Chicken Tortilla Soup (Instant Pot Recipe)
Instant Pot chicken tortilla soup has all the bold flavors chicken enchiladas in a cozy soup. This quick and easy recipe is perfect for getting a homemade meal on the table on the busiest of days.
The Instant Pot does many things well, but the best of its uses is really making soup.
It cuts the cook time down a ton and the result is almost exactly the same as if you had been slowly simmering a soup all day long on the stovetop.
So needless to say, I use this often to make soups like this chicken tortilla soup in no time at all.
And my kids are happy I do!
This chicken tortilla soup has all the bold taco flavors we love in a zesty creamy broth.
Ingredients
To make this you’ll need:
- Oil– Canola works well. Don’t have it? Use olive oil.
- Onion– Peeled and diced yellow onion.
- Broth– Chicken broth works best here.
- Carrots and celery– Peel and dice the carrots and dice the celery.
- Diced tomatoes– A drained can of the fire roasted variety.
- Green chiles– A drained can.
- Spices– Taco seasoning, garlic powder, smoked paprika, salt and pepper
- Chicken breasts– Boneless, skinless breasts trimmed of the fat
- Tortillas– 6 inch corn tortillas sliced into quarters
- Sour cream– Let it come to room temperature
- Cheese– Shredded Mexican or cheddar cheese.
How to Make
This Instant Pot chicken tortilla soup is so easy!
Just add the liner to your Instant Pot and press the Saute button.
When the screen reads ‘HOT’, add both the oil and onions into the pot and saute, stirring often, until the onions are soft.
Once the onions are soft, pour in the broth.
Then add the celery, carrots, tomatoes, chiles, three tablespoons of taco seasoning, garlic powder, paprika, chicken, and tortillas to the pot.
Secure the lid on the pot and make sure the vent valve is in the sealed position.
Set the soup to pressure cook for 10 minutes.
When the Pot beeps, let it sit and naturally release for 10 full minutes.
After 10 minutes, carefully turn the vent valve to quick release any remaining trapped steam.
Open the pot and set the lid aside.
Using tongs, carefully transfer the hot chicken breasts to a cutting board and shred or chop it up.
Once you shred the chicken, add it back into the pot.
Quickly whisk together the sour cream with one ladle of hot broth in a small mixing bowl.
Stir this mixture into the soup.
Then stir in the shredded cheese to the soup until it is completely melted.
Give the soup a taste and stir in the remaining half tablespoon of taco seasoning if desired.
Salt and pepper, to taste.
Serve warm with your favorite garnishes.
Enjoy!
Topping Ideas
Part of the fun of this soup is topping it with all sorts of yummy toppings.
Favorite toppings include:
- Pico de gallo
- Extra cheese
- Crunchy tortilla strips
- Diced avocado
- More sour cream
- Taco sauce
- Fresh cilantro
How to Thicken Chicken Tortilla Soup without a Slurry
There is no slurry in chicken tortilla soup, but it will still be nice and thick!
What is this magic you may ask?
Corn tortillas.
Yes, that’s right.
Corn tortillas are the key to thickening this soup.
The starchiness thickens this soup gloriously.
This is why you can’t substitute flour tortillas in this soup.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or in the Instant Pot until warmed through.
Tips and Tricks
- You can be make this in a 6 quart Instant Pot, but it will be FULL. I like using an 8 quart, although it isn’t big enough to double the recipe. Whichever size pot you use, the cook time remains the same.
- DO NOT try to substitute flour tortillas for corn tortillas.
- Add the ingredients in the exact order listed and do not stir the soup before pressure cooking. Stirring will result in the dreaded BURN message.
- Want more veggies? Stir in a can or drained corn at the end.
- For some extra heat, add some chopped jalapenos.
Other Instant Pot Soup Recipes
Instant Pot chicken tortilla soup is a bold, zesty soup you can have on the table in no time at all!
Make it and enjoy!
Looking for other Instant Pot soup recipes?
Try these:
- Instant Pot Chili
- Instant Pot Chicken & Rice Soup
- Instant Pot Beef & Noodles
- Instant Pot Stuffed Pepper Soup
If you’ve tried this INSTANT POT CHICKEN TORTILLA SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chicken Tortilla Soup (Instant Pot Recipe)
Ingredients
- 1 tbsp canola oil
- 1 large yellow onion peeled & diced
- 8 cups chicken broth
- 3 stalks celery finely diced
- 2 large carrots peeled & finely diced
- 1 14 oz can fire roasted diced tomatoes drained
- 1 7 oz can diced green chiles drained
- 3 1/2 tbsp taco seasoning divided
- 1 heaping tsp garlic powder
- 1/8 tsp smoked paprika
- 2 lbs boneless, skinless chicken breasts trimmed of fat
- 15 6 inch corn tortillas sliced into quarters
- 1 cup sour cream at room temperature
- 1 1/2 cups shredded Mexican blend cheese
- salt & pepper to taste
Instructions
- Add the liner to your Instant Pot and press the Saute button. When the screen reads 'HOT', add both the oil and onions into the pot. Saute, stirring often, until the onions are soft then pour in the broth.1 tbsp canola oil, 1 large yellow onion, 8 cups chicken broth
- Add the celery, carrots, tomatoes, chiles, three tablespoons of taco seasoning, garlic powder, paprika, chicken, and tortillas to the pot.3 stalks celery, 2 large carrots, 1 14 oz can fire roasted diced tomatoes, 1 7 oz can diced green chiles, 3 1/2 tbsp taco seasoning, 1 heaping tsp garlic powder, 1/8 tsp smoked paprika, 2 lbs boneless, skinless chicken breasts, 15 6 inch corn tortillas
- Add the lid to the pot, turning to close, and make sure the vent valve is in the sealed position. Press the 'Pressure Cook' (normal) button, and cook for 10 minutes.
- When the cook time's done, allow the pot to sit and naturally release for 10 full minutes. Carefully turn the vent valve to release any remaining trapped steam, then open the pot and set the lid aside.
- Using tongs, transfer the chicken breasts to a cutting board and shred or chop it up. Be careful since it will be hot, then transfer the chicken back into the pot.
- Add the sour cream to a small mixing bowl, then add one ladle of hot broth. Quickly whisk together. Pour this mixture into the soup, and quickly stir until evenly incorporated.1 cup sour cream
- Add the shredded cheese to the pot, stirring until completely melted and incorporated.1 1/2 cups shredded Mexican blend cheese
- Carefully taste test the hot soup, and stir in the remaining half tablespoon of taco seasoning if desired. Salt & pepper, to taste.salt & pepper
- Serve warm with your favorite garnishes.
Notes
- You can be make this in a 6 quart Instant Pot, but it will be FULL. I like using an 8 quart, although it isn't big enough to double the recipe. Whichever size pot you use, the cook time remains the same.
- DO NOT try to substitute flour tortillas for corn tortillas.
- Add the ingredients in the exact order listed and do not stir the soup before pressure cooking. Stirring will result in the dreaded BURN message.
- Want more veggies? Stir in a can or drained corn at the end.
- For some extra heat, add some chopped jalapenos.
Nutrition
