Tortilla soup is one of my go-to big batch Instant Pot recipes. I make a ton and then change up the toppings for us throughout the week to keep the flavors fresh. After this shoot, The Food Artist, my kiddo and I housed an embarrassing amount of this tortilla soup! It cooks up in a flash in the pressure cooker with the perfectly tender chicken you expect from an instant pot meal. This soup is naturally thickened using corn tortillas while cooking. The tortillas break down as the soup cooks and make for a silky, rich broth.
We fried our own skinny tortilla strips in a frying pan and topped them generously with sea salt. The results were a wonderful nest of crunch! Play around with toppings to find your favorite combos. For me, cilantro, lime, and avocado are non-negotiable, but the possibilities are truly endless!
Serve with a refreshing Paloma cocktail for a fresh-flavored summer meal!
- 1 ½ boneless skinless chicken breasts, trimmed
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 Tablespoon olive or avocado oil
- 1, (20 oz.) can crushed tomatoes
- 1, (10 oz.) can mild enchilada sauce
- 1, (4 oz.) can mild diced green chiles
- 1, (15.5 oz.) can black beans
- 1, (15.5 oz.) can white beans
- 1, (8.75oz.) can sweet corn
- 3 corn tortillas diced
- 3 cups low sodium chicken stock or bone broth
- 1 large yellow onion,thinly sliced
- 1 red bell pepper, seeds removed and sliced
- 3 garlic cloves grated
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 bay leaf
- 2 zucchinis sliced into ½" half moons
- 1 (14 oz.) can coconut cream
- avocado
- cilantro
- lime wedges, to squeeze over soup
- tortilla strips
- radish slices
- cotija cheese
- Set instant pot to "Sauté".
- Once heated, add oil.
- Season the chicken with salt and pepper and sear for a few minutes per side.
- Add remaining ingredients and stir together.
- Press "Cancel" then seal lid on the pot, close the pressure release valve and cook on manual high pressure for 20 minutes.
- Allow the pressure to naturally release for 10 minutes.
- Remove the chicken breasts and shred them using a fork.
- Add them back to the soup and serve topped with your favorite garnishes.
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