Instant Pot Chicken-Tortilla Soup

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recipe by Deborah Schneider

  • Time icon
    Total Time
    36mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1046
based on 1 ratings

This classic recipe is Mexican home cooking at its best, and the perfect place to showcase a flavorful chicken broth. Serve in big bowls with lime wedges on the side.

Inspired by: https://recipes.instantpot.com/recipe/chicken-tortilla-soup-3/

recipe updated Feb 4, 2020

Ingredients

  • Guajillo chiles icon
    Guajillo chiles
    2
  • Water icon
    Water
    1 cup (240ml)
  • Roma tomato icon
    Roma tomato
    1 (60g)
  • Tomatillo icon
    Tomatillo
    2 (112g)
  • Garlic clove icon
    Garlic clove
    2
  • White onion icon
    White onion
    1 cup (163g)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (15ml)
  • Roma tomato icon
    Roma tomato
    1 (60g)
  • Carrot icon
    Carrot
    about ½ unit (25g)
  • Anaheim chile icon
    Anaheim chile
    about ½ unit (22g)
  • Chicken thigh icon
    Chicken thigh
  • Chicken broth icon
    Chicken broth
    6 cups (1494g)
  • Kosher salt icon
    Kosher salt
    1 tbsp (8g)
  • Corn tortilla icon
    Corn tortilla
    2 cups (480g)
  • Monterey jack cheese icon
    Monterey jack cheese
    about ½ cup (66g)
  • Avocado icon
    Avocado
    1 (165g)
  • Cilantro icon
    Cilantro
    about ¼ cup (7g)
  • Lime icon
    Lime
    4 wedges (67g)

Tools

  • kCook icon Blender
  • kCook icon Instant Pot
  • kCook icon Plate
  • kCook icon Inner pot
  • kCook icon Small bowl
  • kCook icon Blender jug

Step preview

  1. Add guajillo chiles to a clean blender jug
  2. Add water to the blender jug
  3. Let rest - 10 min
  4. Drain
  5. Add roma tomato to the blender jug
  6. Add tomatillo, garlic clove and white onion to the blender jug
  7. Blend until smooth
  8. Pre-heat until hot - Sauté, More
  9. Add vegetable oil to the inner pot
  10. Add roma tomato, white onion, carrot and anaheim chile to the inner pot
  11. Sauté until softened - approx 1 min
  12. Transfer content of blender jug to inner pot
  13. Cook until dry while stirring frequently
  14. Cancel - Sauté
  15. Then add chicken thighs, chicken broth and kosher salt to the inner pot
  16. Close and lock the lid and turn the steam release handle to Sealing
  17. Pressure cook - Manual, High, approx 20 min
  18. Cancel - Keep warm
  19. Quick release
  20. Transfer chicken to plate
  21. Shred
  22. Divide chicken between 4 small bowls
  23. Top with corn tortilla, monterey jack cheese and white onion
  24. Ladle hot broth over the top of each bowl
  25. Garnish with avocado and cilantro
  26. Garnish with lime
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