Instant Pot Chicken-Tortilla Soup with Cotija Cheese

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recipe by Williams Sonoma

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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:

recipe updated Apr 30, 2020


  • Ancho chili pepper icon
    Ancho chili pepper
    3 (51g)
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • Avocado icon
    as needed
  • Cotija cheese icon
    Cotija cheese
    as needed
  • Cilantro icon
    as needed
  • Crushed tomatoes icon
    Crushed tomatoes
    411g (about 1¾ cups)
  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Chicken stock icon
    Chicken stock
    6 cups (1440ml)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Chicken thigh icon
    Chicken thigh
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Dried mexican oregano icon
    Dried mexican oregano
    1 tsp (1g)
  • Salt icon
    1 tsp (6g)
  • Bay leaves icon
    Bay leaves
  • Tortilla chips icon
    Tortilla chips
    as needed
  • Sour cream icon
    Sour cream
    as needed


  • 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 thighs to the inner pot
  11. Brown each side - approx 3 min
  12. Transfer chicken to plate
  13. Cancel - Sauté
  14. Transfer content of blender jug to inner pot
  15. Add ground cumin, dried mexican oregano, salt and black pepper to the inner pot
  16. Stir until combined
  17. Return chicken to inner pot
  18. Add chicken stock and bay leaves to the inner pot
  19. Close and lock the lid and turn the steam release handle to Sealing
  20. Pressure cook - Soup, High, 20 min
  21. Natural release - 15 min
  22. Quick release
  23. Remove bay leaves
  24. Shred the chicken using two forks
  25. Season to taste
  26. Serve immediately
  27. Top with avocado, cotija cheese, tortilla chips and cilantro
  28. Drizzle with sour cream
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