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–+ servings
chicken tortilla soup in ladle in instant pot
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Meaningful Eats

Instant Pot Chicken Tortilla Soup

4
This quick and easy Instant Pot Chicken Tortilla Soup is healthy, flavorful and comforting. It’s perfect for feeding a crowd or for busy weeknights. Top a bowl with your favorite toppings and dig in!
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Erin Collins

Ingredients

  • 2 tablespoons avocado oil or olive oil
  • 1 cup chopped onions 1 onion
  • 1/2 cup chopped celery 2 stalks
  • 1 cups chopped carrots 2 carrots
  • 1 jalapeno pepper seeds/ribs removed and minced
  • 2 cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 quart chicken stock
  • 14 oz canned crushed tomatoes you may have to use 1/2 of a 28ounce can of crushed tomatoes
  • 6 6-inch white corn tortillas, cut into strips
  • 1 chicken breast
  • 1/4 cup chopped fresh cilantro leaves
  • juice of 1 lime
  • Toppings: sliced avocado, sour cream, grated cheese, and tortilla chips

Instructions

  • Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the avocado oil, onion, celery, carrots and jalapeno. Cook for 3-4 minutes until the vegetables start to soften.
  • Turn off the instant pot and stir in the garlic, spices and salt. The pot will still be plenty hot, but turning off the instant pot at this point helps prevent the garlic from burning.
  • Add the chicken stock, crushed tomatoes, corn tortillas and chicken. Close the instant pot and press MANUAL (or high pressure) and set timer for 7 minutes. When the time is up let the pressure release naturally for 10 minutes before releasing the rest of the steam.
  • Take out the chicken breast and shred with a fork. Add back to the soup. Stir in the cilantro and lime juice. Add a little more stock or water if the soup has thicken too much (it can differ depending on the type of corn tortillas you use) and season to taste. Enjoy!

Video

Notes

To Make Crispy Tortilla Strips: Preheat the oven to 350F. Cut white corn tortillas into strips. Toss with a little avocado oil and sprinkle with salt. Bake for 10 minutes until crispy. Use as a topping for the soup. Yum!
To Make Ahead: Prep the soup through the cooking step, then store it (without toppings) in the fridge. Add lime juice and cilantro just before serving for the freshest flavor.
To Store: Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
To Freeze: Cool completely, then freeze in portions or a large container for up to 3 months. Thaw overnight in the fridge and reheat until hot. Add fresh toppings after reheating.
INSTANT POT SOUP TIPS
    • Pressure time counts. The 7-minute cook time doesn’t include the time it takes to come to pressure or release—plan for about 30 minutes total. It’s mostly hands-off, but good to know if you’re short on time.
    • Less evaporation. Since the Instant Pot is sealed, liquid doesn’t cook off like it does on the stovetop. That’s why this recipe uses less broth than a traditional soup—but don’t worry, the texture is just right.
    • Add fresh ingredients last. Stir in lime juice and cilantro after cooking to keep their flavors bright and fresh. The high pressure can dull them if added too early.

Nutrition

Calories: 365.24kcal | Carbohydrates: 41.3g | Protein: 22.89g | Fat: 12.99g | Saturated Fat: 2.16g | Cholesterol: 43.26mg | Sodium: 882.28mg | Potassium: 1014.36mg | Fiber: 6.41g | Sugar: 12.08g | Vitamin A: 5812.22IU | Vitamin C: 20.4mg | Calcium: 102.77mg | Iron: 2.82mg