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99% would make again

Instant Pot Chicken Tortilla Soup

Comfort food gives us that warm-fuzzy feeling with this quick and easy version of a classic Mexican dish. Made with chicken, vegetables, and a blend of spices in an Instant Pot, you’ll be curling up with a bowl of this delicious soup in no time. Top it off with tortilla strips, cilantro, avocado, crema, Panela cheese, and lime wedges to balance out the spice.

Tasty Team
Total Time

1 hr 15 min

1 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Ingredients

for 4 servings

Soup

  • 1 tablespoon olive oil
  • 1 medium white onion, diced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 3 cloves garlic
  • 2 dried bay leaves
  • 2 boneless, skinless chicken breasts
  • 4 teaspoons kosher salt, divided
  • 4 cups chicken broth (960 mL)
  • 2 cups water (480 mL)
  • 1 poblano pepper, seeded and diced
  • 1 can fire roasted crushed tomato
  • 1 tablespoon chipotle pepper in adobo sauce, roughly chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper, plus more to taste

Tortilla Strips

  • 10 corn tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt

For Serving

  • 1 avocado, diced
  • 1 panela cheese, crumbled, 10 ounce (285 g)
  • 1 bunch fresh cilantro leaves
  • 4 limes, cut into wedges

Nutrition Info

  • Calories 1362
  • Fat 83g
  • Carbs 118g
  • Fiber 13g
  • Sugar 23g
  • Protein 37g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Set the Instant Pot timer for 20 minutes and turn to the sauté setting. Add the olive oil and heat until shimmering. Add the onion and cook until translucent, about 3–5 minutes.
  3. Add the carrots, celery, garlic, bay leaves, chicken breasts, and 2 teaspoons of salt. Pour in the chicken broth and water.
  4. Cover the Instant Pot and turn to the manual setting. Make sure the pressure valve is set to steam. Cook for the remaining 15 minutes.
  5. Meanwhile, make the tortilla strips: Slice the tortillas into ¼-inch (6 mm) wide strips. Spread the strips on a baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread in an even layer.
  6. Bake for 20 minutes, tossing halfway, until the tortilla strips are evenly browned and toasted.
  7. When the timer on the Instant Pot is done, carefully release the steam. When the steam is fully released, open the Instant Pot and transfer the chicken breasts to a cutting board or baking sheet. Use 2 forks to shred the chicken.
  8. Add the poblano pepper, fire-roasted tomatoes, chipotles in adobo, oregano, cumin, chili powder, cayenne, and 2 teaspoons of salt to the soup. Stir to incorporate.
  9. Cover the Instant Pot and turn to the Manual setting. Set the timer to 15 minutes to finish cooking the soup. Release the pressure valve when the timer is done.
  10. Return the shredded chicken to the soup and stir to incorporate.
  11. Ladle the soup into bowls. Serve with the tortilla strips, avocado, Panela cheese, cilantro and lime wedges.
  12. Enjoy!

Ingredients

for 4 servings

Soup

  • 1 tablespoon olive oil
  • 1 medium white onion, diced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 3 cloves garlic
  • 2 dried bay leaves
  • 2 boneless, skinless chicken breasts
  • 4 teaspoons kosher salt, divided
  • 4 cups chicken broth (960 mL)
  • 2 cups water (480 mL)
  • 1 poblano pepper, seeded and diced
  • 1 can fire roasted crushed tomato
  • 1 tablespoon chipotle pepper in adobo sauce, roughly chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper, plus more to taste

Tortilla Strips

  • 10 corn tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt

For Serving

  • 1 avocado, diced
  • 1 panela cheese, crumbled, 10 ounce (285 g)
  • 1 bunch fresh cilantro leaves
  • 4 limes, cut into wedges

Nutrition Info

  • Calories 1362
  • Fat 83g
  • Carbs 118g
  • Fiber 13g
  • Sugar 23g
  • Protein 37g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Set the Instant Pot timer for 20 minutes and turn to the sauté setting. Add the olive oil and heat until shimmering. Add the onion and cook until translucent, about 3–5 minutes.
  3. Add the carrots, celery, garlic, bay leaves, chicken breasts, and 2 teaspoons of salt. Pour in the chicken broth and water.
  4. Cover the Instant Pot and turn to the manual setting. Make sure the pressure valve is set to steam. Cook for the remaining 15 minutes.
  5. Meanwhile, make the tortilla strips: Slice the tortillas into ¼-inch (6 mm) wide strips. Spread the strips on a baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread in an even layer.
  6. Bake for 20 minutes, tossing halfway, until the tortilla strips are evenly browned and toasted.
  7. When the timer on the Instant Pot is done, carefully release the steam. When the steam is fully released, open the Instant Pot and transfer the chicken breasts to a cutting board or baking sheet. Use 2 forks to shred the chicken.
  8. Add the poblano pepper, fire-roasted tomatoes, chipotles in adobo, oregano, cumin, chili powder, cayenne, and 2 teaspoons of salt to the soup. Stir to incorporate.
  9. Cover the Instant Pot and turn to the Manual setting. Set the timer to 15 minutes to finish cooking the soup. Release the pressure valve when the timer is done.
  10. Return the shredded chicken to the soup and stir to incorporate.
  11. Ladle the soup into bowls. Serve with the tortilla strips, avocado, Panela cheese, cilantro and lime wedges.
  12. Enjoy!

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