Mexican Chicken Tortilla Soup Recipe Instant Pot
Description
This Mexican Chicken Tortilla Soup Recipe Instant Pot is the perfect quick and easy dinner for the whole family. It takes only a few ingredients and is ready in less than 30 minutes. This soup is made with chicken, tomatoes, onion, bell peppers, and spices, and is topped with cheese, tortilla strips, and avocado for a delicious meal. The Instant Pot makes it a breeze to make, and it is sure to be a hit with everyone.
Prep Time
This Mexican Chicken Tortilla Soup Recipe Instant Pot only takes 10 minutes of prep time. All you need to do is chop up the vegetables, assemble the ingredients, and press the button. In no time you will have a delicious, hearty soup that is sure to be a hit with the whole family.
Cook Time
The cooking time for this Mexican Chicken Tortilla Soup Recipe Instant Pot is only 15 minutes. The Instant Pot does all the work for you so all you have to do is sit back, relax, and wait for the soup to be ready. This means that you can have a delicious meal ready in no time, without any fuss or mess.
Ingredients
To make this Mexican Chicken Tortilla Soup Recipe Instant Pot you will need: 1 lb. boneless skinless chicken breasts, 1 tablespoon olive oil, 1 onion, diced, 1 red bell pepper, diced, 1 green bell pepper, diced, 2 cloves garlic, minced, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1/4 teaspoon cayenne pepper, 1 28-ounce can diced tomatoes, 1 32-ounce carton chicken broth, 2 tablespoons lime juice, 1/2 cup frozen corn, 1/2 cup cilantro, chopped, 6 ounces tortilla chips, crumbled, 1/2 cup shredded cheese, and 1 avocado, diced.
Instructions
To make this Mexican Chicken Tortilla Soup Recipe Instant Pot, start by turning your Instant Pot to the sauté setting. Add the olive oil, onion, bell peppers, and garlic and sauté for 3-4 minutes until the vegetables are softened. Then add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper and stir for 1 minute.
Next, add the chicken breasts, tomatoes, chicken broth, and lime juice. Secure the lid and turn the pressure valve to sealing. Set the Instant Pot to pressure cook for 8 minutes. When the timer is done, quick release the pressure and remove the lid.
Using two forks, shred the chicken. Then add the frozen corn and cilantro and stir until combined. Top with the crumbled tortilla chips, shredded cheese, and diced avocado and serve.
Equipment
To make this Mexican Chicken Tortilla Soup Recipe Instant Pot, you will need an Instant Pot, a cutting board, a knife, and a wooden spoon.
Notes
This Mexican Chicken Tortilla Soup Recipe Instant Pot is a delicious, hearty meal that can be made in no time. You can easily customize the soup to your taste by adding additional vegetables and spices. You can also add beans to make it even more filling. You can also add avocado and sour cream when serving to make it even more delicious.
Nutrition: Per Serving
This Mexican Chicken Tortilla Soup Recipe Instant Pot is a nutritious meal. It is high in protein, low in fat, and packed with vitamins and minerals. Each serving has about 260 calories, 10 grams of fat, 5 grams of carbohydrates, and 28 grams of protein.
Recipe Tips
To make this Mexican Chicken Tortilla Soup Recipe Instant Pot even more flavorful, try adding additional spices such as cumin, smoked paprika, oregano, and cayenne pepper. You can also add additional vegetables such as corn, bell peppers, and onions. To make it even more filling, try adding beans. You can also top the soup with cheese, tortilla strips, and avocado for a delicious meal.
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