Allergy free: instant pot chicken tortilla soup
Ingredients
- 2 tablespoons avocado oil (or olive oil)
- 1 cup chopped onions (1 onion)
- 1/2 cup chopped celery (2 stalks)
- 1 cups chopped carrots (2 carrots)
- 1 jalapeno pepper, seeds/ribs removed and minced
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 quart chicken stock
- 14oz canned crushed tomatoes (you may have to use 1/2 of a 28ounce can of crushed tomatoes)
- 6 (6-inch) white corn tortillas, cut into strips
- 1 chicken breast
- 1/4 cup chopped fresh cilantro leaves
- juice of 1 lime
- Toppings: sliced avocado, sour cream, grated cheese, and tortilla chips
Method
- Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the avocado oil, onion, celery, carrots and jalapeno. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, spices and salt.
- Add the chicken stock, crushed tomatoes, corn tortillas and chicken. Close the instant pot and press MANUAL (or high pressure) and set timer for 7 minutes. When the time is up let the pressure release naturally for 10 minutes before releasing the rest of the steam.
- Take out the chicken breast and shred with a fork. Add back to the soup. Stir in the cilantro and lime juice. Serve with toppings of choice. Enjoy!
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Recipe Info
Tip: To Make Crispy Tortilla Strips: Preheat the oven to 350F. Cut white corn tortillas into strips. Toss with a little avocado oil and sprinkle with salt. Bake for 10 minutes until crispy. Use as a topping for the soup. Yum!