Chicken-Tortilla Soup
By :The Essential Mexican Instant Pot Cookbook by Deborah Schneider
Print Recipe
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.
Votes: 6
Rating: 5
Rate this recipe!
Course Soup
Cuisine Mexican
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 15 minutes
Cook Time 21 minutes
Servings
2-4 servings
Ingredients
  • 2 guajillo chiles stemmed, seeded, and torn into pieces
  • 1 cup Water boiling
  • 2 roma tomatoes
  • 2 tomatillos husked and roughly chopped
  • 2 cloves garlic peeled
  • 1/2 large white onion finely diced (about 3/4 cup), plus 1/4 cup diced white onion for serving
  • 1 tbsp vegetable oil
  • 1/2 small carrot peeled and cut into matchsticks or small dice
  • 1/2 Anaheim chile seeded and diced (about 1/4 cup)
  • 1 1/2 lbs bone-in chicken thighs boneless, skinless
  • 6 cups chicken broth
  • 1 tbs kosher salt
  • 2 cups corn tortilla strips toasted, or tortilla chips, broken into bite-size pieces
  • 1/2 cup Monterey Jack shredded, or cheddar cheese
  • 1 avocado ripe, halved, pitted, peeled, and diced
  • 1/4 cup Cilantro leaves chopped fresh
  • 4 Lime wedges
Course Soup
Cuisine Mexican
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 15 minutes
Cook Time 21 minutes
Servings
2-4 servings
Ingredients
  • 2 guajillo chiles stemmed, seeded, and torn into pieces
  • 1 cup Water boiling
  • 2 roma tomatoes
  • 2 tomatillos husked and roughly chopped
  • 2 cloves garlic peeled
  • 1/2 large white onion finely diced (about 3/4 cup), plus 1/4 cup diced white onion for serving
  • 1 tbsp vegetable oil
  • 1/2 small carrot peeled and cut into matchsticks or small dice
  • 1/2 Anaheim chile seeded and diced (about 1/4 cup)
  • 1 1/2 lbs bone-in chicken thighs boneless, skinless
  • 6 cups chicken broth
  • 1 tbs kosher salt
  • 2 cups corn tortilla strips toasted, or tortilla chips, broken into bite-size pieces
  • 1/2 cup Monterey Jack shredded, or cheddar cheese
  • 1 avocado ripe, halved, pitted, peeled, and diced
  • 1/4 cup Cilantro leaves chopped fresh
  • 4 Lime wedges
Votes: 6
Rating: 5
Rate this recipe!
Instructions
  1. Place the chile pieces in a blender and pour in the boiling water. Let soak for 10 minutes, until the chiles are softened, then drain off and discard the water.
  2. Cut 1 tomato into quarters and scoop out and discard the core and seeds. Roughly chop the quarters and add to the blender. Core, seed, and finely dice the second tomato and set aside.
  3. Add the tomatillos, garlic, and 1/2 cup of the finely diced onion and blend until very smooth, scraping down the blender as needed. Do not add any water.
  4. Press Sauté—high on the Instant Pot and heat the oil. Add the diced tomato, the remaining finely diced onion, the carrot, and the Anaheim chile and sauté for about 1 minute, until beginning to soften. Add the chile puree and cook, stirring, until the mixture is quite dry and beginning to stick to the pot. Press Cancel. Add the chicken, broth, and salt. Secure the lid and set the Pressure Release to Sealing. Press Soup, then set the cooking time for 20 minutes.
  5. When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot, then transfer the chicken to a plate. Using two forks, shred the chicken into bite-size pieces. Divide the chicken evenly among heated bowls. Top each portion with the tortilla strips, cheese, and diced onion, then ladle the hot broth over the top. Garnish with the avocado and cilantro and serve right away, with the lime wedges.
6 replies
  1. Instant Pot
    Instant Pot says:

    Hi 300Sunshine,

    Glad you found the serving size. They are also adjustable and will alter the ingredient amounts to match!

  2. Bonusmommy2
    Bonusmommy2 says:

    This recipe was delicious!! I did however only put in 1 1/2 tsp. of salt in instead of the 1 T it called for. It was perfect!!

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