Tortilla Soup


  • 2 1/4 cups red enchilada sauce
  • 2 cups chicken
  • 1 tsp stemmed fresh thyme leaves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 6-8 frozen quesadillas
  • Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
  • Stir the enchilada sauce, broth, thyme, cinnamon, and cumin in an Instant Pot. Cook, stirring occasionally, until several wisps of steam come up off the sauce. Add the frozen quesadillas to the sauce without pushing them to the bottom of the pot. (The tops of a couple of the quesadillas will perhaps not be touched by the sauce.) Lock the lid onto the pot.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers
    Press Soup/Broth or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off. The valve must be closed.
  • Use the quick-­release method to return the pot’s pressure to normal. Unlatch the lid and open the pot. Use cleaned kitchen shears to cut up the quesadillas, or pull them to rough shreds with two forks. Serve the soup by scooping up the broth with bits of the tortillas and their (former) filling.
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