Easy Instant Pot (or not) Turkey Tortilla Soup Recipe

Easy Instant Pot (or not) Turkey Tortilla Soup Recipe

It has been one long cold winter! It’s just days from March and it doesn’t sound like the cold is going to let up anytime soon. Besides snuggling on the couch under a fuzzy blanket there is nothing I like more on a cold winter day than a nice bowl of hot soup! My Costco obsessed friend has been raving about the tortilla soup he buys there and I found myself craving some myself. But with a freezer full of homemade turkey stock and leftover turkey from Christmas I didn’t see any sense in buying in (no matter how much he goes on about it) when I can make up a big batch myself.

I made this batch in the instant pot but you can also make it in a slow cooker or just on the stove if you have a nice big stock pot. I would cook this for around 5 or 6 hours on low or 2 to 3 hours on high. And, of course, if you have chicken and/or chicken stock on hand that could be used in place of the turkey.

For the tortilla strips garnish I didn’t put exact amounts in the recipe because it really depends on how much of the soup you are serving. I froze a portion of mine so I just do up a small amount of tortilla strips when I need them. You can do the strips plain if you prefer without adding the seasonings but I like the extra bit of flavour myself. Of course you can always just crumble some taco chips into your soup instead!

 

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Instant Pot (or not) Turkey Tortilla Soup Recipe
Author: 
Recipe type: Soup
 
Ingredients
Soup
  • 1 tablespoon of olive or vegetable oil
  • ½ cup of chopped onion
  • 2 cloves of garlic minced
  • 1 bell pepper chopped
  • 1 can of chopped green chiles
  • 1 package of taco seasoning
  • 1 jar of taco OR enchilada sauce
  • 1 can (796 ml) of tomatoes
  • 1 can (drained) of corn
  • 1 can (drained) of black beans (optional)
  • 3 cups of turkey stock
  • 2 cups of cooked turkey either shredded or cut into soup size pieces
  • salt and pepper to taste
Tortilla Strips
  • Tortillas cut into strips
  • olive or vegetable oil
  • garlic powder
  • chili powder
  • salt
Instructions
  1. Set your instant pot to saute and add the olive oil. Or if you are slow cooking or making on the stove top put the olive oil in a pan on the stove top set to medium high.
  2. Once the oil is hot add the chopped onion, garlic and bell pepper.
  3. Saute for 5 minutes.
  4. Turn off the saute setting on your instant pot. If using a slow cooker or crock pot transfer the sauted ingredients.
  5. Add all of the other soup ingredients except the corn.
  6. Put the lid on your Instant Pot. Make sure it's set to seal.
  7. Cook on high pressure for 10 minutes.
  8. Allow the pressure to come down on its own for 10 minutes before doing the quick pressure release. Be careful when releasing as soup tends to splatter and release a lot of steam!
  9. Once the pressure is released remove the lid and stir in the corn.
  10. To make the tortilla strips, cut tortillas (I prefer corn but flour ones work just fine) into thin strips. A pizza cutter works well for that.
  11. Preheat oven to 375.
  12. Place the strips in a bowl and drizzle with a little oil.
  13. Stir to coat.
  14. If you want to season sprinkle the seasonings on now and stir again to coat.
  15. Cook for 10-12 minutes (tossing half way through) until crispy.
  16. Serve the soup with the strips, sour cream and, if you like, shredded cheese.
  17. Enjoy!

This article has 1 comment

  1. This looks amazing. Soups are on my list of things to try to make. I’ll bookmark this for later. I love the addition of the tortilla strips. Very common here in Mexico.

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