This Instant Pot chicken tortilla soup recipe is quick and easy to make and is delicious as a gluten-free weeknight dinner. Served with crispy fried tortillas, avocado and fresh cilantro, it’s a family favorite with good reason.
Ingredients
- Olive oil.
- Chicken. I used bone-in skinless chicken thighs but chicken breasts can be used instead.
- Onion.
- Fresh garlic cloves.
- Jalapeño.
- Spices: Ground cumin, coriander, smoked paprika and dried oregano. Taco seasoning can also be used.
- Chicken Stock/broth. I used chicken stock but bone broth or vegetable stock can be used as substitute.
- Crushed tomatoes. Any canned tomatoes can be used.
- Black beans.
- Frozen corn. Fresh or canned corn can be substituted.
- Salt and black pepper.
How to make Instant Pot chicken tortilla soup
Set the Instant Pot to the saute function. Add a splash of olive oil then brown the chicken pieces. Stir in the chopped onion, garlic, jalapeño, seasoning, stock, beans, corn kernels and tomatoes then cover with the lid. Set the Instant Pot to pressure cook on high for 10 minutes. Once finished cooking, quick release the pressure. Remove the chicken pieces carefully then shred the meat with two forks and discard the bones. Set the Instant Pot to the sauté function. Add the shredded chicken back to the soup and allow to simmer for 5 minutes. Taste and adjust seasoning if necessary by adding more salt, a pinch of sugar and a squeeze of lime juice.
Serve the soup in bowls topped with your favorite toppings.
What to serve with chicken tortilla soup
- Fried tortilla strips. Slice corn tortillas/flour tortillas into thin strips then fry in hot oil for a minute until golden brown. Tortilla chips can be served instead.
- Fresh cilantro/coriander.
- Avocado.
- Fresh limes.
- Sour cream.
- Shredded cheese.
- Sliced jalapeños.
Can I make this ahead?
Soup recipes are always great to prep ahead and freeze. This chicken tortilla soup recipe is no different. Make the soup then allow to cool completely before transferring to an airtight container and storing in the fridge for up to 3 days. The soup can be frozen for up to 3 months. Thaw and reheat before serving.
Instant Pot soup recipes
Instant Pot Chicken Tortilla Soup
Ingredients
- 1 kg (2lb) chicken pieces
- 1 onion finely chopped
- 4 garlic cloves crushed
- 1 jalapeno finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 4 cups chicken stock
- 800 g (28oz) crushed tomatoes
- 400 g (14oz) black beans drained
- 2 cups frozen corn
- 2 tsp salt
- 1 tsp black pepper
For the toppings
- fried tortilla strips
- fresh cilantro/coriander
- Cubed avocado
- fresh lime juice
- sliced jalapeños
Instructions
- Set the Instant Pot to the saute function.
- Add a splash of olive oil then brown the chicken pieces.
- Stir in the chopped onion, garlic, jalapeño, seasoning, stock, beans, corn kernels and tomatoes then cover with the lid.
- Set the Instant Pot to pressure cook on high for 10 minutes.
- Once finished cooking, quick release the pressure.
- Remove the chicken pieces carefully then shred the meat with two forks and discard the bones.
- Set the Instant Pot to the sauté function.
- Add the shredded chicken back to the soup and allow to simmer for 5 minutes.
- Taste and adjust seasoning if necessary by adding more salt, a pinch of sugar and a squeeze of lime juice.
- Serve the soup in bowls topped with your favorite toppings.
The recipe doesn’t indicate when the chicken stock should be added. Being that there is a lot of liquid I wanted to be sure.
Thank you
In step 3 in the recipe card you’ll see the stock is added.