Name: Chicken-Tortilla Soup
Prep time: 15 min
Cook time: 21 min
Yield: 2-4 servings
Cuisine: Mexican
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

Chicken-Tortilla Soup

By :The Essential Mexican Instant Pot Cookbook by Deborah Schneider

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.

Course

Soup

Cuisine

Mexican

Difficulty

Easy

Browse Category

Kid-Friendly, Meat, Poultry, Soups, Stews & Broths

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Chicken Broth, Chicken Thighs, Chiles, Lime, Tortillas

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

Browse Category

Kid-Friendly, Meat, Poultry, Soups, Stews & Broths

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Chicken Broth, Chicken Thighs, Chiles, Lime, Tortillas

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

Instructions

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.
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.
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.
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.
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.

The Essential Mexican Instant Pot Cookbook by Deborah Schneider

The vibrant flavors of Mexican food are celebrated in this enticing collection of 75 fresh and authentic recipes for soups, tacos, burritos, tamales, beans, salsas, desserts, all ready in minutes, thanks to the Instant Pot's revolutionary cooking power.

The best-selling Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market for its hands-off and speedy-fast cooking abilities. The Essential Mexican Instant Pot Cookbook harnesses this revolutionary techonology to create straightforward, streamlined, and delicious recipes for Mexican favorites such as hearty posole soup, sizzling steak fajitas, tender carnitas tacos, cheesy enchiladas, stuffed tamales, classic refried beans, salsas galore, flan, churro bread pudding, and much more.

This complete guide to Mexican cooking with your Instant Pot is authored by Chef Deborah Schneider, a James Beard Award-nominated author and chef/owner of six Mexican restaurants, and includes all of her best tips and tricks, as well as the authentic dishes you'll want to make over and over again. DEBORAH SCHNEIDER was dubbed "the reigning queen of San Diego chefs" by Bon Appétit. She is the author of eight cookbooks, including the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; The Mexican Slow Cooker; Salsas and Moles; and ¡Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006.