Instant Pot Chicken Tortilla Soup Recipes

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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

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

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.

INSTANT POT® CHICKEN AND TORTILLA SOUP



Instant Pot® Chicken and Tortilla Soup image

Perfectly seasoned tortilla soup in under 1 hour. Delicious! Top soup with a dollop of sour cream, non-fat Greek yogurt or non-fat cottage cheese, grated cheese, crushed tortilla chips or tostadas, and avocado.

Provided by Laura

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 45m

Yield 6

Number Of Ingredients 15

1 (32 fluid ounce) container chicken broth
1 (15 ounce) can fire-roasted diced tomatoes
1 ½ cups frozen corn
1 onion, chopped
½ cup cauliflower rice
¼ cup quinoa
3 cloves garlic
2 teaspoons chili powder
3 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 pound chicken breast
3 tablespoons vegetable oil for frying
2 (8 inch) corn tortillas, cut into bite-sized strips

Steps:

  • Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
  • Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 28.5 g, Cholesterol 42.7 mg, Fat 4.1 g, Fiber 4.4 g, Protein 20.1 g, SaturatedFat 0.7 g, Sodium 1345.4 mg, Sugar 5.7 g

CHICKEN TORTILLA SOUP V



Chicken Tortilla Soup V image

An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

Provided by Betty

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

Yield 4

Number Of Ingredients 12

2 skinless, boneless chicken breasts, cut into cubes
½ teaspoon olive oil
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese

Steps:

  • In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  • Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 55.2 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 5.9 g, Protein 25.2 g, SaturatedFat 4.7 g, Sodium 1617.8 mg, Sugar 6.7 g

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