Comfort food gives us that warm-fuzzy feeling with this quick and easy version of a classic Mexican dish. Made with chicken, vegetables, and a blend of spices in an Instant Pot, you’ll be curling up with a bowl of this delicious soup in no time. Top it off with tortilla strips, cilantro, avocado, crema, Panela cheese, and lime wedges to balance out the spice.

Quick Info

⏱️ 75 min • 🍽️ 4 servings • ⭐ 99%

Nutrition

574 cal • 42g protein • 60g carbs • 24g fat

Tags

[Gluten-Free] • [Healthy] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 1 tablespoon olive oil
• 1 medium white onion, diced
• 2 carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic
• 2 dried bay leaves
• 2 boneless, skinless chicken breasts
• 4 teaspoons kosher salt, divided
• 4 cups chicken broth
• 2 cups water
• 1 poblano pepper, seeded and diced
• 1 14.5-ounce can of fire-roasted tomatoes
• 1 tablespoon chipotles in adobo sauce, roughly chopped
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon cayenne, plus more to taste
• 10 corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 avocado, diced
• 1 10-ounce round of Panela cheese, crumbled
• 1 bunch of fresh cilantro leaves
• 4 limes, cut into wedges

Instructions Preview

1. Preheat the oven to 350°F (180°C).
2. Set the Instant Pot timer for 20 minutes a…
3. Add the carrots, celery, garlic, bay leave…

…and 9 more steps

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Recipe by: Betsy Carter, Karla T. Vasquez • From: Tasty