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Instant Pot Chicken Tortilla Soup
  • 2 lbs of chicken breast (boneless, skinless)
  • 2 tbsp of vegetable oil
  • 1 yellow onion, diced
  • 2 jalapeño peppers, diced
  • 1.5 tbsp of crushed garlic
  • 5 cups of chicken broth (2 tbsp of Low Sodium Chicken Better Than Bouillon + 5 cups of water)
  • Juice of 2 limes, freshly squeezed
  • 14.5 oz can of diced tomatoes with their juices (any variety will do)
  • 2 tbsp of Frank’s Red Hot Sauce
  • 2 tbsp of salsa verde (green salsa)
  • 1 tbsp of dried cilantro
  • 1 tbsp of cumin
  • ½ cup of sour cream
  • subheading: For Garnish:
  • Freshly chopped cilantro
  • Freshly sliced avocado
  • Shredded Monterey Jack cheese (I used Pepper Jack)
  • Tortilla strips (I used Mission Tortilla Strips)
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