Instant Pot Chicken and Vegetable Tortilla Soup
Description
Boneless chicken thighs join Mexican-inspired vegetables and spices in this easy Instant Pot tortilla soup.
Ingredients
•
1 tablespoon olive oil, or more as needed
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1 (4 ounce) can chopped green chilies
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1 medium onion, diced
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1 1/2 cups diced carrots
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1 cup diced celery
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5 cloves garlic, chopped
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2 pounds boneless, skinless chicken thighs
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2 (15 ounce) cans black beans, rinsed and drained
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1 (14 1/2 ounce) can fire-roasted diced tomatoes
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1 (10 ounce) package frozen corn
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1 (8 ounce) can red enchilada sauce
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4 1/2 cups chicken broth
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2 1/2 cups water
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3 large red potatoes, chopped
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1 medium lime, juiced, or more to taste
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1 tablespoon salt
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1 tablespoon ground cumin
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1 tablespoon chili powder
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1 tablespoon ground dried chipotle pepper
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1 tablespoon Cajun seasoning
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1 tablespoon ground black pepper
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1 teaspoon dried oregano
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1 cup tortilla strips
Directions
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.
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.
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.
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.