This Instant Pot Chicken Tortilla Soup recipe is quick and easy to make and is a delicious gluten-free weekday dinner. A family favorite with crispy fried tortillas, avocado and fresh cilantro. And for good reason.
material
- Olive oil.
- chicken. I used boneless skinless chicken thighs this time, but you can use chicken breast instead.
- onion.
- A clove of fresh garlic.
- Jalapeno.
- spices: Contains cumin, coriander, smoked paprika, dried oregano. You can also use taco seasoning.
- chicken stock/soup. I used chicken stock this time, but you can use bone broth or vegetable broth instead.
- chopped tomatoes. You can use any canned tomatoes.
- Black bean.
- Frozen corn. You can also substitute fresh or canned corn.
- salt and black pepper.
How to make instant pot chicken tortilla soup
Set your Instant Pot to the sauté function. Add a little olive oil to brown the chicken. Add the chopped onions, garlic, jalapeños, seasonings, broth, beans, corn kernels, and tomatoes, stir and cover. Set the Instant Pot to pressure cook on high for 10 minutes. Release pressure immediately after cooking. Carefully remove chicken and shred meat with 2 forks, discarding bones. Set your Instant Pot to the sauté function. Return shredded chicken to broth and simmer for 5 minutes. Taste and adjust the seasoning as needed by adding salt, a pinch of sugar and lime juice.
Pour the soup into bowls and top with your favorite toppings.
what to serve with chicken tortilla soup
- Fried tortilla strips. Slice corn/flour tortillas into thin strips and fry in hot oil until golden brown, 1 minute. You can also serve tortilla chips instead.
- Fresh cilantro/coriander.
- avocado.
- fresh limes.
- sour cream.
- shredded cheese.
- Sliced jalapeno.
Can I make this first?
Soup recipes are convenient to prepare in advance and freeze. This chicken tortilla soup recipe is no exception. Make the soup and let it cool completely before transferring to an airtight container and refrigerating for up to 3 days. Soup can be frozen for about 3 months. Thaw and reheat before serving.
instant pot soup recipe
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instant pot chicken tortilla soup
This Instant Pot Chicken Tortilla Soup recipe is quick and easy to make and is perfect for a weeknight dinner.
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Portion: 8
calorie: 342kcal
material
- 1 kg (2 lbs) chicken meat
- 1 onion chopped
- Four garlic crushed
- 1 jalapeno chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Four cup chicken stock soup
- 800 grams (28 oz) crushed tomato
- 400 grams (14 ounces) Black bean exhausted
- 2 cup frozen corn
- 2 teaspoon salt
- 1 teaspoon black pepper
for topping
- fried tortilla strips
- fresh cilantro/coriander
- diced avocado
- fresh lime juice
- sliced jalapeno
procedure
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Set your Instant Pot to the sauté function.
-
Add a little olive oil to brown the chicken.
-
Add the chopped onions, garlic, jalapeños, seasonings, broth, beans, corn kernels, and tomatoes, stir and cover.
-
Set the Instant Pot to pressure cook on high for 10 minutes.
-
Release pressure immediately after cooking.
-
Carefully remove chicken and shred meat with 2 forks, discarding bones.
-
Set your Instant Pot to the sauté function.
-
Return shredded chicken to broth and simmer for 5 minutes.
-
Taste and adjust the seasoning as needed by adding salt, a pinch of sugar and lime juice.
-
Pour the soup into bowls and top with your favorite toppings.
nutrition
calorie: 342kcal | carbohydrates: 36g | protein: 38g | obesity: 6g | saturated fat: 2g | Polyunsaturated fat: 2g | Monounsaturated fat: 2g | cholesterol: 91mg | sodium: 985mg | potassium: 1052mg | fiber: 8g | sugar: 7g | Vitamin A: 440IU | Vitamin C: 19mg | calcium: 82mg | iron: Fourmg
