Instant Pot Chicken Tortilla Soup | Easy Instant Pot Recipes | Best Chicken Tortilla Soup

How to Make Chicken Tortilla Soup with a whole wheat tortilla

Hello Foodies,

Embrace the winter season with this chunky, perfectly spiced, and comforting, Chicken Tortilla Soup topped with gorgeous toppings, Yum!! Chicken Tortilla Soup is packed with fresh veggies and will warm your insides right up!

Everyone has their own version of chicken tortilla soup. Some like thick, like gravy, and some like, thin and watery. It is perfect for cold, rainy days, but if you are a meat and Mexican food lover, then you will like it year-round.

Video Recipe:

Chicken Tortilla Soup is an effortless recipe to make, and from start, to finish it will take 30 minutes. To keep tortilla strips perfectly crunchy fry tortilla strips right at the end and add them to the bottom of the bowl right before pouring in the soup.

What's in chicken tortilla soup?

This chicken tortilla soup is made up of protein(chicken breast), black beans, nutritious vegetables, and smoky fire-roasted tomatoes. The crispy homemade whole wheat tortillas work like croutons!

What to serve with chicken tortilla soup?

A fresh Mexican-inspired Avocado-Beans salad would be a good idea!
You can also pair it with homemade Jackfruit Salsa.
Guacamole.

Grab all the ingredients and make it for dinner tonight!

Some More Winter Soup Recipes to Try:

Preparation Time: 15 Minutes; Cook Time: 10 Minutes.

Each Serving of Chicken Tortilla Soup Contains 267 Calories.

Ingredients:

To Make Chicken Soup:

Olive oil 2 Tbsp
Chicken Breast 1 lb
Onion 1 small, finely chopped
Jalapeno 1 (remove seeds to lessen the heat), finely chopped
Garlic cloves 3, minced
Petite Diced Tomatoes 1 Cup
Black beans ½ Cup, soaked in water for 6-7 hours
Sweetcorn ½ Cup
Red chili powder 1 Tbsp
Cumin Powder 1 Tsp
Cayenne Pepper ¼ Tsp
Black Pepper Powder 1 Tsp
Salt 1 Tsp
Chicken broth 3 Cups
Heavy Cream ¼ Cup
Mozzarella/Cheddar Cheese ¼ Cup
Coriander leaves ¼ Cup, finely chopped

To Make Crispy Tortilla Chips:

3 Whole Wheat Flour Tortillas, cut into long thin strips
2 Tsp Oil for cooking/frying
1 Tsp Red Chili Powder
Salt to taste

For Serving Chicken Tortilla Soup:

Shredded Cheese
Coriander leaves
Tortilla Chips
Lime slices

Instructions:

To Make Crispy Tortilla Chips:

Cut wheat tortillas(Recipe for Homemade whole wheat flour tortillas here) into small strips and cook/fry them in about 2 tsp of olive oil until crispy.
Add red chili powder, and salt to taste and fry the tortillas(don’t forget to season tortillas with chili powder and salt).
Drain them on a paper towel-lined plate.

To Make Chicken Tortilla Soup in the Instant Pot:

Turn on the saute mode of the Instant Pot and heat oil.
Add onion, minced garlic, and saute and cook for 2-3 minutes.
Add and mix well.
Add vegetable stock and mix all well(scrape the base of the pot).
Close the lid of the instant pot and place the vent in the sealing position.
Cook on Manual Mode(Hi) for 5 minutes.
Natural Pressure Release(NPR) for 5 minutes and release the remaining pressure manually.
Open the lid of the Instant pot and take the chicken pieces out.

Shred chicken with the forks on a cutting board.
Turn on the saute mode and add the shredded chicken and half of the tortilla strips.
Add heavy cream, cheese, and coriander leaves and mix well and cook for 3-4 minutes.
Squeeze with a generous amount of lime juice and soup is ready to serve.
Delicious and zesty soup is ready to serve.
Add crispy tortilla chips at the bottom and pour soup into the bowl and top with tortilla strips, sliced lime, cheese, and cilantro. Enjoy!!!

How to Store Chicken Tortilla Soup?

Store chicken tortilla soup in an airtight container and this soup last in the fridge for up to 5 days. Just heat and serve.

Can I freeze Chicken Tortilla Soup?

Yes. Freeze it in an airtight container. Just thaw it and once it at room temperature reheat it.

You can Serve Chicken Tortilla Soup in Bread Bowls!

Tips to Make Chicken Tortilla Soup:

If using whole chicken breasts, cook 8-12 minutes and 8 minutes for smaller breasts or 12 for thicker breasts.
For the tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of salt, and bake in a 300 F oven until crisp.
Feel free to use store-bought tortilla chips, or leave them off completely for a lower carb version.
If you can’t find canned roasted diced tomatoes, then you can roast the tomatoes on a hot stove, along with the green chile, onion and garlic, and mash them together and use in the recipe.
To Make low carb version of this soup, just remove the tortilla chips.

Dietary Comment:

The calorie count is based on a 2000 calorie.
Per serving contains 267 calories, along with 14.1 g carbohydrates, 6.6 g dietary fiber, 17.6 g fats, and 20 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It is good to eat Chicken Tortilla Soup as an appetizer or for dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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