Instant Pot Chicken Tortilla Soup
Servings 6 - 8 servings
Ingredients
- 32 oz. chicken broth
- 2 cans diced tomatoes
- 1 can diced tomatoes with green chilis
- 6 oz. tomato paste
- 2 cups frozen corn
- 2 cups cooked chicken
- 1 tsp. garlic powder
- ½ tsp. cumin
- ⅛ tsp. chili powder
- 10 corn tortillas
- Shredded cheddar cheese, for serving
Instructions
- Mix all ingredients, except tortillas and cheese, together in the Instant Pot.
- Set the Instant Pot to manual cook for 10 minutes. Let pressure release naturally for 5 minutes, then release remaining pressure.
- For the tortilla strips, cut a stack of 10 tortillas in half, then slice them into ¼" slices. Fry in hot oil in a skillet and drain on paper towels.
- Serve the soup with the tortilla strips and shredded cheese.