The Best Instant Pot Chicken Tortilla Soup Recipe

Chicken Tortilla Soup is a comforting and flavorful dish that has captured the hearts of many. This hearty soup, inspired by Mexican cuisine, features a rich broth, tender chicken, and a variety of vegetables and spices. Traditionally, this dish requires simmering on the stovetop for an extended period. However, with the convenience of an Instant Pot, you can now enjoy the deliciousness of Chicken Tortilla Soup in a fraction of the time. Let’s explore this recipe and discover how to create a satisfying and flavorful meal right in your kitchen.

What is the origin and typical composition of tortilla soup?

Tortilla soup is a popular Mexican dish with roots in the Mexico City region. While its exact origin remains somewhat unclear, it is traditionally made with a combination of:

• Chicken broth
• Roasted tomatoes
• Onion
• Garlic
• Chiles (such as jalapeños or serranos)
• Tortillas, cut into strips and fried

This classic recipe often includes a variety of spices and herbs to enhance the flavor.

How can I thicken chicken soup?

There are a few ways to thicken chicken soup:

1. Cornstarch or Flour: Create a slurry by mixing 1 tablespoon of cornstarch or all-purpose flour with 2-3 tablespoons of cold soup. Gradually stir this slurry into the simmering soup, cooking for a few minutes to thicken.
2. Egg Yolk: Temper an egg yolk by whisking it with a small amount of hot soup. Slowly add the tempered egg yolk to the simmering soup, stirring constantly, until thickened.
3. Mashed Potatoes or Rice: Puree cooked potatoes or rice and stir them into the soup for a creamy texture.
4. Reduced Broth: Simmer the soup uncovered to reduce the liquid and concentrate the flavors.

What are tortillas made of ?

Tortillas are a type of flatbread, typically made from unleavened cornmeal or, less commonly, wheat flour. They are round, thin, and flat. Traditionally, the corn (maize) used for tortillas was boiled with lime (calcium hydroxide) to soften the kernels and remove the hulls. This practice provided a significant source of calcium in the Mexican diet.

Ingredients Chicken Tortilla Soup Recipe

To prepare this satisfying Chicken Tortilla Soup, the following ingredients are required:

• 2 zucchini, chopped (or to taste)
• 4 shallots, chopped
• 2 poblano peppers, seeded and chopped (or more to taste)
• 2 carrots, peeled and diced
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• 1 tablespoon grapeseed oil
• 1 can (14.5 oz) roasted tomato cubes
• 4 large chicken legs, with bones and skin
• 6 cups chicken broth
• 2 bay leaves (or more to taste)
• 1 can (15 oz) black beans, drained and rinsed
• Juice of 1 lime

Instructions Chicken Tortilla Soup Recipe

Sauté the Vegetables

1. Add the chopped zucchini, shallots, poblano peppers, and diced carrots to the Instant Pot.
2. Stir in the ground cumin, kosher salt, chili powder, dried oregano, and cayenne pepper.
3. Add the grapeseed oil.
4. Sauté on the Instant Pot’s sauté function, stirring frequently, until the vegetables are slightly softened, about 5 minutes.
5. Pour in the roasted tomato cubes and stir to combine.
   

Pressure Cook the Soup

1. Nestle the chicken legs into the vegetable mixture.
2. Pour in the chicken broth and add the bay leaves.
3. Secure the lid firmly and select the high-pressure setting according to the manufacturer’s instructions.
4. Set the timer for 15 minutes. Allow 10-15 minutes for pressure to build before cooking begins.
   

Release Pressure and Serve

1. After cooking, perform a natural pressure release according to the manufacturer’s guidelines.
2. Carefully unlock and remove the lid.
3. Transfer the chicken legs to a plate, remove the skin, bones, and cartilage.
4. Shred the chicken and return it to the pot.
5. Add the drained black beans and squeeze in the lime juice.
   

Chef’s Notes

• For variations, consider using a standard onion instead of shallots.
• You can use olive or avocado oil instead of grapeseed oil.
• If using frozen chicken legs, increase the cooking time to 20 minutes.

Nutritional Information Chicken Tortilla Soup Recipe

In each serving of this warming Chicken Tortilla Soup, you can expect the following nutritional content:

• Sodium: 1170 mg
• Carbohydrates: 21.8 g
• Protein: 20.3 g
• Calories: 244
• Total Fat: 8.8 g
• Cholesterol: 53 mg