Instant Pot Chicken Tortilla Soup
Recipe type: Instant Pot
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1-3 frozen chicken breasts
  • 1 (15 ounce) can petite diced tomatoes
  • 1 (10 ounce) can enchilada sauce (red or green, both are yummy :) )
  • 1 can black beans - drained & rinsed
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 1 tablespoon minced garlic
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon lime juice
  • Optional garnishes: sour cream, avocado, cilantro, tortilla chips, shredded cheese
Instructions
  1. Put all ingredients except lime juice and garnishes in the Instant Pot
  2. Put on the Instant Pot lid set to "Sealing". Push Pressure Cook and the plus button until it gets to 20 minutes (00:20). You can alternatively do this in a crock pot on low for 6-8 hour.
  3. When the timer goes off do a "quick release" (use a spoon to move the lid stopper from "Sealing" to "Venting".
  4. When the steam stops remove chicken breasts and shred the meat. Return to the Instant Pot.
  5. Add lime juice, stir and serve with your chosen garnishes
  6. Enjoy :)
Recipe by TechieChic at https://www.techiechic.net/blog/instant-pot-chicken-tortilla-soup-and-other-adventures/