This easy instant pot chicken tortilla soup is the perfect comfort food! It’s easy to make in the Instant Pot and can be on the table in less than an hour. And, it’s packed with flavor!
This instant pot chicken tortilla soup is a great way to use up that random chicken breast (or any cut of chicken/meat) that you have in the fridge.
I like to top my instant pot chicken tortilla soup with avocado, cilantro, and a squeeze of lime. But, feel free to top it with whatever you like! Shredded cheese sour cream, or jalapeños would all be great additions.
Ingredients:
To make this instant pot chicken tortilla soup recipe you will need the following:
- Olive oil
- White onion, diced
- Boneless, skinless chicken breasts
- Chili powder
- Cumin
- Smoked paprika
- Salt
- Black pepper
- Garlic powder
- Dried cilantro
- Bay leaves
- Chicken stock
- Diced tomatoes (fire roasted)
- Black beans, drained and rinsed
- Corn (can be frozen corn)
- Green chilies, chopped
- Tortillas
- Optional: Shredded cheese sour cream, lime juice, diced avocado, extra corn kernels.
Instructions:
Set the Instant Pot to sauté function and heat 2 tablespoons of olive oil. Add the onion and cook until softened, about 5 minutes.
Add the chili powder, cumin, smoked paprika, salt, pepper, garlic powder, dried cilantro, and bay leaves. Stir to combine.
Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
Add the chicken breasts and green chili. Make sure the chicken is submerged in the liquid.
Place the lid on the Instant Pot and set it to cook on high pressure for 8 minutes. It will take around 6-7 minutes to come to pressure.
Whilst this is cooking, cut the tortillas into strips and fry them in 2 tablespoons oil until golden and crispy.
Once the Instant Pot has finished cooking, use the quick release to release the pressure.
Carefully remove the lid from the Instant Pot and remove the chicken breasts. Place them on a cutting board and shred with a fork or chop into bite-sized pieces.
Stir in the chicken, black beans and corn into the soup.
Top with crispy tortilla strips and your favorite topping like Shredded cheese sour creams. Serve immediately. Enjoy!
NOTE: If you don’t have an Instant Pot, you can make this soup in a regular pressure cooker or in a large pot on the stove. Just cook the soup until the chicken is cooked through and the vegetables are tender. The cooking time will vary depending on which method you use.
Recipe Tips
-Leftover rotisserie chicken works great in this instant pot chicken tortilla soup! Just shred the chicken and add it in with the other ingredients.
-If you like your soup extra spicy, add a diced jalapeño pepper or some red pepper flakes to the pot when you’re sautéing the onion.
-This soup can also be made in the slow cooker! Just sauté the onion and spices in a pan on the stove, then add everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Substitutions
-You can use any kind of chicken in this instant pot chicken tortilla soup, including thighs or drumsticks. Just adjust the cooking time accordingly.
-Feel free to use any kind of beans you like in this instant pot chicken tortilla soup. Pinto beans or kidney beans would also be great.
-If you don’t have corn on hand, feel free to leave it out or substitute with another vegetable like chopped carrots or green beans.
-You can use any kind of tortillas in this soup, including flour or corn tortillas. I like to use whole wheat tortillas for a little extra nutrition.
-The instant pot chicken tortilla soup can also be made without the tortilla strips. Just leave them out or substitute with crumbled up chips or crackers.
-This instant pot chicken tortilla soup can also be made vegetarian by substituting the chicken broth with vegetable broth and leaving out the chicken. Just add an extra can of beans to make up for the missing protein.
FAQ’s
Can I make this instant pot chicken tortilla soup ahead of time?
Yes, this instant pot chicken tortilla soup can be made ahead of time. Just cook the soup until the chicken is cooked through and the vegetables are tender. Then, let the soup cool and store it in an airtight container in the fridge for up to 3 days.
Can I freeze this instant pot chicken tortilla soup?
Yes, this instant pot chicken tortilla soup can be frozen. Just let the soup cool completely and then store it in an airtight container in the freezer for up to 3 months.
When you’re ready to eat the instant pot chicken tortilla soup, thaw it overnight in the fridge and then reheat it on the stove over low heat until warmed through. You may need to add a little extra chicken broth or water to thin out the soup if it’s too thick.
Can I make this instant pot chicken tortilla soup in the slow cooker?
Yes, this instant pot chicken tortilla soup can also be made in the slow cooker! Just sauté the onion and spices in a pan on the stove, then add everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
What kind of chicken can I use in this instant pot chicken tortilla soup?
You can use any kind of chicken in this soup, including thighs or drumsticks. Just adjust the cooking time accordingly.
Can I make this instant pot chicken tortilla soup without the tortilla strips?
Yes, you can make this instant pot chicken tortilla soup without the tortilla strips. Just leave them out or substitute with crumbled up chips or crackers.
Is this instant pot chicken tortilla soup gluten-free?
Yes, this soup is naturally gluten-free. Just make sure to use gluten-free tortillas and chicken broth.
How can I make instant pot creamy chicken tortilla soup?
To make this soup creamy, just add a cup of heavy cream or half-and-half to the pot when you’re adding the chicken broth. You can also use full-fat coconut milk for a dairy-free option. Stir in the cream until it’s fully combined and then cook the soup according to the recipe instructions.
How can I make paleo chicken tortilla soup in the instant pot?
To make this soup paleo, just substitute the tortillas with cauliflower rice or chopped vegetables like carrots and celery. You can also leave out the beans or use a paleo-friendly bean like green beans. Use full-fat coconut milk in place of the heavy cream or half-and-half for a dairy-free option. Cook the soup according to the recipe instructions.
Is this soup keto friendly?
Yes, this soup is keto friendly. Just leave out the tortillas or substitute with low carb tortillas. You can also use full-fat coconut milk in place of the heavy cream or half-and-half for a dairy-free option. Cook the soup according to the recipe instructions.
Can I make chicken tortilla soup in the ninja foodi?
Yes, this soup can be made in the Ninja Foodi. Just sauté the onion and spices in the pot, then add everything else and cook according to the recipe instructions. The cooking time will vary depending on the size and type of chicken you use.
How can I make pork tortilla soup in the instant pot?
To make pork tortilla soup, just substitute the chicken with pork. You can use any cuts of pork, such as pork chops or pork shoulder. Adjust the cooking time accordingly. Cook the soup according to the recipe instructions.
Is this the same as instant pot mexican chicken soup?
This soup is similar to Mexican chicken soup, but it has a few different ingredients and spices. Mexican chicken soup usually includes fresh tomatoes, whereas this soup includes canned tomatoes. This soup also has tortillas, which are not typically found in Mexican chicken soup.
What can I serve with chicken tortilla soup?
There are many things you can serve with chicken tortilla soup. Some ideas include:
– Avocado
– Cilantro
– Lime wedges
– Sour cream or Greek yogurt
– Shredded cheese
– Crushed chips or crackers
– Sliced jalapeños
– Hot sauce
How I can make this a 20 minute chicken tortilla soup?
If you’re short on time, you can make this a 20 minute soup by using rotisserie chicken or pre-cooked chicken. Just shred the chicken and add it to the pot when you’re adding the beans and corn. Cook the soup according to the recipe instructions. This is best suited on the stovetop.
This Chicken Tortilla Soup is healthy, hearty, and perfect for a cool winter day! It’s packed with flavor and is so easy to make. Just throw everything in the Instant Pot and let it do its thing. Serve it with some crispy tortilla strips and your favorite toppings for a delicious meal that everyone will love.
Check out my other Instant Pot Recipes:
Instant Pot Chicken Tortilla Soup
Equipment
Ingredients
- 4 tbsp Olive oil
- 1 White onion Diced
- 1 lb Boneless skinless chicken breasts
- 1 tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 2 tsp Salt
- ½ tsp Black pepper
- ½ tsp Garlic powder
- ½ tsp Dried cilantro
- 2 Bay leaves
- 5 cups Chicken stock (can be low sodium chicken broth or stock) can be low sodium chicken broth or stock
- 28 oz Diced tomatoes fire roasted
- 15 oz Black beans drained and rinsed
- 12 oz Corn (can be frozen corn) can be frozen corn
- 1 Green chilies, chopped
- 2 Tortillas
Instructions
- Set the Instant Pot to sauté function and heat 2 tablespoons of olive oil. Add the onion and cook until softened, about 5 minutes.
- Add the chili powder, cumin, smoked paprika, salt, pepper, garlic powder, dried cilantro, and bay leaves. Stir to combine.
- Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
- Add the chicken breasts and green chili. Make sure the chicken is submerged in the liquid.
- Place the lid on the Instant Pot and set it to cook on high pressure for 8 minutes. It will take around 6-7 minutes to come to pressure.
- Whilst this is cooking, cut the tortillas into strips and fry them in 2 tablespoons oil until golden and crispy.
- Once the Instant Pot has finished cooking, use the quick release to release the pressure.
- Carefully remove the lid from the Instant Pot and remove the chicken breasts. Place them on a cutting board and shred with a fork or chop into bite-sized pieces.
- Stir in the chicken, black beans and corn into the soup.
- Top with crispy tortilla strips and your favorite topping like Shredded cheese sour creams. Serve immediately.
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