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.