Instant Pot Chicken And Vegetable Tortilla Soup Food

INSTANT POT® CHICKEN AND VEGETABLE TORTILLA SOUP

Instant Pot® Chicken and Vegetable Tortilla Soup image

A great comfort food dish made in the Instant Pot®! A healthier spin on Mexican tortilla soup without sacrificing flavor. With shredded chicken, hearty veggies, and lots of optional toppings, this soup is sure to fill you up and put a smile on your face! Garnish with any or all of the following optional ingredients: rice, tortilla strips, shredded cheese, sour cream, avocado, cilantro, or jalapeno.

Provided by Dana Souza

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil, or more as needed
1 (4 ounce) can chopped green chilies
1 medium onion, diced
1 ½ cups diced carrots
1 cup diced celery
5 cloves garlic, chopped
2 pounds boneless, skinless chicken thighs
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (10 ounce) package frozen corn
1 (8 ounce) can red enchilada sauce
4 ½ cups chicken broth
2 ½ cups water
3 large red potatoes, chopped
1 medium lime, juiced, or more to taste
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground dried chipotle pepper
1 tablespoon Cajun seasoning
1 tablespoon ground black pepper
1 teaspoon dried oregano
1 cup tortilla strips

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.

Nutrition Facts : Calories 389 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 10.2 g, Fiber 11 g, Protein 25.8 g, SaturatedFat 2.3 g, Sodium 2096.2 mg, Sugar 5.9 g

CHICKEN TORTILLA SOUP IN THE INSTANT POT®

Chicken Tortilla Soup in the Instant Pot® image

Everyone asks for this recipe... It's easy to make and adapt to your own level of spiciness. Kids love it! And for the kids who don't, you can use some of the shredded chicken in a quick chicken quesadilla! Win-win! Optional toppings and mix-ins: avocado slices, shredded Mexican cheese, rice, sour cream, and chopped cilantro.

Provided by Penny Momma

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

1 (32 ounce) container chicken broth
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 pound skinless, boneless chicken breast
1 (15 ounce) can black beans, drained
1 (10 ounce) can enchilada sauce
1 (10 ounce) package frozen corn
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 pinch chili powder, or to taste
½ cup crushed tortilla chips, or to taste

Steps:

Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Poultry setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
Remove chicken and shred with two forks. Return chicken to the soup. Ladle into individual bowls to serve and top with crushed tortilla chips.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 24.5 g, Cholesterol 35.1 mg, Fat 3.3 g, Fiber 6 g, Protein 18 g, SaturatedFat 0.6 g, Sodium 1440.3 mg, Sugar 2.6 g

INSTANT POT CHICKEN TORTILLA SOUP

Instant Pot Chicken Tortilla Soup image

This quick and easy Instant Pot® soup gets its smoky flavor from a combination of ancho chili powder and canned chipotles in adobo. We call for just enough to add a mild spiciness to the broth, but you can add more if you want to turn up the heat. Put out the toppings on the table so everyone can customize their own bowl.

Provided by Food Network Kitchen

Time 30m

Yield About 11 cups (about 6 servings)

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium yellow onion, roughly chopped (about 2 cups)
3 large cloves garlic, minced
Kosher salt
1 tablespoon ancho chili powder
4 cups low-sodium chicken broth
1 canned chipotle in adobo, finely minced (about 1 1/2 teaspoons)
4 boneless, skinless chicken thighs (about 1 1/2 pounds)
One 15-ounce can black beans, drained and rinsed
One 28-ounce can fire-roasted diced tomatoes
1 cup frozen corn kernels, thawed
Suggested toppings, such as lightly crushed tortilla chips, diced avocado, crumbled queso fresco or cotija cheese, cilantro leaves, sour cream and/or lime wedges

Steps:

Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Add the canola oil to the pot, then add the onion, garlic and 1 teaspoon salt; cook until the onion is tender, stirring frequently, 6 to 8 minutes. Turn off the Instant Pot and stir in the ancho chili powder and a splash of the chicken broth and cook in the residual heat for 1 minute, stirring constantly and scraping up any browned bits from the bottom of the pot with a wooden spoon or heatproof silicone spatula.
Add the chipotle in adobo, chicken thighs, black beans, tomatoes, remaining chicken broth and 1 teaspoon salt to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
Remove the chicken thighs from the pot and transfer to a bowl. Stir the corn into the hot soup. Shred the chicken meat with 2 forks, then put it back in the soup. Season with more salt if needed.
Ladle into soup bowls and serve with desired toppings.

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