Best Easy to Make Instant Pot Tortilla Soup Recipe

Instant pot tortilla soup is studded with delicate destroyed chicken, diced onions, garlic, and chiles finished off with a heap of firm tortilla strips. The tomato-y stock is lighter than stew, yet good enough to appreciate as a feast all alone. This adaptation is amped up with corn and beans, as well.

This instant pot tortilla soup is so good, it's filling to the point of getting a charge out of it as an independent dinner.

Simple Instant Pot Tortilla Soup

This instant pot tortilla soup is not difficult to make any season of day and has prepared by dinnertime. Sauté onions and garlic, and afterward, all the other things go into the pot, including crude chicken - no burning required! At the point when you're prepared to eat, the boneless chicken fingers or thighs are not difficult to shred up and mix back in not long prior to serving.

While the soup is cooking under tension, you can prepare your fixings - cut up avocado, hack cilantro, and get your tortilla strips quite fresh. Generally, they're broiled. However, I think that it is simpler (and less oily) to heat them in the broiler, toaster, or air fryer.

Instant Pot Tortilla Soup Fixings

- 2 tablespoons olive oil

- 2 cloves garlic, cleaved

- 1 medium yellow onion, diced

- 1/2 teaspoon genuine salt

- 4 cups chicken stock

- 1 (4-ounce) can of fire-cooked diced green chilies

- 1 (15-ounce) can of dark beans, washed and depleted

- 1 1/2 cups corn portions (new or frozen)

- 1 (14.5-ounce)

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