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Instant Pot Chicken Tortilla Soup Recipe [21 Day Fix | WW]

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Recipe Information

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Video-Specific Recipe

Chicken Tortilla Soup

Cultural Context

Chicken Tortilla Soup is a traditional Mexican dish that showcases the rich flavors of the region. It is often enjoyed as a comforting meal, especially during colder months. The soup combines the savory taste of chicken with the crunch of tortilla strips, making it a popular choice in Mexican households and restaurants alike. Variations exist across Mexico, reflecting local ingredients and preferences, but the essence remains the same: a hearty, flavorful soup that warms the soul.

MexicanMXmain
30 min
medium
4 servings
Servings4
chicken tenderloins
2 cups beans
1 cup corn
2 onions
garlic
jalapeno
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 can diced tomatoes with green chilies
1 can diced tomatoes
4 cups chicken broth
cooking oil
corn tortillas
cheddar cheese
avocado
lime
cilantro

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and provides a cheesy flavor; processed cheese can be more budget-friendly.

1

Label a freezer bag for chicken tortilla soup and date it.

2

Prep double the ingredients for future use.

3

Add half of the chicken tenderloins to the Instant Pot.

4

Add 1 cup of beans to the Instant Pot and the other cup to the freezer bag.

5

Add 1 cup of corn to the Instant Pot and the other cup to the freezer bag.

6

Dice 2 onions and add them to the Instant Pot.

7

Add half of the garlic to the Instant Pot.

8

Dice jalapeno and add a whole diced jalapeno or adjust to taste, then add to the Instant Pot.

9

Add 1 teaspoon of salt, 1 teaspoon of cumin, and 1 teaspoon of chili powder to the Instant Pot.

10

Add 1 can of diced tomatoes with green chilies to the Instant Pot without draining.

11

Add 1 can of diced tomatoes to the freezer bag.

12

Add 4 cups of chicken broth to the Instant Pot.

13

Seal the freezer bag and flatten it for storage.

14

Pour the chicken broth into the Instant Pot with the other ingredients.

15

Stir the ingredients in the Instant Pot.

16

Close the Instant Pot lid and set to manual for 15 minutes, ensuring it's set to sealing.

17

Prepare crispy tortilla strips by cutting corn tortillas into strips using a pizza cutter.

18

Preheat the oven to 350°F.

19

Line a baking sheet with parchment paper and arrange the tortilla strips on it.

20

Spray the tortilla strips with cooking oil and sprinkle with salt.

21

Bake the tortilla strips in the oven for about 10 minutes.

22

Once the soup is done cooking, perform a quick release of the pressure.

23

Wait for the Instant Pot to depressurize, which takes about 7 minutes.

24

Open the lid of the Instant Pot away from your face to avoid steam.

25

Check the tortilla strips to ensure they are crispy.

26

Remove the chicken from the Instant Pot and shred it using two forks.

27

Return the shredded chicken to the Instant Pot and stir to combine.

28

Plate the soup and add toppings: crispy tortilla strips, cheddar cheese, avocado, lime, and cilantro.

Cooking Techniques

boilingsautéingfryingsimmering

Equipment Needed

Instant Potbaking sheetpizza cutterparchment paper

Spice Level:

🌶️🌶️🌶️

Dietary

dairy-freegluten-freelow-carbketopaleohalalkosher

Allergens

dairy

Also Known As

Sopa de TortillaTortilla Soup
Local Name: sopa de tortilla de pollo

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