Instant Pot Chicken Tortilla Soup | Keto Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup recipe will be the easiest and best one you've made. Make an authentic Mexican Chicken tortilla soup right in your Instant Pot.

What Makes This Instant Pot Soup Irresistible?

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 Keto Chicken Tortilla Soup?

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.

What Does It Taste Like?

Instant Pot Chicken Tortilla Soup has a bold, smoky, and comforting flavor with just the right amount of spice.

The tender chicken soaks up a rich tomato and chipotle-based broth that’s tangy, slightly smoky, and layered with aromatic garlic, onions, and herbs. The jalapeño adds gentle heat, while fresh cilantro brings a bright, fresh finish.

If you include the tortillas in the soup, they soften and thicken the broth slightly, giving it a heartier, almost creamy texture.

The result is a warm, flavorful soup that’s both light and deeply satisfying.

Ingredients You'll Need

• 1/2 cup Onion- Adds a savory base flavor and depth to the soup, enhancing the overall richness of the broth.
• 1 cup Tomatoes- Provides natural sweetness and acidity, helping create the soup’s signature tangy tomato base.
• 2 cloves Garlic- Infuses the soup with a warm, aromatic flavor that complements the smoky and spicy ingredients.
• 1 Chipotle Chile in Adobo Sauce- Adds a smoky, slightly spicy depth to the broth, giving it that classic tortilla soup warmth and complexity.
• 1/2 Jalapeño Pepper- Brings a mild to medium heat, balancing the richness of the chicken and tomato flavors.
• 1/4 cup Chopped Cilantro- Adds freshness and brightness, either cooked in or sprinkled as a garnish before serving.
• 1–2 teaspoons Salt- Enhances all the flavors and balances the acidity of the tomatoes and spice from the chiles.
• 1 tablespoon Oil- Used for sautéing the onions, garlic, and other aromatics, helping to release their flavors before pressure cooking.
• 2 Boneless, Skinless Chicken Breasts- The main protein in the soup; they cook until tender in the Instant Pot and shred easily for a hearty texture.
• 4 cups Water- Forms the soup’s base, creating a light yet flavorful broth that absorbs the spices and aromatics.
• 2 Corn Tortillas- Thicken the soup slightly as they cook down, adding authentic tortilla flavor and a subtle, creamy body to the broth.

How To Make Instant Pot Chicken Tortilla Soup

1. In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
2. Turn your Instant Pot on to Sauté, and when it is hot, add the oil.
3. 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.
4. Add in 4 cups of water, and if you're using the corn tortillas to thicken, add them now.
5. Add in chicken breast cut into big pieces (you'll need to fish them out to shred them later).
6. 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.
7. Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.

How to Make Low Carb Chicken Tortilla Soup In the CrockPot

1. In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
2. Pour in the blended vegetables.
3. Add in 4 cups of water, and if you're using the corn tortillas to thicken, add them now.
4. Add in chicken breast cut into big pieces (you'll need to fish them out to shred them later).
5. 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.
6. Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.

Tips And Tricks

Making Instant Pot Chicken Tortilla Soup is quick and easy, but a few helpful tips can take it from good to great. Here’s how to get the best flavor and texture every time:

• 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!

Variations

Instant Pot Chicken Tortilla Soup is wonderfully versatile, and you can easily adjust the ingredients to match your taste or dietary preferences. Here are some delicious variations to try:

• Creamy Chicken Tortilla Soup- Stir in a little heavy cream, sour cream, or cream cheese after pressure cooking for a richer, velvety texture.
• Vegetarian Tortilla Soup- Skip the chicken and use vegetable broth along with black beans, corn, and diced bell peppers for a hearty meatless option.
• Bean and Corn Tortilla Soup- Mix in a can of black beans or corn kernels for extra flavor, color, and fiber.

What To Eat With Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is hearty and flavorful on its own, but pairing it with the right sides and toppings can turn it into a complete, satisfying meal. Here are some delicious ideas to serve alongside:

• Tortilla Chips or Strips- Perfect for dipping or adding crunch on top of the soup.
• Mexican Rice or Cilantro Lime Rice- Adds a filling, flavorful base to soak up the soup’s broth.
• Avocado Slices or Guacamole- Brings creamy richness that balances the soup’s spice.
• Quesadillas or Cheese Nachos- A cheesy, crispy side that complements the soup perfectly.
• Cornbread or Jalapeño Cheddar Muffins- Great for soaking up every last drop of broth.

How Long Does It Last?

Instant Pot Chicken Tortilla Soup will last for about 4 to 5 days when stored properly in the refrigerator. For best results, store any toppings, like tortilla strips, avocado, or cheese, separately so they stay fresh and crisp.

When ready to enjoy, reheat the soup on the stovetop or in the microwave until steaming hot.

Can You Freeze It?

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.

More Great Soup Recipes

• Poblano Chicken Soup- A delightful low carb soup that's easily made in your Instant Pot! It's one of our best chicken soup recipes.
• 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!

Don't forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.