Instant Pot Tortilla Soup

This Instant Pot Tortilla Soup is Paleo and Low Carb, making it a healthy and flavorful meal option. Packed with tender chicken, vegetables, and Mexican-inspired spices, this soup is hearty and satisfying. Plus, it's made in the Instant Pot for quick and easy preparation. Garnish with avocado, cilantro, and lime for a burst of freshness!

Ingredients:

• 1 tablespoon olive oil


• 1 small onion, diced


• 2 cloves garlic, minced


• 1 bell pepper, diced


• 1 jalapeno, seeded and diced


• 1 pound boneless, skinless chicken breasts, diced


• 1 teaspoon ground cumin


• 1 teaspoon chili powder


• 1/2 teaspoon smoked paprika


• 1/2 teaspoon dried oregano


• 4 cups chicken broth


• 1 14


• 5-ounce can diced tomatoes


• 1 cup frozen corn kernels


• 1 avocado, diced


• Salt and pepper to taste


• Cilantro, sliced green onions, lime wedges, and crushed pork rinds for serving

Instructions:

Turn on the Instant Pot and select the saut function

Heat the olive oil and saut the onion, garlic, bell pepper, and jalapeno until softened, about 5 minutes

Add the diced chicken to the pot and cook until browned on all sides, about 5 minutes

Stir in the ground cumin, chili powder, smoked paprika, and dried oregano, and cook for an additional minute

Pour in the chicken broth and diced tomatoes with their juices

Close the Instant Pot lid and set the vent to sealing

Cook on high pressure for 10 minutes

Once the cooking cycle is complete, carefully release the pressure manually

Open the lid and stir in the frozen corn kernels

Let the soup sit for a few minutes until the corn is heated through

Season the soup with salt and pepper to taste

Serve hot, garnished with diced avocado, cilantro, sliced green onions, a squeeze of lime juice, and crushed pork rinds for added crunch

Enjoy your Paleo and Low Carb Instant Pot Tortilla Soup!