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 SEVEN CAN TORTILLA SOUP
Provided by Kristen
Number Of Ingredients 12
Steps:
- Add all ingredients into your Instant Pot. Close the lid and make sure the knob is on sealing, NOT venting. Push the manual button, and set the timer for 4 minutes. Once the timer is done counting down, you can turn your knob to venting.
- Serve with shredded cheese, sour cream, diced avocados and tortilla chips
Nutrition Facts : Servingsize 8 serving, Calories 88 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 31 mg, Sodium 458 mg, Carbohydrate 7 g, Sugar 2 g, Protein 11 mg
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.
SEVEN CAN CHICKEN TORTILLA SOUP RECIPE
This Seven Can Chicken Tortilla Soup Recipe is easy and full of flavor. It comes together in minutes!
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Add all ingredients into a large stock pot.
- Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker for 2-3 hours.
- Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
Nutrition Facts : Calories 402 kcal, Carbohydrate 54 g, Protein 21 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 1194 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving
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
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