Instant Pot Chicken Tortilla Soup—tortilla soup that is made with actual tortillas! The corn tortillas pressure cook along with the bites of chicken, tomatoes, veggies and broth and then they thicken the soup into a lovely consistency. You’re going to love this simple way to make real tortilla soup!
Get the SLOW COOKER Chicken Tortilla Soup recipe here
Instant Pot Chicken Tortilla Soup
When my sister sent me a text stating that she tried a tortilla soup with actual tortillas in it and that it was soooo good I knew I needed to try my own version of it in the Instant Pot.
The original recipe calls for cooked chicken. Of course I like to combine all steps into one. So instead of adding cooked chicken into the Instant Pot I added raw chicken and let it simmer and cook along with all the other ingredients. The original recipe also has several steps and asks you to boil the soup for 45 minutes. My version has 2 main steps–sauteeing the onion and adding in all the ingredients–and only needs a 10 minutes pressure cooking time. If you’re all about simplifying and cooking in a hands-off way this recipe is for you!
A note about the corn tortillas: This recipe is a made with corn tortillas that act as a thickener for the soup. If you try to use flour tortillas you will end up with a gloopy tortilla mess. Do not use flour tortillas. If you don’t like corn tortillas then maybe this isn’t the recipe for you. Try this easy creamy tortilla soup recipe instead.
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Instant Pot Mexican Street Corn Soup
Instant Pot Greek Chicken Lemon Rice Soup
Instant Pot Chicken Bacon Chowder
What Pressure Cooker Did You Use?
To make Instant Pot Chicken Tortilla Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Chicken Tortilla Soup
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 60 minutes
- Yield: 8–10 servings 1x
Description
Tortilla soup that is made with actual tortillas! The corn tortillas pressure cook along with the bites of chicken, tomatoes, veggies and broth and then they thicken the soup into a lovely consistency. You’re going to love this simple way to make real tortilla soup!
Ingredients
- 1 Tbsp vegetable or corn oil
- 1 cup diced yellow onion
- 7 cups chicken broth
- 1 1/4 cups diced celery
- 1 1/4 cups diced carrots
- 1 (14 oz) fire roasted diced tomatoes
- 2 (4 oz) cans diced green chiles
- 3–4 Tbsp of taco seasoning (see note)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 – 2 pounds boneless skinless chicken breasts (fresh or frozen)
- 10 (8 inch corn tortillas) or 14 (5 1/2 inch corn tortillas), cut into 1 inch by 1 inch pieces
- 1 cup sour cream
- 4 oz grated monterey jack cheese (see note)
- Optional toppings: avocados, tortilla chips, cilantro, sour cream, etc.
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and onion. Saute the onion for about 4-5 minutes. Then add in the chicken broth. (Keep the saute function on so that the broth can start heating up and it will take less time for the pot to come to pressure.)
- Add in the celery, carrots, tomatoes, chiles, taco seasoning, garlic powder, salt, pepper, chicken breasts and finally the tortillas.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button (or manual/pressure cook button) to 10 minutes. When the time is up let the pot sit for 10 additional minutes and then move the valve to venting. Remove the lid.
- Remove the chicken and cut it into pieces or shred it. Return the chicken back into the pot.
- Temper the sour cream by adding 3 ladles of hot soup liquid, 1 ladle at a time, and whisking until smooth. Slowly pour the tempered sour cream into the Instant Pot, stirring constantly. Then stir in the cheese.
- Salt and pepper the soup to taste. Add additional taco seasoning, if needed. Ladle the soup into bowls and top with desired toppings.
Notes
I noticed that different brands of taco seasoning have different potencies. For example the big bottle of taco seasoning at Costco is way less potent than the bulk bins at Winco. Therefore I add 2-3 Tbsp of taco seasoning to begin with and then add more to taste after the soup has cooked.
I like to buy a block of cheese and grate it myself. Sometimes when I add pre-grated cheese into soups it clumps up and gets weird.
This recipe is a made with corn tortillas that act as a thickener for the soup. If you try to use flour tortillas you will end up with a gloopy tortilla mess. Do not use flour tortillas. If you don’t like corn tortillas then maybe this isn’t the recipe for you.
This makes a full pot of soup when using the 6 quart pot. You can halve this recipe if you prefer. Keep the same cooking time and halve all the ingredients. I would not try to double this recipe, even in the 8 quart. You can, however, 1.5 times the recipe in the 8 quart Instant Pot.
Recipe adapted from https://www.food.com/recipe/chicken-tortilla-soup-ii-4627/
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Just wondering. The directions say “When the time is up let the post sit for 10 additional minutes.” Am I supposed to turn it off (hit Cancel) and wait another 10 minutes, or do I leave it on “warm” for 10 more minutes? Will it matter?
It doesn’t matter! Either way is fine.
Both times I made this, I got “burnt” message. The first time, the message went away by itself and the soup was delicious. So I tried it a second time but had a mess with food stuck to bottom of pot. I removed the ingredients, cleaned the pot bottom, put everything back in the pot and turned it back on. Got the “burnt” message again. Ended up cooking on top of the stove. I followed recipe exactly. What do I need to do differently.
Don’t stir the soup. Just layer the ingredients before you pressure cook it. That should help.
Have you tried making this recipe non- dairy without sour cream? What would you replace it with?
I haven’t tried that. I bet it would be okay without the dairy. What about something like this…https://www.target.com/p/kite-hill-dairy-free-sour-cream-8oz/-/A-54449978?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&DFA=71700000012732781&CPNG=PLA_Grocery%2BShopping_Local&adgroup=SC_Grocery&LID=700000001170770pgs&LNM=PRODUCT_GROUP&network=g&device=c&location=9029688&targetid=pla-816131198634&ds_rl=1246978&ds_rl=1248099&gclid=CjwKCAiAi_D_BRApEiwASslbJ80M_I-h7kAEzJk3iRA-jsp0WbHoG55i3uSiwyYfcgb6lKJzrTRdOxoCjFoQAvD_BwE&gclsrc=aw.ds
Does it change the cooking time if I use an 8 quart pot instead of the 6 quart?
Use the same cooking time for 8 quart!
Burn notice! Followed the recipe. Disappointed.
Hi Karen, I saw this recipe and it has finally given me the best reason to buy and Instant Pot. What kind do you have and what size is best for a family of 6? I’m excited to try all your insta recipes!
Hi Jennifer I would buy a 6 quart Duo or Nova. I love them both! You will love it!
OMG!! This recipe is AMAZING! I followed exactly, but in addition added half a can of Mexican corn in since I had it laying around! So so good! Will make again for sure!
★★★★★
Yum I love the idea of Mexican corn!
Can you use frozen chicken?
Yes for sure. I do all the time.
I’m new at the instant pot, but frozen chicken will cook in 10 min?
Yes with this recipe it will. The chicken is surrounded in liquid and the pot is somewhat full so it takes a long time to come to pressure. The chicken is cooking the whole time.
I have a question when putting the ingredients in the pot are you supposed to mix it all up or layer it I know in the past when I have used tomato’s I get the burn notice if it was mixed and on the bottom.
Hi Jennifer, for this particular recipe it is okay to mix it up. In other recipes I will state “don’t stir.”
Making tomorrow! So excited!
Enjoy!
Does the time change if I don’t use the veggies? I have picky eaters. Also can I use the rotisserie chicken instead of raw chicken? Does the time change with that too? Thank you
I’d keep the same time in both cases.
I jumped on to ask the same question about using precooked chicken. I tried it and it worked fine! We just finished dinner and it was sooooo good. I can’t wait for Covid to leave us so we can get back to entertaining, this will be on my list of dinner ideas for sure!
I also just want to take a minute to say how much I love my copy of your cookbook! What a fabulous resource for my kitchen. It is so convenient to have so many of my favorite (delicious, easy, and fast!) recipes in a nice spiral cookbook right next to me on the counter. And what a nice feature to be able to scan the QR code so I can jump online and scroll through the comments of recipes too! Love, love, love the book.
★★★★★
I am so glad you liked the book Juliee!!!
Made this tonight for dinner and it’s absolutely yummy!! It was so easy and didn’t take all that long. Added a bit to much of tortillas so next time going to use less.
★★★★★
So glad you liked in Tanya!
Has anyone ever made it and kept it on warm in the instant pot to be able to eat throughout the day? Unsure of it would ruin the texture or flavor..
I have made this recipe and shared this recipe multiple times. Everyone loves it!
Made this soup this weekend. SO YUMMY! I wasn’t sure how much spice the chiles would add, so I only used one can – Next time, I’ll use both. Also subbed boneless skinless chicken thighs in for the breasts. I pretty much only use thighs now because I think they provide much more flavor. Made quite a bit of soup, which will be perfect for the single digit temps we have here in NW Indiana this week! Thank you!!
★★★★★
I like thighs better too! It does make a lot so lots of chances for leftovers 🙂
Made this soup tonight and really liked it. I wound up using nonfat Greek yogurt because I didn’t have sour cream on hand and it worked just fine!
★★★★★
Good substitution idea! Thanks!
Made this last night. Perhaps instead of carrots and celery, it might be better with different Mexican seasonings, corn and black beans.
★★★★
I like that idea!
Can I make this ahead of time for meal prep and reheat later or is that not a good idea?
Yes I think that would be great!
Pre- shredded cheese is coated with a substance that keeps the cheese from clumping together in the bag. When heated, the cheese can’t properly melt and form a sauce or soup base consistently. I always shred from a block.
I try to also.
Would this soup freeze well?
Yes I think it would.
Love getting the recipes, always follow the recipe, can’t figure so many people change the recipes without trying it out first. Why would I try a new recipe if I didn’t lick ingredients? Tying to find a new recipe and not making it the way the Person originally made seems me a disservice to the originator of the recipe. If you don’t like the ingredients don’t use the recipe. Some may have a reason for it, then make sure you don’t let the reason for disrespecting them. I appreciate all the hard work these cooks put into their recipes.
This is a yummy soup. I’m not a huge fan of carrots and celery and onion pieces so I actually puréed the soup and added the chicken back in. Great flavor. Makes an ENTIRE potful!
★★★★★
I like the idea of pureeing the veggies. That would make it thicker. And indeed it does make a lot! Skyler has taken the leftovers for lunch now for four days in a row.