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What's better than eating hot chicken tortilla soup on a cold winter night??? Wait, who am I kidding?...I eat it all year long! It's considered a "comfort food" in my book!😂 This is my mother-in-law's recipe and, boy oh boy, can that woman cook! I have never tasted chicken tortilla soup this good before and that's the honest to goodness truth! You HAVE to try this recipe!

She usually cooks her soup on the stovetop, which you can do also, but I cooked mine in the Instant Pot which made it so quick, easy, and just as yummy! All I had to do was just throw it all in and go! However, if you do want to cook this soup on the stovetop, be sure to cook and shred your chicken ahead of time and, after sauteing your onions in olive oil, combine all ingredients in a large pot, bring to a boil, cover, and simmer for 20 minutes. Now let's get to cooking...

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Ingredients:

• For the Soup:
• 1 Tbsp olive oil
• 1/2 cup chopped onion (I use frozen)
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) petite diced tomatoes & green chilies (don't drain)
• 1 can (15 oz) black beans (drained & rinsed)
• 1 can (15 oz) whole kernel corn (drained)
• 3 medium zucchini (thinly sliced)
• 1 cup black olives (sliced)
• 4 cups chicken broth
• 1 Tbsp Worcestershire sauce
• 1 1/2 Tbsp sugar
• 1 tsp cumin
• 1/2 tsp seasoned salt
• 1 tsp chili powder
• 1 tsp minced garlic
• 1/2 tsp ground black pepper
• 2 chicken breasts
• 3 bay leaves
• For the Garnishes:
• shredded cheese (Mexican blend)
• tortilla strips
• 5 corn tortillas
• 1 Tbsp olive oil
• sliced avocado
• sour cream
• cilantro

Directions:

1. Set the Instant Pot to the "Saute" setting. Pour in olive oil and chopped onions and saute for 3 to 4 minutes, until lightly browned.
2. Add the rest of the soup ingredients (except for the bay leaves) and stir. Place the bay leaves on the very top of the soup.
3. Lock the lid in place, move the steam release handle to "sealing", and set the Instant Pot to pressure cook on the manual high setting for 10 minutes. (Note: It will take several minutes to build pressure)
4. When done, let the pressure naturally release for 10 minutes and then manually release the rest of the pressure with the steam release handle.
5. Carefully, remove the lid and remove bay leaves.
6. Remove the chicken breasts, cut into thirds, and place in a large bowl. Shred chicken with an electric mixer on low speed.
7. Place shredded chicken back in the soup and stir.
8. To make the tortilla strips, place corn tortillas on a parchment paper lined baking sheet, lightly coat tortillas with olive oil, cut into 1/2" wide strips, and bake at 350°F for 15 minutes.
9. Garnish tortilla soup with cheese, tortilla strips, sliced avocado, sour cream, and cilantro.
10. Serve and enjoy!

Mmmmmm! So yummy!😋 Be sure to look below for the printable recipe!👇

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Author: Ranch Style Kitchen

Instant Pot Chicken Tortilla Soup

prep time: 10 Mcook time: 20 Mtotal time: 30 M

ingredients:

For the Soup:

• 1 Tbsp olive oil
• 1/2 cup chopped onion (I use frozen)
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) petite diced tomatoes & green chilies (don't drain)
• 1 can (15 oz) black beans (drained & rinsed)
• 1 can (15 oz) whole kernel corn (drained)
• 3 medium zucchini (thinly sliced)
• 1 cup black olives (sliced)
• 4 cups chicken broth
• 1 Tbsp Worcestershire sauce
• 1 1/2 Tbsp sugar
• 1 tsp cumin
• 1/2 tsp seasoned salt
• 1 tsp chili powder
• 1 tsp minced garlic
• 1/2 tsp ground black pepper
• 2 chicken breasts
• 3 bay leaves

For the Garnishes:

• shredded cheese (Mexican blend)
• tortilla strips
• 5 corn tortillas
• 1 Tbsp olive oil
• sliced avocado
• sour cream
• cilantro

instructions:

How to cook Instant Pot Chicken Tortilla Soup

1. Set the Instant Pot to the "Saute" setting. Pour in olive oil and chopped onions and saute for 3 to 4 minutes, until lightly browned.
2. Add the rest of the soup ingredients (except for the bay leaves) and stir. Place the bay leaves on the very top of the soup.
3. Lock the lid in place, move the steam release handle to "sealing", and set the Instant Pot to pressure cook on the manual high setting for 10 minutes. (Note: It will take several minutes to build pressure)
4. When done, let the pressure naturally release for 10 minutes and then manually release the rest of the pressure with the steam release handle.
5. Carefully, remove the lid and remove bay leaves.
6. Remove the chicken breasts, cut into thirds, and place in a large bowl. Shred chicken with an electric mixer on low speed.
7. Place shredded chicken back in the soup and stir.
8. To make the tortilla strips, place corn tortillas on a parchment paper lined baking sheet, lightly coat tortillas with olive oil, cut into 1/2" wide strips, and bake at 350°F for 15 minutes.
9. Garnish tortilla soup with cheese, tortilla strips, sliced avocado, sour cream, and cilantro.
10. Serve and enjoy!

https://www.ranchstylekitchen.com/2020/03/instant-pot-chicken-tortilla-soup.html

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