Instant pot chicken tortilla soup

Step 1

Preheat the oven to 350°F (180°C).

Step 2

Set the Instant Pot timer for 20 minutes and turn to the sauté setting. Add the olive oil and heat until shimmering. Add the onion and cook until translucent, about 3–5 minutes.

Step 3

Add the carrots, celery, garlic, bay leaves, chicken breasts, and 2 teaspoons of salt. Pour in the chicken broth and water.

Step 4

Cover the Instant Pot and turn to the manual setting. Make sure the pressure valve is set to steam. Cook for the remaining 15 minutes.

Step 5

Meanwhile, make the tortilla strips: Slice the tortillas into ¼-inch (6 mm) wide strips. Spread the strips on a baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread in an even layer.

Step 6

Bake for 20 minutes, tossing halfway, until the tortilla strips are evenly browned and toasted.

Step 7

When the timer on the Instant Pot is done, carefully release the steam. When the steam is fully released, open the Instant Pot and transfer the chicken breasts to a cutting board or baking sheet. Use 2 forks to shred the chicken.

Step 8

Add the poblano pepper, fire-roasted tomatoes, chipotles in adobo, oregano, cumin, chili powder, cayenne, and 2 teaspoons of salt to the soup. Stir to incorporate.

Step 9

Cover the Instant Pot and turn to the Manual setting. Set the timer to 15 minutes to finish cooking the soup. Release the pressure valve when the timer is done.

Step 10

Return the shredded chicken to the soup and stir to incorporate.

Step 11

Ladle the soup into bowls. Serve with the tortilla strips, avocado, Panela cheese, cilantro and lime wedges.

Step 12

Enjoy!