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.
Servings: 8
Calories: 417kcal
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
Calories: 417kcal | Carbohydrates: 33g | Protein: 35g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1486mg | Potassium: 762mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3764IU | Vitamin C: 14mg | Calcium: 365mg | Iron: 2mg