Instant Pot Chicken and Vegetable Tortilla Soup

Name: Instant Pot Chicken and Vegetable Tortilla Soup
Total time: 65
Yield: 10
Ingredients: 1 tablespoon olive oil, or more as needed; 1 (4 ounce) can chopped green chilies; 1 medium onion, diced; 1 ½ cups diced carrots; 1 cup diced celery; 5 cloves garlic, chopped; 2 pounds boneless, skinless chicken thighs; 2 (15 ounce) cans black beans, rinsed and drained; 1 (14.5 ounce) can fire-roasted diced tomatoes; 1 (10 ounce) package frozen corn; 1 (8 ounce) can red enchilada sauce; 4 ½ cups chicken broth; 2 ½ cups water; 3 large red potatoes, chopped; 1 medium lime, juiced, or more to taste; 1 tablespoon salt; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1 tablespoon ground dried chipotle pepper; 1 tablespoon Cajun seasoning; 1 tablespoon ground black pepper; 1 teaspoon dried oregano; 1 cup tortilla strips

Recipe by Dana Souza from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

10 servings

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1 tablespoon olive oil, or more as needed
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1 (4 ounce) can chopped green chilies
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1 medium onion, diced
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1 ½ cups diced carrots
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1 cup diced celery
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5 cloves garlic, chopped
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2 pounds boneless, skinless chicken thighs
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2 (15 ounce) cans black beans, rinsed and drained
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1 (14.5 ounce) can fire-roasted diced tomatoes
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1 (10 ounce) package frozen corn
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1 (8 ounce) can red enchilada sauce
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4 ½ cups chicken broth

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2 ½ cups water
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3 large red potatoes, chopped
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1 medium lime, juiced, or more to taste
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1 tablespoon salt
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1 tablespoon ground cumin
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1 tablespoon chili powder
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1 tablespoon ground dried chipotle pepper
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1 tablespoon Cajun seasoning
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1 tablespoon ground black pepper
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1 teaspoon dried oregano
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1 cup tortilla strips

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.