Instant Pot Chicken Enchilada Soup

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Select the normal sauté function on the Instant Pot and add the vegetable oil. When the oil is hot, add the onions; cook for 3 to 4 minutes, or until the onions are softened. Add the garlic and jalapeño pepper and sauté for 1 minute longer.

3. Step 3

   Add the boneless chicken pieces, the chicken stock, enchilada sauce, tomatoes, corn, drained beans, chili powder, cumin, oregano, pepper, and about 1/2 teaspoon of kosher salt. 

4. Step 4

   Secure the lid and turn the steam vent valve to the sealing position. Choose the pressure cook or manual function, high pressure, and set the time for 10 minutes. When the time is up, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure. For other cookers or different models, check the manufacturer's directions for pressure release instructions.

5. Step 5

   Heat about 1/2 inch of vegetable oil in a deep skillet over medium heat. Use a pizza cutter or knife to cut the tortillas into thin strips. When the oil is hot but not smoking, add a handful of tortilla strips. Fry the tortilla strips for about 1 to 2 minutes, or until crisp. With a slotted metal spoon, remove them to paper towels to drain. Repeat with the remaining tortilla strips. Sprinkle lightly with salt.

6. Step 6

   Ladle the soup into bowls and top with tortilla strips and your choice of additional garnishes.

7. Step 7

   Enjoy!