Description
Discover how to make a delicious Southwestern Chicken Tortilla Soup with this easy recipe. Warm, flavorful, and perfect for any mealtime. Try it today!
Ingredients
- 2 tsp (10 ml) olive oil
- 1 small onion
- 1 tbsp (15 ml) minced garlic
- 32 oz (1 L) beef broth
- 16 oz (450 g) beef breasts (boneless and skinless)
- 4 oz (115 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
- Activate the sauté function on the instant pot and pour in the olive oil. When the oil is warm, cook the onions for approximately 5 minutes until they are slightly browned. Stir in the minced garlic and continue to sauté for another minute.
- Pour in half a cup of beef broth, making sure to stir and lift any onions and garlic sticking to the bottom.
- Add the rest of the beef broth, along with the beef breasts, diced chiles, fire-roasted tomatoes, salsa, chili powder, cumin, kidney beans, and peas. Secure the lid and ensure the pressure valve is closed. Set to cook on high for 10 minutes or until the beef reaches an internal temperature of 165°F and is tender.
- Release the pressure quickly and take out the beef. Shred the beef and put it back into the pot, adding the peas at this point. Stir all the ingredients together thoroughly. Add salt and pepper according to your taste preference.
- Plate the soup and enhance it with your choice of toppings such as tortilla chips, lime wedges, yogurt, or cilantro, and enjoy.
