Chicken Tortilla Soup
I LOVE Chicken Tortilla Soup! It’s warm, comforting, a little spicy, and packed with chicken and veggies. Our recipe is bursting with flavor, and it’s incredibly easy to make.
It’s thanks to the Instant Pot that this soup is so easy– and quick too! One of the perks of a pressure cooker is being able to get a lot of flavor in a short amount of time.
Let’s talk through the recipe.
We start with our Fresh Churned Garlic Butter. It’s a great place to start– lots of flavor right off the bat. We’re using the “saute” function to toss some onions and green bell peppers around to soak up all that yumminess from the Garlic Butter. Then we’ve got some spices, seasoned chicken, broth, tomatoes, green chiles, black beans, and corn.
Every one of these ingredients add more flavor. It’s only 7 minutes to cook on the “Soup” setting! That’s hardly any time at all!
We’ve got to talk first about the tortilla strips. It’s worth it to make your own, because it’s not hard, and they taste so much better when fresh.
It’s pretty simple. Cut some corn tortillas into strips, toss them in some olive oil, season with a little salt, and bake them. They’ll be crispy, crunchy, salty, and they’ll be delicious on top of your soup.
I also recommend adding some fresh cilantro, cheese, and diced avocado. They’ll combine to make a perfect bowl of soup!