Chicken-Tortilla Soup

By: Williams Sonoma Book 2

Chicken-Tortilla Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, avocado slices, bay leaves, boneless skinless chicken thighs, chicken recipe, chicken soup, chicken stock, chopped fresh cilantro leaves, contributed, cook 33 min, crumbled cotija cheese, crushed tomatoes, crushed tortilla chips, cumin, dried ancho chiles, dried oregano, easy, garlic, insta pot soup, instant pot chicken soup, instant pot recipe, instant pot soup, instant pot soup recipe, kosher salt and freshly ground black pepper, modern, olive oil, prep 20 min, pressure cook, pressure cooker recipes, sauté, soup, soup recipes, sour cream, Williams Sonoma Book 2, yellow onion

prep icon Prep Time
20 min
cook icon Cook Time
33 min

serving icon Servings
6 servings
Ingredients
  • 3 dried ancho chiles
  • 14.5 ounces crushed tomatoes
  • 1 yellow onion
  • 3 cloves garlic
  • 6 cups chicken stock
  • 2 tbsp olive oil
  • 2 lb boneless skinless chicken thighs
  • 1 tsp cumin
  • 1 tsp dried oregano
  • Kosher salt and freshly ground black pepper
  • 3 bay leaves
  • Avocado slices
  • crumbled Cotija cheese
  • crushed tortilla chips
  • chopped fresh cilantro leaves
  • sour cream
Instructions
  • Put the chiles in a small heatproof bowl, cover with boiling water, and let soak for 10 minutes. Drain and discard the liquid.
  • In a blender or food processor, combine the chiles, tomatoes, onion, garlic, and 1 cup of the stock. Blend until smooth.
  • Select Sauté on the Instant Pot® and heat the oil. Working in batches, brown the chicken on both sides, about 3 minutes per side. Transferto a plate as browned. Press the Cancel button to reset the program.
  • Add the chile purée, cumin, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper to the pot and stir to combine. Return the chicken to the pot and add the remaining 5 cups stock and the bay leaves. Lock the lid in place and turn the valve to Sealing. Press the Soup buttonand set the cook time for 20 minutes at high pressure.
  • Let the steam release naturally, or for at least 15 minutes, beforeturning the valve to Venting to quick-release any residual steam. Carefully remove the lid and discard the bay leaves. Using twoforks, shred the chicken. Taste and adjust the seasoning as needed. Discard the bay leaves.
  • Ladle the soup into bowls and top with avocado slices, cheese,tortilla chips, cilantro, and a drizzle of sour cream. Serve right away.
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