Chicken Tortilla Soup
15-30 min, 4-6 servings, avocado, black pepper, chicken broth, chicken thighs, cilantro, contributed, cook 9 min, corn tortillas, diced tomatoes, easy, garlic, gluten free, green chiles, ground cumin, lime wedges, low carb, mexican, monterey jack cheese, onion, prep 10 min, pressure cook, Publications International, salt, soup
Ingreadient
- 28 ounces diced tomatoes
- 1 1/2 pounds chicken thighs
- 1 onion
- 1 ounces green chiles
- 1/2 cup chicken broth
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 Corn tortillas
- 2 tablespoons cilantro
- 1/2 cup Monterey Jack cheese
- 1 avocado
- Lime wedges
Direction
- Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
- 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.
- Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
- 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.
- Serve immediately.
