A hearty version of chicken tortilla soup made in the Instant Pot®. Top soup with avocado, pepper Jack cheese, fresh cilantro, sour cream, crumbled tortilla chips, and hot sauce. This is great for freezing!
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
244 Calories
Recipe Instructions
Step 1
Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot®). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.
Step 2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.
Ingredients
¼ teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
1 lime, juiced
6 cups chicken stock
1 teaspoon kosher salt
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes
1 tablespoon grapeseed oil
2 zucchini, chopped, or to taste
2 carrots, peeled and diced
4 shallots, chopped
2 poblano peppers, seeded and chopped, or more to taste
