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Instant Pot Chicken Tortilla Soup

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.
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