Instant Pot® Chicken and Vegetable Tortilla Soup

A great comfort food dish made in the Instant Pot®! A healthier spin on Mexican tortilla soup without sacrificing flavor. With shredded chicken, hearty veggies, and lots of optional toppings, this soup is sure to fill you up and put a smile on your face! Garnish with any or all of the following optional ingredients: rice, tortilla strips, shredded cheese, sour cream, avocado, cilantro, or jalapeno.

INGRIDIENT

1 tablespoon olive oil, or more as needed

1 (4 ounce) can chopped green chilies

1 medium onion, diced

1 ½ cups diced carrots

1 cup diced celery

5 cloves garlic, chopped

2 pounds boneless, skinless chicken thighs

2 (15 ounce) cans black beans, rinsed and drained

1 (14.5 ounce) can fire-roasted diced tomatoes

1 (10 ounce) package frozen corn

1 (8 ounce) can red enchilada sauce

4 ½ cups chicken broth

2 ½ cups water

3 large red potatoes, chopped

1 medium lime, juiced, or more to taste

1 tablespoon salt

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon ground dried chipotle pepper

1 tablespoon Cajun seasoning

1 tablespoon ground black pepper

1 teaspoon dried oregano

1 cup tortilla strips

DIRECTION

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.

Step: 2

Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.

Step: 3

Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 4

Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.

NUTRITION FACT

Per Serving: 389 calories; protein 25.8g; carbohydrates 50.3g; fat 10.2g; cholesterol 58.8mg; sodium 2096.2mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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