Recipe Of The Week: Instant Pot Chicken Tortilla Soup

We like to think that soup is the perfect comfort food and is perfect in any weather. Feasting At Home’s recipe is chock full of flavor and can be made in your Instant Pot.

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Picture courtesy of Feasting At Home
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: soup
  • Method: instant pot

Ingredients

1–2 tablespoons olive oil
1 onion, diced
5 garlic cloves, rough chopped ( or sub 1 tablespoon granulated garlic)
1–2 cups carrots, diced
1 cup celery, diced
1 x 14.5 ounce can diced tomatoes, and juices ( preferably fire roasted) or 1 ½ cups diced tomatoes
1 small 4 ounce can, mild green chilies (or sub 1 poblano chili, diced)
2 lbs chicken thighs ( boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes)
1 cup dry black beans or sub 1-2 cans black beans, or sub corn-see notes ( do not use dry beans with chicken breast as breasts will over cook)
4 cups chicken stock or broth ( or water with 4 chicken bouillon cubes)
2 cups water
2 teaspoons salt, more to taste
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano
juice from 1–2 limes

Optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )
Garnish with any or all of the following: tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions

Instructions


Set the Instant pot to the Saute function. Saute onions ( if using granulated garlic, add later with the spices) in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes.

Add the diced tomato, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 22 minutes. If using canned black beans, pressure cook for 14 minutes ( same for either fresh or frozen thighs). Manually let pressure out, covering steam with a kitchen towel. (Or feel free to let pressure release naturally.)

Shred chicken thighs with two forks. The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If soup tastes bland, it probably needs more of each.)

Top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.