Instant Pot Chicken Tortilla Soup

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.

5 from 39 votes

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Course: Soup

Cuisine: Tex-Mex

Keyword: chicken tortilla soup, instant pot

Prep Time: 10

Cook Time: 10

Pressurize Time: 10

Total Time: 30

Servings: servings

Calories: 607kcal

Author: Don't Mess With Mama

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

US Customary - Metric

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.
Add corn and beans, and stir well.
Serve in bowls and add your favorite toppings.

Notes

Stovetop Option

In a large pot over medium heat, add oil, onion, garlic, carrot, and celery and cook for 2-3 minutes or until soft.
Add chicken, cumin, oregano, paprika, white pepper, broth/stock, salt, tomatoes and bay leaf. Let simmer for about 12-15 minutes or until chicken is cooked through.
When chicken is done, remove chicken to shred (use an electric mixer or two forks to shred). Return to pot and mix well with soup.
Remove bay leaf and discard.
Add corn and black beans, stir well.
Serve in bowls and add your favorite toppings.

Slow Cooker Option

In a slow cooker, add oil, poblano pepper, onion, garlic, carrot, celery, chicken, cumin, oregano, paprika, white pepper, broth/stock, salt, tomatoes and bay leaf. Place lid on slow cooker.
Cook on low heat for 6 hours or high heat for 3 hours.
When chicken is done, remove chicken to shred (use an electric mixer or two forks to shred). Return to pot and mix well with soup.
Remove bay leaf and discard.
Add corn and black beans, stir well.
Serve in bowls and add your favorite toppings.

Frozen Chicken

You can use frozen chicken in this recipe. Just set the Instant Pot cook time to 20 minutes instead of 10.

Nutrition