Fish Free Instant Pot Chicken Tortilla Soup
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 jalapeño, seeded and finely diced
- 4 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn kernels, drained if canned
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp salt, plus more to taste
- ½ tsp black pepper
For the tortilla strips
- 6 corn tortillas, cut into ¼-inch strips
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 1 lime, cut into wedges
- ½ cup sour cream (optional)
Can be omittedsour cream
- 1 avocado, sliced or diced (optional)
- ½ cup shredded cheddar cheese (optional)
Can be omittedshredded cheddar cheese
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
- 2
Set the Instant Pot to Sauté (Normal). Add 1 tbsp olive oil and heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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