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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Chicken Tortilla Soup

6.0

1 lb boneless skinless chicken breasts

1 can black beans, (rinsed and drained)

14 ounce can fire roasted diced tomatoes

10 ounces red enchilada sauce

1 medium onion, chopped

4 ounces chopped green chilies

2 cloves garlic, minced

2 cups water

16 ounces lower sodium chicken broth or vegetable broth

1 tsp cumin, (may add more if you want a spicier soup)

1 tsp chili powder, (may add more if you want a spicier soup)

⅛ tsp black pepper

2 bay leaves

1 cup frozen corn

1 TBS cilantro chopped

½ cup part skim shredded mozzarella cheese

Lime for garnish

In the instant pot, add tomatoes, enchilada sauce, onion, beans, green chilies, garlic, water, broth, cumin, chili powder, pepper, and bay leaves; gently stir. Add chicken breast on top and slight press down to cover with liquid, but do not press to the bottom of the pot.
Close the lid, press the pressure valve into the sealed position, then press MANUAL and set the timer for 8 minutes. Once time is up, allow to naturally release pressure for 5 minutes, then release the rest of the pressure (be careful, liquid may spray out).
Remove chicken and transfer to a cutting board. Using 2 forks, shred the chicken into pieces and then place back into soup; stir. Add cilantro and corn, then stir and let sit for 2 minutes.
To serve, sprinkle 1 TBS (or more if desired) of cheese over the soup. Garnish with a lime and whatever else you desire.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 101 weeks ago

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