Well, hello there, Seafoodies!
When it comes to comfort food, we’re the ultimate collectors—gathering the best dishes from cuisines all over the world! Why limit ourselves to one culture’s comfort soup or bowl dishes when we could have Italian minestrone, Japanese ramen, French onion soup, Indian dal, Thai curry, Korean kimchi stew and so much more in our kitchen arsenal? Each culture has mastered the art of creating wholesome dishes that wrap you in a delicious hug, which is what we instinctively to turn to at this time of year.
One of our most recent discoveries in the down-home cooking category is Mexican tortilla soup—a total comfort food triumph that deserves some serious menu rotation. Don’t get us wrong, we are always down for a good chili! However, we think it might have finally met its match with this tasty soup, which brings something completely different to the table—yet still feels like good-old-fashioned fare.
If you’re not familiar, Tortilla soup has deep roots in Mexican cuisine—the exact recipe may vary from region to region, but it’s universally built around a rich, smoky tomato-based broth with tender chicken and an array of bold spices. It’s all about the beautiful contrast of textures: silky, warming broth mingling with tender protein, while crispy tortilla strips add that crunch to every satisfying spoonful.
Our Instant Pot Fish Tortilla Soup takes everything we love about the classic and adds the juicy, delicate flavors of white fish that somehow make all those bold Mexican spices shine even brighter! Why we didn’t think of it before will always be a mystery, but fish somehow plays the textural role beautifully—dare we even say better than the original? White fish like tilapia, cod or Alaska pollock (you can use whatever you have on hand) delivers a lighter taste that lets the smoky fire-roasted tomatoes, earthy cumin and bright lime flavors take center stage. The fish breaks into perfect, flaky pieces that practically melt on your tongue, creating incredible contrast.
Using the Instant Pot transforms what could be an all-day project into a 30-minute no-brainer, while the pressure cooking intensifies all the flavor and keeps the fish tender. And don’t get us started on the topping options: crispy tortilla strips, silky crema, sharp cheddar, creamy avocado, fresh cilantro and an abundance of fresh lime to tie it all together. Add as little or as much as you like—each family member can completely customize their dinner, no extra effort from the cook required!
If we haven’t convinced you yet, the proof is in the Instant Pot—give this 30-minute recipe a try and see why we can’t stop raving (and remaking, and relishing) every bowl!
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Instant Pot Fish Tortilla Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 1 Tablespoon olive oil
- 1 medium sweet onion, diced
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 serrano chili, diced
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 (28-ounce) can fire-roasted diced tomatoes, undrained
- 3 cups of chicken broth (fish or vegetable broth work well, too)
- 1 cup water
- 1 (14-ounce) can black beans, rinsed
- 2 bay leaves
- ½ lime, juiced, plus lime wedges for garnish
- 2 pounds white fish (such as tilapia, Alaska pollock, cod or other favorite fish), cut into bite-sized chunks
- 1 cup plain Greek yogurt or sour cream (optional, for a creamier tortilla soup)
- Tortilla strips or crumbled tortilla chips
Optional garnishes: Diced avocados, chopped cilantro, shredded cheddar cheese, sour cream or plain Greek yogurt, sliced jalapenos, scallions, lime wedges or tortilla chips
Instructions
- Add olive oil to Instant Pot and turn on Sauté function. Add onion and sauté for 3 minutes, stirring often. Add carrots, celery and serrano pepper; sauté for another 3 minutes or until vegetables are softened. Add garlic and seasonings (cumin, chili powder, oregano, salt and pepper); sauté for 1 additional minute, stirring often. Turn off sauté function.
- Add diced tomatoes, broth, water, bay leaves and beans; stir well. Put the lid on the Instant Pot and cook on high pressure for 5 minutes.
- When Instant Pot reaches 5 minutes, turn vent carefully to quick release. While wearing gloves and taking care to avoid the steam, remove the lid.
- Turn on Sauté function again and add fish; cook for 5 minutes or until fish is cooked through. Add lime juice, stir well. If you prefer a creamier tortilla soup, add yogurt and stir well.
- Ladle into bowls and top with tortilla strips and other desired garnishes.
Notes
Equipment needed: Instant Pot, cutting board, knife, toaster or oven, baking sheet for toaster or oven, kitchen mitts, spatula, ladle
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: White Fish
- Method: Instant Pot
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