Chicken-Tortilla Soup
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.
Servings Prep Time
6servings 20minutes
Cook Time
Servings Prep Time
6servings 20minutes
Cook Time
  • 3 dried ancho chilesstemmed, seeded and torn into pieces
  • 14.5ounces crushed tomatoes1 can
  • 1 yellow onionroughly chopped
  • 3cloves garlic
  • 6cups chicken stock
  • 2tbsp olive oil
  • 2lb boneless skinless chicken thighs
  • 1tsp cumin
  • 1tsp dried oreganopreferably 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
  1. Put the chiles in a small heatproof bowl, cover with boiling water, and let soak for 10 minutes. Drain and discard the liquid.
  2. In a blender or food processor, combine the chiles, tomatoes, onion, garlic, and 1 cup of the stock. Blend until smooth.
  3. 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.
  4. Add the chile purée, cumin, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper to the pot and stir to combine. Return the chicken to the pot and add the remaining 5 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.
  5. 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.
  6. Ladle the soup into bowls and top with avocado slices, cheese, tortilla chips, cilantro, and a drizzle of sour cream. Serve right away.