If you’re looking for a comforting, flavorful, and quick-to-make soup, Instant Pot Chicken Tortilla Soup is the perfect choice.
I recently made this Instant Pot Chicken Tortilla Soup recipe on a chilly evening, and the moment I opened the Instant Pot, the aroma of toasted spices, garlic, and fire-roasted tomatoes filled the kitchen.
Instant Pot Chicken Tortilla Soup was instantly inviting, the kind of smell that makes you want to grab a spoon before anything else.
The richness of the broth paired with tender, shredded chicken and crispy tortilla strips on top created a perfect balance of textures and flavors. Every bite was warm, comforting, and satisfying—a real hug in a bowl.
Why Instant Pot Chicken Tortilla Soup is the Ideal Recipe
I’ve tried a lot of chicken soups over the years, but making Instant Pot Chicken Tortilla Soup in the Instant Pot completely changed the game for me. First, the pressure cooking infuses the broth with deep, rich flavor in a fraction of the time compared to stovetop methods.
The chicken comes out perfectly tender, and shredding it and adding it back into the soup makes every spoonful hearty.
Key Ingredients in Instant Pot Chicken Tortilla Soup Recipe
Here’s what makes this Instant Pot Chicken Tortilla Soup so flavorful and comforting:
Avocado oil (or olive oil): Adds a subtle richness for sautéing onions and garlic.
Onion & garlic: The base of the soup; sautéing them releases natural sweetness and aroma.
Spices: Paprika, cumin, coriander, chili powder, and oregano give depth, warmth, and a slight smokiness that make the soup taste like it’s been simmering all day.
Crushed tomatoes: Fire-roasted is best for that slightly smoky, vibrant flavor.
Chicken stock: Creates the heart of the soup, giving it body and flavor.
Chicken breast: Tender, protein-packed pieces that absorb the rich broth perfectly.
Gluten-free corn tortillas: Fried to a golden crisp for topping—these add crunch and texture to every spoonful.
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Instant Pot Chicken Tortilla Soup Recipe
- Total Time: 25 min
- Yield: 4-6 servings
Description
Instant Pot Chicken Tortilla Soup Recipe features tender shredded chicken, fire-roasted tomatoes, aromatic spices, and crispy tortilla strips, creating a comforting, flavorful soup perfect for quick weeknight dinners or cozy family meals
Ingredients
- 3 tablespoons avocado oil (or olive oil)
- 1 medium onion, dived
- 5 cloves garlic, minced
- 1 tablespoon paprika
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1 28 ounce can crushed tomatoes (fire roasted is preferable)
- 4 cups chicken stock
- 1 pound chicken breast, boneless, skinless
Fried Tortillas
- 6 gluten free corn tortillas , cut into 1/2 wide strips
- avocado oil , or another neutral oil suitable for frying
Instructions
- Press the sauté button on the instant pot and wait for it to heat up. Add the oil. When the oil is simmering add the onion, garlic and spices (paprika, cumin, coriander, chili powder and oregano). Cook and stir for 5 minutes.
- Stir in the tomatoes and stock. Add the chicken breast – make sure to submerge in the broth.
- Secure the lid on the instant pot and make sure the dial on top is set to ‘sealing’. Cook on high pressure for 5 minutes. (Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 5 minutes.)
- When the time is up you can use the quick release method or let pressure come down naturally.
- After removing the lid carefully remove the chicken breasts from the soup and transfer to a cutting board or a plate. Using a couple of forks shred the chicken into small pieces and then add back into the soup.
Tortilla Strips
- While the instant pot is depressurising prep the tortilla strips.
- In a medium sized sauce pot pour about 1 inch of oil. Heat the oil over a medium heat. Get your fingers wet with a little bit of water and flick into the oil – if the oil sizzles when it comes in contact with the water it’s ready for frying. If it doesn’t sizzle wait a little longer until it’s ready. If you add the tortillas too soon they will become soggy and not crispy.
- Carefully adding about 4-5 tortilla strips in the oil at a time making sure not to overcrowd the pan. Let the tortillas cook about 1-2 minutes on each side until it turns lightly goldened. Use a wire skimmer or slotted metal spoon to remove the strips – let the excess oil drain away and then set aside to cool/dry on a paper towel lined plate. Repeat with the remaining tortillas strips until complete. Sprinkle with a little salt.
- Serve the crispy tortilla strips over the soup and top with fresh cilantro, lime juice sour cream and/or cheese and enjoy!
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Soup
- Method: instant pot
- Cuisine: Homemade
If you’re curious about other quick and festive recipes, you might also enjoy these: Quick Valentine Marshmallow Pops Recipe In 30 Min, Valentine Cinnamon Sugar Pretzels Recipe In 30 Min, or Instant Pot Chicken and Wild Rice Soup Recipe.
How to Make Instant Pot Chicken Tortilla Soup Step-by-Step
-Press the sauté button on the Instant Pot and let it heat. Add the avocado oil. Once the oil shimmers, add the chopped onion, minced garlic, and all the spices (paprika, cumin, coriander, chili powder, oregano). Cook and stir for 5 minutes until fragrant.
-Pour in the crushed tomatoes and chicken stock. Place the chicken breasts in the pot, making sure they’re fully submerged.
-Close the lid and set the dial to ‘sealing.’ Cook on high pressure for 5 minutes using the ‘Manual’ or ‘Pressure Cook’ function.
-When cooking is done, either quick-release the pressure or allow it to release naturally. Carefully remove the lid. Take out the chicken breasts and place them on a plate. Shred the chicken using two forks and return it to the soup.
-While the Instant Pot depressurizes, prepare the tortilla strips. Heat about 1 inch of oil in a medium saucepan over medium heat. Test the oil by flicking a drop of water in—it should sizzle.
-Fry 4-5 tortilla strips at a time until golden brown, about 1-2 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle with salt while still warm.
-Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, a squeeze of lime, sour cream, or shredded cheese if desired.
Instant Pot Chicken Tortilla Soup Recipe Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 820 mg |
| Cholesterol | 70 mg |
FAQs
Q: Can I make this Instant Pot Chicken Tortilla Soup ahead of time?
A: Absolutely. You can prepare the soup up to two days in advance and refrigerate it. Reheat on the stovetop before serving and fry the tortilla strips fresh for the best texture.
Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs work wonderfully and stay extra juicy. Just adjust the cooking time slightly if they are larger pieces.
Q: Can I make this Instant Pot Chicken Tortilla Soup spicier?
A: Definitely. Add extra chili powder, cayenne, or a diced jalapeño when sautéing the onions and garlic.
Q: Can I make it gluten-free?
A: Yes! Use gluten-free corn tortillas and ensure your chicken stock is gluten-free.
Q: Can I freeze this soup?
A: You can. Freeze the soup (without the tortilla strips) in an airtight container for up to 3 months. Reheat gently on the stovetop and fry fresh tortillas when ready to serve.
Conclusion
Making this Instant Pot Chicken Tortilla Soup felt like a little celebration in my kitchen. The aroma, the vibrant color of the fire-roasted tomatoes, the tender chicken, and the crispy tortilla strips made it an unforgettable dinner.
Instant Pot Chicken Tortilla Soup is comforting, flavorful, and surprisingly quick to make. I promise, once you try this recipe, it will become one of your go-to weeknight soups—perfect for any occasion, any season, and any craving for that warm, satisfying hug in a bowl.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.