Instant Pot Chicken Tortilla Soup
A delicious and healthy soup the whole family will love. It only has six ingredients + toppings, too!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- Rotisserie chicken meat from one whole chicken
- 4 oz canned diced green chilies
- 1 heaping tablespoon tomato paste
- 3 cloves of garlic, minced
- 1 heaping teaspoon ground oregano (if you can, pick it up in the international aisle)
- about 40 oz chicken broth
For toppings
- Tortilla chips (salted or unsalted; I prefer unsalted and then can add more salt at the end)
- Lime juice
- Cilantro
- Sour cream*
- Cheese*
- *= can use a dairy-free version. All toppings are optional!
Instructions
- 1. Set the Instant Pot to sauté mode and let it heat up for a minute or two.
- 2. Add some olive oil to the pot, the green chilies, garlic, and season with salt and pepper. Cook for 2 minutes, until fragrant.
- 3. Add the tomato paste and oregano. Heat for a minute, then whisk in the broth until smooth.
- 4. Stir in the chicken and cover.
- 5. Set for 20 minutes on the soup setting. Allow the pressure to release naturally for about 10 minutes, then quick release to get the remaining pressure out.
- 6. Place some chips at the bottom of each serving bowl. Pour the broth/chicken mixture on top and add your toppings. Feel free to add more salt if needed.
Notes
- If you’re using the slow cooker instead of the Instant Pot, follow the same steps, but cook 3-4 hours on high (for 4-6 hours on low) in the slow cooker.
- Feel free to change up the toppings according to your preference! Fresh lime juice is a must, k?
Nutrition
- Serving Size: 4
Find it online: https://fitnessista.com/instant-pot-chicken-tortilla-soup/