Leftover rotisserie chicken works great in this instant pot chicken tortilla soup! Just shred the chicken and add it in with the other ingredients. The cooking time will vary depending on which method you use. Just cook the soup until the chicken is cooked through and the vegetables are tender. NOTE: If you don’t have an Instant Pot, you can make this soup in a regular pressure cooker or in a large pot on the stove. Top with crispy tortilla strips and your favorite topping like Shredded cheese sour creams. Stir in the chicken, black beans and corn into the soup. Place them on a cutting board and shred with a fork or chop into bite-sized pieces. Once the Instant Pot has finished cooking, use the quick release to release the pressure.Ĭarefully remove the lid from the Instant Pot and remove the chicken breasts. Whilst this is cooking, cut the tortillas into strips and fry them in 2 tablespoons oil until golden and crispy. It will take around 6-7 minutes to come to pressure. Place the lid on the Instant Pot and set it to cook on high pressure for 8 minutes. Make sure the chicken is submerged in the liquid.
Stir to combine.Īdd the chicken breasts and green chili. Pour in the chicken broth and diced tomatoes (with their juices). Add the onion and cook until softened, about 5 minutes.Īdd the chili powder, cumin, smoked paprika, salt, pepper, garlic powder, dried cilantro, and bay leaves. Set the Instant Pot to sauté function and heat 2 tablespoons of olive oil.
#CHICKEN TORTILLA SOUP NINJA FOODI FREE#
But, feel free to top it with whatever you like! Shredded cheese sour cream, or jalapeños would all be great additions. I like to top my instant pot chicken tortilla soup with avocado, cilantro, and a squeeze of lime. This instant pot chicken tortilla soup is a great way to use up that random chicken breast (or any cut of chicken/meat) that you have in the fridge. Need more slow-cooker dinner recipes? We gotchu.This easy instant pot chicken tortilla soup is the perfect comfort food! It’s easy to make in the Instant Pot and can be on the table in less than an hour. You can just throw the chicken in the slow cooker. If you don't want to do it, that's totally fine.
#CHICKEN TORTILLA SOUP NINJA FOODI SKIN#
Not only does it get the chicken skin nice and crispy (because it does lose some crispiness in the slow cooker), but it also caramelizes the fat, adding a ton more flavor.
Searing the chicken thighs may seem like an annoying step, but trust us, it's worth it. It just gets poured right in and forgotten about until dinner time. 😉 AND the sauce, you'll be happy to know, doesn't need any precooking. The gentle heat helps ensure that the thighs will be tender and juicy. Using a slow-cooker is one of our favorite, easy ways to prepare chicken thighs. We in the Delish Test Kitchen will always be the first to say that chicken thighs are FAR superior to chicken breasts.Both in flavor and tenderness thighs have breasts beat, and often times they can even be cheaper! And for those that may have some trepidation about entering into the world of cooking with dark meat, this recipe is just for you!
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