Instant Pot Chicken Tortilla-Less Soup
Ingredients
The soup
-
1½
lb.
boneless, skinless chicken breasts
-
1
Tbsp.
cooking fat of choice
-
1
medium
onion, diced
-
1
small
red bell pepper, diced
-
8
cloves
garlic, minced
-
1
4-ounce can
diced green chiles
-
1
small
jalapeño, minced
-
2
Tbsp.
taco seasoning
-
1
tsp.
ground cumin
-
1
tsp.
salt
-
4
cups
low-sodium chicken broth
-
1
28-ounce can
fire-roasted crushed tomatoes
-
½
cup
fresh cilantro, chopped
-
1
Juice of
lime
For serving
-
to taste
diced avocado
-
to taste
lime wedges
Instructions
- Sauté the onions and bell pepper in the Instant Pot with cooking fat until softened.
- Add garlic, green chiles, and jalapeño, then stir.
- Incorporate chicken, taco seasoning, cumin, salt, broth, and tomatoes, then stir.
- Lock the lid, set to cook on high pressure for 12 minutes, and seal the vent.
- After cooking, allow for 5 minutes of natural pressure release before manually releasing the rest.
- Remove the chicken, shred it, and return it to the pot along with lime juice.
- Taste and adjust seasoning if necessary, then serve with toppings.
Nutrition Facts (estimated)
Servings
6
Calories
223
Total fat
6g
Total carbohydrates
19g
Total protein
25g
Sodium
582mg
Cholesterol
0mg
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