Ingredients (~9 servings)
- 1 1/2 pounds chicken breast
- 1 1/2 tablespoons olive oil
- 1 large white onion, chopped (~1 1/2 cups)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3/4 cup cilantro, chopped
- 1 jalapeño, diced
- 4 cloves garlic, minced
- 45 oz black beans, drained (3 cans)
- 22 oz canned corn, drained
- 1 1/2 cups chicken stock
- 27 oz enchilada sauce
- 1 1/2 cans hatch chiles (4 oz cans)
- 1 1/2 packets taco seasoning
- 1 teaspoon salt
- 9 flour tortillas, cut into strips
Roast the Chicken
Preheat your oven to 350F and line a baking sheet with parchment. Season the chicken breasts with salt and rub with a bit of olive oil; this helps with browning and keeps the meat from drying out.
Roast for ~20 minutes or until the internal temperature hits 165F. Let the chicken rest for ~5 minutes before shredding with two forks. The meat should pull apart easily when it’s properly cooked.
Build the Base
Turn your Instant Pot to sauté mode and add the olive oil. Once it shimmers, add the chopped onion and both bell peppers. Cook for ~5 minutes, stirring occasionally, until the onions turn translucent and the peppers start to soften.
Add the cilantro, jalapeño, and garlic; cook for another 1-2 minutes until the garlic becomes fragrant. The cilantro will wilt quickly, which is what you want.
Pressure Cook the Soup
Without stirring, layer in the black beans, corn, chicken stock, enchilada sauce, hatch chiles, shredded chicken, taco seasoning, and salt. This layering helps create the steam needed for proper pressure cooking.
Secure the lid and set to manual mode for 15 minutes. Once the cooking time finishes, let it naturally release pressure for 10 minutes before opening the valve and removing the lid.
Make the Tortilla Strips
While the soup cooks, line another baking sheet with parchment and arrange the tortilla strips in a single layer. Bake at 375F for ~10 minutes, checking at the 8-minute mark. They should be golden brown and crispy when done.
Let the strips cool completely on the pan; they’ll continue crisping as they cool.
Finish and Serve
Give the soup a good stir and taste for seasoning – you might want to add a pinch more salt depending on your taco seasoning blend. Let it cool for ~5 minutes before serving.
Serve topped with the tortilla strips and whatever else you like – sharp cheddar, Greek yogurt, diced avocado, or extra jalapeños all work well.
Chicken Tortilla Soup
Ingredients
~9 servings
- 1 1/2 pounds chicken breast
- 1 1/2 tablespoons olive oil
- 1 large white onion ~1 1/2 cups, chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 3/4 cup cilantro chopped
- 1 jalapeño diced
- 4 cloves garlic minced
- 45 oz black beans 3 cans, drained
- 22 oz canned corn drained
- 1 1/2 cups chicken stock
- 27 oz enchilada sauce
- 1 1/2 cans hatch chiles 4 oz cans
- 1 1/2 packets taco seasoning
- 1 teaspoon salt
- 9 flour tortillas cut into strips
Instructions
- Preheat oven to 350F. Season chicken with salt and olive oil, roast 20 minutes until 165F internal temperature.
- Sauté onions and bell peppers in Instant Pot for 5 minutes. Add cilantro, jalapeño, and garlic, cook 2 minutes.
- Layer black beans, corn, chicken stock, enchilada sauce, hatch chiles, shredded chicken, taco seasoning, and salt in pot.
- Pressure cook 15 minutes, natural release 10 minutes.
- Bake tortilla strips at 375F for 10 minutes until golden and crispy.
- Stir soup, adjust seasoning. Serve with tortilla strips and optional toppings.
