Instant Pot Chicken Tortilla Soup

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recipe by Instant Pot Recipe Collection Cookbook

  • Time icon
    Total Time
    16mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    403
based on 1 ratings

If desired, soup can be made ahead. When ready to serve, heat soup to a simmer; add tortilla strips and cilantro and cook until heated through

Inspired by: https://recipes.instantpot.com/recipe/chicken-tortilla-soup-5/

recipe updated Feb 4, 2020

Ingredients

  • Canned diced tomatoes icon
    Canned diced tomatoes
    794.5 g (about 3 ¼ cups)
  • Chicken thigh icon
    Chicken thigh
    681 g (about 3 ½)
  • Onion icon
    Onion
    1 (about 140 g)
  • Canned green chiles icon
    Canned green chiles
    113.5 g (about 113 ½)
  • Chicken broth icon
    Chicken broth
    ½ cup (about 124.5 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Salt icon
    Salt
    1 tsp (about 6 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Corn tortilla icon
    Corn tortilla
    4 (about 76 g)
  • Cilantro icon
    Cilantro
    2 tbsp (about 3.6 g)
  • Monterey jack cheese icon
    Monterey jack cheese
    ½ cup (about 66 g)
  • Avocado icon
    Avocado
    1 (about 165 g)
  • Lime icon
    Lime
    as needed

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add canned diced tomatoes, chicken thigh, onion, Canned Green Chiles, chicken broth, garlic clove, ground cumin, salt and black pepper to the inner pot
  2. Mix well
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 9 min
  5. Natural release - 10 min
  6. Release pressure -
  7. Shred chicken then return to soup
  8. Heat - Sauté, Normal
  9. Then add corn tortilla and cilantro to the inner pot
  10. Cook until heated through while stirring occasionally - approx 2 min
  11. Serve immediately
  12. Top with monterey jack cheese, avocado and lime
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