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
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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 ¼ cups diced celery
- 1 ¼ 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
- ½ tsp salt
- ½ tsp pepper
- 1 ½ – 2 pounds boneless skinless chicken breasts (fresh or frozen)
- 10 (8 inch corn tortillas) or 14 (5 ½ 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.
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.