Chicken Tortilla Soup.
Pressure-cooked chicken thighs and bacon deliver deep, rich flavor in a fraction of the time
Pressure-cooked chicken thighs and bacon deliver deep, rich flavor in a fraction of the time
Ingredients
Ingredients
- FOR THE CHICKEN:
- 1 pound chicken thighs, boneless, skinless
- 1/4 teaspoon salt
- 1 Tablespoon Casa M Spice Co® Pecking Order®
- 1 teaspoon olive oil
- 1/4 cup water or chicken/vegetable broth
- PULLING IT ALL TOGETHER:
- 2 Tablespoons olive oil
- 2 oz bacon, diced
- 1 onion, diced
- 2 teaspoons garlic, minced
- 1 poblano chile, seeded, cut into strips, and diced
- 1 jalapeño chile, seeded, cut into strips, and diced
- 2 teaspoons ground cumin
- 1 Tablespoon Casa M Spice Co® Pecking Order®
- 2 teaspoon Casa M Spice Co® Chain Reaction®
- 2 Tablespoons tomato paste
- 8 cups chicken broth (use the liquid from the chicken from above and supplement)
- 1 pound pulled chicken (from above)
- 1/4 cup cilantro leaves, chopped
- 2 Tablespoons lime juice, freshly squeezed
- 2 halves juiced lime rind
- 1 bag tortilla strips/chips
- avocado and sour cream for garnish
Method
-
01
Season chicken thighs with spices and salt
3 minGet that seasoning to coat every surface of the chicken — you're building flavor before the pressure cooker even starts, so don't be shy with the Pecking Order.
-
02
Sear chicken thighs in Instant Pot batches
8 minSauté mode, single layer batches until browned.
-
03
Pressure cook chicken for 1 hour
60 minAdd water and seal before starting.
-
04
Cool down and release pressure carefully
15 minVent slowly and safely before opening.
-
05
Shred chicken and reserve liquid
5 minSave liquid as part of soup broth.
-
06
Sauté bacon until browned in soup pot
5 minYou want the bacon rendered and crispy at the edges, not just cooked through — that fat is your flavor base for everything that comes next.
-
07
Cook onions garlic and chiles until translucent
6 minThe vegetables should soften and turn translucent, and that's when you know the raw bite is gone and they're ready to carry the rest of the flavors.
-
08
Cook cumin and tomato paste for 2-3 min
3 minToast those spices for a minute or two until they smell toasted and fragrant — that's when the aromatics wake up and deepen the whole soup.
-
09
Add broth bring to boil then simmer 10 min
15 minCovered simmer after boiling.
-
10
Add chicken bring to simmer then remove from heat
5 minAdd cilantro, lime juice, and lime halves after removing from burner.
-
11
Let soup rest covered while prepping bowls
5 minThis pause lets the flavors marry while you get your garnishes ready, and gives you a moment to taste and adjust the seasoning if needed.
-
12
Ladle soup and garnish with chips avocado sour cream
3 minLoad each bowl generous with the crispy garnishes — the chips add crunch, the avocado adds richness, and the sour cream cools it all down into balance.
From Mike's Notebook
Sear chicken in single batches — crowding the pot steams instead of browns the thighs.
Cook the tomato paste dry for 2-3 minutes — it deepens the flavor instead of staying thin and bright.
Add cilantro and lime after heat stops — acid and fresh herbs lose their brightness if simmered.