Instant Pot Chicken Tortilla Soup

There’s something incredibly comforting about a bowl of Instant Pot Chicken Tortilla Soup. I remember the first time I made it on a chilly winter evening, the aroma filling my kitchen as the flavors melded together. The combination of tender chicken, vibrant vegetables, and a hint of spice brought warmth not only to my home but to my heart. It reminds me of cozy nights spent with family, gathering around the table and sharing stories over a hearty soup. Every spoonful was a reminder that food has the power to create memories and bring us together. As winter nights grow longer, I find myself returning to this dish time and again, knowing it will deliver that same feeling of warmth and satisfaction.

What Goes Into Instant Pot Chicken Tortilla Soup

Creating a delicious Instant Pot Chicken Tortilla Soup starts with quality ingredients. Each plays a crucial role in building flavor and texture, from the aromatic onion to the hearty chicken. The fresh veggies not only enhance the nutritional value but also provide a vibrant color that makes the soup visually appealing. The combination of spices, broth, and fresh cilantro creates a symphony of flavors that will keep you coming back for more.

• 1 medium onion, chopped small: Offers a sweet and savory base that enhances the entire dish.
• 1 large Poblano Chile Pepper, chopped small: Adds a mild heat and a smoky flavor.
• 1 T olive oil: Essential for sautéing the vegetables to release their flavors.
• 2 tsp. minced garlic: Provides a fragrant and aromatic quality.
• 1 tsp. ground cumin: Infuses the soup with a warm, earthy flavor that complements the other ingredients.
• 1/2 tsp. kosher salt: Enhances all the flavors in the soup.
• 1/4 cup + 1/4 cup chopped fresh cilantro: Adds freshness and vibrancy; use some for cooking and save some for garnish.
• 4 cups chicken broth: The heart of the soup, providing depth and substance.
• 4 small boneless, skinless chicken breasts: The main protein, adding heartiness to the dish.
• 2 tsp. Green Tabasco sauce, plus more to taste: Gives a kick of heat and flavor.
• 1 14.5 oz can petite diced tomatoes, drained: Contributes sweetness and texture.
• 2 T lime juice, or more: Brightens the flavors and adds a zesty kick.

Recipe Directions for Instant Pot Chicken Tortilla Soup

Making this Instant Pot Chicken Tortilla Soup is straightforward and fun. You’ll love how quickly the ingredients come together to create this hearty meal. Follow these easy steps to bring your cozy dinner to life!

1. Start by chopping the onion and Poblano Chile Pepper into small pieces. You want them to be uniform for even cooking.
2. Next, heat the olive oil in the Instant Pot on the SAUTE setting over medium heat. Once hot, add the chopped onion and Poblano Chile Pepper. Sauté for about four to five minutes until they start to soften and lightly brown, releasing their aromatic scents.
3. While those are cooking, prepare the minced garlic and chop the cilantro. Trim the chicken breasts to remove any unwanted parts and cut them into three or four strips. Drain the petite diced tomatoes in a colander.
4. When the vegetables are ready, add the minced garlic, ground cumin, kosher salt, and half of the chopped cilantro to the pot. Stir and cook for a couple of minutes until the garlic becomes fragrant.
5. Now it’s time to add the chicken breasts, chicken broth, drained petite diced tomatoes, and Green Tabasco sauce to the Instant Pot. Mix everything to combine well.
6. Lock the lid onto the Instant Pot and set it to MANUAL, HIGH PRESSURE, for ten minutes. This will allow the chicken to cook through and absorb all the wonderful flavors.
7. When the time is up, let the pressure release naturally. This helps keep the chicken tender and juicy.
8. Once the pressure is released, remove the chicken strips using a slotted spoon. Pull apart the chicken into chunks using a fork. Return the chicken to the Instant Pot.
9. At this point, taste the soup to see if you want to add more kosher salt or Green Tabasco sauce based on your preference. Stir in the fresh-squeezed lime juice and the remaining chopped cilantro.
10. While the soup keeps warm, cut whole wheat tortillas into short strips. Preheat your Air Fryer to 350°F. Arrange the tortilla strips in a single layer in the Air Fryer basket, mist them with a bit of olive oil, and sprinkle with salt.
11. Cook the tortilla strips for about two minutes, then shake the basket. Continue to cook until they’re nicely browned, which should take around four minutes. Keep an eye on them to avoid burning.
12. Serve the soup hot with crispy tortilla strips on top, along with optional toppings like grated Mexican blend cheese, sour cream, lime wedges, and more Green Tabasco sauce for a zesty finish.

Customization Ideas

One of the best things about Instant Pot Chicken Tortilla Soup is how easily it can be customized to suit your tastes. Here are some great ideas to tailor this recipe to your preference!

• Vegetarian Twist: Substitute the chicken with beans, such as black beans or chickpeas, and add more vegetables like zucchini or corn.
• Extra Heat: If you love spice, toss in some diced jalapeños or use a spicier hot sauce instead of Green Tabasco.
• Cheesy Goodness: Stir in some shredded cheese right before serving or sprinkle cheese on top for an added creaminess.
• Herb Variations: Experiment with different herbs like fresh oregano or thyme for a unique flavor profile.
• Different Broth: Use vegetable broth instead of chicken broth for a lighter, vegetarian version.
• Thickening it Up: To make a thicker soup, blend a portion of the soup and return it back to the pot, or add a slurry of cornstarch and water.
• Serving Variations: Enjoy it with various sides like rice, quesadillas, or a simple salad for a complete meal.

Perfect Matches for Instant Pot Chicken Tortilla Soup

Serving up your Instant Pot Chicken Tortilla Soup can be as fun as making it! Here are some perfect pairings and suggestions to enhance your meal experience:

• Fresh Cornbread: A slice of warm cornbread makes an excellent accompaniment, perfect for dipping!
• Mexican Rice: Serve alongside seasoned Mexican rice to create a filling meal that’s perfect for family gatherings.
• Avocado Salad: A light salad with avocado, tomatoes, and lime dressing complements the flavors of the soup beautifully.
• Ideal for Lunch: This soup makes for a quick and satisfying lunch option, especially when topped with fresh ingredients.
• Game Day Favorite: Bring this soup to your next game day gathering for a crowd-pleasing dish everyone will love.
• Seasonal Pairing: This soup is especially delightful during winter months when you crave warmth and comfort.
• Leftover Magic: Store any leftovers in an airtight container for up to three days. It tastes even better the next day!

FAQ

Conclusion

The Instant Pot Chicken Tortilla Soup is a special dish that combines comforting flavors, ease of preparation, and the joy of sharing a meal with loved ones. Its versatility allows for personal touches, making it suitable for everyone. I encourage you to give this recipe a try; it’s not just a meal, it’s an experience that warms the heart. Enjoy making it, and don’t forget to savor every bite!

Instant Pot Chicken Tortilla Soup

The ultimate comfort food, Instant Pot Chicken Tortilla Soup is creamy, hearty, and bursting with flavor. This easy weeknight dinner combines tender chicken, fresh vegetables, and vibrant spices. Perfect for cozy nights or meal prep, you'll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Soups

Cuisine Mexican

Servings 4 servings

Calories 350 kcal

Equipment

• Skillet
• Blender
• Air Fryer
• Oven
• Instant Pot
• Grater
• Chef's Knife
• Cutting Board
• Baking Sheet

Ingredients

  

• 1 medium onion chopped small
• 1 large Poblano Chile Pepper chopped small
• 1 T olive oil
• 2 tsp minced garlic
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh cilantro
• 4 cups chicken broth
• 4 small boneless, skinless chicken breasts
• 2 tsp Green Tabasco sauce plus more to taste
• 1 14.5 oz can petite diced tomatoes drained
• 2 T lime juice or more

Instructions

 

• Chop the onion and Poblano Chile Pepper into small pieces. Heat olive oil in the Instant Pot on SAUTE, MEDIUM HEAT, and cook until the onion and chile are starting to get soft and barely getting some color, about 4-5 minutes.
• While those ingredients cook, prepare minced garlic and chop the cilantro. Trim the chicken breasts to remove any unwanted parts and cut each one into 3 or 4 strips. Drain tomatoes into a colander placed in the sink.
• When the onions and peppers are done, add the minced garlic, ground cumin, kosher salt, and half of the chopped cilantro and cook that for a couple of minutes.
• When veggies and seasonings are done, add chicken breasts, chicken stock, drained petite dice tomatoes, and Green Tabasco sauce to the Instant Pot.
• Lock the lid and set the Instant Pot to MANUAL, HIGH PRESSURE, 10 MINUTES. When the time is up, allow the pressure to release naturally.
• When pressure has released, use a slotted spoon to scoop out the chicken strips and pull chicken apart into chunks with a fork. Add chicken back to the Instant Pot.
• Taste the soup to see if you want to add a little more salt and/or more Green Tabasco sauce. Add the fresh-squeezed lime juice and the rest of the chopped cilantro to the soup and let it keep warm in the Instant Pot.
• While the soup cooks, cut Whole Wheat Fajita size Mission Carb Balance Tortillas into short strips. Set Air Fryer to 350F. Arrange the tortilla strips in a single layer in the Air Fryer basket, mist with olive oil, and season with a little salt.
• Cook tortilla strips 2 minutes, then shake the basket and cook a bit longer until they're nicely browned. We cooked ours a total of four minutes, but I'd start to watch them after about 3 minutes.
• Serve soup hot with tortilla strips, grated Mexican Blend Cheese, sour cream, lime wedges, and more Green Tabasco sauce to add at the table as desired.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: You can freeze the soup for up to three months. Just ensure it's in a freezer-safe container.
• Tip 3: Consider adding black beans or corn for extra nutrition and flavor.
• Tip 4: Adjust the spice level with more or less Tabasco sauce to suit your taste.
• Tip 5: Top with avocado slices or a sprinkle of cheese for an added creamy texture.

Keyword Recipe

Previous PostBuffalo Chicken Cupcakes

Next Post Lemon Ricotta Pancakes

Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!