Spicy Tortilla Soup


  • 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
  • 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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