INSTANT POT® CHICKEN AND VEGETABLE TORTILLA SOUP

Instant Pot® Chicken and Vegetable Tortilla Soup image

A great comfort food dish made in the Instant Pot®! A healthier spin on Mexican tortilla soup without sacrificing flavor. With shredded chicken, hearty veggies, and lots of optional toppings, this soup is sure to fill you up and put a smile on your face! Garnish with any or all of the following optional ingredients: rice, tortilla strips, shredded cheese, sour cream, avocado, cilantro, or jalapeno.

Provided by Dana Souza

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 23

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Ingredients

1 tablespoon olive oil, or more as needed
1 (4 ounce) can chopped green chilies
1 medium onion, diced
1 ½ cups diced carrots
1 cup diced celery
5 cloves garlic, chopped
2 pounds boneless, skinless chicken thighs
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (10 ounce) package frozen corn
1 (8 ounce) can red enchilada sauce
4 ½ cups chicken broth
2 ½ cups water
3 large red potatoes, chopped
1 medium lime, juiced, or more to taste
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground dried chipotle pepper
1 tablespoon Cajun seasoning
1 tablespoon ground black pepper
1 teaspoon dried oregano
1 cup tortilla strips

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.

Nutrition Facts : Calories 389 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 10.2 g, Fiber 11 g, Protein 25.8 g, SaturatedFat 2.3 g, Sodium 2096.2 mg, Sugar 5.9 g