If this Instant Pot Chicken Tortilla Soup isn’t the easiest and best one you’ve had, send me your favorite recipe because this one will be hard to beat. This is an authentic Mexican recipe for your pressure cooker.
Instant Pot Chicken Tortilla Soup | Easy, Delicious and Authentic!
I have simplified my previously simple chicken tortilla Soup Recipe even more, by cooking it all in one step, in the Instant Pot, but without compromising the flavor.
There’s really only one manual step, but this one is an important one: It’s essential to sauté the vegetables until they thicken.
This will take at most 10 minutes, but will add a world of flavor to your 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 as this brings a lot of flavor to the soup, it may make it a little less flavorful.
I have also used fewer tortillas than other people use because I’m trying to keep it a little low carb, but I don’t think you’ll miss them in this super full-bodied soup.
Looking for more great soup recipes? Check out my Poblano Chicken Soup! It’s a delightful low carb soup that’s easily made in your Instant Pot!
Another great soup recipe is my Instant Pot Cioppino Seafood Stew. If you’re a fan of seafood, your going to fall in love with this stew recipe!
So the next time you’re looking for a simply, 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.
The steps for this recipe are:
- Blend vegetables together
- Stir and thicken them for 10 minutes
- Cook everything together at high pressure for 20 minutes
- Shred chicken and add back
- Eat
You may also want to check out my Keto Instant Pot Cookbook–the only Keto Cookbook authorized by Instant Pot. This cookbook is full of delicious recipes that even your non-keto Family will love.
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
This Instant Pot Chicken Tortilla Soup will be the easiest and best one you've had! Make an authentic Mexican Chicken Tortilla Soup in your Instant Pot!
- 1/2 cup onion, roughly chopped
- 1 cup tomatoes, chopped
- 2 cloves garlic
- 1 chipotle chili in adobo sauce from can with 1 teaspoon sauce (1 chili, not one can)
- 1/2 jalapeño pepper
- 1/4 cup cilantro leaves
- 1-2 teaspoon salt
- 1 tablespoons oil
- 2 large chicken boneless skinless breasts
- 4 cups water
- 2 corn tortillas, cut into small pieces (optional)
- Sliced Avocado
- Chopped Green onions
- Shredded Mexican Blend Cheese
- Sliced Jalapenos
- Tortilla Strips
- Sour Cream
- Cilantro
- In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
Turn your electric 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.
Nutritional info does not include garnishes
★ Did you make this recipe? Don't forget to give it a star rating above! Just click on the stars in the recipe card to rate.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Oh also? If you want to see the CUTEST little chef ever making this soup, you must check out my little 3-year old buddy Sam making this Chicken Tortilla Soup with her mom.
d_patterson says
This may be the CT soup I have ever tasted. Followed the recipe to the letter with the exception of using canned tomatoes in chipotle. Looking forward to making this many times over especially now that the weather will be getting colder. Thanks for sharing!!
Adina says
I made this over the weekend for Cinco de Mayo, and it was so easy and tasted great! The only change I made was instead of 1 cup of tomatoes, I used 1 cup of salsa that I had in the fridge. The salsa made the soup extra spicy, but that’s totally fine with me! I just added a dollup of sour cream when serving to cut down on the heat. Tip: this freezes well.
Marie says
Question, I have cooked recipes that include shredded chicken for 8min and then NPR for 10min. It shreds perfectly. I am curious about the 20min cook time.
URVASHI PITRE says
It’s really more to get maximum flavor into the broth. You can try a shorter cook time. But this recipe is very popular just as written.
Sarah says
Can I use frozen chicken breast in this recipe? If so how would you alter the cooking time?
URVASHI PITRE says
As long as they were individually frozen pieces you wouldn’t alter the time under pressure.
Christina says
This made a lovely pot of soup! I used frozen thigh meat (what I had) and it took quite a while (30 min) to come to pressure even after the vegetable saute phase. We finished it off with lemon, avocado and baked tortilla strips. I really liked the adobo flavoring. Thanks for another great recipe!
Christie says
My family and I loved this recipe. I didn’t want the soup to be too spicy so I just use the Chipotle chile and left out the jalapeno. The soup still had quite a kick to it.
Tammy Jones says
I Love this soup. I make it at least every two weeks so I have some for lunches during the week. Sometimes i sub chicken broth or pickled jalapenos. It always turns out great. Servings are large and low calorie.
Rebecca says
Absolutely wonderful. A great recipe
Neefer says
OMG this Chicken Tortilla Soup is ah-maze-ing! (For those of us who are Keto, I’m considering the 9g per serving carb hit is totaly worth it to get that slight hint of corn tortilla flavor in every bite, and to thicken it up just enough to be soupy instead of watery.)
I didn’t even top it with anything — just slurped it down. Realistically serves 4, especially if you add lots of toppings. I was able to get about 2.75 ladle-fulls per serving, and I’m stuffed. Definitely another winner here!
It has quite a kick — though less of a kick than the Texas Chili. Spicy food avoiders will probably want to cut down the Chipotles in Adobo by half. But do keep some in, because the flavor they add is excellent!
Sally says
Loved this super easy tasty recipe!! It was the perfect amount of flavor. The technique of blending the vegetables made for a good secret way to get my kids to eat it. Thank you for sharing. Keep them coming!
Jan says
I made the soup last weekend, following instructions to the letter, and it was delicious. Very quick, easy and healthy—and everyone in my house liked it!
Krissy says
I have to admit I was a bit disappointed. I did exactly as the recipe said (left out the tortillas but did tortilla strips on top). I thought it was very bland and it needed a lot of enhancements (avocado, salsa, onion, cilantro, etc). It didn’t taste BAD, but just…. bland and boring.
URVASHI PITRE says
So that surprises me as it is actually very full bodied and bursting with flavor typically. Let’s troubleshoot this. Did you Brown the veggies? Did you use good quality chipotle Chile? Did you remember to get some of the adobo sauce? The majority of the flavor comes from those three things
Lorna says
So maybe I am blind, but I don’t see anything about browning the vegetables? Only reducing them.