15-30 min4 servingsavocado

Spicy Tortilla Soup

By Pamela Ellgen

4 Servings

15-30 min

Easy

Recipe Details

Difficulty: Easy

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: Mexican

Diet: Gluten Free

Yield: 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

Ready in an instant, this flavorful tortilla soup makes an easy weeknight supper—just add chicken. Jar size: 3 cups

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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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

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