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Name: Instant Pot Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Cuisine: Southwestern
Ingredients: 3 tablespoons Olive oil; 1 large Sweet onion chopped; 4 cloves Garlic minced; 2 pounds Boneless chicken breast halves; 2 1/2 cups Chicken Stock; 1 teaspoon Ground cumin; 15 ounce can Diced tomatoes undrained; 10 ounce can Rotel Original Diced Tomatoes and Green Chili undrained; 15 ounce can Cream corn; 1 teaspoon Mexican oregano; 1 1/2 teaspoon Chili powder; 3-4 Pablano peppers roasted, peeled and chopped

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INGREDIENTS

3 tablespoons Olive oil
1 large Sweet onion ; chopped
4 cloves Garlic ; minced
2 pounds Boneless chicken breast halves
2 1/2 cups Chicken Stock
1 teaspoon Ground cumin
15 ounce can Diced tomatoes ; undrained
10 ounce can Rotel Original Diced Tomatoes and Green Chili ; undrained
15 ounce can Cream corn
1 teaspoon Mexican oregano
1 1/2 teaspoon Chili powder
3-4 Pablano peppers ; roasted, peeled and chopped

INSTRUCTIONS

Set the Instant Pot to the Saute function. When the reading says Hot add olive oil. When the oil is hot add the onions and chopped Poblano peppers. If you're using roasted Poblano peppers wait and add those later with the rest of the ingredients.

Saute until the onions are starting to become translucent and the peppers are fragrant. Add chopped garlic and heat until fragrant.

Hit the cancel button to stop cooking.

Add remaining ingredients except any garnishes. Lay the chicken on top of the mixture.

Lock the lid on the Instant Pot. Make sure the steam release is set to seal. Select pressure cook and press high. Set to cook on high temperature for 20 minutes.

When the pressure has released and you're able to remove the lid, remove the chicken to a cutting board. With two forks, quickly shred the chicken. Add the chicken back to the soup mixture, give it a good stir and serve.

Top with crushed corn chips, sour cream, Jalapeño or cheese.

NOTES:

This soup will thicken as it sits. Just add water or more broth when reheating for leftovers.

The creamed corn and the combo of stirring in the sour cream give this soup its creamy nature.

NOTES

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Instant Pot Creamy Chicken Tortilla Soup

3 tablespoons Olive oil
1 large Sweet onion chopped
4 cloves Garlic minced
2 pounds Boneless chicken breast halves
2 1/2 cups Chicken Stock
1 teaspoon Ground cumin
15 ounce can Diced tomatoes undrained
10 ounce can Rotel Original Diced Tomatoes and Green Chili undrained
15 ounce can Cream corn
1 teaspoon Mexican oregano
1 1/2 teaspoon Chili powder
3-4 Pablano peppers roasted, peeled and chopped

Saute until the onions are starting to become translucent and the peppers are fragrant. Add chopped garlic and heat until fragrant.

Hit the cancel button to stop cooking.

Add remaining ingredients except any garnishes. Lay the chicken on top of the mixture.

Lock the lid on the Instant Pot. Make sure the steam release is set to seal. Select pressure cook and press high. Set to cook on high temperature for 20 minutes.

Top with crushed corn chips, sour cream, Jalapeño or cheese.

NOTES:
This soup will thicken as it sits. Just add water or more broth when reheating for leftovers.

The creamed corn and the combo of stirring in the sour cream give this soup its creamy nature.

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Nutrition

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Serving Size: 1 Serving (2473g)
Recipe Makes: 1 Servings

Calories: 1672
Calories from Fat: 333 (20%)

Amt Per Serving		% DV

	Total Fat 37g	49 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 17.5g
	Polyunsanturated Fat 6.5g
Cholesterol 562.2mg		173 %
Sodium 2359.1mg		81 %
Potassium 4139.1mg		109 %
Total Carbohydrate 76.6g		23 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 71.9g
Protein 244.4g		349 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1672

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