Leave a Reply
Want to join the discussion?Feel free to contribute!
Vanilla-Scented Rice Pudding
Spicy Tortilla Soup
| By : |
Ready in an instant, this flavorful tortilla soup makes an easy weeknight
supper—just add chicken.
Jar size: 3 cups
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4 Servings
|
Ingredients
Dry ingredients
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- 1/4 cup sundried tomatoes
- 1/4 cup dried onion
- 1/2 cup dried corn
- 1 teaspoon dried garlic
- 1 cup tortilla strips
For cooking and serving
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- Salt and pepper
- 8 cups chicken broth
- 1 lime halved, to serve
- 1 avocado sliced, to serve
- tortilla strips to serve
Ingredients
Dry ingredients
For cooking and serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Select Sauté to preheat the Instant Pot. When the word “Hot” appears on the display, add the oil. It should thin immediately. Pat the chicken dry with paper towels and season generously with salt and pepper. Sear the chicken in the Instant Pot for 5 minutes. Add all of the jarred ingredients to the Instant Pot along with the
8 cups of broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on high for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
To Serve:
- Finish with a squeeze of lime juice and top with avocado and additional tortilla strips.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Looking at the Spicy Tortilla Soup … why put the dry ingredients in a jar first when you then just dump them in the pot?
This recipe is from Meals In a Jar Cookbook by Pamela Ellegen. You would prep the dry ingredients in a jar and store it away until you are ready to use it. Once, you want to make it you would follow the full recipe.
Alternatively, you can follow the recipe and instead of adding the dry ingredients to a jar just add it to the inner pot to cook right away.
What would one suggest as a measurement of the chili powder for less spicy. Tortilla soup is a favorite, but lots of heartburn issues in this house!
Hi Tinsel,
Here is a few tips that may help.
A tablespoon of chili powder would be spicy. I would adjust to 1/8 – 1 teaspoon and add more after cooking and tasting. I am not sure how cumin affects you but I would also reduce the other spices by half then add more after cooking.
It may not have the same infused flavors by adding most of the spices last but it will be made to your preference.