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Chicken-Tortilla Soup
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Warm, cozy, and comforting, this Mexican staple is seriously addictive.
The spicy, smoky flavor of the broth is brought to life with an array of creamy, crispy, and salty toppings. Keep a stash of soup in your freezer for a quick dinner any night of the week.
| Prep Time | 20 minutes |
| Cook Time | 33 minutes |
| Servings |
6 servings
|
Ingredients
- 3 dried ancho chiles stemmed, seeded and torn into pieces
- 14.5 ounces crushed tomatoes 1 can
- 1 yellow onion roughly chopped
- 3 cloves garlic
- 6 cups chicken stock
- 2 tbsp olive oil
- 2 lb boneless skinless chicken thighs
- 1 tsp cumin
- 1 tsp dried oregano preferably Mexican
- Kosher salt and freshly ground black pepper
- 3 bay leaves
For Serving
- Avocado slices
- crumbled Cotija cheese
- crushed tortilla chips
- chopped fresh cilantro leaves
- sour cream
Ingredients
For Serving
|
Instructions
- Put the chiles in a small heatproof bowl, cover with boiling water, and let soak for 10 minutes. Drain and discard the liquid.
- In a blender or food processor, combine the chiles, tomatoes, onion, garlic, and
1 cup of the stock. Blend until smooth. - Select Sauté on the Instant Pot® and heat the oil. Working in batches, brown the chicken on both sides, about 3 minutes per side. Transfer to a plate as browned. Press the Cancel button to reset the program.
- Add the chile purée, cumin, oregano,
1 teaspoon salt, and1/2 teaspoon pepper to the pot and stir to combine. Return the chicken to the pot and add the remaining5 cups stock and the bay leaves. Lock the lid in place and turn the valve to Sealing. Press the Soup button and set the cook time for 20 minutes at high pressure. - Let the steam release naturally, or for at least 15 minutes, before turning the valve to Venting to quick-release any residual steam. Carefully remove the lid and discard the bay leaves. Using two forks, shred the chicken. Taste and adjust the seasoning as needed. Discard the bay leaves.
- Ladle the soup into bowls and top with avocado slices, cheese, tortilla chips, cilantro, and a drizzle of sour cream. Serve right away.
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The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
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This was a delicious recipe. I will be making this again and again.
Really really good!!! Family favorite!!
The absolute,most authentic Chicken-Tortilla Soup recipe for the instant pot. My toughest food critic raved about it two days and I have overheard the rave to others since. The key is using the exact ingredients and dont use substitues. Had to do a few trips first time to different places, but the end result made it worth it.
I actually did use a substitute (chipotles instead of ancho chiles, same number of peppers), and the heat was lovely.
I added the following before cooking for 20 minutes:
1 can of corn.
3 tablespoons of chopped cilantro.
1/4th of a cup of sour cream.
Added more texture and it was creamier.
I substituted two chiles in adobo sauce and it was absolutely delicious!
Everything was great. I also served with a few shots of hot sauce to bump up the heat and also add some acidity.
I made this with all recommended ingredients except I used “No salt added” Diced tomatoes and 1.5 lbs. of bone-in chicken thighs with skin, browned in coconut oil. Removed the skin and bones when shredding. At the end added a can of Glory seasoned turkey flavored Turnip Greens. Perfecto!