Chicken Tortilla Soup

By

TOPPINGS

Tortilla strips, if desired

Sour cream, if desired

Chopped fresh cilantro leaves, if desired

Lime wedges, if desired

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  • 6

Ingredients

  • CHICKEN
  • 1 1 1 teaspoon chili powder
  • 1/2 1/2 1/2 teaspoon ground cumin
  • 1/4 1/4 1/4 teaspoon garlic salt
  • 1/4 1/4 1/4 teaspoon ground red pepper (cayenne)
  • 1/8 1/8 1/8 teaspoon salt
  • 1 1 package 1 (28-ounce) package boneless skinless chicken thighs
  • SOUP
  • 2 2 2 tablespoons Land O Lakes® Butter
  • 1 1 1 small (1/2 cup) onion, chopped
  • 2 2 cans 2 (10-ounce) cans diced tomatoes with green chilies
  • 1 1 can 1 (15-ounce) can black beans, drained, rinsed
  • 1 1 1 cup frozen corn kernels
  • 1 1 can 1 (14.5-ounce) can chicken broth
  • 1 1 1 teaspoon chili powder
  • 1/2 1/2 1/2 teaspoon ground cumin

Preparation

Step 1

Combine all chicken ingredients except chicken in small bowl. Rub chicken thighs with spice mixture. Set aside.

STEP 2

Melt butter in Instant Pot on Sauté setting until sizzling. Add chicken thighs; sear 2 minutes on each side.

STEP 3

Add all soup ingredients to Instant Pot; stir.

STEP 4

Turn setting to Manual.. Cook 5 minutes; release steam.

STEP 5

Remove chicken thighs from pot. Shred chicken. Return chicken to pot; stir to combine.

STEP 6

Serve soup with desired toppings.

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