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Chicken Tortilla Soup

This delicious soup cooks quickly in your Instant Pot. Chicken is first seared using the sauté function. Then onions and garlic are lightly sautéed as well. Next the chicken, onion, garlic and added to the pot with canned tomatoes, salt, cumin and black pepper. The pot is sealed and cooked under pressure for 10 minutes. The chicken is removed and shredded then added back to the soup with tortilla strips and shredded cheese.
Course Soup
Prep Time 10 minutes
Cook Time 12 minutes
Pressure Buildup & Release 30 minutes
Servings 6 people

Ingredients

  • 2 cans (14 oz) diced tomatoes
  • 1 ½ lbs boneless skinless chicken breast
  • 1 onion chopped
  • ½ cup chicken stock
  • 1 can (4 oz) diced green chiles
  • 2 garlic cloves minced
  • 1 tsp salt
  • 1 tsp ground cumin
  • ¼ tsp black pepper
  • 4 corn tortillas cut into ¼-inch strips
  • 2 tbsp chopped cilantro
  • ½ cup shredded Monterey Jack cheese
  • 1 avocado diced and tossed with lime juice
  • Lime wedges

Instructions

  1. Combine tomatoes, chicken, onion, stock, chiles, garlic, salt, cumin and pepper in pot, mix well.
  2. Secure lid and move pressure release valve to sealing. Cook on HIGH pressure 9 minutes.
  3. When complete, use natural release for 10 minutes, and then release remaining pressure.
  4. Remove chicken to plate, shred into bite size pieces. Stir back into soup.
  5. Press Sauté, add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice. Serve immediately.

Recipe Notes

I sear the chicken first and lightly sauté the onions and garlic.