Throw this Tortilla Soup together in minutes. It's quick and easy in an Instant Pot or on top of the stove.
I believe that this is the best #tortillasoup that I have ever eaten. My friend since kindergarten,
Jennifer, gave me this recipe years ago. I've tried other recipes from time to time, but this one is the best. Be sure to add the crushed tortilla chips and shredded cheese to each bowl because those flavors and textures make this soup hardy. I also add lots of avocado slices to my bowl. I can't get enough avocado and it's good for you!
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Tortilla Soup in the Instant Pot
(or any electric pressure cooker)
Inspired by Jennifer Mills’ Tortilla Soup Recipe
By: Jena Finnell
www.littletexastalk.com
Ready in 40 minutes
Serves 6-8 people
Ingredients
4 chicken thighs with skin (or your favorite chicken pieces)
6 cups of water
Salt and pepper
===========================
2 cans of whole kernel corn (drained)
1 can of black beans (drained)
2 cans Rotel tomatoes (I use mild)
Juice of 1 lime
Fresh cilantro (washed and chopped, about ¼- ½ cup) or more if you like.
1 small onion, diced
2 TB Chili powder
2 ½ tsps Cumin
1 ½ TB Garlic powder
2 tsps Onion powder
Salt and pepper to taste
Preparation
Cook the chicken. Salt and pepper the chicken pieces and add to the Instant Pot along with 6 cups of water. Cook frozen chicken on high pressure for 40 minutes. Cook raw chicken on high pressure for 15-20 minutes. Adjust times as needed for more or less chicken. Transfer to a plate to cool. Reserve the chicken stock in the Instant Pot.
Add the remaining ingredients to the chicken stock. Add the corn, black beans, rotel tomatoes, lime juice, cilantro, onions, deboned chicken and seasonings to the chicken stock.
Cook the soup on the saute option for about 20 minutes, until heated through.
Serve. Top each bowl of soup with a few crushed tortilla chips, fresh cilantro, sliced avocado and some shredded cheese.
Tips
Substitutions: Use any chicken pieces with skin. You can add more chicken if you want to have extra for another recipe or more for the soup. The skin makes the stock more flavorful. Just toss it after you cook the chicken.
In a pinch, you can use rotisserie chicken or canned chicken. Use low sodium canned or boxed chicken broth in place of the water if you use pre-cooked chicken. And add salt sparingly or not at all because canned broth can be very salty.
Finishing tips: I like to use the saute button on my pressure cooker to finish cooking the soup because I only have to wash 1 pot!
But, you can transfer the chicken stock to a stove top safe pot and finish the soup on top of the stove. Or you can pressure cook the soup for 5 minutes.
If the soup is extremely thin and watery you can simmer it uncovered until some of the liquid evaporates and the soup thickens.
