Chicken Tortilla Soup Recipe Earned in the time Pot

If you haven’t tried out the Instant Pot pressure cooker yet, then you’ve probably been without the benefit of delicious recipes like this chicken tortilla soup. Prepped in 5 minutes and cooked in 15, it’s not to love an easy weeknight dinner like that.

This chicken tortilla soup is constucted from merely a several ingredients. Aside from the main ingredient (chicken), you’ll find red pepper, onion, garlic, tomato paste, pickled jalapenos, chicken broth, and taco seasoning on this soup recipe.

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The wonderful part about using a pressure cooker is that you can typically add all of the ingredients in to the pot in a simple step, equally this chicken tortilla soup recipe demonstrates. The onion and pepper are diced then added into the pot with everything else else. The Instant Pot lid?is sealed in place then an soup remains to prepare without treatment for Quarter of an hour.

Once the soup is performed, the tender chicken is disposed and shredded before it’s mixed into the soup. It is possible to garnish this chicken tortilla soup with an array of the perfect toppings. We personally love diced avocado and tortilla strips with a small part of chopped cilantro over the top.

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The good thing is you can easily to hold leftovers in this soup in the fridge and it will taste best of all the following day!

Summary

Cook time: 15 minutes Prep time: 5 minutes Idle time:

Level

Servings: Unit: MetricUS Imperial

Ingredients

• 2 frozen boneless skinless chicken breasts about 6 to 8 ounces
• 2 cups cooked black beans rinsed and drained
• 2 cups frozen corn kernels
• 5 garlic cloves
• 1 large onion diced
• 1 red bell pepper diced
• 6 oz organic tomato paste
• 4 cups chicken or vegetable broth
• 1/2 cup diced pickled jalapenos with juice
• 1/4 cup taco seasoning
• diced avocado + tortilla strips + chopped fresh cilantro to garnish

Instructions

1. Add most of the ingredients (except the garnishes) towards Instant Pot. Position the lid on top, being sure it’s stuck place. Turn be successful knob to sealing, then use the manual function cooking the soup on questionable for Quarter-hour.
2. When the stress cooker alerts you which the time is up, carefully switch the knob into the venting position for quick release. The moment the pressure has released, open the lid and go ahead and take chicken out.
3. Place the chicken at a wood board and employ two forks to shred the chicken. Stir the shredded chicken back into the soup.
4. Serve the soup in individual bowls and garnish using the suggested toppings.

Additional information

Recipe adapted from Instant Loss Cookbook

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