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Plated Instant Pot Chicken Tortilla Soup

INSTANT POT CHICKEN TORTILLA SOUP

Clara @ Blue World Dreams
MAKE A DELICIOUS SPICY SOUP WITH THE EASE OF YOUR ELECTRIC PRESSURE COOKER!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine Mexican, Tex-Mex
Servings 6 servings

Equipment

  • Instant Pot
  • Pressure Cooker

Ingredients
  

  • 1 lb Chicken breast (skinless, boneless) 2-3 breast
  • 32 oz Chicken broth (Using recuded sodium)
  • 15 oz Black beans
  • 15 oz Corn (can use forzen as well)
  • 2 14.5 oz cans Diced tomatoes (juice as well)
  • 10 oz Tomatoes with green chilis
  • 2 tbsp Diced japalenos rings
  • 1 small-medium Onion
  • 1 tbsp Crush garlic (roughly 4-6 gloves depending on size)
  • 1 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 1 tsp Salt to taste

Instructions
 

  • Turn your Instant Pot onto Sauté mode and add in your oil
  • Once heated, add your diced onion, a pinch of salt, and sauté for roughly 4-5 minutes, stirring often.
  • Once softened and getting golden, add in your pressed garlic and sauté for 1 minute (don't forget to stir)
  • Add in your spices and fry them for just about a minutes (things will get dry and clumpy, that's normal, just make sure to stir the pot)
  • Add in your tomatoes and use their fluid to deglaze the bottom of the pan (basically loosen all the dry yummy pieces from the bottom)
  • Add in your remaining ingredients (jalapenos, chicken, corn, and beans, broth)
  • Place your lid on the Instant pot, lock, and set to sealing mode.
  • Set your pot to 10 minutes on Manual or High-Pressure mode (depending on your model)
  • When finished, best to allow for a Natural Release to prevent the risk of the chicken being tough. If you are in a rush you can of course do a Manual Release, your meat may just be less tender (which is actually the way we prefer it).
  • Remove your chicken to shred it and then return it to the pot.
  • Salt to taste. Serve each bowl with some chopped cilantro, fresh lime to squeeze, a dollop of sour cream (a great cooling agent when eating spicy foods), some yummy tortilla strips, and some shredded cheese (preferable a Mexican blend).

Notes

HOMEMADE TORTILLA STRIPS

If you want to make your own homemade tortilla strips, just grab come corn or flour tortillas and fry them up a couple of minutes each side in the frying pan with some olive or vegetable oil on medium heat.
You some paper towels to blot away any excess oil and splice into the strips.

LEFTOVER SUGGESTIONS

Depending on how large your family is, you may have quite a bit of leftover soup. After enjoying our soup for two meals, I drained most of the juice out added in some rice.
Add your mixture inside some corn or flour tortillas with some cheese and you've got yourself some easy burritos. 
Do a quick pan fry with some olive oil for a crispy exterior. Served with some sour cream and salsa.
Keyword Chicken, Mexican, Soup, Spicy, Tex-mex, Tortilla