Instant Pot Hearty Chicken Tortilla Soup
Servings 8 -10 servings
Calories
Equipment
Ingredients
- 1 Tbsp vegetable oil or corn oil
- 1 onion diced
- 6 cups chicken broth
- 1 cup celery diced
- 1 ½ cups carrots diced
- 14 oz can petite diced tomatoes fire roasted
- 4 oz can diced green chiles
- 3 Tbsp taco seasoning
- 1 tsp garlic powder
- ½ tsp salt
- black pepper to taste
- 1 1/2-2 lb boneless skinless chicken breasts fresh or frozen
- 10 corn tortillas 8 inch or 14 (5 1/2 inch corn tortillas), cut into 1 inch by 1 inch pieces
- 1 cup sour cream
- 4 oz Monterey jack cheese grated
- optional toppings: avocados, tortilla chips, cilantro, sour cream, etc.
Instructions
- Set your Instant Pot to sauté mode. Add in the oil and onion. Cook for about 4-5 minutes until tender. Add in the chicken broth.
- Add in the celery, carrots, tomatoes, chiles, taco seasoning, garlic powder, salt, pepper, chicken breasts and finally the tortillas. Turn off the sauté mode.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set to cook on the SOUP for 10 minutes. When the time is up allow the pressure to release naturally for 10 minutes and then manually vent to remove any excess pressure. Remove the lid.
- Remove the chicken and shred. Return the chicken back into the pot.
- Temper the sour cream by adding some hot soup liquid a little at a time and whisking until smooth. Slowly pour the tempered sour cream into the Instant Pot, stirring constantly.
- Stir in the cheese, salt, and pepper the soup to taste. Serve in bowls and top with desired toppings.