Instant Pot Chicken Tortilla Soup is a fun, southwest-style soup that’s perfect for a weeknight meal.
If your family loves soup as much as mine, then you’ll want to check out my entire collection of Instant Pot Soup Recipes too!
Instant Pot Chicken Tortilla Soup
I love different versions of chicken soup and this Instant Pot Chicken Tortilla Soup is one of my favorites. Full of southwestern flavors, it’s a hearty meal for a chilly night!
Instant Pot Chicken Tortilla Soup uses cooked chopped chicken. If you don’t have any on hand you can add a chicken breast or two to the Instant Pot along with one cup of chicken broth. Cook on high pressure for 10 minutes and let the pressure release naturally for five minutes. To shred it quickly, toss the chicken breast in your stand mixer and mix until shredded.
If you’re starting with pre-cooked chicken, your prep for this will be minimal – just add the soup ingredients to the Instant Pot, set the cook time, and you’re ready to make the tortilla strips.
To make the tortilla strips, you’re going to cut up corn tortillas and pan-fry them in oil. This can easily be done before the Instant Pot is finished. Altogether, it will take you only about a half hour from start to finish to get Instant Pot Chicken Tortilla Soup on the table. You can’t beat that on a busy night!
I love to serve these with my Cheddar Muffins and a big salad.
Instant Pot Chicken Tortilla Soup can also be made in the slow cooker or on the stove top – you can find directions for both of those here.
You’ll also want to check out my free Instant Pot School with lots of free downloads, lesson plans, recipes and a free meal plan. And some other amazing perks that you won’t want to miss!
Instant Pot Chicken Tortilla Soup
Ingredients
- 32 oz. chicken broth
- 2 cans diced tomatoes
- 1 can diced tomatoes with green chilis
- 6 oz. tomato paste
- 2 cups frozen corn
- 2 cups cooked chicken
- 1 tsp. garlic powder
- ½ tsp. cumin
- ⅛ tsp. chili powder
- 10 corn tortillas
- Shredded cheddar cheese, for serving
Instructions
- Mix all ingredients, except tortillas and cheese, together in the Instant Pot.
- Set the Instant Pot to manual cook for 10 minutes. Let pressure release naturally for 5 minutes, then release remaining pressure.
- For the tortilla strips, cut a stack of 10 tortillas in half, then slice them into ¼" slices. Fry in hot oil in a skillet and drain on paper towels.
- Serve the soup with the tortilla strips and shredded cheese.
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