Best 4 Instant Pot Seven Can Tortilla Soup Recipes
Indulge in the tantalizing flavors of a comforting classic with our collection of Instant Pot Seven-Can Tortilla Soup recipes. This delectable soup is a symphony of bold flavors, featuring a harmonious blend of tender chicken, savory broth, and a medley of vibrant vegetables. These recipes offer a culinary journey through various interpretations of this beloved dish, ensuring there's a perfect option for every palate.
Dive into the vibrant world of Mexican cuisine with our authentic tortilla soup recipe, where a melange of aromatic spices dances with fire-roasted tomatoes and succulent chicken. For a delightful vegetarian twist, explore our plant-based version, where hearty vegetables take center stage, creating a symphony of flavors that will leave you craving more.
Take your taste buds on an adventurous ride with our spicy tortilla soup, where a symphony of chili peppers ignites your senses. If you prefer a milder touch, our mild tortilla soup offers a gentle embrace of warmth, allowing the natural flavors to shine through.
And for those who love a rich and creamy indulgence, our creamy tortilla soup beckons you with its velvety texture and luscious flavors. Explore the diverse realm of tortilla soup possibilities and embark on a culinary adventure that will leave you utterly satisfied.
CHICKEN TORTILLA SOUP
Steps:
- Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
- Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
- Serve immediately.
INSTANT POT CHICKEN TORTILLA SOUP
This quick and easy Instant Pot® soup gets its smoky flavor from a combination of ancho chili powder and canned chipotles in adobo. We call for just enough to add a mild spiciness to the broth, but you can add more if you want to turn up the heat. Put out the toppings on the table so everyone can customize their own bowl.
Provided by Food Network Kitchen
Time 30m
Yield About 11 cups (about 6 servings)
Number Of Ingredients 12
Steps:
- Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Add the canola oil to the pot, then add the onion, garlic and 1 teaspoon salt; cook until the onion is tender, stirring frequently, 6 to 8 minutes. Turn off the Instant Pot and stir in the ancho chili powder and a splash of the chicken broth and cook in the residual heat for 1 minute, stirring constantly and scraping up any browned bits from the bottom of the pot with a wooden spoon or heatproof silicone spatula.
- Add the chipotle in adobo, chicken thighs, black beans, tomatoes, remaining chicken broth and 1 teaspoon salt to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
- Remove the chicken thighs from the pot and transfer to a bowl. Stir the corn into the hot soup. Shred the chicken meat with 2 forks, then put it back in the soup. Season with more salt if needed.
- Ladle into soup bowls and serve with desired toppings.
SIX CAN CHICKEN TORTILLA SOUP
Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!
Provided by Terryn
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 27.2 g, Cholesterol 32 mg, Fat 4.9 g, Fiber 6.7 g, Protein 17.2 g, SaturatedFat 1.2 g, Sodium 1482.5 mg, Sugar 2.7 g
CHICKEN TORTILLA SOUP IN THE INSTANT POT®
Everyone asks for this recipe... It's easy to make and adapt to your own level of spiciness. Kids love it! And for the kids who don't, you can use some of the shredded chicken in a quick chicken quesadilla! Win-win! Optional toppings and mix-ins: avocado slices, shredded Mexican cheese, rice, sour cream, and chopped cilantro.
Provided by Penny Momma
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Poultry setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
- Remove chicken and shred with two forks. Return chicken to the soup. Ladle into individual bowls to serve and top with crushed tortilla chips.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 24.5 g, Cholesterol 35.1 mg, Fat 3.3 g, Fiber 6 g, Protein 18 g, SaturatedFat 0.6 g, Sodium 1440.3 mg, Sugar 2.6 g
Tips:
- Start with a flavorful base: Use a combination of onion, garlic, and green chilies to create a flavorful base for your soup. Sauté these ingredients in olive oil or butter until softened and fragrant.
- Use a variety of canned beans: This recipe calls for seven different types of canned beans, but you can use any combination of beans that you like. Some good options include black beans, pinto beans, kidney beans, and cannellini beans.
- Add corn and diced tomatoes: Corn and diced tomatoes add sweetness, texture, and color to the soup. You can use fresh or frozen corn, and canned or fresh diced tomatoes.
- Season the soup well: Tortilla soup should be flavorful and slightly spicy. Season the soup to taste with cumin, chili powder, salt, and pepper.
- Garnish with your favorite toppings: Before serving, garnish the soup with your favorite toppings. Some good options include shredded cheese, sour cream, sliced avocado, and chopped cilantro.
Conclusion:
This Instant Pot Seven-Can Tortilla Soup is a quick, easy, and delicious meal that is perfect for a busy weeknight. It's packed with flavor and vegetables, and it's a great way to use up leftover beans and corn. Serve it with your favorite toppings and enjoy!
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