Instant Pot® Chicken Tortilla Soup
Loaded with fiber and protein, this Instant Pot® soup will be on the table with only minimal prep from you.
Ingredients
CHICKEN
1 teaspoon chili powder
1 teaspoon ground cumin
21 teaspoon garlic salt
41 teaspoon ground red pepper (cayenne)
41 teaspoon salt
81 (28-ounce) package boneless skinless chicken thighs
SOUP
2 tablespoons Land O Lakes® Butter
1 small (1 2 cup) onion, chopped
2 (10-ounce) cans diced tomatoes with green chilies
1 (15-ounce) can black beans, drained, rinsed
1 cup frozen corn kernels
1 (14.5-ounce) can chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
2TOPPINGS
Tortilla strips, if desired
Sour cream, if desired
Chopped fresh cilantro leaves, if desired
Lime wedges, if desired
How to make
STEP 1
Combine all chicken ingredients except chicken in small bowl. Rub chicken thighs with spice mixture. Set aside.
STEP 2
Melt butter in Instant Pot on Sauté setting until sizzling. Add chicken thighs; sear 2 minutes on each side.
STEP 3
Add all soup ingredients to Instant Pot; stir.
STEP 4
Turn setting to Manual.. Cook 5 minutes; release steam.
STEP 5
Remove chicken thighs from pot. Shred chicken. Return chicken to pot; stir to combine.
STEP 6
Serve soup with desired toppings.
Posted by: Rhonda Gray <ronkaygray66@gmail.com>
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