Instant Pot or Crockpot Mexican Tortilla Soup PT35M https://img3.recipesrun.com/201907/2019/0903/f7/0/723129/300x200x90.jpg This is just the easy soup you’re going to be craving all fall/winter long! It’s so crazy simple to assemble. One of those “dump it and forget about it” kind of meals. If you’re making it in the crockpot you can set everything in and come back that evening to a delicious soup. And in the instant pot, it’s dumping all the ingredients in and coming back in about 25 minutes to a perfect, delicious chicken tortilla soup. 8 servings Ingredients: Fresh cilantro Ripe avocados Freshly grated sharp cheddar cheese Freshly squeezed lime juice Tortilla strips Freshly cracked pepper Seasoned salt 1 tbsp. Chopped cilantro 1 Bay leaf 3/4 tsp. Paprika 2 tsp. Chili powder 1 tsp. Ground cumin 32 oz. Chicken stock 15 oz. Fire-roasted corn, undrained 15 oz. Black beans, drained and rinsed 4 oz. Fire-roasted diced green chiles 1 Yellow onion, diced 1 1/2 tsp. Minced garlic 10 oz. Red enchilada sauce 15 oz. Whole peeled tomatoes 1 pound Boneless skinless chicken breasts

Instant Pot or Crockpot Mexican Tortilla Soup

4.6

( By jiafei )

This is just the easy soup you’re going to be craving all fall/winter long! It’s so crazy simple to assemble. One of those “dump it and forget about it” kind of meals. If you’re making it in the crockpot you can set everything in and come back that evening to a delicious soup. And in the instant pot, it’s dumping all the ingredients in and coming back in about 25 minutes to a perfect, delicious chicken tortilla soup.

Instant Pot or Crockpot Mexican Tortilla Soup

01 Information

Grade easy
Serving 8 servings
Calorie 217 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

Topping
- Fresh cilantro
- Ripe avocados
- Freshly grated sharp cheddar cheese
- Freshly squeezed lime juice
- Tortilla strips
- Freshly cracked pepper
- Seasoned salt
- 1 tbsp. Chopped cilantro
- 1 Bay leaf
- 3/4 tsp. Paprika
- 2 tsp. Chili powder
- 1 tsp. Ground cumin
- 32 oz. Chicken stock
- 15 oz. Fire-roasted corn, undrained
- 15 oz. Black beans, drained and rinsed
- 4 oz. Fire-roasted diced green chiles
- 1 Yellow onion, diced
- 1 1/2 tsp. Minced garlic
- 10 oz. Red enchilada sauce
- 15 oz. Whole peeled tomatoes
- 1 pound Boneless skinless chicken breasts

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03 Method

Step 1

Using the saute function, add 1 tablespoon olive oil and saute the minced garlic and diced onion for 3-4 minutes until the onion starts to soften.
Step 2

Remove the fat from the chicken breasts and add to the instant pot along with all of the other ingredients. Give everything a good stir.
Step 3

Secure the lid and cook on high pressure (manually select) for 7 minutes. Let the pressure naturally release for 10-15 minutes before using a quick release for the remaining pressure. Remove the chicken and shred and then return to the pot. Taste and adjust any seasonings (salt + pepper) and add fresh lime right here if desired. Remove the bay leaf.
Step 4

Serve bowls of soup with your favorite toppings: freshly grated cheese, a large spoonful of sour cream, additional cilantro, fresh lime, and lots of tortilla strips!

04 Author

jiafei

87 Recipes

Instant Pot or Crockpot Mexican Tortilla Soup

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