Chicken Tortilla Soup

By: Coco Morante

Chicken Tortilla Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1-2 hours, 6 servings, avocado, avocado oil or other neutral oil with high smoke point, bay leaf, black peppercorns, boneless, bony chicken parts, celery stalks, chicken broth, chicken recipe, chicken soup, chicken tortilla soup, chili powder, chipotle chile in adobo sauce, chopped fresh cilantro, Coco Morante, contributed, cook 45 min, cooked black beans, diced tomatoes and their liquid, dried oregano, easy, frozen corn kernels, garlic cloves, ground cumin, insta pot soup, instant pot chicken recipe, instant pot chicken soup, instant pot recipe, kosher salt, lime wedges, medium carrots, medium yellow onion, modern, prep 10 min, pressure cook, pressure cooker recipes, skinless chicken breasts, soup, tortilla chips, water

prep icon Prep Time
10 min
cook icon Cook Time
45 min

serving icon Servings
6 servings
Ingredients
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 28 ounces diced tomatoes and their liquid
  • 1 1/2 cups Cooked black beans
  • 1 1/2 cups frozen corn kernels
  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 chipotle chile in adobo sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 cup chopped fresh cilantro
  • tortilla chips
  • 1 avocado
  • Lime wedges
  • 1 tsp avocado oil or other neutral oil with high smoke point
  • 2 1/2 lbs bony chicken parts
  • 3 celery stalks
  • 2 medium carrots
  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 tsp kosher salt
  • 1/2 tsp black peppercorns
  • 1 bay leaf
  • 8 cups Water
Instructions
  • Put the chicken breasts in the Instant Pot and pour in 1 cup of the chicken broth. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, using tongs or a slotted spoon, transfer the chicken to a plate or cutting board. Use two forks to shred the chicken into bite-size pieces.
  • Return the chicken to the pot and add the remaining 3 cups chicken broth, the tomatoes and their liquid, black beans, corn, onion, garlic, chipotle, chili powder, cumin, and oregano. Press the Cancel button to reset the cooking program, then select the Soup setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the cilantro.
  • Ladle the soup into bowls and sprinkle with tortilla chips. Serve piping hot topped with the avocado and cilantro, with lime wedges alongside.
  • Select the Sauté setting on the Instant Pot and heat the avocado oil. Using tongs, place the chicken pieces in a single layer in the pot and cook, flipping once, for about 5 minutes on each side, until browned. Don’t worry if some skin sticks to the pot. Add the celery, carrots, onion, garlic, salt, peppercorns, and bay leaf to the pot and then the water, pouring slowly to prevent splashing. Make sure the pot is no more than two-thirds full.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Soup/Broth setting and set the cooking time for 50 minutes at high pressure.
  • When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. If you like, you can also leave the pot on the Keep Warm setting for up to 10 hours.
  • Place a wire-mesh strainer over a large heatproof bowl or pitcher.
  • Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth into the strainer. Discard the bones and vegetables—they will have given up their flavor to the broth. Pour the broth into a fat separator to remove the fat, or chill the broth in the refrigerator until the fat solidifies on top, then scoop off the fat from the surface with a large spoon; if you like, reserve the fat for another use. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
  • The broth can be used right away, stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months.
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