Lilits recipe test1
Chicken Tortilla Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 9 minutes |
| Servings |
4-6 servings
|
Ingredients
- 28 ounces diced tomatoes
2 cans - 1 1/2 pounds chicken thighs boneless skinless
- 1 onion diced
- 1 ounces green chiles diced,
1 can - 1/2 cup chicken broth
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 Corn tortillas cut into
1 ⁄4 inch strips - 2 tablespoons cilantro chopped fresh
- 1/2 cup Monterey Jack cheese shredded
- 1 avocado diced and tossed with lime juice
- Lime wedges
Ingredients
|
Instructions
- Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual; 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.
