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Instant Pot Chicken Tortilla Soup

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4.9 from 8 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • 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

Scale
  • 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

  1. 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.)
  2. Add in the celery, carrots, tomatoes, chiles, taco seasoning, garlic powder, salt, pepper, chicken breasts and finally the tortillas. 
  3. 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.
  4. Remove the chicken and cut it into pieces or shred it. Return the chicken back into the pot.
  5. 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. 
  6. 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

Find it online: https://www.365daysofcrockpot.com/instant-pot-chicken-tortilla-soup/

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