Spicy Tortilla Soup

By: Meals in a Jar Cookbook by Pamela Ellgen

Spicy Tortilla Soup
cuisine icon Cuisine
Mexican
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4 servings, avocado, boneless skinless chicken thighs, canola oil, chicken broth, chili powder, contributed, cook 10 min, dried corn, dried garlic, dried onion, easy, gluten free, ground coriander, ground cumin, lime, mexican, paprika, prep 5 min, pressure cook, salt and pepper, sea salt, soup, sundried tomatoes, tortilla strips

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

serving icon Servings
4 Servings
Ingredients
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 1/4 cup sundried tomatoes
  • 1/4 cup dried onion
  • 1/2 cup dried corn
  • 1 teaspoon dried garlic
  • 1 cup tortilla strips
  • 2 tablespoons canola oil
  • 1 pound boneless skinless chicken thighs
  • Salt and pepper
  • 8 cups chicken broth
  • 1 lime
  • 1 avocado
  • tortilla strips
Instructions
  • Layer the dry ingredients in the jar in the order listed.
  • Select Sauté to preheat the Instant Pot. When the word “Hot” appears on the display, add the oil. It should thin immediately. Pat the chicken dry with paper towels and season generously with salt and pepper. Sear the chicken in the Instant Pot for 5 minutes. Add all of the jarred ingredients to the Instant Pot along with the 8 cups of broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on high for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
  • Finish with a squeeze of lime juice and top with avocado and additional tortilla strips.
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