Chicken Tortilla Soup
Servings Prep Time
4-6servings 10minutes
Cook Time
Servings Prep Time
4-6servings 10minutes
Cook Time
  • 28ounces diced tomatoes 2 cans
  • 1 1/2pounds chicken thighsboneless skinless
  • 1 oniondiced
  • 1ounces green chilesdiced, 1 can
  • 1/2cup chicken broth
  • 2cloves garlicminced
  • 1teaspoon ground cumin
  • 1teaspoon salt
  • 1/4teaspoon black pepper
  • 4 Corn tortillascut into 1 ⁄4 inch strips
  • 2tablespoons cilantrochopped fresh
  • 1/2cup Monterey Jack cheeseshredded
  • 1 avocadodiced and tossed with lime juice
  • Lime wedges
  1. Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
  2. 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.
  3. Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
  4. 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.
  5. Serve immediately.