Easy Instant Pot Chicken ‘Pita Chips’ Soup (Edit recipe)

Chicken tortilla soup but with Pita chips instead of Tortilla chips because they are sturdier and don't get soggy too quickly in the hot soup. This comforting soup is a whole meal in itself, thanks to the chicken, beans and corn that can keep you full for long. It is a one-pot recipe and I actually make it in the Instant pot because it is ready within 30 mins and doesn't need constant supervision. It's a great dump and go meal that is perfect for any season. I love making a big batch in the Instant pot and freezing it for days when I'm too busy or bored to cook.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	847
Fat:	21 g
Carbohydrates:	90 g
Protein:	77 g
Cholesterol:	3 g
Sodium:	2064 mg
Fiber:	20 g
Sugars:	15 g
Calculated for total recipe.

by Date Thy Plate

Serves: 4-6

Ingredients

1 - 2 Tbsp Avocado Oil
1 whole Red Onion, chopped
3 cloves Garlic, chopped
1 whole Jalapeño, chopped, plus more for garnish (optional)
1 tsp Paprika
1 tsp Ground Cumin, Primal Palate
20 oz Diced Tomatoes
8 whole Boneless Skinless Chicken Thigh
14 oz Black Beans, drained and rinsed
0.25 cup Cilantro, chopped, reserve some for garnish
2 tsp Salt
32 fl oz Chicken Broth (Low Sodium)
14 oz Corn, drained and rinsed
0.5 cup Pita Chips, crushed, for garnish
1 Tbsp Sour Cream
1 Tbsp Lime Juice
0.5 whole Lime, cut into wedges

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set the Instant pot on sauté mode and add oil.
Add onion, garlic, jalapeno and sauté until they soften.
Add paprika, ground cumin, diced tomatoes, whole chicken thighs, black beans, 1/4 of the cilantro, salt and chicken broth.
Turn off sauté mode. Close the lid and pressure cook on high for 14 mins.
Allow the pressure to release manually.
Remove chicken from the pot and shred it.
Set the Instant pot on sauté mode, add corn along with the shredded chicken and allow the soup to simmer for 5 mins.
Turn off the Instant pot and then add lime juice.
Serve the soup with sour cream, jalapeno slices, fresh cilantro, lime wedges and crushed Pita chips (or tortilla chips, if you insist). Enjoy!

Notes

Make this recipe gluten-free by using gluten-free pita/ tortilla chips or skipping them completely.
Make this recipe dairy-free by simply skipping the sour cream.
Other topping suggestions - Avocado, Mexican cheese blend.
Swap diced tomatoes with a can of fire-roasted tomatoes.