Pressure Cooker Chicken Tortilla Soup
Pressure Cooker Chicken Tortilla Soup is a quick and easy soup recipe made in your Instant Pot that is bursting with bold and spicy flavors!
Servings: 6 servings
Ingredients
- 6 c. low sodium chicken broth
- ⅓ c. Masa corn flour you can substitute all-purpose flour
- 2 Tbsp. tomato paste
- 2 Tbsp. paprika
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 Tbsp. cumin
- 1 tsp. cayenne pepper
- 3 Tbsp. taco seasoning
- ½ tsp. salt
- 1.5 lb. boneless skinless chicken breasts
- 1 lg. sweet onion diced
- 1 lime juiced
- OPTIONAL GARNISHES
- Non-fat plain Greek yogurt or sour cream
- Avocado
- Tortilla chips
- Cilantro
- Pico de gallo
- Lime wedges
Instructions
- Whisk the corn flour, tomato paste and spices into 1 cup of chicken broth until smooth. Add the remaining chicken broth to your electric pressure cooker along with the flour mixture and mix until well combined.
- Add the chicken and onion and seal the lid. Cook on high pressure for 10 minutes.
- Using a quick release method, release the pressure from the pot. Remove the chicken breasts and on a plate or cutting board, shred them using two forks. Return the shredded chicken to the pot along with the lime juice and serve immediately with the optional garnishes.