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instant pot chicken tortilla soup. gluten-free, dairy-free, kid-approved. halsanutrition.com

Chicken Tortilla Soup

This chicken tortilla soup is perfect for busy weeknights! Your whole family will love this tasty recipe and if you are lucky you will have leftovers for lunch the next day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: dinner, Soup
Cuisine: American, Tex-Mex
Ingredients Method

Ingredients
  

  • 1 tablespoon olive, avocado, or organic canola oil
  • 1 med yellow onion, chopped
  • 3 medium garlic cloves, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1 14.5-oz can fire-roasted diced tomatoes no salt added if available
  • 1 1/2 cups frozen corn
  • 4 medium carrots, peeled and diced
  • 1 medium red or yellow bell pepper, diced
  • 1 tablespoon ancho pepper adobo sauce, medium heat (or sub a diced and seeded jalapeno)
  • 1.5 pounds boneless chicken thighs or chicken breast
  • 4 cups chicken stock, low sodium or homemade
  • 1/2 teaspoon Kosher salt plus more to taste
  • Freshly ground pepper to taste
  • 6 ounces tortilla chips or strips (or make your own by slicing whole tortillas into thin strips, spritzing with oil, and then baking in the oven until crispy)
  • 1 med avocado
  • 4 ounces Monterey Jack cheese, grated (use dairy-free or omit as needed)
  • 1/4 cup fresh cilantro
  • 1 med lime sliced into wedges
  • hot sauce for those who like it hot!

Method
 

  1. Set your Instant Pot® to the saute setting. Add the oil and onion and saute for about 4 minutes, until fragrant and golden.
  2. Stir in the garlic, chili powder, cumin, oregano, and garlic powder. Saute for another minute and then add the diced tomatoes, corn, carrots, bell pepper and adobo sauce and stir.
  3. Add the chicken, chicken stock, freshly ground pepper to taste, and 1/2 teaspoon of salt. Select the manual setting and set the time for 10 minutes. When finished cooking, do the quick-release method (refer to Instant Pot® instruction manual).
  4. Remove the chicken and place onto a cutting board. Let cool for a couple of minutes and then shred using two forks or dice if you prefer. Transfer chicken back to the Instant Pot. Taste and adjust salt and seasoning accordingly, adding 1/4 teaspoon of salt at a time.
  5. Serve with tortilla chips, and additional toppings as desired, such as avocado, shredded cheese, fresh cilantro, fresh lime, and hot sauce.