Mexican Tortilla Soup Instant Pot Version
Mexican Tortilla Soup is crafted with tender chicken, ripe tomatoes, zesty chillies and a medley of aromatic spices, paired with crispy tortilla strips and topped with a plethora of options such as creamy avocado, fragrant cilantro, and melted cheese.
Ingredients
- 1 Ib Chicken Breast
- 1 cup Dried Black Beans (or 1 can of black beans washed )
- 1 Jalapeño chopped
- 1 Onion chopped in small pieces
- 1 package Taco Seasoning #traderjoes if you like it spicy you can definitely add more
- 1/2 cup Cilantro chopped
- Juice of 2 limes or to taste
- 1 cup Corn fire roasted
- 1 Bay Leaf
- 1 tbsp Paprika
- 1 tbsp Cumin
- 2 tbsp Olive Oil
- 2 cups Tomatoes crushed
- 4-6 cloves Garlic crushed
- 4-6 cups Water
Instructions
Toppings:
- Tortillas cut in strips and shallow fried and dusted with Chile lime seasoning or you can use tortilla chips slightly crushed Avocados sliced Sour cream Shredded cheese Chopped coriander
Method:
- If you’re using dried black beans, wash and put in the instant pot and cook under high pressure for 15 min and 10 min natural pressure release. Open the instant pot and drain the beans and set aside. (they should be soft but not mushy) Now dry your IP and add olive oil and hit the sauté button. Add the onions garlic and cook till fragrant. Now add the chicken and the spices. Cook for a couple of minutes add the tomatoes and water and cook under high pressure for 15 min and 10 min natural pressure release. Open your IP using a poultry shredder shred the chicken and add it back. I usually only add 1/2 of it back and save the other half for something else. Now add the beans and corn and lime juice. Stir well and then add a splash of half and half. Garnish as desired and serve hot
