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5 from 1 vote

Chicken Tortilla Soup

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 people, with leftovers

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!