Chicken Tortilla Soup
Servings Prep Time
4-6servings 5minutes
Cook Time
Servings Prep Time
4-6servings 5minutes
Cook Time
  • 28ounces diced tomatoes2 cans
  • 1 1/2lbs boneless skinless chicken thighs
  • 1 onionchopped
  • 4ounces diced green chiles1 can
  • 1/2cup chicken broth
  • 2 cloves garlicminced
  • 1tsp ground cumin
  • 1tsp salt
  • 1/4tsp black pepper
  • 4 Corn tortillascut into 1/4-inch strips
  • 2tbsp chopped fresh cilantro
  • 1/2cup Shredded Monterey Jack cheese(2 ounces)
  • 1 avocadodiced and tossed with lime juice
  • Lime wedges
  1. Combine tomatoes, chicken, onion, chiles, broth, garlic, cumin, salt and pepper in Instant Pot®; mix well.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 9 minutes.
  3. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  4. Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
  5. 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.