Easy Instant Pot Mexican Chicken Tortilla Taco Soup
Ingredients
- 2 cans 14 ozs each, diced tomatoes
- 1 jalapeno diced
- 1 cup chicken broth
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb chicken breast cubed
- tortilla chips
- shredded chihuahua cheese
- chopped cilantro
- sour cream
- fresh lime
Instructions
- Place tomatoes, jalapeno, broth, spices and chicken into instant pot and mix well.
- Place the lid on the instant pot and seal shut.
- Close the pressure release valve.
- Set the instant pot to manual, high pressure for 10 minutes.
- Quick release the steam.
- Open the pot and squeeze lime juice into soup and mix well.
- Serve with chips, shredded cheese, sour cream and fresh cilantro.