Instant Pot Chicken Tortilla Soup

feastingathome.com

Geri Selman

1 to 2 tablespoons olive oil

1 onion, diced

5 garlic cloves, rough chopped (or sub 1 to 2 tablespoons granulated garlic)

1 to 2 cups carrots, diced

1 cup celery, diced

1 x 14.5 ounce can diced tomatoes, and juices (preferably fire-roasted) or 1 ½ cups diced tomatoes w/juices

1 small 4-ounce can, mild green chilies (or sub 1 poblano chili, diced)

2 lbs chicken thighs (boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes)

1 cup dry black beans or sub 1 to 2 cans black beans, or sub corn-see notes ( do not use dry beans with chicken breast as breasts will overcook.)

4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)

2 cups water

2 teaspoons salt, more to taste

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon dried oregano

juice from 1 to 2 limes

optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )

Garnish with any or all of the following: tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions

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