This Instant Pot chicken tortilla soup recipe offers a quick and easy way to enjoy a comforting classic. Perfect for busy weeknights, this chicken tortilla soup is packed with savory flavor and tender chicken.
Key takeaways
- Toast spices to unlock deep flavor.
- Pressure cooking tenderizes chicken quickly.
- Balance richness with fresh lime and cilantro.
- Adjust consistency and seasoning at the end.
Instant Pot Chicken Tortilla Soup
Ingredients
Method
- Press the SAUTE button on the Instant Pot and let preheat for 1-2 minutes. Add the avocado oil, onion, celery, carrots and jalapeno. Cook for 3-4 minutes until the vegetables start to soften.
- Turn off the Instant Pot and stir in the garlic, spices and salt. The pot will still be plenty hot, but turning off the Instant Pot at this point helps prevent the garlic from burning.
- Add the chicken stock, crushed tomatoes, corn tortillas and chicken. Close the Instant Pot and press MANUAL (or high pressure) and set timer for 7 minutes. When the time is up let the pressure release naturally for 10 minutes before releasing the rest of the steam.
- Take out the chicken breast and shred with a fork. Add back to the soup. Stir in the cilantro and lime juice. Add a little more stock or water if the soup has thicken too much (it can differ depending on the type of corn tortillas you use) and season to taste. Enjoy!
Notes
– When shredding the chicken, use two forks for an easy and quick process, or if you prefer, you can dice the cooked chicken into small cubes.
– To prevent the chicken from drying out, ensure the internal temperature reaches 165°F (74°C) and then return it to the soup immediately after shredding.
– Leftover chicken tortilla soup stores well in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months; thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth if needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The Instant Pot is the star of this recipe, leveraging its pressure-cooking capabilities to rapidly infuse flavor and tenderize the chicken. The key to developing a rich flavor base lies in the initial sautéing of the aromatics and spices. By activating the sauté function, you allow the onions, celery, carrots, and jalapeno to soften and release their volatile compounds. Crucially, toasting the cumin, coriander, and chili powder for about a minute before adding liquid is paramount. This process, known as the Maillard reaction and caramelization, unlocks deeper, more complex flavors than simply adding raw spices. The pressure cooking then melds these flavors with the chicken stock and crushed tomatoes, creating a cohesive and deeply savory broth. Finally, the addition of fresh cilantro and lime juice at the end provides a bright, acidic counterpoint that cuts through the richness, a classic flavor balancing act.
Troubleshooting
- Problem: Soup is too thin. Fix: Remove the chicken, shred it, and then use the sauté function to reduce the broth until it reaches your desired consistency. Alternatively, create a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it into the simmering soup until thickened.
- Problem: Chicken is dry or tough. Fix: Ensure the chicken is not overcooked. In the Instant Pot, 8-10 minutes on high pressure for boneless, skinless breasts is usually sufficient. If it’s already cooked and dry, shredding it and returning it to the soup to reabsorb moisture can help.
- Problem: Flavors are bland. Fix: Ensure you toasted the spices adequately in the sauté step. Taste and adjust seasoning with salt, pepper, and potentially a pinch more chili powder or a dash of hot sauce before serving. The fresh lime juice is also critical for brightness.
- Problem: Tortilla strips become too mushy. Fix: Add the tortilla strips only during the last 5 minutes of the sauté function after the pressure cooking, or serve them as a garnish on top of the soup just before eating.
Substitutions
- Chicken: Boneless, skinless chicken thighs can be used instead of breasts. They will become more tender and flavorful due to their higher fat content, though cooking time might need a slight adjustment (add 2-3 minutes).
- Vegetables: If you don’t have celery or carrots, you can substitute with parsnips or bell peppers. The flavor profile will change slightly, but the aromatic base will still be effective.
- Tomatoes: Diced tomatoes can be used in place of crushed tomatoes. The soup will have a chunkier texture, which some people prefer.
- Spices: If you don’t have individual spices, a pre-made taco seasoning blend (about 1-2 tablespoons) can be used, but be mindful of its salt content and adjust accordingly.
Pro tips
- For the most flavorful chicken tortilla soup, use homemade chicken stock if possible; it makes a significant difference.
- When shredding the chicken, use two forks for an easy and quick process, or if you prefer, you can dice the cooked chicken into small cubes.
- To prevent the chicken from drying out, ensure the internal temperature reaches 165°F (74°C) and then return it to the soup immediately after shredding.
- Leftover chicken tortilla soup stores well in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months; thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth if needed.
This Instant Pot Chicken Tortilla Soup is a testament to how quick cooking can still deliver rich, authentic flavors. Give it a try and discover your new favorite way to make this classic dish!
Frequently asked questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead. The flavors will meld and deepen overnight. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding fresh cilantro and lime juice just before serving to maintain their vibrant taste.
What can I use if I don’t have an Instant Pot?
You can adapt this recipe for a Dutch oven or large pot on the stovetop. Sauté the aromatics and spices, then add the liquids and chicken. Simmer, covered, for 25-30 minutes, or until the chicken is cooked through. Shred the chicken and proceed with adding the remaining ingredients.
How do I make the tortilla strips crispy?
For crispy tortilla strips, toss the cut tortillas with a tablespoon of oil and a pinch of salt. Spread them in a single layer on a baking sheet and bake at 375°F (190°C) for 8-12 minutes, or until golden and crisp. Alternatively, you can lightly fry them in oil.
Can I add beans to this soup?
Absolutely. Black beans or pinto beans are a great addition to chicken tortilla soup. Rinse and drain a 15-ounce can of beans and add them during the last 10 minutes of cooking or when reheating the soup to ensure they are heated through without becoming mushy.
Try this next: Cheesy Green Chile Chicken Enchiladas!
More from Gluten-Free Dinners & Mains →
