Spicy Tortilla Soup
Ready in an instant, this flavorful tortilla soup makes an easy weeknight supper—just add chicken. Jar size: 3 cups
Servings Prep Time
4Servings 5minutes
Cook Time
Servings Prep Time
4Servings 5minutes
Cook Time
Dry ingredients
  • 1tablespoon paprika
  • 2teaspoons ground cumin
  • 1teaspoon ground coriander
  • 1tablespoon chili powder
  • 1teaspoon sea salt
  • 1/4cup sundried tomatoes
  • 1/4cup dried onion
  • 1/2cup dried corn
  • 1teaspoon dried garlic
  • 1cup tortilla strips
For cooking and serving
  • 2tablespoons canola oil
  • 1pound boneless skinless chicken thighscut into 1-inch pieces
  • Salt and pepper
  • 8cups chicken broth
  • 1 limehalved, to serve
  • 1 avocadosliced, to serve
  • tortilla stripsto serve
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. 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:
  1. Finish with a squeeze of lime juice and top with avocado and additional tortilla strips.