Instant Pot Chicken Tortilla Soup

The instant pot has been a huge game changer in my kitchen. I had heard so much about how wonderful it was & how if you got one you would never look back. Welp, it's all true. I decided to take the plunge and get one, but at $120 a pop I had high expectations. Since it's first use I have been nothing short of impressed & use it at least 2 to 3 times a week. It has helped make meal prep so much easier & faster, and on nights where supper needs to come together quick I know I can have a healthy home cooked meal in less than 30 minutes.  

I used to make this soup in the crockpot, which totally still works, it just takes longer. I'm including instructions for both & technically you could make this soup in a large stock pot on the stove. Simmer the soup on low heat until all the vegetables are soft & the chicken is cooked enough to shred or chop. The heat level in this soup is totally changeable. I use one whole jalapeno without the seeds, but if you are looking to kick things up a notch use more jalapeno, leave the seeds in, or use a hotter pepper like a habanero. 

To make this soup Whole30 compliant leave out the beans & corn, and only use compliant toppings. I usually enjoy mine without dairy or tortilla chips on top with tons of avocado, cilantro, and lime. This is the perfect soup for a Fall evening or for weekly lunches. I really like to make this early in the week & then my husband & I have lunch made for about 3 days. It's filling & hearty without being too heavy. We like it so much that we ate it several times over the summer, when every sane person thinks it's too hot to eat soup! 

{Makes 4 to 6 servings}


INGREDIENTS

2 large boneless skinless chicken breasts
2 cups diced yellow onion (1 large)
2 cups diced mixed bell peppers (red, yellow, orange)
2 tbsp minced garlic
1 jalapeno minced (seeds removed)
4 oz can green chiles 
1 tbsp tomato paste
14.5 oz can petite diced tomatoes 
1 can black beans
1 can whole kernel corn
1 carton chicken stock (1 quart)
***there will be some left over, but this is to make sure there is enough 
2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika 
1/2 tsp ancho chili powder  
***use regular chili powder if you don't have this
Avocado oil or other cooking oil of choice 


TOPPINGS
avocado
cilantro
lime
scallions
sour cream
cheese
tortilla strips
red onion

INSTANT POT INSTRUCTIONS

1) Turn your instant pot to saute & drizzle in a little oil, just enough to coat the bottom of the pot (about 2 tbsp)

2) Add in the onion, bell peppers, and jalapeno. Cook until they start to soften. 

3) Add in garlic, can of green chiles, all the seasonings, and the tomato paste. Stir to combine well & cook for 1-2 minutes. 

4) Add in canned tomatoes, chicken breasts & enough chicken stock to cover.  That's usually about 2-3 cups. 

5) Set instant pot to pressure cook for 15 minutes. When the timer goes off allow it to naturally release for 5 minutes then release the pressure valve.

6) Remove chicken breasts to a plate until they are cool enough to shred.

7) Drain & rinse both the corn & the black beans & add them to the pot. Since these ingredients are already cooked they only need to be warmed through & the residual heat will do that.

8) Once the chicken is shredded, add is back to the pot. Determine if the soup is at your desired thickness. I prefer mine less brothy so I don't add more stock, but if you want more liquid add enough stock to your liking. If the added stock cools the soup down too much, put the instant pot back on saute & stir continuously for a few minutes until everything is back up to temperature. 

9) Lastly & most importantly, taste for seasoning. Most of the time it will need more salt. Add a few pinches of kosher salt at a time until it tastes right for you.

10) Load up with toppings & enjoy!

CROCKPOT INSTRUCTIONS 

1) Heat a skillet with a enough oil to coat the bottom of the pan.

2) Add in onions, bell pepper, and jalapeno, Cook until they start to soften.

3) Add in garlic, green chiles, all the seasonings, and the tomato paste. Stir to combine well & cook for 1-2 minutes. 

4) Pour in roughly 1 cup of chicken stock & use your spoon to scrape the bottom of the skillet to loosen any bits that might be stuck to the bottom.

5) Pour mixture into a crockpot. The skillet should look mostly clean; make sure everything makes it into the crockpot. 

6) Place chicken breasts in crockpot along with the can of tomatoes & just enough stock to cover. 

7) Cook on low for 6 hours or until chicken is easily falling apart.

8) Remove chicken to a plate to cool.

9) Drain & rinse the corn & black beans. Add these to the crockpot & cook for about 10 more minutes. 

10) Once the chicken is shredded add it back & determine if the level of liquid is right for you. I like mine less brothy so I don't add more, but more chicken stock can be added at any time.

11) Taste for seasoning. Almost every time this soup needs more salt so add small pinches of kosher salt & taste until is reaches your liking.

12) Load up with toppings and enjoy!