Instant Pot Chicken Tortilla Soup
Tortilla Soup is one of those dishes I make year round, even when it's a million degrees in Texas this soup makes it on our menu fairly often. Bonus that you can pack a lot of nutrients in it and vegetables for toddlers all the way up to adults. I use my homemade bone broth in mine just for that added benefit, but you can use regular chicken broth. Also, I pretty much tweak this recipe slightly every time I make it. It is however always mild so that my kids can enjoy it too :)
P.S. this makes about 6-8 large bowls, so this also freezes well if you want to save some for another week when you're too busy to cook.
Step 1 Ingredients
1 package of boneless skinless chicken thighs(approx 4-6)
1 Tbsp of Salt
1 Can of Fire Roasted tomatoes. 12 oz can
1 Tbsp Salt
1 Tsp Chili Powder
1/2 tsp Cumin
1/2 tsp Mexican Oregano
1 Tbsp of Better than Bouillon, but if you use Knorr, then use 1 cube of a tsp
32 oz Chicken Broth
1 small white onion diced
1 small jalapeño seeded and diced. (this will not make your soup spicy, but omit if you are really sensitive to spice)
Step 2 Ingredients
1 small package of frozen corn
1 small can of black beans drained
3/4 cup of Milk or Half and Half
Step 3 Ingredients
6 corn tortillas
Shredded Cheese, Sliced Green Onions, Avocado, Jalapeños, Sour Cream or Greek Yogurt, Cilantro
Take all the Step 1 Ingredients, put in the instant pot and press the soup/broth button.
While that is cooking, slice your tortillas into strips, place on a baking sheet and spray with the cooking spray. Bake for approx 10 min in a 350 degree oven. Timing can vary slightly, take them out when they seem crunchy but not stale.
When the instant pot is done and the steam has released. Open the pot and hit the saute button. Add the corn and beans.
So this is the part that I constantly change on my tortilla soup, bc sometimes I feel like my soup doesn't need it. First taste the soup, and adjust any salt or seasonings. This last time I made my soup, the tomatoes seemed to acidic for me, so I added 3/4 cup of half and half to the soup, you can do this or add milk, or even greek yogurt. If you're going to add yogurt, you will need to temper it first. so add 1/2 cup of yogurt to a bowl and ladle 1 spoonful of hot broth over it, and whisk it together, once it's whisked and combined, you can add this back to the hot soup and mix together.
If you want a dairy free option. I have whisked together 1 ladle of the broth with 1/2 cup of masa harina or maseca , and once the soup is simmering, add it back in. This gives the soup a nice tortilla and corn flavor too.
One thing my daughter loves about this is that she can pick which garnishes go on top and it's interactive, it's by far my favorite part also