Instant Pot Chipotle Tortilla Soup

Recipe adapted from Half Baked Harvest

Ingredients:

  • 2 TBSP olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced or grated
  • 2 poblano peppers, seeded and chopped
  • 1 TBSP smoked paprika
  • 2 tsp. ground cumin
  • salt and pepper, to taste
  • 1-2 lb. boneless skinless, chicken breast
  • 2 (14 oz.) cans fire roasted diced tomatoes
  • 4 c. chicken broth
  • juice of 2 limes
  • 1/2 c. fresh cilantro, chopped, plus more for serving
  • Serve with: sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips

Directions:

  1.  Set the instant pot to sauté. Add the olive oil, onion, garlic, poblano peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.
  2. Once done cooking, use the quick release and release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.
  3. Ladle the soup into bowls. Top, as desired, with sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips.

Instant Pot Chipotle Tortilla Soup:

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