Chicken Tortilla Soup
This soup hits the right balance of zesty heat and comfort without being overly complicated. The Instant Pot makes quick work of melding all the flavors while keeping the chicken tender, and homemade tortilla strips add the textural contrast that makes this more than just another weeknight soup.
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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.
Notes
Let chicken rest 5 minutes before shredding. Tortilla strips will continue crisping while cooling.
Tried this recipe?Leave a comment below & let me know!