The Instant Pot Chicken Tortilla Soup takes just 20 minutes to make! It's a fast and simple soup recipe that everyone will love! Grab a bowl and fill it up!
This comforting soup will warm you right up - and you're going to love all the flavors! Get ready - you are going to obsess over this soup.
The best part of making soup is that it makes enough to have leftovers throughout the week. And let's not forget the flavor - one of my favorites!
Contents
Why you'll love this recipe
Soups are always a great idea. Once that cold weather hits, it's prime time for making this easy soup recipe. Everyone in the house will love it!
- It's fast, simple, and delicious
- You'll love the simplicity of being able to use your Instant Pot
- Everyone can add their own toppings to their own bowl of soup
Recipe Video
Recipe Ingredients
Olive oil - You can use coconut oil or avocado oil as well. Both are good healthy fats.
Garlic cloves - Minced garlic offers the best flavor, but garlic powder would work, too.
Onion - Add your favorite type of onion and enjoy.
Carrots - Clean and dice up the carrots.
Celery - Chopped celery adds good flavor and substance.
Jalapeno - Be careful; they might be spicy. (or they might not - you never know with jalapenos)
Poblano chili - This isn't a spicy pepper, but it's a flavorful one.
Diced tomatoes - You can buy these in a can or dice them up on your own.
Chicken breasts - Use boneless skinless chicken breasts for ease.
Black beans - Canned black beans work just fine.
Chicken broth - You can also use Instant Pot Bone Broth or Instant Pot Chicken Stock as well.Â
Lime - For taste.
Salt - To taste.
Chili powder - This can be optional and is used to add some heat.
Cumin - The perfect flavor and taste.
Oregano - Dried oregano is so good!
Tortilla strips - Crushed up corn tortillas work great as well.
Cheddar cheese - Shredded cheddar cheese is a great option, as is any other type of cheese.
Sour cream - This is a great topping to put into the center of the soup.
Avocado - Fresh avocado adds flavor and healthy fat.
Cilantro - Fresh cilantro is the perfect topping.
How to make Instant Pot Chicken Tortilla Soup
Before you get started, gather up everything and make sure that you have all that you need.
Step One: Press the saute button for 3 minutes, then add olive oil and the onion. Stir with a wooden spoon.
Step Two: Add all the rest of the vegetables.
Step Three: Add the diced tomatoes and the chicken breasts.
Step Four: Add all the seasonings and spices, plus the chicken broth. Cook on high pressure for 12 minutes.
Step Five: Once the time as passed, do a quick release. Remove the chicken and shred.
Step Six: Use a soup ladle and dish out the rest of the soup. Add the toppings and enjoy!
Variations
Use leftover chicken - If you have cooked chicken that you need to use up, this soup is the perfect base to add. You an also make it separately using this Instant Pot Shredded Chicken recipe.
Add beans - You can add a can of black beans or pinto beans for more fiber and protein.
Recipe Notes
- Once the chicken is cooked, you can easily shred the meat by using two forks to pull it apart.
- If you don't want to shred the chicken meat, you can cube it up and add it back into the soup mixture as well.
How to serve
I love eating a giant bowl of soup with all the possible toppings I can add, but that might just be me! You can always pair it with some fresh veggies or even make some Rosemary Bread or Cornbread as well.
Topping ideas
Who loves toppings as I do? Here are some of my favorite soup toppings that I suggest you add!
- Fresh cilantro
- Sliced avocado
- Sour cream
- Shredded cheese
Recipe FAQs
Yes, soup can be frozen! You just need to be sure to let it cool down all the way and then store it in an airtight container that is also freezer-safe. Eat within 1 month for the best results.
Reheating leftover soup is the best! All you need to do is reheat on the stovetop or put a microwave-safe bowl in the microwave to warm up.
Instant Pot Chicken Soups
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Instant Pot Chicken Tortilla Soup
Ingredients
- 2 tablespoon olive oil
- 4 garlic cloves minced
- ½ onion chopped
- 2 carrots chopped
- 1 cup celery chopped
- 1 Jalapeno diced
- 1 poblano chili chopped
- 1 can diced tomatoes
- 2 lb chicken breasts
- 1 cup black beans
- 2 cup chicken broth
- 2 lime juiced
- salt to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- tortilla strips to taste, for serving
- cheddar cheese to taste, for serving
- sour cream to taste, for serving
- avocado to taste, for serving
- cilantro to taste, for serving
Instructions
- Press "saute" and add olive oil .
- Add the diced onion and cook for 1 minute. Stir with a wooden spoon.
- Add the minced garlic, carrot and celery and saute for 2 more minutes.
- Add diced tomatoes, seasonings, broth, chicken breast, black beans, and all other ingredients that are remaining. Stir well.
- Put on the lid and cook on high pressure for 12 minutes.
- Once the cooking time has passed, do a quick pressure release.
- Remove the cooked chicken, and shred it.
- Pour the soup into a bowl, add the shredded chicken, and the toppings.
- Serve and enjoy!
Nutrition
Video
Notes
- Once the chicken is cooked, you can easily shred the meat by using two forks to pull it apart.
- If you don't want to shred the chicken meat, you can cube it up and add it back into the soup mixture as well.
- If you have cooked chicken that you need to use up, this soup is the perfect base to add.
- You can also add a can of black beans or pinto beans for more fiber and protein.