Best Instant Pot Chicken Tortilla Soup Recipe - How to ... image

Instant Pot Chicken Tortilla Soup from Delish.com is the perfect fast and healthy weeknight dinner.

Provided by Lauren Miyashiro

Categories low-carb weeknight meals dinner soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 21

Ingredients

2 tbsp. extra-virgin olive oil
2 bell peppers, chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 1/2 lb. boneless skinless chicken breasts (about 3)
Kosher salt
Freshly ground black pepper
4 c. low-sodium chicken broth
1 c. water
1 (14-oz.) can diced tomatoes
1 (15-oz.) can black beans, rinsed and drained
1 c. frozen corn
1/4 c. freshly chopped cilantro
4 small corn tortilla, cut into strips
1 tbsp. extra-virgin olive oil
Kosher salt
1 c. shredded monterey Jack
1 avocado, diced

Steps:

Preheat oven to 350°. Turn Instant Pot to Sauté setting and heat oil. When oil is shimmering, add bell peppers and onion. Cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic, oregano, cumin, and chili powder. Season chicken generously with salt and pepper then add to Instant Pot. Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes. Meanwhile, on a large baking sheet, toss tortilla strips with oil and a pinch of salt. Bake until golden, about 20 minutes. When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken. Stir chicken and cilantro into soup. Season with salt and pepper, to taste. Garnish soup with tortilla strips, avocado, and cheese to serve.

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