Instant Pot Chicken-Tortilla Soup with Cotija Cheese

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recipe by Williams Sonoma

  • Time icon
    Total Time
    53mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    471

Warm, cozy, and comforting, this Mexican staple is seriously addictive. The spicy, smoky flavor of the broth is brought to life with an array of creamy, crispy, and salty toppings. Keep a stash of soup in your freezer for a quick dinner any night of the week.

Inspired by: https://recipes.instantpot.com/recipe/chicken-tortilla-soup-6/

recipe updated Apr 30, 2020

Ingredients

  • Ancho chili pepper icon
    Ancho chili pepper
    3 (about 51 g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Avocado icon
    Avocado
    as needed
  • Cotija cheese icon
    Cotija cheese
    as needed
  • Cilantro icon
    Cilantro
    as needed
  • Crushed tomatoes icon
    Crushed tomatoes
    411.44 g (about 1 ¾ cups)
  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Chicken stock icon
    Chicken stock
    1 cup (about 240 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Chicken thigh icon
    Chicken thigh
    908 g (about 4 ⅔)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Dried mexican oregano icon
    Dried mexican oregano
    1 tsp (about 1.01 g)
  • Salt icon
    Salt
    1 tsp (about 6 g)
  • Bay leaves icon
    Bay leaves
    3 (about 0.6 g)
  • Tortilla chips icon
    Tortilla chips
    as needed
  • Sour cream icon
    Sour cream
    as needed

Tools

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

Step preview

  1. Add ancho chili pepper to a clean heatproof bowl
  2. Cover with water
  3. Soak - 10 min
  4. Drain
  5. Transfer peppers to blender jug
  6. Add crushed tomatoes, yellow onion, garlic clove and chicken stock to the blender jug
  7. Blend until smooth
  8. Pre-heat - Sauté, Normal
  9. Add olive oil to the inner pot
  10. Add chicken thigh to the inner pot
  11. Brown each side - approx 3 min
  12. Transfer chicken to plate
  13. Transfer content of blender jug to inner pot
  14. Add ground cumin, dried mexican oregano, salt and black pepper to the inner pot
  15. Stir until combined
  16. Return chicken to inner pot
  17. Add chicken stock and bay leaves to the inner pot
  18. Close and lock the lid and turn the steam release handle to Sealing
  19. Pressure cook - Soup, High, 20 min
  20. Natural release - 15 min
  21. Release pressure -
  22. Remove bay leaves
  23. Shred the chicken using two forks
  24. Season to taste
  25. Serve immediately
  26. Top with avocado, cotija cheese, tortilla chips and cilantro
  27. Drizzle with sour cream
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