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.
What is Tortilla Soup
Tortilla soup is a classic Mexican soup made with a tomato (or chicken) base. It usually has ingredients like corn, beans, and often other additions like jalapenos and cilantro. It is simmered, then topped with crispy tortilla strips and whatever you’d like to add.
How to Make This Instant Pot Chicken Tortilla Soup – Step by Step
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t 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.
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Add chicken to the Instant Pot., covering entirely with broth/tomato mixture.
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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.
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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.
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Serve in bowls with cheese, cilantro, avocado and tortilla chips.
Using Bone Broth in this Instant Pot Chicken Tortilla Soup
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).
Shredding Your Chicken
You can use your stand mixer to shred the cooked chicken for this recipe. It’s so easy! Put the cooked chicken in the bowl of your mixer and mix on low using the paddle attachment until the chicken is shredded. This will take less than a minute!
Great Toppings
This Chicken Tortilla Soup can be topped with so many things, here are a few ideas:
- Chopped avocado
- Mexican shredded cheese blend (mine had cheddar, queso quesadilla, and Monterey Jack)
- Chopped cilantro
- Tortilla chips
- Lime wedges
- Greek yogurt or sour cream
Top Tips for 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)
More Instant Pot Meals You Might Like
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Instant Pot Chicken Tortilla Soup
Ingredients
- 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
Garnish
- 1/2 cup fresh cilantro chopped
- 1 cup organic cheddar cheese shredded
- 1 avocado pitted, cubed
- 1 cup Tortilla chips
Instructions
- 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.
Notes
Nutrition
Instant Pot Recipes Made Simple
Are you struggling to find the time to cook healthy meals for your family? Do you wish you could find one-pot meals that are simple and easy to make… and your family will love? Learn how simple it is to make healthy, one-pot meals with your Instant Pot with my cookbook Instant Pot Recipes Made Simple. You can download it instantly to your phone, computer or e-reader, so it’s portable and can go with you anywhere!With this book, you’ll get:
- Tried-and-true recipes the whole family will love – including pot roast, spaghetti, tacos, carnitas, soups, and easy breakfast meals
- Instant Pot starter guide on how to use the buttons, tips and tricks, and more
- Printable shopping lists for ingredients
- Step-by-step video lesson on how to use your Instant Pot, pressure cooker safety, and some of my favorite tips and tricks
- Two-week meal plan that you can put into action for no-stress weeknight dinners
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!