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Instant Pot Chicken Tortilla Soup is the ultimate cozy meal! This hearty and spicy Mexican soup is loaded with flavor, toppings and homemade crispy tortilla strips. It takes about 40 minutes to put together in an Instant Pot and you’ll have leftovers for days! Serve with jalapeño cheddar cornbread and a cold chelada for dinner!
I’m all about cozy meals and soup cannot be a cozier choice to serve! Whether it’s this Enchilada Chicken Tortilla Soup, Pumpkin Chili, Cuban Black Bean Soup, or even these Vegetarian Black Bean Enchiladas, I cannot pass up the opportunity to enjoy a comforting meal!
The History of Tortilla Soup!
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.
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.
Ingredients You’ll Need for Instant Pot Chicken Tortilla Soup
- Chicken – Boneless skinless chicken breasts. 1/2 pound of chicken is plenty enough to make 4 servings of soup.
- Broth or water – I prefer to use chicken broth for this soup because it make it much more flavorful than plain water!
- Chipotle in adobo – This will give a nice amount of heat to the soup and a hint of smokiness. If you don’t like spice leave out the chipotle and/or adobo sauce.
- Corn tortillas – Used to make the fried tortilla strips for serving! They are made by cutting the tortillas into thin strips then quickly frying in hot oil and sprinkling with flaky sea salt. You could crush up a few corn chips instead if you are short on time.
- Toppings – For me the best part about any soup is the toppings! I topped it with sliced avocado, sour cream, lime wedges, sliced jalapeño and cilantro leaves.
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Instant Pot Chicken Tortilla Soup
- For the crispy tortilla strips. Slice corn tortillas thick or thin(it’s up to your preference!), fry in hot oil for 1 minute or until crisp, then transfer to a paper towel-lined plate. Sprinkle with flaky salt.
- For the soup. Press the sauté button on your Instant Pot then cook onions and garlic in a little oil until fragrant and translucent, about 2-3 minutes. Add in the spices cooking until they are fragrant too.
- Blend. Add cooked onions and garlic, chipotle in adobo, diced tomatoes, and a splash of broth to the blender. Pulse until very smooth. Transfer back to the Instant Pot adding in the rest of the broth.
- Chicken. Add chicken to the soup, top with the Instant Pot lid then set to cook on the manual setting for 15 minutes.
- Quick release the Instant Pot lid then shred chicken with two forks, return it to the pot and stir. Serve topped with a dollop of sour cream, lime wedges and the crispy homemade tortilla strips!
Tips and Tricks
Don’t have an Instant Pot? That’s totally fine, I’ve included instructions for how to make this chicken tortilla soup using a regular pot on the stove down in the recipe card! The main difference is that the onions and garlic will take longer to cook and the chicken about 30 minutes to cook instead of 15!
Make it ahead. Make a big batch of this soup to save for meal prep or store any leftovers in the fridge for up to 5 days in an air tight container. To freeze, allow it to cool completely then transfer to a freezer bag. It will stay good for several weeks. Thaw in the fridge or transfer it to a microwave safe bowl or pot to heat on the stove.
Chicken. This recipe uses raw, thawed boneless skinless chicken breasts. To use frozen chicken, make sure to add a few extra minutes to the cooking time. If using a rotisserie chicken, only cook it for 10 minutes in the instant pot since it’s already cooked.
Add ins. Make this soup your own by adding in canned or frozen corn, canned black beans, or using fire-roasted tomatoes instead of regular canned diced tomatoes.
Recipe FAQs
Leave out the chipotle in adobo sauce! It gives a wonderful smokiness to the soup but a lot of heat too! Swap it out for a less spicy pepper, a hint of cayenne pepper or leave out the chiles all together!
Of course! Swap out the chicken broth for vegetable broth. Instead of chicken, use shredded jackfruit, canned black beans or red beans and cubed sweet potatoes to make it a bit more filling!
More Instant Pot Recipes
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Instant Pot Chicken Tortilla Soup Recipe
Equipment
- Instant pot or medium pot
- blender
- Baking Sheet
Ingredients
Fried Tortilla Strips:
- 5 to 6 corn tortillas, cut into thin or thick strips
- 3 tablespoons vegetable oil or neutral oil
- 1/4 teaspoon flaky sea salt
Tortilla Soup:
- 1/2 yellow onion, roughly chopped
- 4 garlic cloves, peeled and smashed
- 1 teaspoon ground cumin
- 1/2 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
- 1/2 pound of boneless, skinless chicken breasts (about 2 small chicken breasts)
For Garnish:
- 1 avocado, sliced
- 1/4 cup sour cream, whisked with a squeeze of lime juice and a pinch of salt
- Lime wedges
- 1/2 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
Tips and Tricks
- Don’t have an Instant Pot? That’s totally fine, I’ve included instructions for how to make this chicken tortilla soup using a regular pot on the stove down in the recipe card! The main difference is that the onions and garlic will take longer to cook and the chicken about 30 minutes to cook instead of 15!
- Make it ahead. Make a big batch of this soup to save for meal prep or store any leftovers in the fridge for up to 5 days in an air tight container. To freeze, allow it to cool completely then transfer to a freezer bag. It will stay good for several weeks. Thaw in the fridge or transfer it to a microwave safe bowl or pot to heat on the stove.
- Chicken. This recipe uses raw, thawed boneless skinless chicken breasts. To use frozen chicken, make sure to add a few extra minutes to the cooking time. If using a rotisserie chicken, only cook it for 10 minutes in the instant pot since it’s already cooked.
- Add ins. Make this soup your own by adding in canned or frozen corn, canned black beans, or using fire-roasted tomatoes instead of regular canned diced tomatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really wish the directions were a bit clearer. I used one (can) of chipotle in adobo. Would’ve been nice if it was listed as “one singular pepper”
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