Chicken Tortilla Soup (Instant Pot)
Chicken Tortilla Soup (Instant Pot)

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Ingredients requirements Chicken Tortilla Soup (Instant Pot):
  1. Get 4 for Chicken Thighs, boneless & skinless
  2. Get 28 oz. - Canned Diced Tomatoes
  3. Take 6 oz. Canned Diced Green Chilies
  4. Take 1/2 cup for Chicken Broth
  5. Give 1 - Onion, Diced
  6. Prepare 1 tsp - Garlic, minced
  7. Give 1 tsp for Ground Cumin
  8. Provide 1 tsp - Salt
  9. Require 1/4 tsp of Ground Black Pepper
  10. Give 4 - Corn Tortillas, cut into thin strips
  11. You need 2 Tbsp for Fresh Cilantro, chopped
  12. Provide 1/2 cup of Mexican Blend Shredded Cheese (Cheddar, Oaxaca, & Asadero)
Chicken Tortilla Soup (Instant Pot) how to cook:
  1. Add chicken, diced tomatoes, diced green chilies, chicken broth, onion, garlic, ground cumin, salt, & black pepper to the Instant Pot.
  2. Mix well.
  3. Close & lock the lid.
  4. Turn steam release valve to ensure the pot is sealed.
  5. Press—PRESSURE COOK: Normal; Pressure Level: High; Time: 9 minutes.
  6. Press CANCEL (Keep Warm: On)
  7. Allow Natural Release for 10 minutes.
  8. Press steam release handle down for Quick Release.
  9. Remove chicken to a plate & shred into bite size pieces.
  10. Return chicken to the pot.
  11. Press SAUTÉ—Normal.
  12. Add corn tortilla strips & cilantro to the pot.
  13. Cook for 2 minutes stirring occasionally.
  14. Serve topped with shredded cheese blend immediately.

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