Instant Pot Creamy Chicken Tortilla Soup

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 20 minutes

食材

1 pound boneless skinless chicken breasts or chicken thighs (can be frozen)

1 cup chicken broth

1/2 cup picante sauce

1 (14.5) oz can petite diced tomatoes with juice

1 tsp garlic powder

1 tsp cumin

1 (13.75 oz) can cream of chicken soup (I use Campbell’s)

1 cup frozen corn or drained canned corn

1 (14 oz) can black beans, rinsed and drained

1 red bell pepper, diced (optional)

Salt and pepper to taste

Optional toppings: grated cheddar, sour cream, cilantro, avocado and tortilla chips

步驟

Add chicken to the Instant Pot. Pour in the chicken broth. Dump the picante sauce, tomatoes, garlic powder, cumin, cream of chicken soup, corn and beans on top of the chicken. Don’t stir.

Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 10 minutes for thawed chicken or 12 minutes for frozen chicken. Alternately you can add in cooked chicken (like this chicken or rotisserie chicken) and you’ll only need to set the time to 5 minutes of pressure cook time.

Let the pressure release naturally for 5 minutes and then move the valve to venting. Remove the lid and stir the soup. Remove the chicken and shred or cut into bite size pieces and then stir the chicken back into the pot. Add in the red bell pepper. Salt and pepper the soup to taste.

Ladle the soup into bowls and top with your desired toppings.