Chicken Tortilla Soup
By :Urvashi Pitre
Print Recipe
Votes: 47
Rating: 4.64
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken
Prep Time 5 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 1/2 cup roughly chopped onion
  • 1 cup canned diced tomatoes and their juices
  • 2 garlic cloves
  • 1 chipotle chile in adobo sauce from a can
  • 1 teaspoon adobo sauce
  • 1/2 Jalapeno pepper
  • 1/4 cup fresh cilantro
  • 1 or 2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 4 cups Water
  • 2 Corn tortillas diced (optional)
  • 2 boneless, skinless chicken breasts each cut into 4 to 6 pieces
  • 1/2 cup sour cream
  • 1/2 cup Mexican blend shredded cheese
Course Soup
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken
Prep Time 5 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 1/2 cup roughly chopped onion
  • 1 cup canned diced tomatoes and their juices
  • 2 garlic cloves
  • 1 chipotle chile in adobo sauce from a can
  • 1 teaspoon adobo sauce
  • 1/2 Jalapeno pepper
  • 1/4 cup fresh cilantro
  • 1 or 2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 4 cups Water
  • 2 Corn tortillas diced (optional)
  • 2 boneless, skinless chicken breasts each cut into 4 to 6 pieces
  • 1/2 cup sour cream
  • 1/2 cup Mexican blend shredded cheese
Votes: 47
Rating: 4.64
Rate this recipe!
Instructions
  1. In a blender, purée the onion, tomatoes, garlic, chipotle chile, adobo sauce, jalapeño, cilantro, and salt.
  2. Preheat the Instant Pot® by selecting Sauté and adjusting to high heat. When the inner cooking pot is hot, add the oil and heat until it is shimmering. Add the puréed vegetables and stir well. Cook, stirring occasionally, for about 10 minutes, or until the mixture is relatively thickened.
  3. Add the water, tortillas (if using), and chicken.
  4. Lock the lid into place. Select Manual or Pressure Cook and adjust the pressure to High. Cook for 20 minutes. When the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Unlock the lid.
  5. Use tongs to transfer the chicken to a bowl. Shred the chicken, then stir it back into the soup. Ladle the soup into bowls and serve with the sour cream and cheese.
Recipe Notes

Per Serving Calories: 256; Total Fat: 17g; Total Carbs: 4g; Net Carbs: 3g; Fiber: 1g; Sugar: 2g; Protein: 22g

41 replies
  1. Melsonic
    Melsonic says:

    This made a very delicious soup. I put the corn tortillas in to cook along with the chicken and they dissolved in the broth, thickening the soup. I also added some mixed vegetables at the end. We ate it with corn tortilla chips and sour cream. Very good.

  2. davlowe
    davlowe says:

    Outstanding. I used low sodium chicken broth instead of water. And I used a hatch chile instead of jalapeno because i have a freezer full of them. While it was cooking, I cut some corn tortillas and made chips for the serving. Great flavor.

  3. Relf
    Relf says:

    Hubby asked if we could have this every week. I used unsalted chicken broth instead of water. Topped it with leftover lime Doritos.

  4. DarlaKoski
    DarlaKoski says:

    Got our Instant Pot as a Black Friday deal. First meal was the Chicken Tortillas Soup. My husband Loved it. Making it again tonight!
    I also purchased The Keto Instant Pot Cookbook by Urvashi Pitre…..all recipes look excellent!

  5. Aldina
    Aldina says:

    Great for a cold winter or fall evening. I only used a little less than 1/4 of a jalapeno since I’m not a fan of spicy foods. Delicious!

  6. Whughes0111
    Whughes0111 says:

    This soup turned out really well and everyone enjoyed it. I omitted the tomato paste so it wouldnt be so thick, and added a little leftover cooked rice. I also added one small hawaiian chile pepper for a little heat.

  7. Monty1973
    Monty1973 says:

    Tried it, didnt have chipotle pepper so went with dried hatch red chili. So good… family ate the while pot in one setting. Defiantely add the sour creame and cheese at the end. Also try adding chopped flour tortilla to the base of each bowl.

  8. Heineman.bob
    Heineman.bob says:

    Wow i suck at cooking and i made this and it was awesome! A little too spicy for the little guys but my wife and i loved it!

    I even forgot the adobo sauce

  9. Lizzettetm
    Lizzettetm says:

    The soup was a tad watered down and i had to add a toasted tomato, chipotle, and left it to cool for another 7 minutes! I added another chipotle chile since i enjoy spicy food! I did not add the tortillas in the soup and instead bought chips and crushed them and added then yo the top of the soup as a garnish

  10. Schnitzel1
    Schnitzel1 says:

    Very tasty, but definately spicy. You can always use half a can of chili pepper Adobe and no jalapeño to make it less hot!

  11. jimse323
    jimse323 says:

    Very good flavor..I added a can of corn..I also fried some sliced corn tortilla strips in a small pan which I added upon serving to add some crunch…yum!!!..I probably will cook some squash separately next and then fold in once ready to serve next time

  12. Silvia2011
    Silvia2011 says:

    OMG! Super delicious soup! I left out the jalapeno and it was already spicy enough. Love it and would def make this again.

  13. Ruthwyn
    Ruthwyn says:

    Confused about why people are adding tomato paste? It is not in the ingredient list for the recipe. We loved this soup… plenty spicy though.

  14. Krryrmn
    Krryrmn says:

    I didn’t add the corn tortillas. The flavor was very good, but it seemed very brothy, and i wonder if it is because i didn’t add the tortillas. The breast i used were natural, so they may have been smaller. If you can’t eat tortillas (or cheese), i added corn and zucchini. Again, the flavor was awesome and it was easy to make.

  15. Kristrnfranz
    Kristrnfranz says:

    Very good broth. Thinking i should add some corn and black beans next time. Needs some other ingredients besides chicken.

  16. Astrid.millett@gmail.com
    Astrid.millett@gmail.com says:

    Great tasting soup! I added black beans, corn and lime juice. Only thing I would recommend is to add the tortillas at the end after the pressure cook as they got too slimy. Also to save calories, don’t add sour cream or cheese on top as it tastes good without.

  17. Lcarriedo
    Lcarriedo says:

    It was my third recipe used from my instant pot. Very easy to cook but made a mess while sauting tomato mixture (lid was closed but vented). Too spicy for me. Calmed the spicy flavor with cheese, sour cream, and i added avocados.

  18. Instant Pot
    Instant Pot says:

    Hi Lcarriedo,

    Please do not use the lid while sauteeing it goes against proper use and should give you an error when you place on the lid.

  19. Pmalugade
    Pmalugade says:

    Great soup! We used chicken broth instead of water, did not use the tortillas, did not add jalapeno, and halved the amount of chipotles on accident (and it still had a good kick without being too spicy). Would recommend this recipe and plan to make again.

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