Chicken Tortilla Soup (Instant Pot)

May 15, 2016Living Freely Gluten Free
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Today I forgot to take meat out to thaw and I didn’t decide for sure what to make until it was almost time to cook. I knew I needed to use the chicken I had bought but I forgot to take it out so it was still frozen solid. The only way I know I can cook frozen chicken with no issue is with my Instant Pot. I put frozen chicken in there and it comes out perfectly juicy and shreds with ease. It is great for mexican dishes and soups. Just having made some shredded chicken nachos last week for Cinco De Mayo I wasn’t sure what to do with it. Then I thought about Chicken Tortilla Soup.


Feeding my picky Son is sometimes a challenge. The kids seem to really love soup so turning anything into a soup usually goes well. He didn’t love the chicken but I can’t get angry because he was born hating meat. I try not to push it on him, I get it- I don’t love meat either. My almost 2 year old on the other hand slurped up her entire bowl before Brother had even gotten 5 bites down. She loved it and I really truly enjoyed it too.

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It didn’t take much to throw this together but that is mostly because of the
Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W. This thing saves my behind most nights of the week. If you decide to take the plunge and purchase please use my links so Amazon knows I sent you. Thank you and enjoy!!

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Ingredients:
4 Boneless Skinless Chicken Breasts
1 Can of Green Chiles
1 Can or 2 cups of Pressure Cooked Pinto Beans
1 Can Diced Tomatoes
16 oz Tomato Sauce
1 Can or 2 Cups of Frozen Corn
4 Cups of Broth
1/2 Cup Chopped Cilantro (Reserve 1/4 of it for garnish)
1 Tsp. Oregano
1/2 Tsp. Chili Powder
Salt and Pepper to Taste
10 Corn Tortillas or a Few Cups of Crushed Tortilla Chips

Optional- Avocado, Cheese and Sour Cream.


Directions:
First I used my Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000Wto cook the chicken breast. I simply put all of the chicken in (it was frozen too!) with 1 cup of broth and let it cook for 20 minutes.

After 20 minutes in the
Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W the chicken shredded with ease. I drained the broth and threw the chicken back in and added all of the ingredients into the Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W

Only use 1/4 cup of the chopped cilantro though and save the rest for garnish. I cooked it in the Instant Pot on the Soup setting.

While it is cooking I made tortilla strips. If you don’t have time for this then just used crushed tortilla chips. To make the strips I cut up the tortillas into strips and turned the oven on high broil, I then used my Misto Brushed Aluminum Olive Oil Sprayer filled with Avocado Oil and gave them a light spray and cooked them until they got golden edges (about 4 minutes) but watch them because they can burn quickly.

If you want to make this in the crock pot just add all of the ingredients minus the cilantro garnish and tortilla chips to the crock pot (already cooked and shredded chicken only) and cook on low for 6 hours. Enjoy!

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