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+ servings

Quick Tortilla Soup

Food for the soul, from south of the border.
Prep Time 10 minutes
Cook Time 7 hours 50 minutes
Total Time 35 minutes
Course Soup
Cuisine Southwestern
Servings 4 people
Calories 368 kcal

Equipment

  • InstaPot

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 ea Sweet Onion Peeled, Diced
  • 3 cloves Garlic Peeled, crushed
  • 1 Large Carrot Peeled, Diced
  • 2 Ribs Celery Washed, Diced
  • 1 can Tomatoes and Peppers R*tel
  • 4 oz Hatch Chillies Small can
  • 4 ea bone-in, skin-on
  • 8 oz Dried Black Beans ~1 cup, sorted, washed, drained
  • 2 cups Chicken Stock Low Sodium
  • 1 cup Water
  • 2 tsp Kosher salt
  • 2 tsp Cumin Toasted, ground
  • 2 tsp Chili powder
  • 1 tsp Oregano Dried
  • 2 ea Chipotle Peppers
  • 1 tsp Adobo Sauce From the Chipotles
  • 6 ea Flour Tortilla 8" cut to strips
  • 1 ea Lime

Instructions
 

  • Using the saute function, Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots, and celery. Add them to the pot, and saute for 3-4 minutes. 
  • Add the tomato/peppers with the juices, chicken thighs, black beans, stock, water, salt, and spices.
  • Stir well, lid up and cook on high pressure for 30 minutes
  • Do a natural release
  • Remove the chicken thighs to a cutting board, remove the skin, and shred
  • Return the chicken to the pot, add the tortilla strips, select Stew, and simmer the soup to thicken
  • Taste, season, add lime, and balance flavor

Notes

A tasty, spicy, hearty meal to ward off the coming cold.
Serve with slices of avocado, tortilla strips, sour cream, pickled jalapenos, slices of lime, or my Avocado Mayo.
One can juggle the hatch peppers for a poblano, one can also slip in a couple of diced jalapeno peppers for extra kick.
 
 

Nutrition

Calories: 368kcalCarbohydrates: 54gProtein: 17gFat: 10gSaturated Fat: 2gCholesterol: 4mgSodium: 1982mgPotassium: 1330mgFiber: 14gSugar: 9gVitamin A: 4969IUVitamin C: 12mgCalcium: 150mgIron: 6mg
Keyword Chicken, Soup, Tortilla
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