Chef's Special Chicken Quinoa Tortilla Soup
Indulge in this exquisite chicken tortilla soup cooked in the Instant Pot®. A flavorful and convenient dinner option that can be prepared in no time!
Ingredients
| 5 | cups chicken stock |
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| 1 | canned diced tomatoes with their juice |
| 1 | diced onion |
| 2 | minced garlic |
| 1 1⁄2 | pounds boneless chicken breasts |
| 2 | teaspoons chili powder |
| 2 | teaspoons ground cumin |
| 1 | teaspoon paprika |
| 1 | teaspoon salt |
| 1⁄2 | teaspoon ground black pepper |
| 2 | frozen corn kernels |
| 1⁄2 | cup shredded cabbage |
| 1 | cup cooked quinoa |
| 1 | tablespoon lemon juice |
| 1 | package tortilla chips |
| 1 | tablespoon fresh cilantro |
Instructions
| 1. | Begin by activating your multi-functional pressure cooker, such as the Instant Pot®. Pour in the chicken stock, canned diced tomatoes (with their juice), diced onions, and minced garlic. Arrange the boneless chicken breasts on the top and season with chili powder, ground cumin, paprika, salt, and ground black pepper. Sprinkle frozen corn kernels and shredded cabbage over the chicken without stirring. Seal the lid securely and set it to high pressure following the manufacturer's guidelines. Adjust the timer for 8 minutes and allow the pressure to build for 10 to 15 minutes. |
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| 2. | When the cooking is complete, carefully release the pressure using the quick-release method as per the manufacturer's instructions, approximately 5 minutes. Unlock and lift the lid. Take out the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with cooked quinoa, a splash of lemon juice, and crushed tortilla chips. Garnish with freshly chopped cilantro before serving. |
Published on Jul 19, 2024 by Luminița