Instant Pot Mexican Chicken Tortilla Soup Recipes

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PRESSURE-COOKER CHICKEN TORTILLA SOUP



Pressure-Cooker Chicken Tortilla Soup image

Your family will thank you for this pressure cooker chicken tortilla soup! Leftovers taste amazing the next day. -Karen Kelly, Germantown, Maryland

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 15

1 tablespoon canola oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) fire-roasted diced tomatoes
1-1/2 cups frozen corn
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh cilantro
Optional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.

Nutrition Facts : Calories 141 calories, Fat 3g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 580mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

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® MEXICAN CHICKEN SOUP



Instant Pot® Mexican Chicken Soup image

This recipe offers yet another interesting variation on chicken soup made in the Instant Pot®, this time with some spicy heat from canned chipotle peppers and chili powder.

Provided by richgator

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

Time 55m

Yield 10

Number Of Ingredients 22

1 tablespoon olive oil, or more as needed
1 onion, diced
5 cloves garlic, chopped
6 cups chicken stock
2 pounds whole skinless, boneless chicken thighs
1 (15 ounce) can black beans, drained and rinsed, or more to taste
1 (14.5 ounce) can fire-roasted tomatoes
1 (4 ounce) can chopped green chilies
1 cup diced carrots
1 cup diced celery
2 teaspoons salt
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon adobo sauce from canned chipotles, or to taste
2 limes, juiced
1 (12 ounce) package tortilla strips
1 cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or as desired
1 avocado, diced, or to taste
1 fresh jalapeno pepper, sliced
2 tablespoons hot sauce, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.
  • Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 38.1 g, Cholesterol 65.9 mg, Fat 26.9 g, Fiber 7.8 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1589.9 mg, Sugar 3.6 g

INSTANT POT CHICKEN TORTILLA SOUP RECIPE BY TASTY



Instant Pot Chicken Tortilla Soup Recipe by Tasty image

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

1 tablespoon olive oil
1 medium white onion, diced
2 carrots, diced
3 celery stalks, diced
3 cloves garlic
2 dried bay leaves
2 boneless, skinless chicken breasts
4 teaspoons kosher salt, divided
4 cups chicken broth
2 cups water
1 poblano pepper, seeded and diced
1 can fire roasted crushed tomato
1 tablespoon chipotle pepper in adobo sauce, roughly chopped
1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper, plus more to taste
10 corn tortillas
1 tablespoon olive oil
1 teaspoon kosher salt
1 avocado, diced
1 panela cheese, crumbled, 10 ounce (285 g)
1 bunch fresh cilantro leaves
4 limes, cut into wedges

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

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