INSTANT POT CHICKEN TORTILLA SOUP RECIPE BY TASTY
Comfort food gives us that warm-fuzzy feeling with this quick and easy version of a classic Mexican dish. Made with chicken, vegetables, and a blend of spices in an Instant Pot, you'll be curling up with a bowl of this delicious soup in no time. Top it off with tortilla strips, cilantro, avocado, crema, Panela cheese, and lime wedges to balance out the spice.
Provided by Betsy Carter
Categories Lunch
Time 1h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F (180°C).
- Set the Instant Pot timer for 20 minutes and turn to the sauté setting. Add the olive oil and heat until shimmering. Add the onion and cook until translucent, about 3-5 minutes.
- Add the carrots, celery, garlic, bay leaves, chicken breasts, and 2 teaspoons of salt. Pour in the chicken broth and water.
- Cover the Instant Pot and turn to the manual setting. Make sure the pressure valve is set to steam. Cook for the remaining 15 minutes.
- Meanwhile, make the tortilla strips: Slice the tortillas into ¼-inch (6 mm) wide strips. Spread the strips on a baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread in an even layer.
- Bake for 20 minutes, tossing halfway, until the tortilla strips are evenly browned and toasted.
- When the timer on the Instant Pot is done, carefully release the steam. When the steam is fully released, open the Instant Pot and transfer the chicken breasts to a cutting board or baking sheet. Use 2 forks to shred the chicken.
- Add the poblano pepper, fire-roasted tomatoes, chipotles in adobo, oregano, cumin, chili powder, cayenne, and 2 teaspoons of salt to the soup. Stir to incorporate.
- Cover the Instant Pot and turn to the Manual setting. Set the timer to 15 minutes to finish cooking the soup. Release the pressure valve when the timer is done.
- Return the shredded chicken to the soup and stir to incorporate.
- Ladle the soup into bowls. Serve with the tortilla strips, avocado, Panela cheese, cilantro and lime wedges.
- Enjoy!
Nutrition Facts : Calories 1362 calories, Carbohydrate 118 grams, Fat 83 grams, Fiber 13 grams, Protein 37 grams, Sugar 23 grams
CHICKEN TORTILLA SOUP
Steps:
- Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
- Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
- Serve immediately.
INSTANT POT® CHICKEN TORTILLA SOUP
A hearty version of chicken tortilla soup made in the Instant Pot®. Top soup with avocado, pepper Jack cheese, fresh cilantro, sour cream, crumbled tortilla chips, and hot sauce. This is great for freezing!
Provided by voraciousgirl
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot®). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.
- Close and lock the lid. Select high pressure 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, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 21.8 g, Cholesterol 53 mg, Fat 8.8 g, Fiber 6.2 g, Protein 20.3 g, SaturatedFat 2.1 g, Sodium 1169.9 mg, Sugar 4.5 g
CHICKEN TORTILLA SOUP IN THE INSTANT POT®
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
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
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
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.
CHICKEN TORTILLA SOUP RECIPE BY TASTY
Here's what you need: cooking oil, garlic, white onion, tomato, green chilli, black beans, frozen corn, salt, pepper, dried oregano, cumin, chili powder, chicken broth, rotisserie chicken, tortilla strip, fresh cilantro
Provided by Crystal Hatch
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 16
Steps:
- In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
- Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
- Add broth, stir and bring to a simmer.
- Add chicken and allow to heat through.
- Serve with a sprinkle of tortilla strips and cilantro.
- Enjoy!
Nutrition Facts : Calories 1290 calories, Carbohydrate 79 grams, Fat 85 grams, Fiber 6 grams, Protein 49 grams, Sugar 15 grams
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