Tortilla Soup


  • 2 tbsp avocado oil (for broth) and approx. ½ cup
  • 2 cloves garlic
  • ½ white onion
  • 5 tomatoes
  • 2 Pasilla chiles, deseeded
  • 1 ½ L chicken or vegetable broth
  • 2 chicken bouillon cubes or other seasoning
  • 3 tortillas
  • Salt and pepper, to taste
  • Diced avocado
  • Pasilla chiles (deseeded, cut into thin strips and fried)
  • Panela cheese (cut into cubes), to taste
  • Sour cream, to taste
  • Totopos (tortillas cut into strips, fried and crispy)
  • Pork crackling, cut into small pieces
  • Place the stainless steel inner pot inside the Instant Pot®. Press the option Saute and set the time to 5 Minutes .
  • Add a little avocado oil, sauté the garlic and onion until the onion turns translucent.
  • Then add quartered tomatoes along with the Pasilla chiles (deseeded), salt and pepper.
  • Add the chicken broth, chicken seasoning, and a handful of fried tortilla strips. Continue cooking until time ends.
  • Pour contents of the Instant Pot® into a blender and purée until smooth and uniform.
  • Return mixture to Instant Pot®. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing.
  • Press Soup/Broth , pressure level High , and set time to 8 Minutes . (Add chicken broth if mixture is too thick).
  • When done, press Cancel and let the pressure release naturally. It will be ready when the float valve drops into the lid.
  • Serve and garnish with small amount of each topping or place toppings on table for self-serving.
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