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Instant Pot Chicken Tortilla Soup
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Ingredients:
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| 2 Tbsp Olive Oil+ Add to Shopping List |
| 1 Small Yellow Onion, minced+ Add to Shopping List |
| 1 Tbsp Garlic, minced+ Add to Shopping List |
| 4 Cups Chicken Stock+ Add to Shopping List |
| 2 Tsp Chili Powder+ Add to Shopping List |
| 2 Tsp Cumin+ Add to Shopping List |
| 1 1/2 Tsp Paprika+ Add to Shopping List |
| 1 Tsp Salt+ Add to Shopping List |
| 1/2 Tsp Black Pepper+ Add to Shopping List |
| 15 oz Can Black Beans, drained and rinsed+ Add to Shopping List |
| 15 oz Can Corn, drained+ Add to Shopping List |
| 10 oz Can Diced Tomatoes with Green Chilies, undrained+ Add to Shopping List |
| 1 lb Boneless Skinless Chicken Breasts+ Add to Shopping List |
| Juice from 1 lime, plus lime wedges for garnish+ Add to Shopping List |
| Cilantro, chopped, for topping+ Add to Shopping List |
| Shredded Cheese, for topping+ Add to Shopping List |
| Tortilla Chips or Tortilla Strips, for topping+ Add to Shopping List |
Directions:
- Turn the Instant Pot to the sauté setting and add the olive oil to the bowl. Once hot, add the onion and garlic. Sauté for 1-2 minutes or until translucent and fragrant. Turn the Instant pot off.
- Add the chicken stock and stir to combine. Scrape any bits off that bottom that might have stuck while sauteing.
- Add the chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Add the black beans, corn, and can of dice tomatoes (including the liquid). Stir to combine.
- Add the chicken breasts and push down to submerge.
- Close the lid and make sure the valve is set to the sealed position. Cook on HIGH pressure for 9 minutes. Quick release the steam once done.
- Take off the lid and remove the chicken to a cutting board. Shred the chicken, then return to the Instant Pot.
- Add the lime juice. Stir to combine.
- Ladle into bowls and serve warm. Top with shredded cheese, cilantro, and tortilla chips/strips. Enjoy!
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