Instant Pot® Chicken and Vegetable Tortilla Soup

Ingredients

1 tablespoon olive oil, or more as needed

1 (4 ounce) can chopped green chilies

1 medium onion, diced

1 ½ cups diced carrots

1 cup diced celery

5 cloves garlic, chopped

2 pounds boneless, skinless chicken thighs

2 (15 ounce) cans black beans, rinsed and drained

1 (14.5 ounce) can fire-roasted diced tomatoes

1 (10 ounce) package frozen corn

1 (8 ounce) can red enchilada sauce

4 ½ cups chicken broth

2 ½ cups water

3 large red potatoes, chopped

1 medium lime, juiced, or more to taste

1 tablespoon salt

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon ground dried chipotle pepper

1 tablespoon Cajun seasoning

1 tablespoon ground black pepper

1 teaspoon dried oregano

1 cup tortilla strips

Directions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.

Step 2

Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.

Step 3

Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.

Cook's Notes:

You can substitute 1 to 2 tablespoons garlic powder for fresh; add to soup with other spices. You can substitute diced zucchini for celery, a salt substitute for a lower-sodium version, and water with 4 chicken bouillon cubes instead of prepared broth.

You can use diced tomatoes with jalapenos and cilantro instead of fire-roasted.

You can use frozen, thawed chicken thighs instead of fresh, or skinless, boneless chicken breasts (fresh or frozen and thawed). If using whole chicken breasts: 8 minutes for smaller breasts or 12 for thicker breasts.

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