Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Cook time: 13 min
Yield: 3 servings
Ingredients: 1 lemon or lime (Juice of); avocado; tortilla chips; yogurt (Spoonful of); pickled onions; 1 onion; 3 garlic cloves; 2 chicken breasts; 1 can fire-roasted diced tomatoes; 1 can black beans; 1 cup water; salt; taco mix (I used a pre-made mix in a packet for speed but usually make my own by just googling taco mix.); 0.5 cup frozen corn; jalapeño (Little)

Easy and quick instant pot recipe with mostly pantry items, perfect for a healthy meal instead of takeout.

Yield3 servings

Cook time13 minutes

Ingredients

Toppings

Directions

1
Sauté onions and garlic in instant pot for 3 minutes.
2
Add taco mix, salt, and the 2 chicken breasts for another minute or 2 to get a bit of color.
3
Add 1 can tomato, 1 can beans, water, more salt and spiciness (I added jalapeño). Cover and manually high pressure for 13 minutes.
4
Release and shred chicken with 2 forks into strands while the rest is in sauté mode — add frozen corn.
5
Taste for salt spice. If the broth is too watery, mix a spoonful of flour with some broth in a separate little bowl until it’s mixed well (you don’t want it clumpy!) and add this mixture to the soup and mix well.
6
Squeeze an entire lime or lemon juice in the soup.
7
For toppings add: lots of crumbled tortilla chips, spoonful yogurt, some pickled onions and avocado.

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