This Chicken Tortilla-less Soup is a twist on a southwest soup. Tender, shredded chicken in a creamy tomato broth.
In the Instant Pot on the sauté function, add the oil and the onions and sauté until the onions are translucent.
Add the chicken, jalopeño, garlic, cumin, oregano, chili powder salt and pepper. Stir until the chicken is slightly browned and the spices are fragrant. About 3-4 minutes.
Next, add the red bell pepper and the vegetable broth. Give the soup a good stir and place the lid on the Instant Pot. Set the Instant Pot to Meat/Stew and pressure cook for 20 minutes.
Once the timer goes off, carefully release the steam.
Squeeze the half lime and add the freshly chopped cilantro to the soup. Serve hot and enjoy!
You don't need an Instant Pot for this recipe. Simply use a dutch oven and follow the recipe.