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Quick Chicken and Bean Stew
Chicken Tortilla Soup
| By : |
| Prep Time | 5 minutes |
| Cook Time | 11 minutes |
| Servings |
4-6 servings
|
Ingredients
- 28 ounces diced tomatoes
2 cans - 1 1/2 lbs boneless skinless chicken thighs
- 1 onion chopped
- 4 ounces diced green chiles
1 can - 1/2 cup chicken broth
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 4 Corn tortillas cut into
1/4-inch strips - 2 tbsp chopped fresh cilantro
- 1/2 cup Shredded Monterey Jack cheese (
2 ounces ) - 1 avocado diced and tossed with lime juice
- Lime wedges
Ingredients
|
Instructions
- Combine tomatoes, chicken, onion, chiles, broth, garlic, cumin, salt and pepper in Instant Pot®; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 9 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
- Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice. Serve immediately.*
Recipe Notes
*If desired, soup can be made ahead through step 3. When ready to serve, heat soup to a simmer; add tortilla strips and cilantro and cook until heated through.
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It gets better and better as you continue to stir during the saute step. Added black beans to the initial ingredients.
This meal was great and easy! I added a bit of taco seasoning and black beans. I cooked it for an extra 5 minutes because the chicken didn’t seem fully cooked. I just threw the avocado cheese and tortilla chips all in the bowl at the end.
Loved it!!
Very delicious for a quick soup! I added more cumin, though.
I added some celery,cream cheese and heavy cream to it and took out the tortillas and made it keto friendly!!! Yummy and so easy
First largely successful instant pot creation. Love this easy recipe. Full of flavor
Sauteed onions in 2 Tbs butter first with some salt and pepper. Removed the onions & blended briefly so they weren’t chunky.
Used chicken breasts-thawed them using saute function, sliced thinly, added butter and fried them so they were light golden on the outside but still not fully cooked.
Chopped them up and returned them to the pot and added the rest of the ingredients. Used 1.5 Tbs of chili powder instead of chili peppers. Added another 1/2 cup of broth and 2 cups of frozen corn. Cook.
I roasted frozen corn (sauted at beginning) and substituted 3 cans of Rotel for the tomatoes and chili as others had suggested. The result was amazing.