Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

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Instant Pot Chicken Tortilla Soup

By: Donna Tluczek via Cookpad.com

Ingredients of Instant Pot Chicken Tortilla Soup:

  • 2 lbs chicken breast and/or thighs
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 medium red bell pepper, diced
  • 4.5 oz can diced green chilies
  • 15 oz can diced tomatoes
  • 8 oz can tomato sauce
  • 1/8 tsp cayenne pepper
  • 1 1/2 tbls chilli powder
  • 2 tbls cumin
  • to taste Salt and pepper
  • 2 bay leaves
  • 7 cups chicken broth
  • 1 cube rapunzel broth cubes
  • 1/4-1/2 cup chopped cilantro
  • 1/2 lime juiced
  • Toppings: tortilla chips, diced avocado, shredded Mexican cheese

Method for "Instant Pot Chicken Tortilla Soup":

  1. Saute chicken until brown on all sides. *Don't brown if it's frozen. Add the chicken after the veges are sauteed.
  2. Add the onion, carrots, garlic, and red bell pepper. Saute for 5 minutes.
  3. Add the canned ingredients.
  4. Add the remaining ingredients, except for the fresh cilantro.
  5. Put the lid on the instant pot and place the vent to seal. Press cancel, then press the Soup button. 30 minutes should appear.
  6. When the soup is done cooking, allow the pressure to naturally release for 15 min, then carefully release remaining pressure.
  7. Add the chopped cilantro and lime juice.
  8. Serve with desired toppings!

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