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Instant Pot Chicken Tortilla Soup from Delish.com is the perfect fast and healthy weeknight dinner.
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FOR THE SOUP: 2Tbsp. extra-virgin olive oil 2bell peppers, chopped 1small onion, chopped 2cloves garlic, minced 1tsp. dried oregano 1/2tsp. ground cumin 1/2tsp. chili powder 1 1/2lb. boneless skinless chicken breasts (about 3) Kosher salt Freshly ground black pepper 4c. low-sodium chicken broth 1c. water 1(14-oz.) can diced tomatoes 1(15-oz.) can black beans, rinsed and drained 1c. frozen corn FOR GARNISH 1/4c. freshly chopped cilantro 4small corn tortilla, cut into strips 1Tbsp. extra-virgin olive oil Kosher salt 1c. shredded monterey Jack 1avocado, diced
Directions
Preheat oven to 350°. Turn Instant Pot to Sauté setting and heat oil. When oil is shimmering, add bell peppers and onion. Cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic, oregano, cumin, and chili powder. Season chicken generously with salt and pepper then add to Instant Pot. Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes. Meanwhile, on a large baking sheet, toss tortilla strips with oil and a pinch of salt. Bake until golden, about 20 minutes. When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken. Stir chicken and cilantro into soup. Season with salt and pepper, to taste. Garnish soup with tortilla strips, avocado, and cheese to serve.
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