Simple Bagels
Chicken Tortilla Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
6 servings
|
Ingredients
Chicken Tortilla Soup:
- 1 lb frozen chicken breasts (about
2 breast ) - 14.5 ounce black beans
1 can rinsed and drained (or2 cups cooked) - 2 cups frozen corn
- 1 large onion finely diced
- 1 cup diced tomato
- 6 ounce tomato paste
- 32 ounce chicken stock or vegetable stock
- 1/2 cup pickled jalapenos diced in their juice (optional)
- 1/4 cup prepared taco seasoning (
1 pouch )
For Serving:
- 2/3 cup shredded mexican blend cheese
- 4-5 cups tortilla chips
- finely chopped cilantro for garnish
- Diced avocado for garnish
Ingredients
Chicken Tortilla Soup:
For Serving:
|
Instructions
- Place all ingredients in the Instant Pot. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, quick-release the pressure. Shred any remaining large pieces of chicken and return to the pot.
- Meanwhile, in each serving bowl place
2/3 cup tortilla chips sprinkled with 2 tablespoons shredded cheese. Ladle hot soup over chips and cheese just before serving. - Serve with diced fresh avocado and cilantro.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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