Instant Pot Chicken Tortilla Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course, Soup
Instant Pot Chicken Tortilla Soup
Description
Instant Pot Chicken Tortilla Soup features boneless skinless chicken thighs cooked with diced tomatoes with green chilies, poblano pepper, onion, garlic, and Mexican-inspired spices including chili powder, cumin, and oregano. The ingredients are sautéed first in the Instant Pot to build flavor, then pressure cooked with chicken stock for tender, shredded chicken and a flavorful broth. Fresh corn tortilla strips baked until crisp add a final textural component when served.
The soup brings a balance of smoky spice from the chili powder and cumin combined with savory umami from the vegetables and chicken. The shredded chicken provides protein and substance, while fresh cilantro and sliced avocado garnish add freshness and creaminess. The baked tortilla strips maintain their crunch until added to bowls right before serving.
Ideal for a comforting meal, this soup stands alone or pairs nicely with simple sides like rice or a light salad. The recipe leverages the speed and convenience of the Instant Pot without sacrificing depth of flavor often found in longer simmered soups.
Ingredients
- 6 (6-inch) corn tortillas sliced in half and cut crosswise into 1/4-inch strips
- 3 tablespoons olive oil divided
- 1 sweet onion diced
- 1 poblano pepper seeded and diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin ground
- 1 teaspoon oregano dried
- 2 (10-ounce) cans diced tomatoes with green chilies
- 2 pounds chicken thighs boneless, skinless
- 4 cups chicken stock
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup cilantro fresh, chopped leaves
- 1 avocado halved, seeded, peeled and thinly sliced
Instructions
- Preheat oven to 350 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine tortillas and 1 tablespoon olive oil. Place tortillas in a single layer onto the prepared baking sheet. Place into oven bake until golden brown and crisp, about 10-15 minutes; set aside and let cool completely.
- Set 6-qt Instant Pot® to the high saute setting. Add remaining 2 tablespoons olive oil, onion and pepper. Cook, stirring occasionally, until golden, about 4-5 minutes.
- Stir in garlic, tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.
- Stir in tomatoes, scraping any browned bits from the bottom of the pot.
- Stir in chicken and chicken stock; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove chicken from the Instant Pot® and shred, using two forks.
- Stir in chicken and cilantro until heated through, about 1 minute.
- Serve immediately, topped with tortilla strips and avocado.
User Reviews
Overall Rating
4.9
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