Spicy Tortilla Soup
By :Meals in a Jar Cookbook by Pamela Ellgen
Print Recipe
Ready in an instant, this flavorful tortilla soup makes an easy weeknight supper—just add chicken. Jar size: 3 cups
Votes: 0
Rating: 0
Rate this recipe!
Prep Time 5 minutes
Cook Time 10 minutes
Servings
4 Servings
Ingredients
Dry ingredients
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 1/4 cup sundried tomatoes
  • 1/4 cup dried onion
  • 1/2 cup dried corn
  • 1 teaspoon dried garlic
  • 1 cup tortilla strips
For cooking and serving
  • 2 tablespoons canola oil
  • 1 pound boneless skinless chicken thighs cut into 1-inch pieces
  • Salt and pepper
  • 8 cups chicken broth
  • 1 lime halved, to serve
  • 1 avocado sliced, to serve
  • tortilla strips to serve
Prep Time 5 minutes
Cook Time 10 minutes
Servings
4 Servings
Ingredients
Dry ingredients
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 1/4 cup sundried tomatoes
  • 1/4 cup dried onion
  • 1/2 cup dried corn
  • 1 teaspoon dried garlic
  • 1 cup tortilla strips
For cooking and serving
  • 2 tablespoons canola oil
  • 1 pound boneless skinless chicken thighs cut into 1-inch pieces
  • Salt and pepper
  • 8 cups chicken broth
  • 1 lime halved, to serve
  • 1 avocado sliced, to serve
  • tortilla strips to serve
Votes: 0
Rating: 0
Rate this recipe!
Instructions
Preparation:
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Select Sauté to preheat the Instant Pot. When the word “Hot” appears on the display, add the oil. It should thin immediately. Pat the chicken dry with paper towels and season generously with salt and pepper. Sear the chicken in the Instant Pot for 5 minutes. Add all of the jarred ingredients to the Instant Pot along with the 8 cups of broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on high for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
To Serve:
  1. Finish with a squeeze of lime juice and top with avocado and additional tortilla strips.
4 replies
  1. Lois
    Lois says:

    Looking at the Spicy Tortilla Soup … why put the dry ingredients in a jar first when you then just dump them in the pot?

  2. Instant Pot
    Instant Pot says:

    This recipe is from Meals In a Jar Cookbook by Pamela Ellegen. You would prep the dry ingredients in a jar and store it away until you are ready to use it. Once, you want to make it you would follow the full recipe.

    Alternatively, you can follow the recipe and instead of adding the dry ingredients to a jar just add it to the inner pot to cook right away.

  3. Tinsel
    Tinsel says:

    What would one suggest as a measurement of the chili powder for less spicy. Tortilla soup is a favorite, but lots of heartburn issues in this house!

  4. Instant Pot
    Instant Pot says:

    Hi Tinsel,

    Here is a few tips that may help.

    A tablespoon of chili powder would be spicy. I would adjust to 1/8 – 1 teaspoon and add more after cooking and tasting. I am not sure how cumin affects you but I would also reduce the other spices by half then add more after cooking.

    It may not have the same infused flavors by adding most of the spices last but it will be made to your preference.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *