A hearty version of chicken tortilla soup made in the Instant Pot Top soup with avocado pepper Jack cheese fresh cilantro sour cream crumbled tortilla chips and hot sauce This is great for freezing
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 5 mins
Ingredients
Instructions
Place zucchini
shallots
poblano peppers
and carrots in a multi-cooker (such as Instant Pot). Add cumin
salt
chili powder
oregano
and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened
about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions
10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin
bones
and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.
Tips
You can use an onion in place of the shallots.
You can use olive or avocado oil in place of the grapeseed oil.
If using frozen chicken thighs
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