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Tortilla soup is perfect for fall and winter. It is full of protein and veggies. It is warm and full of flavor. I make this soup once a week. It is so quick to prepare and is perfect for a hearty lunch or dinner. You can top it with shredded cheese, sour cream , cilantro and chopped avocado, or just eat it as is. If you are looking for a little spice, or a good comfort food dish, this is perfect!
Ingredients:
- 1 medium sweet onion, diced
- 2-3 cloves of garlic, chopped
- 2 tsp olive oil
- 1 can black beans, rinsed
- 1 can corn
- 1 can fire roasted tomatoes
- 1 can (4 oz) fire roasted green chilies
- 1 bottle (12 oz) red enchilada sauce
- 1 chicken breast
- 4 cups water or chicken stock
- 1 tsp dry coriander
- 1 tsp paprika
- 1.5 tsp cumin
- 1 tsp chili powder
- 1 tbsp sat
- 1 tsp black pepper
- To garnish : shredded cheddar cheese, chopped avocado, sour cream, lime juice
Directions:
- Set the Instant Pot to the sautee function. Add the olive oil and cook the onions until soft, 5-8 minutes
- Turn off the Instant Pot
- Add garlic, black beans, tomatoes, green chilies, corn, enchilada sauce, dry coriander, cumin, paprika, chili powder, enchilada sauce and water/stock
- Add the chicken breast into the middle and make sure it’s covered with liquid
- Close the lid and make sure that the steam valve is in sealed position
- Set the Instant Pot to manual/pressure cook on high pressure for 12 minutes
- Let the pressure release naturally for 8-10 minutes
- Turn the steam valve to the venting position to release any remaining steam
- Once the valve drops down it is safe to take the lid off your Instant Pot
- Carefully remove the chicken from the Instant Pot and shred using 2 forks
- Once shredded, return to the Instant Pot
- Add more salt and pepper to taste
- Serve in bowls with desired toppings (avocado, sour cream, cilantro and shredded cheese)
- Enjoy!
