Instant Pot Chicken Tortilla Soup

New Mexican, Poultry, Pressure Cooker

Prep Time: 10 Cook Time: 0 hours Servings: Yields: 6 Source:

Ingredients

FOR THE SOUP:

2 tbsp. extra-virgin olive oil

2 bell peppers, chopped

1 small onion, chopped

2 cloves garlic, minced

1 tsp. dried oregano

1 tsp. ground cumin

1 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

2 cups green chilies, diced


FOR GARNISH

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

Directions

Preheat the oven to 350°. Turn the Instant Pot to Sauté setting and heat oil.

When the oil is shimmering, add the bell peppers and onion. Cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes.

Stir in the garlic, oregano, cumin, and chili powder.

Season the chicken generously with salt and pepper then add to the Instant Pot.

Add the remaining soup ingredients and close the lid. Set the Instant Pot to Soup setting for 7 minutes.

Meanwhile, on a large baking sheet, toss the tortilla strips with oil and a pinch of salt. Bake until golden, about 20 minutes.

When cooking is complete and steam has been naturally released, carefully remove the lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken.

Stir the chicken and cilantro into the soup. Season with salt and pepper, to taste.

Garnish the soup with tortilla strips, avocado, and cheese.