This is one of my favorite soups, and it is super easy! I’ve actually been making it for years, but switched up my recipe a little bit when I got an InstantPot. If you do not have a pressure cooker you can still make it on the stove, but the flavor of the broth is greatly enhanced by the pressure so I recommend going that way if you can.
I like to get all my ingredients out and prep all the veggies before starting. Things go quick, especially with the InstantPot, so it’s easiest if everything is chopped and ready to go. The big time saver with the pressure cooker is not having to cook the chicken ahead of time! You put the breasts in whole, then take them out and shred them once the cook and release times are complete. If you are making the soup without a pressure cooker then poaching the chicken in broth and either shredding or cubing it should be included in your prep.
Removing the jalapeño seeds is optional, 
depending on how spicy you like your soup! 
When I have had a really bad cold I have left the seeds in the jalapeño and it has done wonders for my congestion. Something about the spicy broth really clears those sinuses! But as many of you are aware, I am currently recovering from a surgery and I do not want anything too spicy right now, so this time I am leaving them out.
Once you are ready to go get your InstantPot set on the high sauté setting and let it get nice and hot. Once it is very hot, add a little canola oil and the peppers and onions. When they are soft add the garlic and stir until fragrant, do not let the garlic burn! Add your tomatoes (I really like the Muir Glen fire roasted tomatoes), corn, cumin, and broth. Give it a quick stir and place the chicken breasts on top. Set the InstantPot for the high pressure setting for 10 minutes. Once it reaches that time allow it to release naturally for 10 additional minutes and then let the rest of the steam out manually.
Remove the chicken breasts and shred them. Then add the cilantro, lime juice and shredded chicken back to the pot. It will keep warm while you fry your corn tortilla strips, shred some jack cheese and dice an avocado. Enjoy!
The lime juice is such a bright accent! 
Plenty of chicken makes this a hearty meal
Chicken Tortilla Soup
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp canola oil plus additional for frying tortilla strips
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 jalapeno pepper seeded and minced
- 3 cloves garlic pressed
- 1 14.5 oz can diced tomatoes fire roasted if possible
- 1 10 oz bag frozen corn
- 1 tbsp ground cumin
- 8 cups chicken stock
- 1 lb chicken breasts or thighs boneless
- 1 lime juiced
- 1/4 cup cilantro chopped
- 4 corn tortillas cut into strips
- 1 avocado diced
- 1 cup jack cheese shredded
Instructions
- Heat pressure cooker on high sauté setting until hot. Add 1 tbsp canola oil, onion, red pepper, and jalapeño and cook until veggies are soft. Add garlic and stir until fragrant.
- Add tomatoes, corn, cumin, chicken broth and chicken. Cover and set pressure cooker to high pressure setting for 10 minutes.
- Once the pressure cooker has completed the 10 minutes cooking time, allow to naturally release for another 10 minutes then let the rest of the steam out manually.
- Remove chicken, shred with two forks and add back to soup with cilantro and lime juice. I keep my pressure cooker on the keep warm setting at this point so everything stays nice and hot.
- Heat additional canola oil in cast iron skillet until very hot. Add tortilla strips and fry until golden, turning often. Drain on paper towels.
- Serve soup with tortilla strips, jack cheese, avocado, and additional cilantro as desired. Enjoy!
2 thoughts on “Chicken Tortilla Soup”