Soup Time! Instant Pot* Chicken Tortilla Soup

This soup is one of my favorites.  Quick, easy and full of goodness.  And using the electric pressure cooker makes an easy recipe even easier.

I was being overrun with tomatoes, and then our heatwave broke with a nice cold, rainy weekend. Perfect time to start some soup.

Chicken Tortilla Soup

  • 4 boneless chicken breasts, cubed**
  • 8 cups of water
  • 2 tbsp red wine vinegar
  • 2 tbsp orange  juice
  • 1 tbsp limejuice
  • ½ tsp ea. – Mexican oregano, basil, rosemary
  • 1 tsp crushed garlic
  • 1 large chopped green, yellow, or red pepper
  • 1 to 4 jalapenos chopped (depending on the heat you like)
  • 1/4 tsp red chili pepper flakes
  • 12 oz frozen sliced carrots
  • 8 oz frozen green beans
  • 2 celery stalks, chopped
  • 1/2 small onion
  • 16 oz frozen sweet corn
  • 14 oz canned or fresh tomatoes
  • 1 cup fresh cilantro, washed and chopped
  • ½ cup shredded cheddar cheese
  • 4 flour small flour tortillas
  • salt and pepper to taste

Instant pot, Multi-Pot or *any electric pressure cooker

To pot, add water, chicken, vinegar, orange juice, lime juice, spices, bell pepper, celery, red pepper flakes, carrots, onion and 8 oz of corn.

Puree 8 oz corn, jalapenos, tomatoes, and ½ of cilantro (I actually add 1/2 of all the vegetables to create a thick vegetable broth) .  Add to soup.

Bring to high pressure for 30 minutes, then use natural depressurization. Cut tortillas into strips and add to soup (full disclosure, I usually skip the tortillas to keep the soup lower in calories).  Garnish with remaining cilantro and cheddar cheese.

**I prefer shredded, so I add the breasts whole, then once they are cooked, pull them from the soup and shred, then add them back to the soup.