Instant-Pot Chicken Tortilla Soup


1 tablespoon ghee or olive oil
2 leeks- sliced thin
1 tablespoon chopped oregano
2 cups shredded cabbage
4 cloves garlic- chopped
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 -28 oz can fire roasted tomatoes
1 cup black beans – cooked from dry beans(preferred) or canned
1 chipotle chili in adobo sauce (optional) this will make the
soup pretty spicy!
4 chicken cutlets- cut into strips
6 – 8 cups of chicken broth (organic) or bone broth
1 teaspoon salt
½ teaspoon pepper

Garnish with:

Sliced avocado


  1. On instant pot choose Saute selection. Heat olive oil, or Ghee ( I use Ghee) unitl hot and add in leeks.  Allow leeks to become transluscent, about 3 -5 minutes.  Add in the cabbage and saute for another 2-3 minutes until cabbage is wilted, then add in the tomatoes and stir, saute for another 2 minutes.
  2. Add in oregano , garlic and other spices mix well.
  3. Add in beans , chicken , broth and salt and pepper. Mix well, and turn off pot.
  4. Place lid on instant pot and use the manual pressure setting and set for 12 minutes on high pressure.
  5. Serve and add cilantro and sliced avocado for garnish

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