Instant Pot® Chicken Tortilla Soup

Soups & Salads | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • 2 Tablespoons avocado oil or olive oil
  • 1 cup chopped onions 1 onion
  • 1/2 cup chopped celery 2 stalks
  • 1 cups chopped carrots 2 carrots
  • 1 jalapeno pepper seeds/ribs removed and minced
  • 2 cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 quart chicken stock
  • 14 oz canned crushed tomatoes you may have to use 1/2 of a 28 ounce can of crushed tomatoes
  • 6 6-inch white corn tortillas, cut into strips
  • 1 chicken breast
  • 1/4 cup chopped fresh cilantro leaves
  • juice of 1 lime
  • Toppings: sliced avocado, sour cream, grated cheese, and tortilla chips

Directions:

  • Press the SAUTE button on the Instant Pot® and let preheat for 1-2 minutes. Add the avocado oil, onion, celery, carrots and jalapeno. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, spices and salt.
  • Add the chicken stock, crushed tomatoes, corn tortillas and chicken. Close the Instant Pot® and press MANUAL (or high pressure) and set timer for 7 minutes. When the time is up let the pressure release naturally for 10 minutes before releasing the rest of the steam.
  • Take out the chicken breast and shred with a fork. Add back to the soup. Stir in the cilantro and lime juice.
  • Serve with toppings of choice.

4-6 servings

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