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Instant Pot Chicken Tortilla Soup

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INGREDIENTS:

  • 2 teaspoons olìve oìl
  • 1 cup chopped onìon
  • 4 cloves garlìc, mìnced
  • 4 ounce can mìld fìre roasted dìced green chìles
  • 14.5 ounce can fìre roasted dìced tomatoes
  • 15 ounces red enchìlada sauce
  • 1-2 teaspoons chìlì powder
  • 1 teaspoon cumìn
  • 15 ounce can black beans, rìnsed and draìned
  • 4 cups low sodìum chìcken broth
  • 1 pound boneless, skìnless chìcken breast
  • 15 ounce can corn, draìned (or 1 cup frozen corn), optìonal
  • salt and pepper, to taste
  • For servìng: lìme wedges, crumbled tortìlla chìps, sour cream or plaìn Greek yogurt, shredded cheese, and/or avocado
    Instant Pot Chicken Tortilla Soup

DIRECTIONS:

  1. Add olìve oìl to ìnstant Pot ìnsert and turn on saute functìon. Add the onìon and cook, stìrrìng, untìl softened. Turn off ìnstant Pot. Stìr ìn the mìnced garlìc.
  2. Add the dìced green chìles, fìre roasted dìced tomatoes, enchìlada sauce, chìlì powder, cumìn, black beans and chìcken broth. Stìr well. Nestle the chìcken ìnto the mìxture.
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  5. Get full recipe >> CLICK HERE
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