Ninja chicken soup8/3/2023 ![]() ![]() Taste soup and season with salt and pepper, if needed.Stir the shredded chicken back into the soup. Stir in the corn, cover the pot, and let rest for 5 minutes.Move the valve to the venting position to release the remaining pressure.Allow the pot to release naturally for 10 minutes.Pressure cook at high pressure for 9 minutes. ![]() Add the diced green chiles, diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth.Then turn off the pot and stir in the garlic. Sauté the onion in olive oil using the Instant Pot sauté function.Find the full printable recipe with ingredient amounts and instructions in the recipe card below. Here is an overview of the steps to making this recipe. How to Make Instant Pot Chicken Tortilla Soup Toppings: This is the fun part! Some toppings that we love on this soup include crumbled tortilla chips or tortilla strips, shredded cheese, sour cream, avocado, fresh cilantro, and a squeeze of lime juice.Salt & Pepper: I usually find that this recipe doesn’t need much in the way of added salt or pepper, which is why I recommend cooking the soup and then tasting it to see if it needs any additional seasoning.If using canned corn, be sure to drain it. Corn: Both canned corn and frozen corn work well in this recipe.Feel free to substitute boneless, skinless chicken thighs, with no other changes to the cook time or recipe. Chicken Breasts: Boneless, skinless chicken breasts add lean protein and cook up tender and juicy in the Instant Pot.Chicken Broth: Using low sodium chicken broth allows you to better control the amount of salt.Black Beans: Canned black beans work perfect here, or feel free to cook your own Instant Pot black beans beforehand. ![]() I use just 1 teaspoon since my kids don’t like a lot of spice. Adjust the amount of chili powder to your tastes. Chili Powder & Cumin: These seasonings add warm spice. ![]() You can use either homemade enchilada sauce or store-bought enchilada sauce.
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