It's time for everything pumpkin spice and warm and cozy, and soup is topping our Fall food list. A favorite soup of mine to order is tortilla soup, but after making my own homemade version, I don't think I'll ever go back to the restaurant one. Melt-in-your-mouth chicken, bites of sweet corn, and chunks of creamy avocado — it doesn't get better than that. This recipe requires minimal prep and only seven minutes of cooking in the Instant Pot. Looking for a quick dinner to make for a crowd? Then it's time to try this recipe for delicious tortilla soup!
Here's what you will need:
Use half of all spice measurements to season the chicken thighs. This will be 1 teaspoon oregano and cumin and 1/2 teaspoon paprika, chili powder, salt, and pepper.
Plug in the Instant Pot and turn to Sauté. Allow to heat up until it says "Hot."
On Sauté, add the olive oil, onions, garlic, and seasoned chicken thighs. Brown the chicken slightly on one side.
Now the rest of the ingredients go in. Add the chicken broth, corn, black beans, diced chilis, diced tomatoes, lime juice, cilantro, and spices.
Change the setting from Sauté to Pressure Cook. Set the pressure level to high and the time to 7 minutes. Place the lid on and seal. Make sure the vent is closed as well.
Once the timer goes off, allow the Instant Pot to ventilate for a few minutes. Then remove the lid, give it a stir, and serve in a bowl. Add toppings as desired, like Monterey jack cheese, avocado, sour cream, and lots of tortilla strips.