Instant Pot Creamy Chicken Tortilla Soup
This soup has become my go-to for “crazy days.” You know what I’m talking about. The kids are bananas, the house is a mess, you’ve worked hard all day in the home or outside of the home (or, in my case, outside of the home from the home). And the last thing you want to do is cook, yet cooking is your therapy and alas you have a catch 22.
Enter this soup.
Maximum comfort with minimum effort. This one-pot meal requires the smallest amount of prep — chop a few veggies and then toss everything in the Instant Pot, set your timer, and then walk away. It’s a flexible soup, so you add in whatever extra veggies you have on-hand. Best of all, it’s free of both dairy and gluten free without sacrificing flavor.
Sanity-Saving Tip: For maximum chip-action, put crushed corn chips in your bowl first, and then ladle the hot soup on top. And then add more chips.
- 4-5 boneless, skinless chicken thighs
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can organic corn (or 2 cups frozen)
- 1 can kidney beans
- 3 carrots, chopped
- 5 cups bone broth
- 2.5 cups Pace salsa (we use medium)
- Cashew cream (see below) — about 2 1/2 to 3 cups
- Organic corn chips
2 cups water
1 cup raw, unsalted cashews (roasted is fine in a pinch)
Add all ingredients, except cashew cream and chips, to pressure cooker. Cook on high pressure for 30 minutes. Meanwhile make the cashew cream by adding water and cashews to a high-powered blender like a Vitamix, and blend on high for about 45 seconds, until completely liquefied. When soup is done, release pressure (using a quick or natural release -- whatever you have time for), remove chicken and roughly shred meat using two forks. Return shredded chicken to pressure cooker, and add all of the cashew cream. Season with salt to taste, stirring frequently. Garnish generously with corn chips. High five yourself.