Chicken Tortilla Soup (Instant Pot)
It is soup season! It is actually cool enough now to really enjoy a nice warm bowl of soup. I love soup--- a complete meal with protein and veggies in one pot!
Today I'm sharing my recipe for Chicken Tortilla Soup. It is so stinkin' easy. I used to make this in my slow cooker, but since I've gotten an Instant Pot, that is all I use now. It only takes 4 minutes to cook. Yes! 4 minutes. Of course there is the time it takes to come to pressure and the 5 minute natural pressure release, but a delicious soup in about 15 minutes is pretty awesome! If you are concerned your chicken isn't done, then test it with a meat thermometer, but mine has always been thoroughly cooked.
This is a great soup for a quick weeknight meal, Sunday lunch, or to even take to a potluck.
Serve with your favorite toppings such as cheese, diced avocado, cilantro, sour cream, and of course tortilla chips (or strips)! Hence the name Chicken "Tortilla" Soup!
CHICKEN TORTILLA SOUP
1/2 chopped onion
1/3 cup each green bell pepper and red (or yellow) bell pepper
1 can -- 15oz-- black beans, drained & rinsed
1 can -- 10oz-- Ro-tel
1 can -- 6oz-- tomato paste
2 cups frozen corn
1/2 tsp salt
1/2 tsp pepper
2 tsp chili powder
1/2 tsp or more garlic powder
1 1/2 tsp cumin
1 quart chicken broth
2 large thawed chicken breasts, boneless/skinless
Toppings: tortilla chips, sour cream, cheese, cilantro, avocado
Set electric pressure cooker to Saute. Add a little oil then saute the onion and peppers until they begin to soften. Add in the spices and tomato paste. Turn Instant Pot off. Add all other ingredients, placing chicken breasts on top last.
Set the pressure cooker to "Soup", high pressure, 4 minutes.
When it beeps, let the pressure release naturally for 5 minutes. Quick release, remove lid,turn pot off, then remove chicken breasts to a plate to shred. Once shredded, add back to the rest of the soup and enjoy!