Instant Pot Chicken Tortilla Soup
Inside: Kick your feet up, relax, and welcome summer with this easy to make Chicken Taco Soup. If you ask us, this is the best
Anyways, while on vacation we went to this little hole in the wall restaurant (the best types to find when you are on vacation) and I had the most heavenly bowl of chicken taco soup.
It was so good that when I finally got back home to the frozen north and started craving a warm Tex-Mex soup, I knew I needed to recreate it.
And so I tried to make this Tex-Mex chicken soup in my pressure cooker, and the first couple of times it was a total flop. The texture was right but the flavor was just missing something.
Then I realized I was cooking without cilantro.
Y’all that’s like failing Tex-Mex 101.
Seriously, cilantro.
Then came round two, and viola, we had nailed down the Instant Pot chicken tortilla soup recipe!
Alrighty y’all, enough of my rambling. Let’s get cooking
Ingredients
For the Soup:
- 6 boneless, skinless chicken thighs
- 2 tablespoons canola oil
- 2 tablespoons butter, unsalted
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can Fire-roasted Rotel tomatoes, or regular Rotel Tomatoes *See note
- 1 can (10 ¾ ounces) beef broth
- 1 can (10 ¾ ounces) chicken broth
- 1½ cups water
- 1½ cups tomato juice
- 3-4 cups cubed cooked chicken
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Juice from ½ lime
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon bottled steak sauce
- 1 can black beans, drained and rinsed
- 1 can corn
- ¼ cup chopped fresh cilantro
To Serve:
- Squeeze of fresh lime juice
- Tortilla chips or strips
- Fresh cilantro, chopped
- Sour Cream
- Avocado Slices
Instructions
For the Soup:
- Set the Instant Pot to Sauté. After 1 minute, add the diced onion and cook until the onion has softened and is translucent. Add the minced garlic and set the Instant Pot to Keep Warm/Cancel.
- Set the chicken thighs on top of the onion/garlic mixture and add all the remaining soup ingredients on top of the chicken.
- Set the Instant Pot to SOUP and adjust the timer to 10 minutes with a 10-minute natural release. After 10 minutes of natural release, place a clean dishcloth over the valve and turn the valve to quick release. When the red button (float valve) goes down, the lid is safe to open.
- Use tongs to transfer the meat to a cutting board and cut the chicken into 1-inch chunks (or use two forks to shred the chicken).
- Add the chicken back to the soup and serve.
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