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Flavorful InstantPot Chicken Tortilla Soup Recipe

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Indulge in the vibrant flavors of Mexico with our Chicken Tortilla Soup recipe! Packed with tender chicken, hearty vegetables, and zesty spices, this homemade soup is the perfect comfort food for any occasion. Easy to make and bursting with authentic taste, it's sure to become a favorite in your household. Top it with crispy tortilla strips, creamy avocado, and shredded cheese for a delightful culinary experience. Serve it with warm flour tortillas. Dive into a bowl of this flavorful soup and transport your taste buds south of the border!
Servings 12 Servings

Equipment

  • 1 InstantPot
  • 1 Cutting Board
  • 1 Chefs Knife
  • 1 Mixing Spoon
  • 1 Ladle
  • 1 Cheese grater Not needed if you buy grated cheese
  • 1 Sieve To rinse the beans and corn
  • 1 Can opener

Ingredients

  • 2 Tbs Olive Oil Extra virgin
  • 1 Clove Garlic Minced
  • 1 Medium Onion, yellow Diced
  • 1 Medium Carrot Diced
  • 2-3 Stalks Celery Diced
  • 3 Medium Bell peppers I used 1 green, 1 red, 1 yellow
  • 1 Tsp Black pepper Finely ground
  • .5 Tbs Salt Kosher
  • .5 Tbs Garlic powder
  • .5 Tbs Onion powder
  • .5 Tbs Dark chili powder
  • .5 Tbs Oregano Dried, Mexican if you can
  • 1 Tbs Cumin
  • 1 Tbs Chicken Base Preferably Better Than Bullion
  • 1 Can Diced Tomato With cilantro and lime, 10oz Can
  • .5 Can Crushed tomato 28oz can
  • 1 Can Enchilada Sauce 10oz can
  • 1 Large Chicken breast Bone-in, skin left on
  • 1 Can Black beans 10oz can, rinsed
  • 1 Can Corn 10oz can, rinsed
  • 4-6 Cups Water or what is needed to get to desired fill line.

Optional Toppings

  • 3 Oz Cheddar cheese Sharp, shredded
  • 12 Tbs Tortilla strips Divided
  • 12 Tbs Sour Cream Divided
  • 6 Tbs Fresh cilantro Minced
  • 2 Medium Avocados Diced and peeled
  • 1.5 Medium Limes Cut into wedges

Instructions

  • Turn the InstantPot onto sauté function on high temp and allow it to heat.
  • Dice the onion, carrot, celery and bell peppers. Set aside.
  • Peel and mince the garlic.
  • Drizzle the olive oil into the hot InstantPot.
  • Add the minced garlic and stir for a few seconds.
  • Add the diced onion, carrot, celery and bell peppers. Stir to coat in fat and allow it to sauté for 1-2 minutes.
  • Sprinkle the salt, pepper, cumin, chili powder, oregano, onion powder and garlic powder over the sautéing vegetables. Stir the spices into the mix.
  • Add the chicken base and bay leaf.
  • Add the diced tomatoes, crushed tomatoes and enchilada sauce. Stir to combine.
  • Rinse the chicken breast and add it to the soup.
  • Add water to the “half fill line” for a chunkier soup or the “max PC line” for a thinner soup with more broth.
  • Place lid on the InstantPot and set it for manual pressure, high heat with a pulse or quick release.
  • Once the time is up and the pressure has been released, open the lid. Remove the chicken breast.
  • CAREFULLY! Remove the skin from the chicken breast and discard. CAREFULLY! Remove the meat from the bones, shred the meat. Discard the bones, return the meat back to the soup.
  • Add the rinsed black beans and corn to the soup.
  • TASTE! Take a taste of your soup and ensure it doesn’t need additional salt or spices.
  • Ladle into deep bowls. Top each bowl with 1/4 oz cheese, 1 tbs sour cream, 1 tbs tortilla strips, 1/2 tbs cilantro, avocado chunks and serve with a lime wedge.