Instant Pot Chicken Tortilla Soup
This soup is delicious, spicy, a little tangy, and the perfect meal anytime. The recipe is for an Instant Pot, but it can easily work in a slower cooker or simply on the stove (or over a campfire).
Servings: 4 people
Calories: 210kcal
Ingredients
- 1 pound chicken breasts
- 4 cups chicken stock or bone broth
- 1 15-ounce can crushed tomatoes
- 1 cup salsa verde with tomatillos
- 2 tablespoons tomato paste
- 2 cloves garlic (minced)
- 1 medium onion (chopped into small bite-sized pieces)
- 2 jalapenos (chopped with seeds and veins removed)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne powder
- salt & pepper to taste
- 1 lime (sliced for garnish)
- 1 bunch cilantro (rinsed and chopped for garnish)
- queso fresco or cheddar cheese (for sprinkling on top)
- tortilla chips (low carb version) (for topping and scooping)
- avocado (sliced for topping)
- Greek yogurt, sour cream, or mexican crema (for topping)
Instructions
- Add all ingredients and cook on High Pressure for 25 minutes. Once done release naturally.
- Remove chicken breasts and shred using two forks, then return to the soup.
- Serve with toppings.
Notes
For a slow cooker, assemble all of the ingredients and cook on low for 4 to 6 hours.
To cook on a stovetop or over a campfire, just place all the ingredients in a pan and simmer for 1 hour or until the chicken is cooked through. Once finished, follow the same instructions and enjoy.