Instant Pot Chicken Tortilla Soup
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Looking for an easy tortilla soup recipe? This is the Best Instant Pot Chicken Tortilla Soup recipe ever. Fast and Easy This Instant Pot Chicken Tortilla Soup recipe is sure to be a crowd-pleaser.
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Easy Instant Pot Chicken Tortilla Soup
I love chicken tortilla soup. It is one of my favorites. I love the great Mexican flavors. This is a healthy soup that is filling and delicious. To get the best tasting soup, chicken tortilla soup needs to be slow cooked. This develops the flavors. However, when you make Instant Pot Chicken Tortilla Soup, you get all the slow cooked flavors in no time at all. Now you can have Chicken Tortilla soup whenever the craving hits.
Variations to Chicken Tortilla Soup Recipe
While these are classic flavors for a chicken tortilla soup, you can still change the recipe a bit.
- Want to Make a Keto Friendly Chicken Tortilla– If you are following keto and want to make this a keto recipe, you can eliminate the beans and the corn. This still leaves an amazingly flavorful soup that is keto friendly.
- Want to Make the Soup Thicker – Consider adding refried beans. While this is not traditional for chicken tortilla soup, it makes the soup more filling and makes for a thicker broth.
How to Store the Best Chicken Tortilla Soup
One of my favorite things is to have leftovers for lunch. This chicken tortilla soup makes a great lunch or dinner the next day. If you find that you have leftovers, you will want to store them in the refrigerator. Once the soup has cooled, you will want to either wrap the top of the pressure cooker insert in plastic or move the soup to an airtight container. This will protect the soup from spoiling as fast.
How to Reheat Easy Tortilla Soup Recipe
How I reheat this soup depends on how much I am reheating. If I am reheating it one bowl at a time, I will usually use the microwave. This is great for only heating up a small amount at a time. If I am reheating the entire pot of leftovers, then I will heat the chicken tortilla soup on the stovetop in a pot.
How Long Does Instant Pot Tortilla Soup Last
Chicken tortilla soup that is stored properly will last up to 5 days in the refrigerator. Soup that is not stored properly will spoil sooner. If you do not think you will eat the leftovers before the soup goes bad, you can freeze the soup. You will want to freeze it immediately.
Can Chicken Tortilla Soup Be Frozen
Yes. As I mentioned above, if you do not think you will eat the soup before it spoils, you can freeze the soup. You can also freeze the soup as a freezer meal. You can freeze the soup two ways. You can put all of the ingredients, uncooked, in a freezer bag. The other option is to cook the soup in the Instant Pot and then freeze is afterwards. This is my main method because that way, when I pull the soup from the freezer, all it needs it to be reheated.
The best way to freeze the soup is in a freezer bag. This way it can lay flat. You can write the name of the meal on the bag and the date that the soup was made.
Can I Make this in a Slow Cooker or on the Stovetop
You can make chicken tortilla soup in a slow cooker or on the stovetop. You will make the soup the same way, however, the cooking times will vary. In a slow cooker, you will want to cook the soup on low for 6 to 8 hours. If you are cooking the soup on the stovetop, you will want to cook slow and low. This will give the soup the best tasting flavor and will make the chicken easy to shred.
Ingredients in Instant Pot Chicken Tortilla Soup
- Olive oil
- Onion
- Red enchilada sauce
- Green fire roasted chilis
- Fired roasted tomatoes
- Garlic
- Chili powder
- Cumin
- Chicken broth
- Black beans
- Boneless skinless chicken breasts
- Sweet corn
- Salt and pepper
- Optional items for garnishing include lime wedges, tortilla chips, avocado slices, and sour cream.
How to Make Instant Pot Chicken Tortilla Soup
Step 1. Set the Instant Pot to saute, and add in the olive oil and chopped onions. Continue to saute until the onions begin to soften, and then turn off the saute feature.
Step 2. Mix in the green chilis, tomatoes, enchilada sauce, minced garlic, chili powder, cumin, salt and pepper, chicken broth and black beans. Stir to combine well.
Step 3. Lay the chicken breasts in the center of the mixture, and close the lid of the Instant Pot, making sure the release valve is in the sealing position.
Step 4. Set the Instant Pot to manual for 10 minutes. When the cook time is done, allow the Instant Pot to do a natural release for 10 minutes, before turning the release valve to the venting position to relieve any remaining pressure.
Step 5. Remove the chicken from the Instant Pot, and shred using two forks in a large mixing bowl. Return the chicken to the soup mixture, and stir to combine.
Step 6. Pour the can of corn into the soup mixture, and mix well.
Step 7. Serve immediately topped with your choice of items for garnish, including lime wedges, tortilla chips, sour cream, and avocado slices.
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Instant Pot Chicken Tortilla Soup
Ingredients
- 2 tsp Olive oil
- ½ c Onion chopped
- 15 oz. Can red enchilada sauce
- 4 oz. Green fire roasted chilis
- 5 oz. Can Fired roasted tomatoes
- 4 Cloves minced garlic
- 2 tsp Chili powder
- 1 tsp Cumin
- 4 c. Chicken broth
- 1 Can drained and rinsed black beans
- 1 lb. Boneless skinless chicken breasts
- 1 Can drained sweet corn
- Salt and pepper to taste
- Optional items for garnishing include: lime wedges, tortilla chips, avocado slices and sour cream.
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Instructions
- Set the Instant Pot to saute, and add in the olive oil and chopped onions. Continue to saute until the onions begin to soften, and then turn off the saute feature.
- Mix in the green chilis, tomatoes, enchilada sauce, minced garlic, chili powder, cumin, salt and pepper, chicken broth and black beans. Stir to combine well.
- Lay the chicken breasts in the center of the mixture, and close the lid of the Instant Pot, making sure the release valve is in the sealing position.
- Set the Instant Pot to manual for 10 minutes. When the cook time is done, allow the Instant Pot to do a natural release for 10 minutes, before turning the release valve to the venting position to relieve any remaining pressure.
- Remove the chicken from the Instant Pot, and shred using two forks in a large mixing bowl. Return the chicken to the soup mixture, and stir to combine.
- Pour the can of corn into the soup mixture, and mix well.
- Serve immediately topped with your choice of items for garnish, including lime wedges, tortilla chips, sour cream and avocado slices.
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Want More Healthy Pressure Cooker Recipes?
I love using the pressure cooker for healthy recipes. It is an easy way to get tasty recipes in very little time.
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Instant Pot Chicken Noodle Soup – With this chicken noodle soup Instant Pot recipe, there’s no need to wait hours for a savory soup.
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