Easy Instant Pot Chicken Tortilla Soup for Dinner
Make the best Instant Pot Chicken Tortilla Soup in just 30 minutes! After making this countless times, I’ve discovered the trick to the perfect creamy texture and rich flavor. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Oven-Baked Cabbage Burgers for a Quick Healthy Dinner and Mini Croque Monsieur Recipe with Creamy Béchamel.
Why This Easy Instant Pot Chicken Tortilla Soup for Dinner Is Pure Comfort
- Creamy texture without heavy cream
- Perfect balance of flavors with a kick
- Ready in 30 minutes for an easy dinner
What You'll Need for Easy Instant Pot Chicken Tortilla Soup for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Onion
- Garlic
- Canned diced tomatoes
- Chicken broth
- Tortilla chips
- Chili powder
- Cumin
- Paprika
- Salt
- Pepper
- Lime juice
- Cilantro
- Optional: Avocado
- Optional: Fresh cilantro
- Optional: Crumbled queso fresco
- Optional: Sour cream
- Optional: Lime wedges
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks food evenly and quickly with minimal effort → See on Amazon
- Immersion blender — Creates a smooth, creamy texture without transferring hot soup to a blender → See on Amazon
How to Make Easy Instant Pot Chicken Tortilla Soup for Dinner
- Sauté: Sauté onion, garlic, and chicken in Instant Pot until chicken is no longer pink.
- Add ingredients: Add diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir well.
- Pressure cook: Secure lid, set valve to 'Sealing', and pressure cook on high for 8 minutes. Natural release for 10 minutes.
- Blend and finish: Blend half the soup with an immersion blender for a creamy texture. Stir in lime juice and cilantro. Top with crushed tortilla chips and desired toppings.
Cook's Tips for Perfect Easy Instant Pot Chicken Tortilla Soup for Dinner
- Common mistake and fix: Don't overcook the chicken. It can become tough. Fix: Cook just until no longer pink, then remove and shred before returning to the pot.
- Tip: For a smoother soup, blend half the soup with an immersion blender. This adds creaminess without heavy cream.
- Tip: Customize the spiciness by adjusting the amount of chili powder and cayenne pepper.
- Tip: Make it a meal: Serve with a side of cornbread or tortilla chips for a satisfying dinner.
Storing & Reheating Easy Instant Pot Chicken Tortilla Soup for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated for an easy dinner.
Freezing Easy Instant Pot Chicken Tortilla Soup for Dinner
Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a quicker cooking time, you can use a pressure cooker or Instant Pot.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful soup.
- Make-ahead: Prepare the soup up to 2 days ahead. Reheat on the stovetop or in the microwave before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, simmer on the stovetop until it reaches your desired consistency.
Want to level up this recipe?
Instant Pot — Pays for itself vs takeout with quick, delicious meals like this one → Check price on Amazon
Easy Instant Pot Chicken Tortilla Soup for Dinner
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Onion
- Garlic
- Canned diced tomatoes
- Chicken broth
- Tortilla chips
Seasonings
- Chili powder
- Cumin
- Paprika
- Salt
- Pepper
- Lime juice
- Cilantro
Optional Toppings
- Avocado
- Fresh cilantro
- Crumbled queso fresco
- Sour cream
- Lime wedges
Instructions
- Sauté: Sauté onion, garlic, and chicken in Instant Pot until chicken is no longer pink.
- Add ingredients: Add diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir well.
- Pressure cook: Secure lid, set valve to 'Sealing', and pressure cook on high for 8 minutes. Natural release for 10 minutes.
- Blend and finish: Blend half the soup with an immersion blender for a creamy texture. Stir in lime juice and cilantro. Top with crushed tortilla chips and desired toppings.
Notes
- Chef tip: For a quicker cooking time, you can use a pressure cooker or Instant Pot.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful soup.
- Make-ahead: Prepare the soup up to 2 days ahead. Reheat on the stovetop or in the microwave before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, simmer on the stovetop until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead and reheated for an easy dinner.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbs: 25g
- Fiber: 4g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Instant Pot Chicken Tortilla Soup for Dinner FAQs
Yes, prepare the soup up to 2 days ahead. Reheat on the stovetop or in the microwave before serving.
The soup may have been overcooked or too much liquid was added. To fix, simmer on the stovetop until it reaches your desired consistency.
Yes, combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
You can use vegetable broth or water in a pinch. For more flavor, use chicken bone broth.
Yes, freeze for up to 3 months. Thaw in the fridge overnight before reheating.
A Warm Final Note
I can’t wait for you to try Easy Instant Pot Chicken Tortilla Soup for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
