Instant Pot Green Chile Chicken Tortilla Soup
Ingredients for 4 servings:
- 5 raw tomatillos
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons fresh garlic
- 2/3 cup diced white onions
- 1 green bell pepper, diced
- 2 teaspoons cumin
- 2 tablespoons Green Chile Lime
- 4 cups no salt chicken broth
- 1 1/2 lb raw chicken breasts
- 2 small cans (7oz) green chiles
- sea salt & pepper to taste
- Garnish (not included in macros)
- crushed tortilla chips
- fresh cilantro, chopped
- fresh avocado
- 2% Greek yogurt
Steps
Step 1
Set oven to 400F. Place tomatillos (without the hull) on a baking tray lined with parchment. Roast in the oven for about 10 minutes, or until the tomatillos have blistered and are softer.
Step 2
Set the Instant Pot or slow cooker on Saute function. If you do not have this option, simply do the following step in a skillet. Once hot, toss in oil, onions, garlic and green bell pepper. Cook for 3 to 5 minutes, until the onions have caramelized and turned slightly translucent.
Step 3
Add roasted tomatillos and use a spatula to mash the tomatillos and stir everything. As it cooks, add cumin and Green Chile Lime seasoning and continue cooking. Cook for 1 -2 minutes to make a thick, fragrant paste. Turn OFF the Saute function.
Step 4
Add broth and chicken breasts to the Instant Pot. Add a pinch of sea salt & pepper, then cook. Set the seal to SEAL and Pressure Cook for 25 minutes on High. Alternatively, Slow Cook on Low for 6 to 8 hours, or on High for 4 to 6 hours.
Step 5
At the end of the cooking cycle, remove the chicken breasts and place in a bowl. Easily and gently pull the chicken apart using forks.
Step 6
Before adding the chicken back, add green chiles to the Instant Pot. As an OPTIONAL step, use a hand immersion blender to blend the soup to make a consistent, smooth broth. Add the chicken back to the Instant Pot. Cook on low for 10 minutes to allow the flavors to meld.
Step 7
Garnish and enjoy!