Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Chicken Tortilla Soup (Instant Pot)
Ingredients
- 25 lbs raw boneless skinless chicken breasts (about 3-4 breasts)
- 10 oz. diced tomatoes with green chilies
- 5 oz. diced tomatoes (no salt added)
- 1 cup from corn, thawed
- 1 cup black beans (no salt added), drained and rinsed
- 1 medium onion, diced
- 1 jalapeno, diced
- 2 gloves garlic, minced
- 4 cups low sodium chicken broth or stock
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. salt
- ¼ tsp. black pepper
Directions
- Toss all the ingredients for the soup into your pressure cooker and give it a stir.
- Turn onto manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the steam stops, carefully open the lid and shred the chicken with two forks.
- Enjoy with toppings such as sour cream/greek yogurt, cheese, avocado, tortilla stips/chips, cilantro
Notes:
- I don’t worry about thawing the frozen corn.
- I use a whole can of black beans.
- It took my Instant Pot more like 20-25 minutes to come to pressure (in case you’re timing it for dinner).
- I let is slow release and it turned out great.
Source: https://confessionsofafitfoodie.com/2017/01/instant-pot-chicken-tortilla-soup-21-day-fix/
