Instant Pot Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
This chicken tortilla soup cooks up in a flash in the pressure cooker. It's naturally thickened using corn tortillas while cooking which makes a silky, rich broth.
Author:
Recipe type: Entree, Soup, Dinner, Lunch
Cuisine: Mexican, Gluten-Free
Serves: 6 servings
Ingredients
  • 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
Optional toppings:
  • avocado
  • cilantro
  • lime wedges, to squeeze over soup
  • tortilla strips
  • radish slices
  • cotija cheese
Instructions
  1. Set instant pot to "Sauté".
  2. Once heated, add oil.
  3. Season the chicken with salt and pepper and sear for a few minutes per side.
  4. Add remaining ingredients and stir together.
  5. Press "Cancel" then seal lid on the pot, close the pressure release valve and cook on manual high pressure for 20 minutes.
  6. Allow the pressure to naturally release for 10 minutes.
  7. Remove the chicken breasts and shred them using a fork.
  8. Add them back to the soup and serve topped with your favorite garnishes.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/05/14/instant-pot-chicken-tortilla-soup/