It’s raining in LA. TIME TO THROW A PARTY and make some Instant Pot Chicken Tortilla Soup!
A soup party, that is.
I love tortilla soup. I am embarrassed to admit that my intro to tortilla soup wasn’t the most authentic experience. It was quite the opposite. It was when I worked at Alexander’s/Houstons and would steal little bowls of it and eat it in the back while I sat on boxes of napkins. I wasn’t the best employee, if I’m being totally honest, but I was about to graduate high school and felt like my whole world was going to change so I had a super “whatever” attitude.
When I went to make this, I wasn’t going after a super traditional version, though I did want to know the history. I found this article in the LA Times that speaks a bit about the history of tortilla soup. It’s super interesting a worth a read.
The History of Tortilla Soup!
To paraphrase, the exact origin can't be traced per se. They think it started in Mexico City but maybe it didn’t. It made its way to California in the mid 20th century and landed. The versions are definitely different. Mint was added, tortillas were ground up in the base of the soup (which honestly sounds delicious). It went and evolved through various iterations. Some families make it certain ways and others make it differently. People have made it theirs.
I think food history is super fascinating and love the stories of trying to trace them back to their original place.
This Version is Somewhat Classic!
This version you see here is quite modern. It is classic tortilla soup. I made it in my Instant Pot, but I have also included directions on how to make it with just a regular pot, too.
I know we’re about to be deep into holiday recipes but I can’t eat cake for breakfast every night. This soup was a nice healthy-ish respite from all the sugar. It was very welcomed.
If you know more info on tortilla soup, leave it below!
Hope you love tis Instant Pot Chicken Tortilla Soup!

Instant Pot Chicken Tortilla Soup Recipe
Ingredients
Fried Tortilla Strips:
- 5 to 6 corn tortillas cut into thin or thick strips
- 3 tablespoons vegetable oil or neutral oil
- ¼ teaspoon flaky sea salt
Tortilla Soup:
- ½ yellow onion roughly chopped
- 4 garlic cloves peeled and smashed
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 chipotle in adobo
- 1 15-ounce can of diced tomatoes
- 5 cups of chicken broth or water divided
- ½ pound of boneless skinless chicken breasts (about 2 small chicken breasts)
For Garnish:
- 1 avocado sliced
- ¼ cup sour cream whisked with a squeeze of lime juice and a pinch of salt
- Lime wedges
- ½ jalapeño sliced
- Cilantro leaves
Instructions
To Fry up the Tortilla Strips:
- Place a bed of paper towels or a clean kitchen towel on a baking sheet or cutting board. We're going to use this to drain the tortillas after they leave the oil.
- Slice up the corn tortillas into whatever size you prefer. I usually go for thin but this is about freedom so do as you please. Pour the oil in a pan set over medium-high heat. When the oil is hot and shimmering, add the tortilla strips, in batches, frying them up until crispy, about 1 minute. Transfer them to the towel and sprinkle with flaky sea salt. Repeat with frying the tortilla strips, adding more oil as necessary. Set them aside.
For Instant Pot Directions:
- To the Instant Pot, turn it to the sauté function, and add a tablespoon of olive oil. When the oil sheens, it’s hot, add the onion and garlic cloves. Cook for about 2 to 3 minutes, until the onion becomes translucent. Add the spices and salt and mix until the spices are fragrant. Turn the Instant Pot off and scoop the onions and garlic and transfer them to a blender.
- To the blender, add the chipotle in adobo, can of diced tomatoes and a splash of broth. Pulse until very smooth, about 1 minutes. Pour it back into the Instant Pot, along with the remaining chicken broth or water. Give it a taste and adjust the salt according to taste. I added a pinch or two.
- Place the chicken breasts in the soup mixture. Top the Instant Pot with its lid, turn the seal to “seal," and set it to "manual" for 15 minutes.
- When the Instant Pot is done, release the quick release and top the steam with a clean kitchen towel. Remove the lid and remove the chicken. Using two forks, shred the chicken and return it to the pot.
For Pot Directions:
- To the medium pot, set over medium-high heat, add a tablespoon of olive oil. When the oil is hot, add the onion and garlic cloves. Cook for about 5 to 6 minutes, until the onion becomes translucent. Add the spices and salt and mix until the spices are fragrant. Turn off the flame and scoop the onions and garlic, and transfer them to a blender.
- To the blender, add the chipotle in adobo, can of diced tomatoes and a splash of broth. Pulse until very smooth, about 1 minutes. Pour it back into the pot, along with the remaining chicken broth or water. Give it a taste and adjust the salt according to taste. I added a pinch or two of salt.
- Place the chicken breasts in the soup mixture and bring to a simmer. Turn the heat to medium-low and cover the pot with the lid. Cook for about 30 to 35 minutes, until the chicken is cooked. Remove the lid and remove the chicken. Using two forks, shred the chicken and return it to the pot.
To Serve:
- Divide the soup amongst bowls. Top it with a small handful of tortilla strips, a dollop of sour cream, a few slices of jalapeño, a squeeze of lime and a few leaves of cilantro.
Notes
Nutrition
If you're looking for more soup recipes, right this way!
Jessica says
Made it with some substitutions because I didn’t have a few things - white beans instead of black, diced instead of crushed tomatoes, and beef broth combined with cream of chicken soup instead of chicken broth!! It turned out awesome and I really love this recipe!! Thank you
Misty says
Oh! Forgot to mention: If you don't have an immersion blender, get one ASAP. I've had one for many years and it's super easy to just blend everything in the pot instead of scooping everything into my blender/food processor. Immersion blenders are amazing time savers.
Misty says
Very tasty with just the right amount of heat for me, but my family felt it was too spicy.
It was also super salty. Not inedible, but saltier than I would like (admittedly I'm pretty sensitive to salt so your mileage may vary). It was still all eaten even though I doubled the recipe. I may or may not have eaten far more than anyone else in my household.
Ahem. Anyway, made it a second time the following week. Cut the adobo in half and omitted the additional salt. I also added some frozen corn and black beans just to give it a heartier bite. All agreed it was perfection. I think it would still be phenomenal without the corn and beans. Thanks so much. This will have a permanent place on my meal roster!
Adrianna Adarme says
Wonderful!
Elsie Beldman says
So, was that supposed to be one can of chipotle peppers or one pepper??? I used the whole can (never have used them before). It seems very spicy!!!
joel says
Me too. I put in whole small can and I think that may have been an error.
Maddy says
This is delicious!!! I triple the chicken for a high protein meal but it’s so good!!!
Maddie says
I don't normally comment but wanted to share that I love this recipe! I tweak it a little bit depending on what I have-add a can of diced green chiles or fresh diced jalapeño to the blender ingredients, a little bit of masa harina when I want a thicker soup, add in Mexican oregano too- but it is a staple for me. It is perfect for Chicago winters and desk lunches
Kristen says
I have made this recipe countless times. I am making it again tonight! It's perfect as is, no substitutions. Thank you for this household staple!
Lindsay C. says
I have loved your first chicken tortilla soup for years now, and am debating on doing a mashup of it, with this recipe, for tonight. I have uncooked chicken breasts that I had planned to poach, and add to your first version. I think I'll still do the roasted pepper, spices, blender move, and instant pot the rest!
Adrianna Adarme says
Good idea! That'll be a good match up! 🙂
Devon says
Hey adrianna! How many would you say this serves please?
Adrianna Adarme says
It serves 4! 🙂
Taylar says
This has become a staple in our household! The soup is flavorful and delicious.
Adrianna Adarme says
Thanks, Taylar! Love hearing this. 🙂
Areesha Zahid_Puro Food says
That looks delicious! Comfort food recipes will always find a way to me eventually, I love trying new things.
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Aureliarose says
I loved this! It was an amazing soup!