(Inside: Dude. This never-ending allergy season has me ready for a big-ole bowl of Instant Pot Chicken Tortilla Soup. Just kidding–I’m just making excuses so I can have some soup.)
Winter has lasted ALL FREAKING WINTER.
I know, it makes no sense, but I’ve been “allergy-girl” for about 9 weeks straight at this point (not really, but it feels like it) and it’s all Winter’s fault and I’d just like to be WARM again (wait until August and listen to me beg for cool weather again…ah, Texas, I love your ups-and-downs).
So, I decided, why not try to kick these stinkin’ allergies right in the nose–er, right.
Whatever. Now I’m just being weird and all I want is to tell you I made this ridiculously delicious Instant Pot Chicken Tortilla Soup and I’d like to share it with you. LOL!
See? Brain a little addled from the allergies.
And the allergy meds.
Don’t you hate that?
I would totally adore having a pot of this Instant Pot Chicken Tortilla Soup on call for every time I sneeze.
That would rock.
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Making things in the instant pot is almost as good as having a pot “on call.”
Heck, even if you made gallons of tortilla soup and threw them in the freezer in tiny individual bowls, they probably couldn’t be made as easily and quickly as this Instant Pot Chicken Tortilla Soup.
Seriously, just thawing them would take longer than cooking this in the instant pot.
The instant pot is kind of magical that way.
Ok. It’s time for you to pin my Insta Pot Chicken Tortilla Soup, ya crazy person you!
Seriously–Pin it, because you’re gonna want to make this again.
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Instant Pot Chicken Tortilla Soup
Dude. This never-ending allergy season has me ready for a big-ole bowl of Instant Pot Chicken Tortilla Soup. Just kidding--I'm just making excuses so I can have some soup.
- 4 deboned chicken breasts
- 1 can red beans
- 1 can corn
- 1 small bell pepper
- 4 cups chicken broth
- 2 tbspn homemade taco seasoning
- 1 bag tortilla strips
- 1 large avocado
- 1 medium tomato
- 1 small purple onion
- 1 large lime
- 1 can carrots (optional--my husband is weird)
Chop chicken in small cubes.
Place chicken in instant pot with 1 cup chicken broth and taco seasoning then cook for 8 minutes.
While that's cooking, chop tomato, onion and bell pepper into small chunks and the avocado into larger chunks.
Add tomato, onion, bell pepper, beans, corn, and 1/2 of the tortilla strips to instant pot then cook for 5 minutes.
Add remaining chicken broth to the soup. This is also when you'd add the carrots if you swing that way.
Juice lime into the soup.
Serve with additional tortilla strips and avocado.