Chocolate Fudge Cake
Chicken-Tortilla Soup
By :Williams Sonoma Book 2 |

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.
Course | Soup |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Poultry, Soups, Stews & Broths |
Duration | 30-60 min |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Chicken Broth, Chicken Thighs, Onion |
Prep Time | 20 minutes |
Cook Time | 33 minutes |
Servings |
6 servings
|
Ingredients
- 3 dried ancho chiles stemmed, seeded and torn into pieces
- 14.5 ounces crushed tomatoes 1 can
- 1 yellow onion roughly chopped
- 3 cloves garlic
- 6 cups chicken stock
- 2 tbsp olive oil
- 2 lb boneless skinless chicken thighs
- 1 tsp cumin
- 1 tsp dried oregano preferably Mexican
- Kosher salt and freshly ground black pepper
- 3 bay leaves
For Serving
- Avocado slices
- crumbled Cotija cheese
- crushed tortilla chips
- chopped fresh cilantro leaves
- sour cream
Ingredients
For Serving
|
Instructions
- Put the chiles in a small heatproof bowl, cover with boiling water, and let soak for 10 minutes. Drain and discard the liquid.
- In a blender or food processor, combine the chiles, tomatoes, onion, garlic, and
1 cup of the stock. Blend until smooth. - Select Sauté on the Instant Pot® and heat the oil. Working in batches, brown the chicken on both sides, about 3 minutes per side. Transfer to a plate as browned. Press the Cancel button to reset the program.
- Add the chile purée, cumin, oregano,
1 teaspoon salt, and1/2 teaspoon pepper to the pot and stir to combine. Return the chicken to the pot and add the remaining5 cups stock and the bay leaves. Lock the lid in place and turn the valve to Sealing. Press the Soup button and set the cook time for 20 minutes at high pressure. - Let the steam release naturally, or for at least 15 minutes, before turning the valve to Venting to quick-release any residual steam. Carefully remove the lid and discard the bay leaves. Using two forks, shred the chicken. Taste and adjust the seasoning as needed. Discard the bay leaves.
- Ladle the soup into bowls and top with avocado slices, cheese, tortilla chips, cilantro, and a drizzle of sour cream. Serve right away.
Williams Sonoma Book 2
From nutritious breakfasts to decadent desserts, Everyday Instant Pot presents a go-to collection of delicious, well-tested recipes for anytime cooking with an electric pressure cooker.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
All recipes by : Williams Sonoma Book 2
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