Instant Pot Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup
When I was in Mexico, I ate Chicken Tortilla Soup more than once. In fact, I love the stuff so much that I didn’t even care that it was 95 degrees outside!
The thing about Chicken Tortilla soup is that, like Pasta Fagioli, it’s very different depending on the person who makes it. Some are super tomatoey while others are more chicken soup based. Some also like to incorporate beans and corn (but I didn’t use those in mine – I’ll save that for chili).
I decided to balance mine out by making it more chicken-packed with a hint of tomato but also adding a light touch of creaminess to the mix.
The soup couldn’t be easier to make thanks to the Instant Pot, is delightfully zesty in flavor, on the healthier/lower-sodium side and is truly the Mexican version of the classic Chicken Noodle Soup we all know and love!
Here’s How I Made It!:
- 2 lbs of chicken breast (boneless, skinless)
- 2 tbsp of vegetable oil
- 1 yellow onion, diced
- 2 jalapeño peppers, diced
- 1.5 tbsp of crushed garlic
- 5 cups of chicken broth (2 tbsp of Low Sodium Chicken Better Than Bouillon + 5 cups of water)
- Juice of 2 limes, freshly squeezed
- 14.5 oz can of diced tomatoes with their juices (any variety will do)
- 2 tbsp of Frank’s Red Hot Sauce
- 2 tbsp of salsa verde (green salsa)
- 1 tbsp of dried cilantro
- 1 tbsp of cumin
- 1/2 cup of sour cream
- For Garnish:
- Freshly chopped cilantro
- Freshly sliced avocado
- Shredded Monterey Jack cheese (I used Pepper Jack)
- Tortilla strips (I used Mission Tortilla Strips)
Don’t like it spicy? That’s fine! Sub a 4oz can of diced green chiles (they aren’t spicy) instead of the jalapeño peppers and feel free to leave out the hot sauce but I suggest you do use the salsa verde regardless.
Remember that classic book Mexicali Soup? We don’t want all the ingredients out of there to the point where we’re just left with a bowl of hot water! There’s 5 cups of chicken broth in there plus lime juice and sour cream. The spice factor will be present but it won’t overpower the soup.
Since this soup has SO many different varieties as mentioned, I like the broth on the thinner side for this particular one. If you want it thicker, add in a cornstarch slurry (3 tbsp cornstarch + 3 tbsp of the broth) and pour in at the very end, bring to a simmer and turn the heat off. It will thicken.
Wants yours with beans, corn kernels or black olives? No problem, add them in before cooking (beans should be canned, drained and rinsed).
This makes about 3 quarts worth so if you have leftovers, remember soups always taste better the next day once the flavors had a chance to cool and marry. You can also freeze what’s left for another day as they will last in your freezer for a good, long while!
- Add the vegetable oil to the Instant Pot and hit “Sauté” and adjust so it’s on the “High” or “More” setting. Once it reads hot, add the onions and jalapeños and cook for about 3-5 minutes until softened and lightly browned in color. Add the garlic and stir for another minute until the bottom of the pot begins to slightly brown
- Add in the chicken broth, lime juice, diced tomatoes, hot sauce, salsa verde, dried cilantro and cumin. Stir well
- Add the chicken breasts, secure the lid and hit “Pressure Cook” or “Manual” High Pressure for 12 minutes. Quick release when done and turn the Instant Pot off so the soup cools down a little for about 5 minutes
- Using tongs, remove the chicken and place in a mixing bowl and shred with two forks (or use a Kitchen Aid Stand Mixer with the paddle attachment) and set aside
- After 5 minutes of cooling, add the sour cream to the soup and whisk it in until melded. Then, add the shredded chicken back into the pot and give it all a good stir
- Ladle the soup into bowls and top with some fresh cilantro, avocado, shredded cheese and tortilla strips