This Creamy Chicken Tortilla Soup Instant Pot is made with chicken, tomatoes, salsa verde, onion, garlic, rice, limes, cilantro and tortilla chips.
I don't think I have ever gone to a Mexican restaurant and not ordered tortilla soup as an appetizer. It is by far my favorite soup. For this recipe, not only is the soup itself incredible, but topping with tortilla chips gives it that extra crunch you need.
You can buy thick tortilla chips or make your own - I prefer the latter. To make them, you can buy corn tortillas and shallow fry them in a pan for 2-3 minutes on each side until golden brown. Lay them on a paper towel and they will eventually break the way a tortilla chip would.
I am a huge lover of soup and no one will ever change my opinion. This soup is kid friendly and goes down perfectly easy. This is a healthy, hearty soup that is perfect for the winter. It is loaded with chicken, veggies, and rice. This recipe may use frozen chicken when you are on the go and need to make something quick. It has so much flavor and it is unbelievably easy to make.
How to make Creamy Chicken Tortilla Soup Instant Pot
Using a pressure cooker, place the garlic, onion, chicken. Then pour 3 cups of water, the salsa verde, and the pureed tomatoes. Pour in the rice and add salt and pepper on the top. Squeeze in one lime. Lock the lid and cook on high for 20 minutes.
Take the chicken out and place on a plate and shred with two forks.
Return the shredded chicken to the pressure cooker, squeeze another lime in. Add heavy cream and stir. Garnish with cilantro if you wish. Top with avocado and tortilla chips.