Description
Learn how to make a delicious Southwest Chicken Tortilla Soup from scratch with this easy recipe. Perfect for cozy nights in or entertaining guests!
Ingredients
- 2 tsp (10 ml) olive oil
- 1 small onion
- 1 tbsp (15 ml) minced garlic
- 32 oz (1 L) chicken broth
- 16 oz (450 g) chicken breasts (boneless and skinless)
- 4 oz (400 g) can diced chiles
- 4 oz (400 g) can fire roasted tomatoes
- 2 cups (480 ml) salsa
- 1 tbsp (15 ml) chili powder
- 1 tbsp (15 ml) cumin
- 1 can (15 oz/425 g) kidney beans
- 1 cup (240 ml) frozen or canned peas
- salt and pepper to taste
- optional toppings (tortilla chips, lime wedges, yogurt, cilantro, etc)
Instructions
- Set your instant pot to the sauté function and pour in the olive oil. When the oil is heated, cook the onions until they are lightly browned, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Pour in half a cup of the chicken broth and stir well, ensuring you scrape any bits of onion and garlic from the bottom.
- Introduce the rest of the broth, chicken breasts, diced chiles, fire-roasted tomatoes, salsa, chili powder, cumin, kidney beans, and peas into the pot. Secure the lid and lock the pressure valve. Cook at high pressure for 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Release the pressure quickly and take out the chicken. Shred it into pieces and return it to the pot. Combine well with the other ingredients. Season with salt and pepper according to your taste.
- Dish out the soup and enjoy it with toppings of your choice, such as tortilla chips, lime wedges, yogurt, cilantro, or any other preferred garnishes.
Notes
- Consider using homemade salsa for a richer flavor.
- Try chipotle chili powder for a smoky kick.
- Mash some kidney beans for a thicker consistency.
