When you’re looking for a meal that’s comforting, flavorful, and easy to prepare, there’s something incredibly satisfying about a hearty bowl of soup. And if you’re in the mood for something that combines the zest of Mexican cuisine with the convenience of modern cooking, look no further than Instant Pot Chicken Tortilla Soup. This recipe takes the best of a classic, adds a healthy twist, and gets it to your table in a fraction of the time thanks to your trusty Instant Pot.
There’s something about the combination of tender chicken, rich broth, and spicy, smoky flavors that makes this soup an instant crowd-pleaser. Plus, it’s versatile, customizable, and easily adaptable for any dietary preference. Whether you’re prepping for a busy weeknight dinner or a cozy weekend meal, this Chicken Tortilla Soup is sure to hit the spot.
Instant Pot Chicken Tortilla Soup Recipe
Ingredients Needed
- Boneless, skinless chicken breasts (about 1 pound) – This is the star protein of the soup. It’s lean, tender, and takes on the flavor of the broth wonderfully.
- Olive oil (2 tablespoons) – For sautéing the aromatics and adding a rich base flavor.
- Yellow onion (1 medium, diced) – Onions are essential for building a savory foundation. They add sweetness and depth to the broth.
- Garlic cloves (4-5, minced) – Garlic is a must for that robust, aromatic punch.
- Carrot (1 medium, sliced) – Carrots bring natural sweetness and a pop of color.
- Celery (2 stalks, chopped) – Celery adds a nice crunch and mild, earthy flavor.
- Diced tomatoes (1 can, 14.5 oz) – This will give your soup a rich, tangy base and adds moisture.
- Tomato paste (2 tablespoons) – Concentrated tomato flavor that enhances the soup’s richness.
- Chicken broth (4 cups) – The heart of your soup, providing a savory liquid to cook everything in.
- Corn kernels (1 cup, frozen or fresh) – Sweet, juicy corn brings texture and balance to the soup.
- Black beans (1 can, drained and rinsed) – Earthy and hearty beans that add protein and fiber.
- Tortilla chips (1 cup) – For crunch and that signature tortilla flavor in every bite.
- Chili powder (1 tablespoon) – This spice is your base for a little heat and earthiness.
- Cumin (1 teaspoon) – Earthy, warm, and slightly smoky; cumin brings depth to the flavor.
- Smoked paprika (1 teaspoon) – Adds a nice smoky flavor that gives the soup its signature depth.
- Cayenne pepper (optional, 1/2 teaspoon) – For those who like it spicy, this will add an extra layer of heat.
- Lime juice (from 1 lime) – A touch of acidity that balances the soup’s richness.
- Fresh cilantro (for garnish) – A bright, refreshing herb to top off the soup just before serving.
- Shredded cheese (for topping) – Optional, but highly recommended for a creamy, melty topping.
- Sour cream (for topping) – Optional, but it adds a cooling contrast to the spice.
Cooking Instructions
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Sauté Aromatics
- Set your Instant Pot to “Sauté” mode and heat the olive oil. Once the oil is hot, add the diced onion, carrot, and celery. Sauté for about 3-4 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic and cook for an additional 30 seconds, just until fragrant.
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Add The Chicken And Seasonings
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook the spices for another minute to bloom their flavors.
- Add the chicken breasts to the Instant Pot, followed by the diced tomatoes, tomato paste, chicken broth, corn, black beans, and tortilla chips. Give everything a good stir to combine.
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Pressure Cook
- Secure the lid of the Instant Pot and set it to cook on “High Pressure” for 10 minutes.
- After the cooking time is up, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining pressure.
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Shred The Chicken
- Once the pressure has been released, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir well.
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Final Touches
- Stir in the lime juice for a bit of acidity and brightness. Taste the soup and adjust the seasoning with salt and pepper as needed.
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Serve And Garnish
- Ladle the soup into bowls and top with fresh cilantro, shredded cheese, and a dollop of sour cream. If you like extra crunch, serve with additional tortilla chips on top.
Ingredient Insights
- Chicken Breasts: Opt for boneless, skinless chicken breasts for their ease of shredding and quick cooking time. You can also substitute with thighs for a richer flavor, but it may require slightly longer cooking time.
- Cumin & Smoked Paprika: These two spices give the soup a signature Mexican flavor. Smoked paprika, in particular, imparts a depth that’s hard to replicate.
- Tortilla Chips: Don’t skip this ingredient. The crushed chips not only add texture but also thicken the soup, creating a slightly creamy consistency without the need for heavy cream.
- Lime Juice: This is a crucial finishing touch. A squeeze of fresh lime brightens up the entire soup, balancing out the spices and adding a fresh, tangy kick.
Expert Tips
- Use Rotisserie Chicken: To cut down on prep time even further, use shredded rotisserie chicken instead of raw chicken breasts. Just skip the step where you cook the chicken and simply add the rotisserie chicken in at the end.
- Make it Spicy: If you’re a fan of heat, consider adding fresh jalapeños or a splash of hot sauce to your soup.
- Make Ahead: This soup keeps well in the fridge for 3-4 days and actually gets better as the flavors continue to meld. You can also freeze it for up to 3 months.
- Crispy Tortilla Strips: If you’re craving even more texture, make homemade crispy tortilla strips. Just slice tortillas into strips, season with a bit of salt and olive oil, and bake at 400°F for 10-15 minutes until golden and crisp.
Recipe Variations
- Vegetarian Version: Omit the chicken and replace it with extra beans (black beans, pinto beans, or kidney beans). You can also add extra veggies like zucchini or bell peppers.
- Spicy Chicken Tortilla Soup: To really crank up the heat, add chopped chipotle peppers in adobo sauce or extra cayenne pepper to the mix. You could also serve with a side of spicy salsa.
- Creamy Tortilla Soup: Add a splash of heavy cream or coconut milk at the end to make the soup richer and creamier. This variation is a favorite for those who like a smooth, indulgent texture.
Final Words
Instant Pot Chicken Tortilla Soup is one of those recipes that seems to have it all: it’s easy to make, it’s bursting with flavor, and it’s packed with wholesome ingredients. Whether you’re feeding a family or meal prepping for the week, this soup offers something for everyone. The versatility of the dish means you can make it as mild or as spicy as you like, and the Instant Pot ensures that you’ll have a satisfying meal on the table with minimal effort.
FAQs
What Ingredients Are Needed For An Instant Pot Chicken Tortilla Soup Recipe?
The basic ingredients for this recipe include boneless skinless chicken breasts or thighs, chicken broth, canned diced tomatoes, corn, black beans, onion, garlic, chili powder, cumin, lime juice, and tortilla chips for garnish. Optional toppings can include sour cream, shredded cheese, avocado, and cilantro.
Can I Use Frozen Chicken In The Instant Pot For Chicken Tortilla Soup?
Yes, you can use frozen chicken breasts or thighs in the Instant Pot. However, you’ll need to increase the cooking time to about 20-25 minutes for frozen chicken compared to the usual 10-15 minutes for thawed chicken.
How Do I Cook Instant Pot Chicken Tortilla Soup?
To cook the soup, start by sautéing onions and garlic in the Instant Pot using the ’Sauté’ function. Add in the chicken, broth, diced tomatoes, beans, corn, and spices. Lock the lid, set the Instant Pot to ’Manual’ or ’Pressure Cook’ for 10-15 minutes (depending on chicken thickness), and allow it to naturally release for 5-10 minutes. Shred the chicken, stir, and serve with tortilla chips and optional toppings.
Can I Make Instant Pot Chicken Tortilla Soup Without Beans?
Yes, you can skip the beans if you prefer. The soup will still be flavorful, but you may want to add extra vegetables or corn to maintain a balanced texture and flavor profile.
How Do I Thicken Instant Pot Chicken Tortilla Soup?
To thicken the soup, you can blend a portion of the soup with an immersion blender or mash some of the beans. Another option is to add crushed tortilla chips to the soup, which will absorb liquid and help thicken it.
Can I Use Bone-in Chicken For The Soup?
Yes, you can use bone-in chicken for added flavor. If using bone-in chicken, the cooking time will increase to around 20 minutes on high pressure. Be sure to remove the bones and shred the chicken after cooking.
Can I Freeze Instant Pot Chicken Tortilla Soup?
Yes, Instant Pot chicken tortilla soup can be frozen. Allow the soup to cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. To reheat, thaw overnight in the fridge and warm it up on the stove or in the Instant Pot.
What Can I Use As A Substitute For Tortilla Chips In Chicken Tortilla Soup?
If you don’t have tortilla chips, you can use crushed corn chips, crispy fried onions, or even crushed tortilla wraps as a substitute for garnish. For a healthier alternative, you could use homemade baked tortilla strips.
How Do I Adjust The Spice Level In Chicken Tortilla Soup?
To adjust the spice level, you can add more or less chili powder, cumin, or cayenne pepper. For a milder soup, reduce the amount of chili powder and omit any hot peppers. To increase the heat, consider adding diced jalapeños or a dash of hot sauce.
Can I Make Instant Pot Chicken Tortilla Soup Vegetarian?
Yes, you can make a vegetarian version of this soup by omitting the chicken and using vegetable broth instead of chicken broth. You can also add extra vegetables, such as zucchini, bell peppers, or sweet potatoes, to make it heartier.