Instant Pot Chicken Tortilla Soup

🧂 Ingredients

• 2 tablespoons olive oil
• 1 onion

  diced
• 3 garlic cloves

  chopped
• 14.5 ounce can diced fire-roasted tomatoes

  drained
• 4 ounce can

  green chilies
• 2 lbs boneless chicken thighs

  4 to 6 thighs
• 14.5 ounce can black beans

  drained and rinsed
• 4 cups chicken stock
• 1 cup water
• 2 teaspoons salt

  more to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 cup corn kernels

  frozen or canned
• juice from 1–2 limes

Instructions

• 1 Using the saute function on the pressure cooker, cook the chopped onions for 3
  to 4 minutes or until translucent and softened. Add the minced garlic and cook
  for another 30 seconds. Cancel the saute function on the Instant Pot.
• 2 Add the diced tomato, green chilies, chicken thighs (whole), black beans,
  chicken stock, water, salt, cumin, chili powder, and oregano. Stir and then set
  the Instant Pot to Manual High Pressure and cook for 14 minutes. Once cooked,
  quickly release the pressure and remove the lid.
• 3 Shred the chicken thighs with two forks and add the corn. Switch to the saute
  function and cook until the corn has warmed through (canned or frozen). Squeeze
  the lime juice into the tortilla soup, taste, and season with salt and pepper
  accordingly.
• 4 Ladle into bowls and add your favorite toppings. Topping ideas are below And
  remember -- the toppings make the soup!

Nutrition Info