This nourishing and comforting Chicken Tortilla Soup is the perfect busy, weekday night meal the whole family will love. Set up a fixing bar with sour cream, cilantro, shredded cheese, avocados, and tortilla chips so everyone can customize their bowl.
When it’s a cold day, I crave soup. I especially crave this Instant Pot Chicken Tortilla Soup. It’s so delicious, yet comforting on a cold day. Actually, who am I kidding, I could eat this any day of the week.
Using Bone Broth
The secret to this recipe is the bone broth, which provides beneficial protein, amino acids and so many other nutrients. I also use real food ingredients like onions, garlic, tomatoes and organic seasonings knock this dish out of the park. It rivals anything you’ll find in a restaurant, but without the junk or preservatives (like MSG).
How to Make This Instant Pot Chicken Tortilla Soup
- Use leftover roast chicken or a rotisserie chicken to speed things up
- You can use frozen chicken in this recipe. Just set the Instant Pot cook time to 20 minutes instead of 10.
- Add extra fresh chili for a spicy kick
- Top with sour cream and grated cheddar cheese
- Store in the fridge for 2-3 days or freeze for 1-2 months (without garnishes)
This nourishing and comforting Chicken Tortilla Soup is the perfect busy, weekday night meal the whole family will love. Set up a fixing bar with sour cream, cilantro, shredded cheese, avocados, and tortilla chips so everyone can customize their bowl.
- 1 tbsp organic grass-fed ghee or lard
- 1 small onion finely diced
- 1 carrot finely diced
- 2 celery stalks finely diced
- 3 garlic cloves minced
- 4 cups homemade bone broth
- 1 lb organic chicken breast uncooked
- 12 oz can diced tomatoes with green chiles
- 15 oz can black beans, drained and rinsed
- 1 tsp chili powder
- 1/2 tsp organic cumin
- 1/2 tsp organic paprika
- 1 Bay leaf
- 1/2 tsp Celtic sea salt to taste
- 1/4 tsp white pepper
- 12 oz can corn optional
- 1/2 cup fresh cilantro chopped
- 1 cup organic cheddar cheese shredded
- 1 avocado pitted, cubed
- 1 cup Tortilla chips
Set Instant Pot to saute mode. Add olive oil, poblano pepper, onion, garlic, carrot, and celery and cook for 2-3 minutes or until soft. Then add cumin, salt, broth/stock, tomatoes and bay leaf.
Add chicken to the Instant Pot., covering entirely with broth/tomato mixture.
Close lid and be sure valve is sealed. Set to Manual high pressure / pressure cooking for 10 minutes. It will take about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 10 minutes. When timer goes off, let sit for 1-2 minutes. Then set to quick pressure release to vent steam.
Remove lid and remove bay leaf and discard. Remove chicken to shred (use an electric mixer or two forks to shred). Return to Instant Pot and mix well with soup.
Serve in bowls with cheese, cilantro, avocado and tortilla chips.
Quick Cook Option: You can all ingredients to a large sauce pan and substitute the raw chicken for cooked chicken (rotisserie chicken works well) and heat for about 20 minutes.
Slow Cooker Option: Add all ingredients to a slow cooker and cook on high for about 4-5 hours. Remove chicken breasts to shred, and then return to slow cooker. Serve it up with your favorite fixings.
Frozen Chicken: You can use frozen chicken in this recipe. Just set the Instant Pot cook time to 20 minutes instead of 10.
Where to Get Kitchen Pantry Essentials
I get my baking supplies like baking soda, baking powder, vanilla extract, etc. either on Amazon or my local health food store.
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.
Other Soup Recipes You Might Like
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Just made this and it was so good. It’s just like the one I eat at my favorite Mexican restaurant.
This look so comforting and delicious!