14ozcanned crushed tomatoesyou may have to use ½ of a 28ounce can of crushed tomatoes
66-inch white corn tortillas, cut into strips
¼cupchopped fresh cilantro leaves
juice of 1 lime
Toppings: sliced avocado, sour cream, grated cheese, and tortilla chips
Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the avocado oil, onion, celery, carrots and jalapeno. Cook for 3-4 minutes until the vegetables start to soften.
Turn off the instant pot and stir in the garlic, spices and salt. The pot will still be plenty hot, but turning off the instant pot at this point helps prevent the garlic from burning.
Add the chicken stock, crushed tomatoes, corn tortillas and chicken. Close the instant pot and press MANUAL (or high pressure) and set timer for 7 minutes. When the time is up let the pressure release naturally for 10 minutes before releasing the rest of the steam.
Take out the chicken breast and shred with a fork. Add back to the soup. Stir in the cilantro and lime juice. Add a little more stock or water if the soup has thicken too much (it can differ depending on the type of corn tortillas you use) and season to taste. Enjoy!
To Make Crispy Tortilla Strips: Preheat the oven to 350F. Cut white corn tortillas into strips. Toss with a little avocado oil and sprinkle with salt. Bake for 10 minutes until crispy. Use as a topping for the soup. Yum!The trick to this soup is adding some sliced corn tortillas in as it cooks. The corn tortillas thicken the soup slightly and give it a delicious flavor.The soup will take time to come up to pressure. If you’re making dinner in a hurry keep in mind the time to come up pressure and the time to natural release. All together this instant pot chicken tortilla soup recipe takes about 30 minutes to cook. Add some ingredients after cooking. Since the instant pot cooks at a higher temperature it’s best to add some ingredients like cilantro and lime juice after the soup has cooked. That way the flavors stay nice and bright.