This instant pot chicken tortilla soup is a flavorful and comforting dish perfect for any time of the year. With tender chicken and a blend of vegetables and spices, this soup is sure to become a family favorite. The homemade tortilla strips add a delightful crunch, making every spoonful a joy to eat.
Photos of InstantPot Chicken Tortilla Soup Recipe
A few ingredients in this recipe might not be commonly found in every household. Items like poblano pepper, chipotle pepper in adobo sauce, and panela cheese may require a visit to a well-stocked supermarket or specialty store. Be sure to check the international or Latin American section for these ingredients.
Ingredients For Instant Pot Chicken Tortilla Soup
Olive oil: Adds essential fat and helps to cook the vegetables.
Onion: Provides a flavorful base for the soup.
Carrots: Adds sweetness and texture.
Celery: Offers a subtle bitterness and crunch.
Garlic: Infuses the soup with aromatic depth.
Bay leaves: Adds a warming, earthy aroma.
Chicken breasts: Lean protein source for the soup.
Kosher salt: Enhances all the other flavors.
Chicken broth: Forms the liquid base of the soup.
Water: Additional liquid to balance the broth.
Poblano pepper: Adds a mild heat and rich flavor.
Canned tomatoes: Contributes acidity and richness.
Chipotle pepper: Adds smokiness and heat.
Oregano: Lends a herbaceous note.
Cumin: Provides a warm and earthy flavor.
Chili powder: Adds mild heat and complexity.
Cayenne pepper: Brings an extra kick of spice.
Corn tortillas: Used to make crispy tortilla strips.
Avocado: Adds creaminess when serving.
Panela cheese: A mild, crumbly cheese ideal for topping.
Cilantro leaves: Adds freshness and garnish.
Limes: Provides acidity and brightness.
One reader, Blakelee Gutierrez says:
This Instant Pot chicken tortilla soup recipe is a game-changer! The flavors are rich and comforting, and the homemade tortilla strips add the perfect crunch. It's easy to make and perfect for a cozy night in. Highly recommend!
Techniques for Making Instant Pot Chicken Tortilla Soup
How to sauté: Heat olive oil in the Instant Pot and cook the onion until translucent. How to slice tortillas: Cut the tortillas into ¼-inch wide strips. How to bake tortilla strips: Spread the strips on a baking sheet, drizzle with olive oil, season with salt, and bake until browned and toasted. How to release steam from Instant Pot: Carefully release the steam from the Instant Pot by turning the pressure valve. How to shred chicken: Use two forks to pull apart the cooked chicken breasts into shreds.
How To Make Instant Pot Chicken Tortilla Soup
This Mexican-inspired chicken tortilla soup is made up of tender chicken meat cooked using InstantPot and made tasty with Poblano peppers and vegetables.
Serves:
Ingredients
Soup:
- 1tbspolive oil
- 1mediumonion,white, diced
- 2carrots,diced
- 3celery stalks,diced
- 3garlic cloves
- 2bay leaves,dried
- 2chicken breasts,boneless, skinless
- 4tspkosher salt,divided
- 4cupschicken broth
- 2cupswater
- 1poblano pepper,seeded and diced
- 1cantomato,crushed, fire roasted
- 1tbspchipotle pepper,in adobo sauce, roughly chopped
- 1tsporegano,dried
- 2tspcumin,ground
- 1tspchili powder
- ½tspcayenne pepper,plus more to taste
Tortilla Strips:
- 10corn tortillas
- 1tbspolive oil
- 1tspkosher salt
For Serving:
- 1avocado,diced
- 10ozcheese,1 panela, crumbled, 285 g
- 1cilantro leaves,bunch, fresh
- 4limes,cut into wedges
Instructions
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Preheat the oven to 350 degrees F.
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Set the Instant Pot timer for 20 minutes and turn to the sauté setting. Add the olive oil and heat until shimmering. Add the onion and cook until translucent for about 3 to 5 minutes.
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Add the carrots, celery, garlic, bay leaves, chicken breasts, and 2 teaspoons of salt. Pour in the chicken broth and water.
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Cover the Instant Pot and turn to the manual setting. Make sure the pressure valve is set to steam. Cook for the remaining 15 minutes.
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Meanwhile, make the tortilla strips: Slice the tortillas into ¼-inch wide strips. Spread the strips on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat, then spread in an even layer.
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Bake for 20 minutes, tossing halfway, until the tortilla strips are evenly browned and toasted.
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When the timer on the Instant Pot is done, carefully release the steam. When the steam is fully released, open the Instant Pot and transfer the chicken breasts to a cutting board or baking sheet. Use 2 forks to shred the chicken.
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Add the poblano pepper, fire-roasted tomatoes, chipotles in adobo, oregano, cumin, chili powder, cayenne, and 2 teaspoons of salt to the soup. Stir to incorporate.
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Cover the Instant Pot and turn to the Manual setting. Set the timer to 15 minutes to finish cooking the soup. Release the pressure valve when the timer is done.
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Return the shredded chicken to the soup and stir to incorporate.
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Ladle the soup into bowls. Serve with the tortilla strips, avocado, Panela cheese, cilantro and lime wedges.
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Enjoy!
Nutrition
- Calories: 864.61kcal
- Fat: 51.53g
- Saturated Fat: 19.20g
- Trans Fat: 0.93g
- Monounsaturated Fat: 21.19g
- Polyunsaturated Fat: 5.97g
- Carbohydrates: 58.25g
- Fiber: 12.26g
- Sugar: 10.53g
- Protein: 47.92g
- Cholesterol: 135.17mg
- Sodium: 1947.69mg
- Calcium: 640.41mg
- Potassium: 1294.45mg
- Iron: 4.37mg
- Vitamin A: 523.35µg
- Vitamin C: 63.76mg
Instant Pot Technique Tip for Chicken Tortilla Soup
To enhance the flavor of your chicken tortilla soup, consider roasting the poblano pepper before adding it to the soup. Simply place the poblano pepper directly over a gas flame or under a broiler until the skin is charred and blistered. Then, place it in a bowl covered with plastic wrap for about 10 minutes to steam. Peel off the charred skin, remove the seeds, and chop the pepper. This extra step will add a smoky depth to your soup.
Time-Saving Tips for Instant Pot Chicken Tortilla Soup
Prep ingredients ahead: Chop the onion, carrots, celery, and garlic the night before to save time.
Use pre-cooked chicken: Substitute raw chicken breasts with rotisserie chicken to skip the shredding step.
Opt for canned veggies: Use canned poblano pepper and fire-roasted tomatoes to cut down on prep time.
Instant pot multitasking: While the soup is cooking, prepare the tortilla strips and other toppings.
Batch cook: Double the recipe and freeze half for a quick meal later.
Substitute Ingredients For InstantPot Chicken Tortilla Soup Recipe
olive oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good alternative for sautéing.
onion - Substitute with shallots: Shallots have a milder flavor and can be used in a 1:1 ratio for onions.
carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good substitute for carrots.
celery stalks - Substitute with fennel stalks: Fennel stalks provide a similar crunch and a slightly different but pleasant flavor.
garlic cloves - Substitute with garlic powder: Use 1/8 teaspoon of garlic powder for each clove of garlic.
bay leaves - Substitute with thyme: Thyme provides a different but complementary herbal note to the soup.
chicken breasts - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a good alternative.
kosher salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.
chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the soup.
water - Substitute with more chicken broth: Using more chicken broth instead of water will add extra flavor to the soup.
poblano pepper - Substitute with green bell pepper: Green bell peppers are milder but provide a similar texture.
can tomato - Substitute with fresh tomatoes: Use fresh tomatoes for a fresher taste; about 2 cups of chopped fresh tomatoes can replace one can.
chipotle pepper - Substitute with smoked paprika: Smoked paprika provides a similar smoky flavor without the heat.
oregano - Substitute with marjoram: Marjoram has a similar flavor profile and can be used in the same quantity.
cumin - Substitute with ground coriander: Ground coriander has a different but complementary flavor to cumin.
chili powder - Substitute with paprika: Paprika provides a similar color and a milder flavor.
cayenne pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar heat level and can be used in the same quantity.
corn tortillas - Substitute with flour tortillas: Flour tortillas can be used to make tortilla strips, though they will have a different texture.
avocado - Substitute with sour cream: Sour cream provides a creamy texture and a tangy flavor as an alternative to avocado.
cheese - Substitute with vegan cheese: Vegan cheese is a good alternative for those who are lactose intolerant or vegan.
cilantro leaves - Substitute with parsley: Parsley provides a fresh, herbal note similar to cilantro.
limes - Substitute with lemons: Lemons provide a similar acidity and brightness to the dish.
Presentation Ideas for Chicken Tortilla Soup
Serve in elegant bowls: Use pristine white porcelain bowls to highlight the vibrant colors of the chicken tortilla soup.
Layer the ingredients: Start by ladling the soup into the bowl, ensuring a good mix of vegetables and broth. Place a generous portion of shredded chicken on top.
Garnish with precision: Artfully arrange a few tortilla strips on top of the soup, ensuring they add height and texture.
Add avocado slices: Fan out thin slices of avocado on one side of the bowl for a touch of creamy richness.
Sprinkle cheese: Crumble panela cheese or another mild cheese over the soup for a subtle, salty flavor.
Finish with fresh herbs: Place a small sprig of cilantro leaves on top for a burst of color and freshness.
Serve with lime wedges: Place a couple of lime wedges on the side of the bowl, allowing diners to add a zesty kick to their soup.
Drizzle with olive oil: Just before serving, drizzle a small amount of high-quality olive oil over the soup for an extra layer of flavor and sheen.
Essential Tools for Making Instant Pot Chicken Tortilla Soup
Instant Pot: This is the main cooking appliance used to prepare the soup. It allows for sautéing, pressure cooking, and slow cooking all in one pot.
Oven: Used to bake the tortilla strips until they are crispy and golden brown.
Cutting board: Provides a stable surface for chopping vegetables and shredding the chicken.
Chef's knife: Essential for chopping the onion, carrots, celery, garlic, and poblano pepper.
Measuring spoons: Used to measure out the olive oil, salt, and spices accurately.
Measuring cups: Used to measure the chicken broth and water.
Tongs: Useful for handling the chicken breasts and transferring them to the cutting board.
Forks: Used to shred the cooked chicken breasts.
Baking sheet: Used to spread out the tortilla strips for baking.
Mixing bowl: Used to toss the tortilla strips with olive oil and salt before baking.
Ladle: Used to serve the soup into bowls.
Serving bowls: Used to serve the finished soup.
Spatula: Useful for stirring the ingredients in the Instant Pot.
Can opener: Used to open the can of fire-roasted tomatoes.
Citrus juicer: Optional, but helpful for squeezing the lime wedges for serving.
Grater: Used to grate the cheese for serving.
Storing and Freezing Instant Pot Chicken Tortilla Soup
- Allow the chicken tortilla soup to cool completely before storing or freezing.
- For storing in the refrigerator:
- Transfer the cooled soup to an airtight container.
- Store in the refrigerator for up to 4 days.
- When ready to serve, reheat the soup in a pot on the stove over medium heat until warmed through.
- For freezing:
- Divide the cooled soup into portion-sized freezer-safe containers or resealable bags.
- Leave about an inch of space at the top of the container to allow for expansion during freezing.
- Label the containers or bags with the date and contents.
- Place in the freezer and store for up to 3 months.
- To thaw, transfer the frozen soup to the refrigerator and allow it to thaw overnight.
- Reheat the thawed soup in a pot on the stove over medium heat, stirring occasionally, until heated through.
- It's best to store the tortilla strips separately in an airtight container at room temperature to maintain their crispness.
- Toppings such as avocado, cheese, and cilantro should be added fresh when serving the reheated soup.
- If the soup thickens too much upon refrigeration or freezing, you can thin it out with a little chicken broth or water when reheating.
How To Reheat Leftover Chicken Tortilla Soup
Reheat the leftover chicken tortilla soup in a pot on the stove over medium heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure that the soup is evenly reheated without overcooking the ingredients.
If you prefer a quicker reheating method, transfer the leftover soup to a microwave-safe bowl and cover it with a damp paper towel or a microwave-safe lid. Microwave the soup in 30-second intervals, stirring between each interval, until it is heated through. Be careful when removing the bowl from the microwave, as it may be hot.
For a more flavorful reheating experience, add a splash of fresh chicken broth or water to the soup before reheating it on the stove or in the microwave. This will help to loosen up the soup and prevent it from becoming too thick or dry.
If you have any leftover tortilla strips, store them separately from the soup to maintain their crispiness. When ready to serve, reheat the soup using one of the above methods and top it with the crispy tortilla strips just before serving.
To add a fresh twist to your leftover soup, consider garnishing it with a dollop of sour cream, a sprinkle of fresh cilantro, or a squeeze of lime juice before serving. These toppings will brighten up the flavors and make the reheated soup taste like it was just made.
Interesting Fact About Chicken Tortilla Soup
A fun fact about this Instant Pot chicken tortilla soup recipe is that it combines the rich flavors of Mexican cuisine with the convenience of modern cooking technology. The Instant Pot significantly reduces the cooking time while still allowing the soup to develop deep, complex flavors.
Is Making Chicken Tortilla Soup in an Instant Pot Cost-Effective?
This instantpot chicken tortilla soup recipe is quite cost-effective for a household. The main ingredients like chicken breasts, vegetables, and spices are affordable and readily available. The homemade tortilla strips add a delightful crunch without breaking the bank. For a household of 4, the approximate cost is around $20-$25. Overall Verdict: 8/10.
Is Instant Pot Chicken Tortilla Soup Healthy?
This chicken tortilla soup recipe has both healthy and unhealthy aspects. On the positive side, it includes nutritious ingredients like:
- Vegetables: Onion, carrots, celery, poblano pepper, and tomatoes provide vitamins, minerals, and fiber
- Lean protein: Chicken breasts are a good source of lean protein
- Spices: Oregano, cumin, chili powder, and cayenne pepper offer antioxidants and anti-inflammatory properties
However, there are some less healthy components:
- High sodium content: The recipe calls for 4 teaspoons of kosher salt, which can contribute to high sodium intake
- Fried tortilla strips: Deep-frying the tortilla strips adds extra fat and calories
- Cheese and avocado toppings: While tasty, these additions can significantly increase the calorie and fat content of the dish
To make this recipe healthier, consider the following modifications:
- Reduce the amount of salt used in the recipe, and opt for low-sodium chicken broth
- Instead of deep-frying the tortilla strips, brush them with olive oil and bake them until crispy
- Use reduced-fat cheese or smaller portions of full-fat cheese as a topping
- Add more vegetables to the soup, such as zucchini, corn, or bell peppers, to increase the nutrient density
- Serve the avocado and cheese toppings on the side, allowing individuals to control their portions
- Use Greek yogurt as a topping instead of sour cream for a protein boost and lower fat content
- Incorporate whole grain tortillas for added fiber and nutrients
Editor's Opinion on This Instant Pot Soup Recipe
This Instant Pot chicken tortilla soup recipe is a delightful blend of flavors and textures, perfect for a quick yet hearty meal. The use of fresh vegetables and a variety of spices creates a rich, aromatic broth. The homemade tortilla strips add a satisfying crunch, while the avocado, cheese, cilantro, and lime provide fresh, vibrant finishing touches. The recipe is well-structured, ensuring each ingredient is cooked to perfection. However, consider adding the poblano pepper earlier to deepen its flavor. Overall, it's a comforting and flavorful dish that's sure to impress.
Enhance Your InstantPot Chicken Tortilla Soup Recipe with These Unique Side Dishes:
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Why trust this InstantPot Chicken Tortilla Soup Recipe:
This instant pot chicken tortilla soup recipe is crafted with care, ensuring a balance of flavors and textures. The use of fresh ingredients like onion, carrots, and poblano pepper guarantees a rich and hearty soup. The step-by-step instructions are clear and easy to follow, making it accessible for both novice and experienced cooks. Plus, the homemade tortilla strips add a delightful crunch, elevating the dish. Trust this recipe for a comforting and satisfying meal that brings authentic flavors to your table.
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