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This Instant Pot Chicken Tortilla Soup has been one of my most popular Instagram posts. So, I thought it was high time that I share it here on the blog. Even through summer isn’t traditionally considered soup season, soup is great any time of year.
What, Soup in the Summer?!
Soups are hydrating which is important in the summer. After all, they are primarily broth and water. Broth-based soups are low in calories, and easily digestible. That makes soup perfect on a hot summer’s day.
And, speaking of hot summer days, you can make soup in the Crock Pot or Instant Pot instead of using the stove. Crock Pots and Instant Pots create less heat than a stove top, keeping your kitchen cooker. That’s another plus during the summer.
The Instant Pot
Since the Instant Pot has gained popularity in the last few years. Now making a good soup is easier than ever. What if you don’t have an Instant Pot? I’ve included the instructions for making it in the slow cooker at the end of the recipe.
What I like most about the Instant Pot is the ability to take chicken straight from the freezer, and pressure cook it in just 10 minutes. Now, the term “instant” is a tad deceptive, because it takes a little while for the Instant Pot to reach full pressure and then it takes a while to allow the pressure to release.
There are two release options. There’s quick release, which means you toggle the pressure release to bring down the pressure quickly. The second option is a natural release, which takes longer but allows the pressure to escape naturally.
As someone who already owns a lot of kitchen appliances, I was leery about investing in another appliance. So, I borrowed one to try for a few weeks, to try it out first. By the end of those two weeks, though, I was sold on the Instant Pot. See Instant Pot posts here.
Chicken Tortilla Soup Recipe
My main goal when creating this recipe was to increase the amount vegetables without sacrificing the traditional taste of Chicken Tortilla Soup. Zucchini seemed like a logical choice because it doesn’t have a strong flavor. I chose carrots for their hint of sweetness and color. Then, I decided to add celery for its flavor and texture. And, what a great soup it made!
Today, I’m sharing the recipe with you, along with the easy prep photos. I usually make this for dinner, then we have leftovers for lunch during the week.
Make this Chicken Tortilla Soup soon. It’s sure to become a new favorite.
Let’s Make Some Soup!
One of my favorite benefits of the Instant Pot is the ability to take my chicken straight from the freezer for cooking.. There’s no defrosting necessary and it doesn’t come out tough or rubbery. When pressure cooking chicken breasts, use a natural pressure release for about 10-15 minutes, after the end of the pressure cycle.
As with most of my recipes, this soup is really versatile. For example, when I went to make this soup last week, I was out of zucchini. To replace it, I drained another can of diced tomatoes and added them instead or the zucchini.
In the photo below, the onions, garlic, celery, and carrots have been sautéed, and I just added the canned tomatoes and chiles.
Nest, add the broth or stock, water, and spices. Place the lid on the Instant Pot, check that the pressure lever is sealed, hit the cancel button (to turn off the sauté feature) and select high pressure for 20 minutes.
When done, let the pressure drop naturally for 10 minutes, then turn the pressure lever for a quick release. Remove lid, and add corn. Let it warm in the soup for about 10 minutes.
Serve the soup, adding tortilla chips and your favorite garnishes like sour cream, cilantro, cheese, olives, jalapeños, etc.
Instant Chicken Tortilla Soup
- Instant Pot (or any electric pressure cooker)
- 2 Tbsp olive oil
- 1/2 diced onion
- 3 minced garlic cloves
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 cup chopped zucchini
- 1 14 oz can fire roasted diced tomatoes
- 1 4 oz can diced chilies
- 2 lbs chicken breasts and/or thighs (a mixture gives the best flavor)
- 4 cups chicken stock or broth
- 1 cup water
- 2 tsp cumin, chili powder, dried oregano
- 2 cups frozen or fresh corn
- 1 cup tortilla chips, broken (optional for keto and low carb)
- Use Sauté on onion and garlic for 3 minutes, add carrots, celery, and zucchini and sauté for 5 minutes.
- Add all other ingredients, except corn. Press cancel button, and select high pressure, setting for 20 minutes.
- When pressure cycle is done, allow a natural pressure release for 5 minutes, then initiate a quick release.
- Stir in corn and let warm for 10 min or so, then stir broken tortilla chips into soup. Before serving, add your favorite garnishes. Some suggestions: sliced avocado, cilantro, cheese, soup cream, salsa, and hot sauce.
SLOW COOKER INSTRUCTIONS:
- To make this in the slow cooker, add all ingredients (except tortilla chips) together to the slow cooker and cook on low for 7-8 house. For a creamy texture, add sour cream and tortilla chips the last 15 minutes of cooking.
And there you have it, homemade Chicken Tortilla Soup in the Instant Pot or slow cooker
I hope you are enjoying this beautiful summer weather. We are coming off of four weeks straight of over 100 degree temperatures here. Luckily, we have a dry heat, so it’s not as intense as those who have humid weather.
Have a beautiful day and make something special!
Hungry for more soup recipes? Check these out: https://thefeatherednester.com/zuppa-toscana-soup-recipe/https://thefeatherednester.com/chili-cheeseburger-soup-recipe/https://thefeatherednester.com/instant-pot-chicken-posole/