Instant Pot Chicken Tortilla Soup

I do love tacos and burritos (like realllly love), but sometimes on chilly days like these, I prefer something that warms me up and is full of flavor. That’s where the chicken tortilla soup comes in 😉 Low in calories and packed with protein, this soup makes a great lunch or dinner (and works great for meal prep)! Do yourself a favor and make this! 😎

Ingredients:

Soup:

2lbs @cooksventure boneless, skinless chicken breasts (can sub chicken thigh)

1 cup (180g) @thrivemarket organic rice of choice, precooked (can omit for low carb)

1 tbsp @chosenfoods avocado oil (or other high-heat oil)

1 medium onion, diced (any variety)

1 bell pepper, diced (any variety)

4 cups @imaginesoups organic low-sodium chicken broth

28oz @muirglen organic crushed tomatoes (can sub diced tomatoes)

4oz can diced green chiles

1 tsp each: salt, pepper, cumin, paprika, chili powder, garlic, oregano

Juice of 1 lime

Optional Toppings:

Fresh cilantro

Lime wedges

Tortilla strips/chips (I like @sietefoods grain-free tortilla chips)

1oz @horizonorganic Monterey Jack cheese

1/2 avocado, sliced or diced

Instructions:

1. Turn instant pot on sauté, add oil, and cook the onion and bell pepper until softened

2. Add all other soup ingredients (besides the cooked rice) and pressure cook on high for 18 minutes

3. Allow pressure to release naturally for 20-30 minutes. Pull out the chicken breasts, shred, and add back to the pot

4. Add the rice, stir, and serve!