Instant Pot Green Chile Chicken Tortilla Soup

By Fit Men Cook · 35 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Roast the tomatillos (hulls removed) on a parchment-lined tray for about 10 minutes, until blistered and softer.
2. Set the Instant Pot to Sauté, or use a skillet. Heat the oil, then cook the onions, garlic and green bell pepper for 3 to 5 minutes, until the onions are caramelized and slightly translucent.
3. Add the roasted tomatillos and mash them into the pan. Stir in the cumin and Green Chile Lime seasoning and cook 1 to 2 minutes, until a thick, fragrant paste forms. Turn off Sauté.
4. Add the broth, chicken breasts and a pinch of salt and pepper. Seal and pressure cook on High for 25 minutes. Or slow cook on Low for 6 to 8 hours, or on High for 4 to 6 hours.
5. Remove the chicken to a bowl and shred it with two forks.
6. Add the green chiles to the pot. If you like, blend the soup with an immersion blender until smooth. Return the chicken to the pot and cook on low for 10 minutes.

Summarized from Fit Men Cook's video. Watch it for the details.

More recipes with

GarlicOnionBell pepperYoghurtChicken breastAvocadoGreek yoghurtTomatillo