Tortilla soup is one of my favorite comfort foods. There are many variations out there, and I love them all. Some are thick and creamy, some are in a clear broth and some have more of a tomato based broth. This instant pot version is a rich tomato and ancho chili broth, packed full of fresh veggies and shredded chicken. With all of the different topping options you can customize your bowl to your particular flavor preference. Setup a topping bar and this soup a perfect meal for a big family gathering.
This recipe is super simple and the Instant Pot cuts down on the cooking time dramatically. The instant pot cooks the chicken perfectly for shredding, which is my preferred texture for soup. I’m not a big fan of diced chicken in soups, the texture isn’t for me. I love that I can cook the chicken and shred it so quickly using the Instant Pot.
How to make Instant Pot Chicken Tortilla Soup
All you have to do to make this recipe super easy is take a little bit of time to prep. First, chop all your veggies, and then start to sear the chicken in the Instant Pot. Once the chicken is seared, add in the onions, peppers, seasonings, tomatoes and chicken stock, then pressure cook for 13 minutes. After the chicken is cooked remove it from the pot. Shred the chicken, then add it back into the cooking liquid along with the zucchini, squash, corn and green onions. Simmer everything until the squash and zucchini are soft, add a bit of lime juice and you’re ready to serve!
Storage
Like most soups, this recipe is perfect for leftovers. It is almost better the next day when the flavors have had time to mingle. I’ll make this soup early in the week and store leftovers in individual portions for quick grab and go lunches. The soup will keep in the fridge for about 3 days. After that anything we don’t consume goes in an airtight container and into the freezer. A quick defrost and you have a delicious, hearty meal in a pinch!
Toppings
The last step and one that makes this recipe perfect for a crowd is offering a variety of toppings. There are so many options you can include to make everyone happy. Prep all of the toppings while the soup is cooking and use small serving bowls for a beautiful spread. Obviously, you have to add some kind of tortilla to make this TORTILLA soup. I like using lightly crushed tortilla chips or homemade crispy tortilla strips. To make your own just toast up slivers of corn tortillas in a skillet with a little bit of oil. My favorite topping addition is sour cream. It adds a really nice creamy finish to the soup. Add as many or as few as you like to customize your bowl:
- crispy tortilla strips or crushed tortilla chips
- sour cream
- shredded cheese
- fresh cilantro
- lime wedges
- hot sauce (I prefer Cholula)
- fresh or pickled jalapeños
- chopped green chiles
- cotija cheese
- diced red onions
- chopped chives
- chopped green onions
Make the soup and let your family customize their bowl exactly how they like it!
Equipment
- Instant Pot
Ingredients
Chicken Tortilla Soup
- 2 lbs boneless, skinless chicken thighs or breasts
- 2 tbsp ancho chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 cup onions diced small
- 2 jalapenos seeded and diced small
- 4 cloves garlic minced
- 4 oz diced green chili's (one small can)
- 2 cans fire roasted tomatoes 14.5 oz each, typically
- 32 oz chicken stock
- 2 medium zucchini medium dice
- 2 medium yellow squash medium dice
- 4 green onions chopped thin
- 1½ cups frozen corn I like the Trader Joes roasted frozen corn
- 2 limes
- salt and pepper to taste
Topping Options
- fried tortilla strips or tortilla chips
- sour cream
- diced avocado
- grated cheese
- cilantro
- fresh or pickled jalapeños
- chopped green chiles
- cotija cheese
- diced red onion
- chopped chives
- chopped green onions
Instructions
- Turn Instant Pot on saute function set on high.
- Season chicken with salt, pepper and ancho chili powder. Add chicken to the hot Instant Pot and sear 4-5 minutes until beginning to brown. (Depending on the size of your Instant Pot you may have to work in batches to avoid over crowding the pot).
- Add the onions, jalapenos, garlic, green chili's, fire roasted tomatoes, and chicken stock to the Instant Pot with the seared chicken and put the top on with the valve set to "sealing".
- Change the Instant Pot setting to pressure cook for 13 minutes. Once the time is done manually release the pressure (making sure to wear an oven mitt to avoid burns).
- Once the pressure valve drops, remove the top. Remove chicken and place on a plate. Shred the chicken with two forks.
- Turn the Instant Pot to saute and add the shredded chicken back into the cooking liquid along with the zucchini, squash, corn and green onions. Allow soup to simmer for 15-20 minutes until the squash is tender.
- Add the juice of two limes and adjust salt and pepper to taste.
- Finish each bowl of soup with your preference of toppings. My picks are crispy fried tortilla strips, sour cream, diced avocado, grated cheese and cilantro.
Notes
I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make this Instant Pot Chicken Tortilla Soup! Thanks for stopping by!
Looking for another easy and delicious soup recipe? Check out this Katy’s Cookin favorite:
Thai Carrot Coconut Curry Soup
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