Chicken Tortilla Soup
By :Publications International
Print Recipe
Votes: 76
Rating: 4.63
Rate this recipe!
Course Soup
Cuisine Mexican
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Chicken Broth, Tortillas
Prep Time 10 minutes
Cook Time 9 minutes
Servings
4-6 servings
Ingredients
  • 28 ounces diced tomatoes 2 cans
  • 1 1/2 pounds chicken thighs boneless skinless
  • 1 onion diced
  • 1 ounces green chiles diced, 1 can
  • 1/2 cup chicken broth
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 Corn tortillas cut into 1 ⁄4 inch strips
  • 2 tablespoons cilantro chopped fresh
  • 1/2 cup Monterey Jack cheese shredded
  • 1 avocado diced and tossed with lime juice
  • Lime wedges
Course Soup
Cuisine Mexican
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Chicken Broth, Tortillas
Prep Time 10 minutes
Cook Time 9 minutes
Servings
4-6 servings
Ingredients
  • 28 ounces diced tomatoes 2 cans
  • 1 1/2 pounds chicken thighs boneless skinless
  • 1 onion diced
  • 1 ounces green chiles diced, 1 can
  • 1/2 cup chicken broth
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 Corn tortillas cut into 1 ⁄4 inch strips
  • 2 tablespoons cilantro chopped fresh
  • 1/2 cup Monterey Jack cheese shredded
  • 1 avocado diced and tossed with lime juice
  • Lime wedges
Votes: 76
Rating: 4.63
Rate this recipe!
Instructions
  1. Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  3. Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
  4. Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
  5. Serve immediately.
51 replies
  1. Becca_Laughs
    Becca_Laughs says:

    A quick recipe. I added 32 ounces of stock and a can of black beans. I served it with cheese quesdillas.

  2. L.M.
    L.M. says:

    Good overall. Added 1 can each of black beans and corn since I felt it needed a little more ingredients.

  3. MenaBee
    MenaBee says:

    Super tasty. I took the others’ advice and added 1 can each of corn & whole pinto beans. I’ll def make again!

  4. brianscha4
    brianscha4 says:

    Yum! We left out the cillantro and subsituted dry onion flakes (not much). Added a can of corn and black breans.

  5. Jennstevens
    Jennstevens says:

    Wonderful!! I like heat so I modified. Made mine with 3 10-oz cans of Rotel (mild), diced up one jalepeno pepper (no seeds), added 1 can of black beans (rinsed) and 1 can of corn (not drained), used 2 large chicken breasts and added 1/4 teaspoon red pepper flakes. To kick it up a notch I turned on Saute, put avocado oil in the pot & sauted the onion (2-3 mins on its own), added jalepeno and garlic with the seasoning for a 2-3 more mins before adding everything else.

  6. Abrowning
    Abrowning says:

    First thing I made in the Instant Pot. I added an extra couple of cups of broth to make if more “soupy” and also added a can of southwest corn. Oh, and I doubled the tortillas. Topped with avocado, cheese, and sour cream. So so so good!!!

  7. Jenn8755
    Jenn8755 says:

    First soup and I loved it! The flavour was amazing! Def going to make again but going to add A little more broth to make it less thick. All around AMAZING recipe!

  8. Kflo
    Kflo says:

    I made this today as my FIRST IP recipe. It turned out great, the entire family (5 and 6 year olds included) loved it. I did take others advice and add a can of corn and black beans. I also omitted the tortillas and served with chips on the side for dipping!

  9. Lori S
    Lori S says:

    Excellent soup! After reading the comments, I also made 4 cups of broth. I’m sure glad I did. Added a bit more seasoning to flavor the larger amount of broth. Added rotel tomatoes, drained Black beans and corn. Omitted the corn tortillas and purchased tortilla strips instead. Yummy!

  10. StephnG
    StephnG says:

    Awesome!! It think crisp tortillia strips next time. Added 2 cups broth and corn also as the other reviews

  11. Solaweb
    Solaweb says:

    Great soup!
    I added 3 cups of broth and tossed in some white beans i had in the fridge. Pureed a portion if the liquids and added avacado and crushed tortilla chips. Will definately make this again!!

  12. Jasondunn27
    Jasondunn27 says:

    Extremely delicious and very easy to make. It tastes better than my local Mexican restaurant.

  13. idi4ku
    idi4ku says:

    It was very good! Next time, I will some more herbs & spices to really liven it up! 🙂 Easy to prep, beautiful presentation and quick! 🙂

  14. MelissaC
    MelissaC says:

    I used tyson precooked chicken chuncks, because of time and added picco de gallo.
    I put all the ingredients in the pot at the same time and place on pressure cook for 10 minutes.
    It was delicious!!

  15. mengy64
    mengy64 says:

    This was super easy to make and really flavorful. The only thing I did different was substituting with fire roasted tomatoes as my husband and I love spicy anything! It packs quite a bit of heat so just use 1 or 2 cans of fire roasted tomatoes if you want it toned down. This is definitely going to be a recipe we will make over and over.

  16. SwIssylvr
    SwIssylvr says:

    Yum-my!!! Instead of canned chilis I used 3 Tbs diced jalapeno with its juices to make it a bit spicier, and I air fried tortilla strips for more of a crunchy noodle

  17. Padoble
    Padoble says:

    I doubled this recipe added a can of corn drained, a teaspoon of cayenne pepper, and did one can chopped green chiles, and one can chopped jajapenos. It was so good, and had the perfect spicy kick on a cold wintery night.

  18. PB
    PB says:

    I made it and it was delicious. Like others I made some modification and added a can of drained southwest corn, extra broth to make it more soupy and used fully cooked shredded chicken. It could’ve used a little bit more heat/seasoning. Next time I’ll add one chopped jalapeno pepper minus the seeds.

  19. Sibylleezell
    Sibylleezell says:

    Sooooo good! Was my 2nd meal in the instant pot. It turned out great! I used chicken breast and fried the corn tortilla strips for some crispiness. Yummy!!!

  20. Andi
    Andi says:

    I have never used the Instant Pot yet but this recipe seemed like it lacked enough liquid for soup. I added 1 cup of broth, and a can of corn (with liquid) 1 large can of black beans (no liquid).
    I used my “Soup/broth” setting. Set for 9 minutes and I’m hoping it works out.

  21. evanpstarr
    evanpstarr says:

    Super simple and delicious. An easy double batch to make. I suggest adding an extra cup of water to make it more of a soup and so that it’s not as salty.

  22. ldygdvr
    ldygdvr says:

    Already made it twice! Added more broth outside of that removed garlic for my allergy. Anyway this is 5 star easy peasy

  23. SwIssylvr
    SwIssylvr says:

    I used 3 10oz cans of Rotel instead of plain diced tomato. I have made this a few times and it’s always yummy. It doesn’t sound like enough liquid but it is.

  24. LennyR
    LennyR says:

    What a cool Xmas gift…my first attempt with insta pot and I’m no chef. Took previous reviews advice and changed a few things; Used 2 cups broth, inceased pepper, fire roasted diced tomatoes, 3 garlic cloves, roasted can corn-drained, and charred my corn tortillas over burner first. Came out awesome!!

  25. C95perry
    C95perry says:

    It is a good base recipe! I added a quart of chicken stock to make it more soup like and it was perfect. Next time I am going to shred the chicken thigh first and then pressure cook or test it out with a chicken breast. When using a chicken thigh, some pieces were shredding while the instant pot was cooking. Also my tortilla was soggy. I will not use it next time.

  26. Kassandra0909
    Kassandra0909 says:

    Easy, delicious! Will be adding this into the rotation for sure! We added about another 1/2 cup or so of chicken broth to make sure we had enough and it was the perfect amount for 4!

  27. Adele416
    Adele416 says:

    My husband proclaimed this is the best tortilla soup he had ever had. I made with fresh tomatoes instead of canned.

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