13 High Protein Soup Recipes That Keep You Full

High protein soup recipes are the answer when you want a bowl that keeps you full for hours, not just a warm cup before dinner. A good one needs something substantial to chew, a savoury liquid to carry it, and a supporting ingredient that gives the broth body. The versions below take that same foundation in thirteen genuinely different directions.

Grab the Classic Chicken and White Bean Soup for a weeknight staple, the Spicy Turkey and Black Bean Soup if you want real heat, the Lemon Chicken Orzo Soup for something bright, and the Creamy Turkey Wild Rice Soup when you are planning ahead.

Which High Protein Soup Should You Make?

Classic Chicken and White Bean Soup

This is the version I keep on the stove most winter weeks. The chicken stays tender, the beans give the broth real body, and you can build the whole pot from pantry and fridge staples.

Ingredients (makes 6 servings)

• Olive oil: 1 tbsp
• Yellow onion, diced: 1 medium
• Carrots, sliced: 2 medium
• Celery stalks, sliced: 2
• Garlic cloves, minced: 4
• Chicken breast or thighs, cut into bite-size pieces: 680 g (1 1/2 lb)
• Cannellini beans, drained and rinsed: 2 cans (425 g / 15 oz each)
• Low-sodium chicken stock: 1.9 litres (8 cups)
• Dried thyme: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 1 tbsp olive oil in a large pot over medium-high heat. Toss in the onion, carrots, and celery and cook, stirring a few times, about 6 minutes, until the vegetables turn soft and the onion edges go glassy. You’ll hear the pot quiet down as they soften.

Step 2: Drop in the 680 g (1 1/2 lb) chicken pieces, the 4 minced garlic cloves, 1 tsp dried thyme, and a good pinch of salt and pepper. Cook, turning the chicken with a spoon, about 6 minutes, until no pink shows on the outside. You want a little browning on the bottom of the pot for deeper flavour.

Step 3: Next go in the 1.9 litres (8 cups) chicken stock and the drained cannellini beans. Bring the liquid to a boil, then reduce the heat so the surface just shivers. Simmer 18 to 20 minutes, until the chicken is cooked through and the beans start to break down. You’ll smell the garlic and thyme fill the kitchen before the timer goes off.

Step 4: Taste the broth and season with more salt and pepper as needed. A pinch more salt may be all you need, and another 5 minutes on low heat can pull the flavour together.

Step 5: Ladle the soup into deep bowls and top each one with a spoonful of the beans from the bottom. A drizzle of olive oil and a few cracks of black pepper are all you need here. Serve hot with crusty bread for dunking.

Slow Cooker Beef and Lentil Soup

This one asks almost nothing of you until the timer goes off. Beef chuck turns buttery in the slow cooker, and the lentils cook down just enough to thicken the broth without turning to mush.

Ingredients (makes 8 servings)

• Beef chuck, cut into 2.5 cm (1 inch) cubes: 900 g (2 lb)
• Olive oil: 1 tbsp
• Yellow onion, diced: 1 medium
• Carrots, sliced: 2
• Garlic cloves, minced: 3
• Tomato paste: 2 tbsp
• Dried green lentils: 200 g (1 cup)
• Beef stock: 1.5 litres (6 cups)
• Worcestershire sauce: 2 tsp
• Balsamic vinegar: 1 tbsp
• Smoked paprika: 2 tsp
• Salt and black pepper: to taste

Ingredients (makes 8 servings)

• Beef chuck, cut into 2.5 cm (1 inch) cubes: 900 g (2 lb)
• Olive oil: 1 tbsp
• Yellow onion, diced: 1 medium
• Carrots, sliced: 2
• Garlic cloves, minced: 3
• Tomato paste: 2 tbsp
• Dried green lentils: 200 g (1 cup)
• Beef stock: 1.5 litres (6 cups)
• Worcestershire sauce: 2 tsp
• Balsamic vinegar: 1 tbsp

Instructions

Step 1: Pat the 900 g (2 lb) beef chuck dry and cut it into 2.5 cm (1 inch) cubes. Season the pieces with salt, pepper, and the 2 tsp smoked paprika. A dry surface gives you a better crust, so don’t skip the patting.

Step 2: Warm the 1 tbsp olive oil in a heavy skillet over medium-high heat. Brown half the beef cubes until deeply coloured on two sides, about 5 minutes, then transfer them to the slow cooker. Repeat with the rest, and you’ll see brown bits on the skillet that carry the flavour.

Step 3: Reduce the skillet heat to medium. Drop in the onion, carrots, and 3 minced garlic cloves and cook 5 minutes, until the onion turns soft. Scrape in the 2 tbsp tomato paste and cook 1 minute more. You’ll see it darken to a brick red.

Step 4: Transfer the vegetables to the slow cooker along with the 200 g (1 cup) dried green lentils, 1.5 litres (6 cups) beef stock, 2 tsp Worcestershire sauce, and 1 tbsp balsamic vinegar. Give everything a good stir, set the cooker to Low, and you can leave it alone for 7 hours. The lentils will soften without turning to mush.

Step 5: Uncover the slow cooker and check the beef, which should pull apart under light pressure. Taste the broth and adjust the salt before ladling the soup into bowls. You’ll want a spoonful of plain yogurt on top.

Spicy Turkey and Black Bean Soup

This one brings real heat without hiding the turkey’s flavour. You can dial the chipotle down if you are feeding a mixed table.

Ingredients (makes 4 servings)

• Olive oil: 1 tbsp
• Ground turkey: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Black beans, drained and rinsed: 2 cans (425 g / 15 oz each)
• Fire-roasted diced tomatoes: 1 can (400 g / 14 oz)
• Chicken stock: 1 litre (4 cups)
• Ground cumin and dried oregano: 2 tsp and 1 tsp
• Chipotle in adobo, minced: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 1 tbsp olive oil in a soup pot over medium-high heat. Crumble the 450 g (1 lb) ground turkey into the pot and break it apart with a wooden spoon as it browns, about 5 minutes. You’ll see the meat lose its pink colour and release some moisture.

Step 2: Next goes in the onion, 3 minced garlic cloves, 2 tsp cumin, 1 tsp oregano, and 1 tbsp minced chipotle. Cook 3 minutes, until the onion softens and the spices smell toasty. You can add a spoonful of the chipotle sauce from the can if you want more heat.

Step 3: Tip in the 1 litre (4 cups) chicken stock, the drained black beans, and the fire-roasted tomatoes. Bring the pot to a gentle boil, then reduce the heat to medium-low. Simmer 15 minutes so the beans soak up the smoky broth. You’ll see the surface turn slightly glossy.

Step 4: Taste the soup and add salt and pepper as needed. A little more salt may be all you need, and another 5 minutes on medium-low will thicken it.

Step 5: Ladle the hot soup into bowls and top with fresh cilantro, a squeeze of lime, and a spoonful of plain yogurt. You’ll get a cooling contrast to the chipotle, and the beans carry the protein to the last spoonful.

Lemon Chicken Orzo Soup

This one goes light on the cream and heavy on fresh lemon, so it still feels like a proper meal. The orzo soaks up the broth while you simmer, which makes it thick without any flour.

Ingredients (makes 4 servings)

• Olive oil: 1 tbsp
• Chicken breast, cut into small cubes: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Carrot, diced: 1
• Garlic cloves, minced: 2
• Chicken stock: 1.5 litres (6 cups)
• Orzo: 150 g (3/4 cup)
• Lemon juice: 60 ml (1/4 cup)
• Fresh dill, chopped: 3 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 1 tbsp olive oil in a large pot over medium-high heat. Brown the 450 g (1 lb) chicken cubes on two sides, about 4 minutes total. You don’t need to cook them through yet, just get a little colour on the outside.

Step 2: Toss in the onion and carrot and cook until they soften, about 5 minutes. The 2 minced garlic cloves go in for 30 seconds more. You’ll smell the lemon and chicken building a savoury base.

Step 3: Once the 1.5 litres (6 cups) chicken stock boils, tip in the 150 g (3/4 cup) orzo. Reduce the heat to medium and simmer 8 minutes, until the orzo has nearly doubled and the chicken is cooked through. You’ll see the little pasta pearls float to the top.

Step 4: Remove the pot from the heat and stir in the 60 ml (1/4 cup) lemon juice and half the dill. Taste and add salt and pepper. You can splash in more lemon right before serving.

Step 5: Ladle the soup into wide bowls and sprinkle the remaining dill over the top. A little black pepper and a few drops of olive oil are all you need. Serve hot.

Creamy Cheeseburger Soup

This is the one for cold nights when you want a bowl that eats like a cheeseburger minus the bun. Ground beef and sharp cheddar give it serious staying power, and the potatoes make it thick enough to stand a spoon in.

Ingredients (makes 5 servings)

• Ground beef, lean: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 2
• Potatoes, peeled and diced: 300 g (2 cups)
• Unsalted butter: 2 tbsp
• All-purpose flour: 2 tbsp
• Beef stock: 750 ml (3 cups)
• Whole milk: 500 ml (2 cups)
• Sharp cheddar cheese, shredded: 180 g (2 cups)
• Salt and black pepper: to taste

Instructions

Step 1: Warm a large Dutch oven over medium-high heat. Crumble the 450 g (1 lb) ground beef into the pot and brown it, breaking it up, about 6 minutes. Drain off most of the fat, but leave a spoonful behind for the onion. You’ll hear it snap and sizzle at first.

Step 2: Soften the onion and 2 minced garlic cloves in the same pot over medium heat, about 4 minutes. The 300 g (2 cups) potatoes and 2 tbsp butter go in next. Cook 3 minutes, and you’ll see the potato edges turn slightly translucent.

Step 3: Scatter the 2 tbsp flour over the vegetables and stir for 1 minute to cook off the raw taste. Whisk in the 750 ml (3 cups) beef stock and 500 ml (2 cups) whole milk slowly, then bring the mixture to a simmer. You’ll catch a floury paste on the spoon before the liquid hits, and that thickens the soup.

Step 4: Simmer 12 minutes, until the potatoes are fork-tender. Take the pot off the heat and stir in the 180 g (2 cups) cheddar a handful at a time. You’ll see the soup go glossy and pale orange.

Step 5: Taste and add salt and pepper. Ladle into bowls while it is hot, and top with extra cheddar and sliced pickles if you want the full cheeseburger effect.

Moroccan Chickpea and Chicken Soup

This one leans on warm Moroccan spices, and the chickpeas hold up better than you’d expect in a long simmer. A spoonful of yogurt at the table keeps it creamy without muting the spice.

Ingredients (makes 6 servings)

• Olive oil: 1 tbsp
• Boneless chicken thighs, cut into chunks: 680 g (1 1/2 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Spice blend (ground cumin, coriander, and cinnamon): 2 tsp, 1 tsp, and 1/2 tsp
• Chickpeas, drained and rinsed: 2 cans (425 g / 15 oz each)
• Diced tomatoes: 1 can (400 g / 14 oz)
• Chicken stock: 1 litre (4 cups)
• Lemon juice: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 1 tbsp olive oil in a heavy pot over medium-high heat. Brown the 680 g (1 1/2 lb) chicken thigh chunks in two batches so the pan does not crowd, about 4 minutes a side. You’ll see a deep golden patch on the meat.

Step 2: Lower the heat to medium and soften the onion and 3 minced garlic cloves in the same pot, about 5 minutes. The 2 tsp cumin, 1 tsp coriander, and 1/2 tsp cinnamon go in next. Cook 1 minute, until the spices turn fragrant and stick slightly to the pot. You’ll smell the cinnamon sharpen right away.

Step 3: Return the browned chicken to the pot along with the drained chickpeas, diced tomatoes, and 1 litre (4 cups) chicken stock. Bring to a boil, then reduce to a low simmer. Cook 20 minutes, until the chicken is tender and the chickpeas are creamy in the middle. You’ll see the broth thicken slightly as the chickpeas release their starch.

Step 4: Taste the broth and add salt, pepper, and the 2 tbsp lemon juice. You can simmer 5 more minutes if the spice needs to mellow.

Step 5: Ladle into shallow bowls and top with plain yogurt, fresh cilantro, and a light dusting of cinnamon. A scoop of warm flatbread on the side is all you need.

Lemony Chicken Sausage and Kale Soup

This is the soup I make when the fridge has a sad bunch of kale and a package of chicken sausage. Lemon zest at the end lifts the whole pot, and the white beans make it substantial.

Ingredients (makes 4 servings)

• Olive oil: 1 tbsp
• Chicken sausage, sliced into coins: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Low-sodium chicken stock: 1.5 litres (6 cups)
• Cannellini beans, drained and rinsed: 1 can (425 g / 15 oz)
• Kale, stems removed and torn: 200 g (8 cups)
• Lemon zest and lemon juice: 1 tbsp and 2 tbsp
• Red pepper flakes: 1/2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 1 tbsp olive oil in a large pot over medium-high heat. Brown the 450 g (1 lb) chicken sausage coins until they colour on both cut sides, about 5 minutes. You’ll see the edges go crisp and the fat render into the oil.

Step 2: Soften the onion and 3 minced garlic cloves in the same pot over medium heat, about 4 minutes. The 1/2 tsp red pepper flakes go in for 30 seconds. You’ll catch a bright, spicy whiff as the flakes warm.

Step 3: Next goes in the 1.5 litres (6 cups) chicken stock and the drained beans. Bring the pot to a boil, then drop in the 200 g (8 cups) kale a handful at a time. Simmer 10 minutes, until the kale is tender and the beans are hot through. You’ll see the greens shrink into the broth.

Step 4: Turn off the heat and stir in the lemon zest, lemon juice, and a pinch of salt. Taste and adjust the seasoning. You can add more lemon juice right before serving to brighten it.

Step 5: Ladle the soup into deep bowls and top with a few Parmesan shavings if you like. The sausage slices and beans sit at the bottom, so give the pot a stir before you serve.

Thai Coconut Chicken Soup

This one is creamy from coconut milk but still tastes bright, not heavy. Galangal or fresh ginger, lime juice, and red curry paste give you that takeout depth without leaving the house.

Ingredients (makes 4 servings)

• Coconut oil or vegetable oil: 1 tbsp
• Chicken breast, thinly sliced: 450 g (1 lb)
• Fresh ginger, peeled and sliced thin: 30 g (2 tbsp)
• Garlic cloves, minced: 3
• Red curry paste: 2 tbsp
• Chicken stock: 750 ml (3 cups)
• Full-fat coconut milk: 1 can (400 ml / 14 fl oz)
• Cremini mushrooms, sliced: 200 g (2 cups)
• Lime juice: 3 tbsp
• Salt: to taste

Instructions

Step 1: Warm the 1 tbsp coconut oil in a pot over medium-high heat. Sear the 450 g (1 lb) chicken slices in two batches until they turn white on the outside, about 2 minutes per batch. You don’t need any browning, just a quick cook.

Step 2: Lower the heat to medium and soften the ginger and 3 minced garlic cloves in the same pot, about 2 minutes. The 2 tbsp red curry paste goes in next. Cook 1 minute, and you’ll see the paste darken and cling to the aromatics.

Step 3: Whisk in the 750 ml (3 cups) chicken stock and the 400 ml (14 fl oz) coconut milk until smooth. Drop in the sliced mushrooms and bring the liquid to a gentle simmer. Cook 8 minutes, until the mushrooms are soft and the broth is creamy. You’ll see the coconut oil bead on the surface.

Step 4: Return the chicken to the pot and add the 3 tbsp lime juice and salt. Simmer 2 minutes so the chicken finishes cooking. You can taste here and add more lime if the soup needs sharpness.

Step 5: Ladle the soup into bowls and top with fresh Thai basil if you have it. Serve hot with jasmine rice or extra lime wedges on the side.

Italian Meatball Soup

This one turns a tray of baked meatballs into a tomato-rich soup that still feels light. I bake the meatballs first so they hold their shape in the pot, then let them simmer just long enough to soak up the herby broth.

Ingredients (makes 5 servings)

• Olive oil: 1 tbsp
• Ground turkey: 500 g (1.1 lb)
• Breadcrumbs and grated Parmesan cheese: 40 g (1/3 cup) and 30 g (1/3 cup)
• Egg: 1 large
• Garlic cloves, minced: 4
• Yellow onion, diced: 1 medium
• Crushed tomatoes: 800 g (28 oz can)
• Chicken stock: 1 litre (4 cups)
• Dried oregano: 2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Set your oven to 200C (400F). Mix the 500 g (1.1 lb) ground turkey, 40 g (1/3 cup) breadcrumbs, 30 g (1/3 cup) Parmesan, egg, and half the minced garlic in a bowl. You’ll feel the mixture come together when it stops sticking to your fingers.

Step 2: Roll the mixture into about 20 small meatballs and set them on a baking sheet. Bake 12 minutes, until they turn pale golden on top. You’ll get a head start on browning without watching them in a pan.

Step 3: Warm the 1 tbsp olive oil in a large pot over medium heat. Soften the onion and the remaining garlic, about 5 minutes. The 800 g (28 oz) crushed tomatoes, 1 litre (4 cups) chicken stock, and 2 tsp oregano go in next. Bring everything to a boil, then drop in the baked meatballs. You’ll see the broth take on a rich red colour.

Step 4: Reduce the heat to medium-low and simmer 20 minutes. The meatballs will release some of their juices and the broth will thicken slightly. You can stir once or twice so the bottom does not catch.

Step 5: Taste the soup and add salt and pepper. You’ll likely need a little more salt than you think because the turkey is lean.

Step 6: Ladle into shallow bowls and top with extra Parmesan and torn basil. A handful of torn basil and a little more cheese are all you need. Serve hot with crusty bread for the last of the tomato broth.

Smoky Quinoa and Black Bean Soup

This one is proof that a meatless soup can still sit heavy in the bowl. Quinoa adds the protein, black beans give it body, and smoked paprika brings the same depth you’d expect from a slow-cooked pot.

Ingredients (makes 6 servings)

• Olive oil: 2 tbsp
• Yellow onion, diced: 1 medium
• Red bell pepper, diced: 1
• Garlic cloves, minced: 4
• Quinoa, rinsed: 180 g (1 cup)
• Canned black beans, drained and rinsed: 2 cans (425 g / 15 oz each)
• Fire-roasted diced tomatoes: 1 can (400 g / 14 oz)
• Vegetable stock: 1.5 litres (6 cups)
• Smoked paprika and ground cumin: 2 tsp and 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 2 tbsp olive oil in a heavy pot over medium-high heat. Soften the onion and bell pepper until they turn silky, about 6 minutes. You’ll see a little browning at the edge of the pan.

Step 2: Toss in the 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp cumin. Cook 1 minute, until the spices cling to the vegetables and the smell turns deep and a little sharp. You can splash in a spoonful of stock if they start to stick.

Step 3: Quinoa goes in next, 180 g (1 cup), and you can stir it for 30 seconds to toast. Tumble in the drained beans, tomatoes, and 1.5 litres (6 cups) vegetable stock. Bring the soup to a boil, then reduce the heat to medium-low.

Step 4: Simmer 15 minutes, until the quinoa germ has uncoiled and the beans are tender. You’ll see the grains turn translucent and the broth thicken. Stir once halfway through so nothing sticks to the base.

Step 5: Taste and adjust the salt and pepper. Ladle into deep bowls and top with avocado slices, lime juice, and a little fresh cilantro. You’ll get a creamy contrast against the smoky broth.

Korean Soft Tofu and Beef Soup

This one borrows the silky heart of a Korean jjigae and makes it weeknight-friendly. Soft tofu drinks up the spicy beef broth, and an egg stirred in at the end gives it one more layer of richness.

Ingredients (makes 3 generous servings)

• Sesame oil: 1 tbsp
• Ground beef: 225 g (1/2 lb)
• Yellow onion, sliced: 1/2 medium
• Garlic cloves, minced: 4
• Gochujang and gochugaru: 2 tbsp and 1 tsp
• Beef stock: 750 ml (3 cups)
• Soft tofu, drained and cut into cubes: 400 g (14 oz)
• Kimchi, roughly chopped: 150 g (1 cup)
• Egg: 1 large
• Green onion, sliced: 2

Instructions

Step 1: Warm the 1 tbsp sesame oil in a shallow pot over medium-high heat. Brown the 225 g (1/2 lb) ground beef, breaking it up, about 4 minutes. You’ll see the beef turn crisp at the edges and release its own fat.

Step 2: Toss in the onion and 4 minced garlic cloves and cook 3 minutes, until the onion sweeps across the pot. The 2 tbsp gochujang and 1 tsp gochugaru go in next. Cook 1 minute, and you’ll notice the paste darken and smell sweet, hot, and round.

Step 3: Next goes in the 750 ml (3 cups) beef stock, and you can bring it to a fast simmer. Slide in the 400 g (14 oz) soft tofu and the kimchi, then lower the heat to medium. Simmer 8 minutes so the tofu can absorb the spicy broth. You’ll see the silky curds quiver but stay whole.

Step 4: Crack the egg into a small bowl and slip it into the simmering soup. You can stir it through for a creamy broth or leave it whole in the centre. Cook 2 minutes for a soft-set yolk.

Step 5: Remove the pot from the heat and scatter the sliced green onion over the top. Ladle into deep bowls while the broth is still bubbling, and you’ll feel the sesame and gochujang warm you through.

Creamy Turkey Wild Rice Soup

This is the one to make on a Sunday and pour straight from the freezer next Thursday. Cooked turkey and wild rice hold their texture better than chicken in a creamy base, and the mushrooms keep the soup meaty.

Ingredients (makes 2 freezer bags, 4 servings each)

• Unsalted butter: 3 tbsp
• Yellow onion, diced: 1 large
• Cremini mushrooms, sliced: 250 g (3 cups)
• Garlic cloves, minced: 4
• All-purpose flour: 60 g (1/2 cup)
• Cooked turkey, shredded: 900 g (2 lb)
• Wild rice blend: 300 g (1 1/2 cups)
• Chicken stock: 2 litres (8 cups)
• Whole milk: 500 ml (2 cups)
• Salt and black pepper: to taste

Instructions

Step 1: Melt the 3 tbsp butter in a large pot over medium heat. Soften the onion and mushrooms until they give up their liquid and turn golden, about 8 minutes. You’ll notice the mushrooms shrink by half.

Step 2: Scatter the 60 g (1/2 cup) flour over the vegetables and stir for 1 minute to cook the raw taste. The 4 minced garlic cloves go in next, and you’ll smell them sweeten instantly.

Step 3: Whisk in the 2 litres (8 cups) chicken stock and 500 ml (2 cups) whole milk in a slow stream. Bring the mixture to a low boil. Next goes in the 300 g (1 1/2 cups) wild rice blend, and you can reduce the heat to a gentle simmer. Cook 35 minutes, stirring once halfway, until the rice is tender.

Step 4: Fold in the 900 g (2 lb) cooked turkey and simmer 5 minutes so it warms through. You’ll see the soup turn thick enough to coat the back of a spoon.

Step 5: Taste the broth and adjust the salt and pepper. You can cool the soup completely before ladling it into two 1 litre freezer bags.

Step 6: Ladle into bowls for tonight, and freeze the rest in two bags with the air pressed out. Reheat gently on the stove, and you’ll have a creamy pot ready on a busy night.

Pressure Cooker Chicken Tortilla Soup

This one leans on the pressure cooker to turn bone-in chicken into a rich, smoky tortilla soup in under an hour. You still crisp the tortilla strips separately, which makes the toppings feel like the main event.

Ingredients (makes 6 servings)

• Vegetable oil: 3 tbsp
• Chicken thighs, bone-in skinless: 1 kg (2.2 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4
• Chipotle in adobo, minced: 1 tbsp
• Ground cumin and dried oregano: 2 tsp and 1 tsp
• Fire-roasted diced tomatoes: 1 can (400 g / 14 oz)
• Chicken stock: 750 ml (3 cups)
• Corn tortillas, cut into strips: 4
• Salt and black pepper: to taste

Instructions

Step 1: Set the pressure cooker to sear and warm 2 tbsp of the vegetable oil. Season the 1 kg (2.2 lb) chicken thighs with half the salt and pepper mixture. Brown them in two batches until the skinless surface turns golden, about 4 minutes per batch. You’ll see deep brown spots on the bottom.

Step 2: Soften the onion and 4 minced garlic cloves in the same pot, about 4 minutes. The 1 tbsp chipotle, 2 tsp cumin, and 1 tsp oregano go in next. Cook 1 minute, and you’ll smell the pot fill with a sweet, smoky heat.

Step 3: Cancel the sear function. The 400 g (14 oz) fire-roasted tomatoes and 750 ml (3 cups) chicken stock go in. Use a wooden spoon to scrape up the browned bits from the sear, making sure you release every stuck piece. Return the chicken thighs to the pot.

Step 4: Lock the lid and pressure cook on high for 12 minutes. Let the pressure release naturally for 10 minutes, then quick-release the rest. You’ll hear the valve drop when it is safe to open.

Step 5: Remove the chicken to a cutting board and shred it with two forks. Stir it back into the pot and add the remaining salt and pepper. You can leave the broth chunky or give it a few pulses with a hand blender.

Step 6: A small skillet over medium-high heat will crisp the corn tortilla strips in the remaining vegetable oil until golden. Ladle the soup into bowls and top with the strips, avocado, and a squeeze of lime. You’ll get a hot, crunchy contrast in every spoonful.

Across all of these pots, the single most useful move is to keep tasting the broth before you season the final time. Salt does not disappear, so add it in small shakes and give the soup a minute to finish before the next spoon.

Pick the version that fits the pan you already have out and the ingredients in your fridge, and let the simmer do the work. You’ll end up with a bowl that actually holds you over.