Chicken tortilla soup made in an instant pot. A delicious broth and spread of toppings make it not only delicious but fun for everyone to make their own.
Keywordchicken tortilla soup, instant pot chicken tortilla soup, instant pot soup
Prep Time15 minutesminutes
Cook Time40 minutesminutes
Servings6
Equipment
Instant Pot
Ingredients
1/2 yellow onion
1/2 green bell pepper
3 fresh tomatoesdiced
126 oz container chopped tomatoes
2 split chicken breasts with ribs (bones)
132 ozcontainer of chicken stock
8corn tortillas
1 15 oz cancanned cornstrained
1 1/2cupqueso fresco cubed
1cupsour cream
2 avocadoscubed
1handful of cilantrochopped
2 scallionschopped
Extra Olive Oil
Salt and Pepper
Instructions
Set the Instant Pot to sauté mode
Heat some extra virgin oilve oil and toss in the chopped onions and peppers
Season with salt and pepper
When the onions are translucent, add the chopped fresh tomatoes
Season with salt again and sauté for 3-5 minutes until the tomatoes have started to soften
Add the chicken breasts, skin side down and season with salt and pepper
Add the entire container of chicken stock, make sure the chicken is covered with the liquid
Change the settings on the Instant Pot and set to presure cooking. Presure cook for 20 minutes
After the 20 minutes are done, let the steam escape and remove the chicken from the soup
Let the chicken cool a bit before you shred it. Place shredded chicken in a bowl
Add the strained tomato to the soup and set Instant Pot to sauté mode once more
Simmer the soup for 10-15 minutes
For the tortillas: Line the tortillas and cut in thin strips.
Place in a baking sheet, dizzle with olive oil and sprinkle salt. Toss well
Bake in a preheated 350° oven for 15 minutes or until golden and crispy
Every few minutes, using tongs, toss the tortilla strips so the moisture escapes and they can crisp up evenly
Set the rest the toppings in separate bowls
Shredded chicken, canned corn, queso fresco, cilantro, scallions, sour cream and the tortilla strips are some of my favorite toppings to serve with this soup. Your imagination is the limit.
Recipe Video Instructions
Notes
To make this soup vegetarian, just use vegetable stock and omit the chicken. For toppings you can use sautéd mushrooms as a larger topping to mimic the chicken.