This Instant Pot Chicken Tortilla Soup will be the easiest and best one you've made. Make an authentic Mexican tortilla soup right in your Instant Pot.
What Makes This Instant Pot Chicken Tortilla Soup So Great
This Instant Pot Chicken Tortilla Soup recipe pressure cooks all in one step, making it even quicker to get on the table, but without compromising the flavor. I just love it when such a simple recipe can have so much flavor at the same time.
And this isn't some homemade take on canned soup. Oh no, this is an authentic Mexican Instant Pot Soup recipe! From the flavorful spice of the chiles in adobo sauce and the jalapenos to the freshness of the cilantro, you'll find a depth of flavor in every bite. It's easily one of my favorite Mexican soups, as the flavor profile is so satisfying in soup form.
Is This Instant Pot Chicken Tortilla Soup Keto?
As an added bonus, I made an effort to keep this Instant Pot Chicken Tortilla Soup low carb without compromising on taste and authenticity. It's perfectly safe for those who live a low carb or keto lifestyle, provided that you don't overindulge (which admittedly will be difficult considering just how delicious this soup truly is).
To make this a keto soup recipe, all you need to do is omit the tortilla shells used to thicken the soup.
Can Chicken Tortilla Soup Be Frozen?
This Chicken Tortilla Soup recipe actually freezes very well. Just make sure that you don't add any garnishes and make sure to portion out the soup before you freeze it.
You can save yourself even more cooking time in the future by making a ton of this soup to freeze and eat later, making it the perfect dish for those who like to meal prep.
How To Make This Instant Pot Chicken Tortilla Soup
- In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your Instant Pot on to Sauté, and when it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you're using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you'll need to fish them out to shred them later).
- Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished.
- If you want to use precooked chicken, put large chunks of chicken in the pot, cook on High Pressure for 5 minutes and allow to NPR FOR 10 minutes.
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
Tips And Tricks For Making The Best Instant Pot Chicken Tortilla Soup
- This is without a doubt a robust, spicy soup. If you need a milder version, you should cut down on the canned chipotle chile. But a warning - it may make it a little less flavorful without them.
- I have also used fewer tortillas than other people use because I'm trying to keep it a little low carb. I don't think you'll miss them in this super full-bodied soup.
- Omit the tortillas entirely to keep this recipe Keto.
- You can add even more flavor to this dish by adding some lime juice after the soup is done cooking. About 1-2 tablespoons of lime juice should be sufficient.
- There's really only one manual step, but it is an important one! It's essential to sauté the vegetables until they thicken. This will take at most 10 minutes, but the step will add a world of flavor to your Chicken Tortilla Soup Instant Pot recipe!
How to Make Low Carb Chicken Tortilla Soup In the CrockPot
- In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Pour in the blended vegetables.
- Add in 4 cups of water, and if you're using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you'll need to fish them out to shred them later).
- Set your slow cooker to low and cook for 6 hours. If you're in a rush to get dinner on the table, set to high and cook for 4 hours.
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
Looking For More Great Soup Recipes? Check these Out!
- Poblano Chicken Soup- A delightful low carb soup that's easily made in your Instant Pot!
- Instant Pot Cioppino Seafood Stew- If you're a fan of seafood, you're going to fall in love with this stew recipe!
- Caldo de Res- A Mexican Beef Soup that is loaded with flavor and comes together in no time in your Instant Pot.
- Vegetarian Tortilla Soup- a delicious Vegetarian soup recipe packed with delicious spices.
- Chicken Tortilla Soup- Made quick and easy in your Instant Pot Blender.
So the next time you're looking for a simple, delicious and filling soup recipe, make this flavorful Instant Pot Chicken Tortilla Soup! It's easy, bursting with flavor and done in under 30 minutes. This easily makes it one of my best chicken recipes. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Equipment
Ingredients
- 1/2 cup (80 g) Onion, roughly chopped
- 1 cup (149 g) Tomatoes, chopped
- 2 cloves (2 cloves) Garlic
- 1 (1 ) Chipotle Chile in Adobo Sauce, (1 chili, not one can) with 1 tsp sauce
- 1/2 (0.5 ) Jalapeño Peppers
- 1/4 cup (4 g) Chopped Cilantro or Parsley
- 1-2 teaspoon (1 teaspoon) Kosher Salt
- 1 tablespoons (1 tablespoons) Oil
- 2 (2 ) chicken breasts, boneless and skinless
- 4 cups (1 kg) Water
- 2 (2 ) corn tortillas, cut into small pieces (optional)
Optional Garnishes
- Sliced Avocado
- Chopped Green Scallions
- Mexican Blend Shredded Cheese
- Jalapeño Peppers, sliced
- Tortilla Strips
- Sour Cream
- Cilantro
Instructions
- In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your Instant Pot on to Sauté, and when it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you're using the corn tortillas to thicken, add them now.
- Add in chicken breast cut into big pieces (you'll need to fish them out to shred them later).
- Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished
- Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
Tips And Tricks For Making Instant Pot Chicken Tortilla Soup
- This is without a doubt a robust, spicy soup. If you need a milder version, you should cut down on the canned chipotle chile. But a warning - it may make it a little less flavorful without them.
- I have also used fewer tortillas than other people use because I'm trying to keep it a little low carb. I don't think you'll miss them in this super full-bodied soup.
- Omit the tortillas entirely to keep this recipe Keto.
- There's really only one manual step, but it is an important one! It's essential to sauté the vegetables until they thicken. This will take at most 10 minutes, but the step will add a world of flavor to your Instant Pot Chicken Tortilla Soup!
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Nutrition
Originally published April 24, 2017
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S Turn
I make this all the time. My entire family loves it. The only change I’ve made is to substitute Rotel tomatoes.
J Arora
I have made this recipe countless times and it's a family favorite. I find the best way to reduce the spiciness is to omit the jalapenos. The Chili's in adobo have more than enough flavor and kick. I have also shared this recipe a few times as whenever I make it for guests they always ask for it.
Courtney Graham
OK, Since I found this recipe, I've probably made it a couple hundred times, it is SO good! Making it so many times, I've learned a few things along the way. First, if you use chicken broth instead of water, the flavor has more depth, HOWEVER Chicken BONE broth does not work well, something about the proteins makes the flavor fine, but the texture not as silky. Also, if you don't have chicken broth, you can use the water and a chicken bouillon cube and it is wonderful, just like the regular chicken broth. Second, while the frozen soup that is already made is good, it seems to separate some during the defrosting process. I found that if I make the vegetables, blend them, then put them in a freezer bag and freeze them flat, then defrost and make the soup from just beyond the blending of the vegetables stage, the soup turns out better. I have also found that the flavor and texture does not change if you add another 5-7 minutes on the cooking stage because you are using frozen chicken. As a result, I usually make 3-4 additional batches of the veggies and freeze them.
This recipe has replaced my Garlic Chicken Noodle soup, in my house, when we are sick, and it is my go to, when there has been a busy day and I don't feel like cooking, and, the most wonderful thing is that I can keep it low carb while my family can make it as carb heavy as they want!
I also love the Gyro meat recipe and Butter Chicken recipes!
Celeste
I’ve made this several times it’s my all-time favorite don’t skip the step of blending the vegetables makes a big difference