Instant Pot Chicken Tortilla Soup
Hearty & quick 30-minute Instant Pot chicken tortilla soup is on consent rotation in our fall and winter menu. Easy freezer instructions for leftovers so you can cook once and enjoy multiple times.
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This recipe is converted from a crockpot recipe I’ve made for over 10 years. Chicken Tortilla Soup is the perfect recipe to convert from crockpot to Instant Pot because it doesn’t require any changes to the recipe. The outcome is a phenomenal meal made in a fraction of the time.
One-Pot Chicken Tortilla Soup
This delicious soup comes together all in one pot in 30 minutes or less. The recipe calls for thawed chicken breast, however, this can also be made with frozen chicken breast. This is a great recipe when you are in a pinch and don’t have any thawed meat out for dinner. Place all the ingredients except the cheese, sour cream, avocado, and chips inside and pressure cook.
Ingredients:
- Chicken (boneless, skinless, fresh, or frozen)
- Minced garlic
- Chicken broth or 1-quart jar of homemade chicken stock.
- Stewed tomatoes
- Mild or medium salsa
- Chopped cilantro
- Ground cumin
- Onion powder
- Medium chili powder
- Shredded Monterey Jack cheese
- Sour cream
- Tortilla Chips
- Avocado
Easy Instant Pot Recipes
I love using the Instant Pot for all of my favorite fall soup and chili recipes like this Tex-Mex Chicken Stew but it can do so much more! Making pasta like Cheese Tortellini with Chicken or Stuffed Bell Peppers with Quinoa and Sausage. My Instant Pot really is the most versatile kitchen appliance I own.
Can I Make Tortilla Soup In The Crock-Pot?
Absolutely! This recipe was first made using the crockpot. The crockpot directions are very similar to the pressure cooker directions. Place all of the ingredients in the crockpot except for the cheese, sour cream, tortilla chips, and avocado. Cook on high for 5 hours or low for 8 hours. Shred the chicken with two forks and serve with sour cream, cheese, and avocado on top.
How To Freeze Chicken Tortilla Soup
The BEST way to freeze Chicken Tortilla Soup is to use Souper Cubes. Freeze individual portions in 1 or two cup cubes that easily reheat for a quick and easy lunch or dinner. If you don’t have Souper Cubes yet, freeze the leftovers in a round dish like this. When you are ready to reheat turn out the frozen soup into a stockpot and heat on low until hot. To reheat in the Instant Pot add ½ cup of water to the instant pot with the frozen soup and pressure cook on high for 8 minutes, allow pressure to release for 5 minutes before releasing the remaining pressure, and serve.
Instant Pot Chicken Tortilla Soup
30-minute chicken tortilla soup, a classic Mexican soup.
Ingredients
- 1 ½ lbs. Chicken (boneless, skinless, fresh, or frozen)
- 2 Tbsp. minced garlic
- 2 14.5-oz cans chicken broth or 1-quart jar of homemade chicken stock.
- 1 14.5-oz can stewed tomatoes or 1 pint of canned tomatoes
- 1 cup of mild or medium salsa
- 1 cup chopped cilantro
- 1 Tbsp. ground cumin
- 1Tbsp. onion powder
- 1 Tbsp. medium chili powder
- 1 cup or more shredded Monterey Jack cheese
- Sour cream
- Tortilla Chips
- Avocado
Instructions
Instant Pot Cooking Directions
- Combine all the ingredients except the cheese, sour cream, tortilla chips, and avocado in the Instant Pot.
- Place the lid on and vent turned to the sealing position.
- Set the instant pot for manual, high pressure for 12 minutes.
- Ladle hot soup into bowls and serve with shredded cheese and a dollop of sour cream.
- Top with tortilla strips or broken up chips and diced avocado.
Crockpot Cooking Directions
Place all of the ingredients in the crockpot except for the cheese, sour cream, tortilla chips, and avocado. Cook on high for 5 hours or low for 8 hours. Shred the chicken with two forks and serve with sour cream, cheese, and avocado on top.
Notes
This recipe can be made using frozen or thawed chicken breast or by precooking and shredding a whole bone-in chicken in the instant pot. Precooking a whole bone-in chicken in the Instant Pot makes for an even faster weeknight meal. If using precooked chicken the cook time can be reduced to 9 minutes.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 503Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 131mgSodium: 1348mgCarbohydrates: 23gFiber: 6gSugar: 10gProtein: 40g
Nutrition information is an estimate.
Recipe Variations
Keto Chicken Tortilla Soup
To make this recipe low carb, omit the tortilla chips and add more avocado and sour cream for a higher fat content.
Vegetarian Tortilla Soup
Omit the chicken and substitute 2 cans of white or black beans and cooked rice.
Freeze soup in Souper Cubes 1 or 2 cub cubes for up to 4-6 months in the freezer. To reheat place in a microwave-safe dish, cover, and microwave for 5-6 minutes or until the soup is hot.
You can freeze soups with cream in them, however it may change the flavor and texture when it is reheated. For Chicken Tortilla Soup, do not add the sour cream, cheese, avocado and chips. Freeze the soup base and add the toppings when you reheat the soup.
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