Easy Mexican Tortilla Soup
Ingredients
- 3 tablespoons avocado oil
- 1 medium onion rough chop
- 4 cloves garlic
- 1 tablespoon Fiesta Chile Powder a salt-free seasoning found in most bulk spice sections Regular chili powder is fine too
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon sea salt start with a teaspoon, will depend on broth you use, mine has no salt, add to taste.
- 4 cups chicken broth
- 14 ounce can diced tomatoes or sauce I puree mine first for my kids, using my immersion blender!
- 2 pounds boneless chicken thighs or breasts, chopped into bite sized pieces (or for a vegetarian version, sub 2 cans pinto or black beans)
- 1 tablespoon lime juice
Not-So-Optional Garnishes
- lime wedges, shredded cabbage, chopped fresh cilantro, grated cheese (sharp cheddar, feta, cotija, and Daiya are all good , avocado, hot sauce, tortilla chips or crispy tortillas!
Instructions
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Press 'saute' on you Instant Pot, and add the avocado oil to preheat
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While it preheats, in a blender, puree the onion, the tomatoes, the garlic, and the spices.
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Pour mixture into the hot oil, and sauté for for 5-7 minutes to thicken slightly, stirring occasionally. It will sputter a bit (water and oil), so put your lid slightly askew on the top if it is an issue for you.
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Pour in the broth,, and add the sea salt and whole chicken thighs.
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Lock on your lid, set Instant Pot to 'manual' for 8 minutes.
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When time completes, press cancel and let it natural release for 10 minutes. Release the pressure the rest of the way, remove chicken to shred with two forks (or with a whisk right in the pot).
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Add in the lime juic (if desired), and taste the broth to make sure there is enough salt, add the chicken back in, and top each bowl with desired garnishes!
Recipe Notes
Please refer to post for lots of garnishing/serving ideas!