Weight Watchers Chicken Tortilla Soup in the Instant Pot

In the Instant Pot:

1. Press the sauté button and let the pot heat for about 3-5 minutes. Add the oil and cook the onion, bell pepper (optional), and jalapeno until onion has softened, about 4-5 minutes. Stir once and a while!
2. Add the garlic, chili powder, and cumin and cook for about 1 minute, stirring occasionally.
3. Add the broth, tomatoes, and chicken and stir to combine.
4. Cancel the sauté function! Lock the lid, seal the valve, and cook on high pressure for 8 minutes. If using a pressure cooker, press the soup button and set manually for 8-10 minutes. Once cook time comes to an end, do a quick release.
5. Next, remove the lid and shred the chicken breasts on a cutting board or plate using 2 forks. Transfer the shredded chicken to the pot and stir in salt to taste and lime juice.
6. Serve topped with tortilla chips, avocado slices, and shredded cheddar.

In the Crock Pot:

1. Stir all the ingredients into the crockpot, except the lime juice, cilantro, and garnishes. Secure the lid and cook on  on low for 4-8 hours, or until chicken is cooked. The longer it cooks, the deeper the flavor will be. Then follow steps 5 and 6 for the Instant Pot.

Stovetop:

1. Heat a medium pot over medium heat and follow steps 1-3 for the Instant Pot. It takes about 20 minutes to simmer this chicken tortilla soup, covered, over medium-low heat.  Then follow steps 5 and 6 for the Instant Pot.