Seed Oil Free Instant Pot Chicken Tortilla Soup

Total time1 hr

Prep time15 min

Cook time35 min

Seed Oil Free Instant Pot Chicken Tortilla Soup

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
1 ½ lb boneless, skinless chicken breasts
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)
1 avocado, sliced or diced (optional)
½ cup shredded cheddar cheese (optional)
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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