Instant Pot Chicken Tortilla Soup
User Reviews
5
Instant Pot Chicken Tortilla Soup
Description
This recipe uses boneless skinless chicken thighs seasoned with a chili powder blend including cumin, smoked paprika, salt, and pepper, then seared in olive oil in the Instant Pot. Aromatics such as onion, jalapeño, and garlic cook next, releasing fragrance and depth. Crushed and diced tomatoes with chiles and chicken broth complete the liquid base. The pressure cooker efficiently infuses the flavors and tenderizes the chicken over 10 minutes at high pressure.
Crisp tortilla strips are prepared separately by tossing halved and sliced corn tortillas with oil and baking until crisp. These add texture when served with the soup along with black beans, corn, fresh cilantro, sour cream, and shredded cheddar cheese. The soup delivers a balanced combination of smoky, spicy, and creamy elements, making it satisfying and wholesome.
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil plus more for tortillas
- 1 ½ pound chicken thigh boneless, skinless
- 1 onion diced
- 1 jalapeño minced
- 4 garlic chopped, cloves
- 1 .5-ounce crushed tomatoes canned
- 1 .5-ounce can diced tomatoes with chiles
- 1 ounce carton chicken broth
- 4 corn tortillas halved then cut into thin strips
- 2 .5 ounce black beans drained and rinsed, canned
- 2 cups corn frozen
- cilantro for serving, fresh
- sour cream for serving
- cheddar cheese for serving, shredded
Instructions
- In a small bowl, combine chili powder, cumin, smoked paprika, salt and pepper. Add the olive oil to the Instant pot, and set to ‘Sauté’. While the oil heats, season the chicken thighs all over with about half of the chili powder mixture, reserving the rest.
- Once the oil is shimmering, add chicken thighs and cook for about 6 minutes total, flipping halfway through cooking time. Remove from the instant pot and set aside. They should be lightly golden brown but not yet cooked through.
- Add onion, jalepeño, garlic and remaining spice mixture to the Instant pot and cook for about 3 minutes, or until the onion has softened slightly. Add crushed tomatoes, diced tomatoes, chicken broth and chicken thighs. Hit ‘cancel’ on the Instant Pot to stop the saute function, then add the lid with the vent sent to ‘seal’.
- Set to manual high pressure for 10 minutes. While the pot comes up to pressure, preheat the oven to 425˚F. Add tortilla stips to a medium bowl and toss with 1 to 2 teaspoons of olive oil. Spread into a single layer on a sheet pan and cook for 7 to 9 minutes, or until crisp.
- When the cooking time is up on the soup, let the pressure release naturally for about 15 minutes, then manually release any remaining pressure. Remove chicken and shred into bite-sized pieces and return to the pot.
- Turn the pot back to ‘Sauté’ and add black beans and corn. Cook for about 5 minutes.
- Serve the soup topped with crispy tortillas, cilantro, sour cream and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 37g | 74% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 111mg | 37% |
| Sodium | 1347mg | 56% |
| Potassium | 1544mg | 33% |
| Fiber | 15g | 60% |
| Sugar | 6g | 12% |
| Vitamin A | 856IU | 17% |
| Vitamin C | 25mg | 28% |
| Calcium | 134mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
