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Instant Pot Chicken Tortilla Soup
Ingredients
  • 1– 2 tablespoons olive oil
  • 1 onion, diced
  • 5 garlic cloves, rough chopped ( or sub 1 tablespoon granulated garlic)
  • 1– 2 cups carrots, diced
  • 1 cup celery, diced
  • 1 x 14.5 ounce can diced tomatoes, and juices ( preferably fire roasted) or 1 ½ cups diced tomatoes
  • 1  small 4 ounce can, mild green chilies (or sub 1 poblano chili, diced)
  • 2 lbs chicken thighs ( boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes)
  • 1 cup dry black beans or sub 1-2 cans black beans, or sub corn-see notes ( do not use dry beans with chicken breast as breasts will over cook)
  • 4 cups chicken stock or broth ( or water with 4 chicken bouillon cubes)
  • 2 cups water
  • 2 teaspoons salt, more to taste
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • juice from 1– 2 limes
  • optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )
  •  
  • Garnish with any or all of the following:  tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions
Steps
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