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 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 Chicken Tortilla 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 soups, as the Mexican flavor profile is so satisfying in soup form.
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).
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
- 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.
- 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 Instant Pot Chicken Tortilla Soup!
Looking For More Great Soup Recipes? Check these Out!
- 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, you’re going to fall in love with this stew recipe!
- My Caldo de Res is a Mexican Beef Soup that is loaded with flavor and comes together in no time in your Instant Pot.
Don’t forget to check out my Instant Pot Fast & Easy Cookbook or my Instant Pot Vegetarian Book!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course, taste great too.
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. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
★ 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. Tag me with #TrustUrvashi if you post and I will share your post!
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 pepper
- 1/4 cup (4 g) cilantro leaves
- 1-2 teaspoon (1 teaspoon) 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
- Green Onions
- Mexican Blend Shredded Cheese
- Jalapeno pepper, 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!
Amy
This is the BEST chicken tortilla soup recipe I’ve ever tried!! On top of being incredibly easy to prep for and make, I love that I can make this soup with fresh ingredients. I’ve made this soup 10+ times in the last year, and it’s always a hit.
Over time, I’ve found we like our soup best when made with a few changes:
1) We like things a little spicier in our household, so I usually use 2 adobo chilis, 2 teaspoons of the adobo sauce, and 1 jalapeno.
2) To give the soup some thickness without the carbs, I add cauliflower florets into the blender with the other veggies. I’ve found that I can get away with using less tortillas this way!! Great option for those trying to limit carbs in this recipe.
3) Used low sodium chicken broth instead of water
4) Added in a can of no salt added corn after adding the chicken broth
I can’t say enough great things about this recipe. Thank you so much for sharing!!
Jennifer Arnold
This is the easiest recipe for chicken tortilla soup – and it’s delicious! Love it with avocados, sliced olives and fresh cilantro on top.
d_patterson
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
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.