Chicken Tortilla Soup

It’s a comforting, soul-warming soup that is easy to make and tastes even better the next day. What makes this recipe so special? It’s made with chicken broth instead of water, plus it includes cooked onion, cumin powder and red pepper flakes–all ingredients you can buy in bulk at any grocery store for less than $10!

The “best chicken tortilla soup recipe” is a soup that has been around for years, and it’s still one of the most popular recipes. It’s easy to make and can be made in large batches to freeze for later use.

This Instant Pot Chicken Tortilla Soup Recipe is zesty, flavorful, and quick to prepare. It’s the ideal warming and hearty weekday supper, with corn, black beans, shredded chicken, and crispy baked tortilla strips on top. Better still, you can prepare it on the spur of the moment in your Instant Pot or slow cooker for the greatest homemade soup!

The Best Chicken Tortilla Soup Made in the Instant Pot

Now, I understand that we are known for our sweets, but believe it or not, we do eat actual food on sometimes. And one of the finest evening meals to whip together in a rush is this fast, tasty, and simple chicken tortilla soup! This Instant Pot Chicken Tortilla Soup is loaded with protein and healthy vegetables and ready in 30 minutes! For a quick, gourmet supper at home, top it with crispy baked tortilla strips, greek yogurt, avocado, and cotija cheese.

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Soup with Tortillas con Pollo de Pollo de Pollo de Pollo de Pollo de Poll

Chicken tortilla soup is a typical Mexican soup prepared with chicken broth, tomatoes, corn, black beans, and crispy tortilla strips! It’s zesty, flavorful, and really simple to create! Black beans and lean shredded chicken provide a hefty protein punch in this warming, comforting, and healthful midweek supper.

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Chicken Tortilla Soup Ingredients

This soup recipe uses just a few simple ingredients to create a spicy, tasty soup!

  • Chicken: This soup is substantial and nourishing thanks to shredded boneless chicken breast. Make sure the chicken is chopped into bite-sized pieces! Do you want to cut down on your prep time? Purchase a store-bought rotisserie chicken or precooked chicken.
  • Jalapeos: For a spicy kick, add more jalapeos, or go light on them if you like a softer taste.
  • Green peppers are our favorite in this chicken tortilla soup, but any type will do!
  • Cilantro: Cilantro brightens and intensifies the taste of this quick weekday meal. For the greatest results, we suggest using fresh cilantro.
  • Garlic is essential to life. In this chicken tortilla soup, don’t scrimp on the garlic!
  • Enchilada Sauce: Using store-bought enchilada sauce cuts down on prep time in this simple recipe. Frontera’s is one of our favorite restaurants.
  • Taco Spice: Using premade taco flavoring makes seasoning this soup a breeze. Simply look for a package in the Mexican section of your supermarket.
  • The majority of this soup will be made up of chicken stock. If you want to make it vegetarian, use vegetable broth instead of chicken stock and tofu instead of shredded chicken.
  • Black beans: Black beans are high in protein and will keep you satisfied all night.
  • Corn: To make things easier, use frozen corn. Corn gives this soup a delicious, juicy kick!
  • Tortillas: To make a nutritious, crispy topping, toast your tortilla strips.

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Instant Pot Chicken Tortilla Soup Storage

This soup takes approximately 30 minutes to prepare and feeds 4 to 6 people, but if you want to make it ahead of time or save any leftovers, here’s how:

  • Even though this soup is very simple to cook, it’s occasionally wonderful to be able to simply grab something from the freezer for supper. This soup may be prepared ahead of time and frozen in an airtight container for up to 3 months!
  • Save the toppings: When you’re ready to eat, top the soup with any toppings you choose (tortilla strips, avocado, etc.). Toast your tortillas and have the toppings ready when you’re ready to dine!

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Look no further if you’re searching for a fast, nutritious, and simple supper dish to cook today! Enjoy this chicken tortilla soup made in the Instant Pot. It tastes great with a margarita.

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This simple chicken tortilla soup is spicy, delicious, and protein-rich. It’s Instant Pot compatible and takes just 30 minutes to prepare, making it the ideal last-minute supper!

  • Sarah wrote this article.
  • Time to prepare: 5 minutes
  • 30 minutes to prepare
  • 30 minutes in total
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Dinner is a category.
  • Instant pot is the method.
  • Mexican cuisine
  • Sarah wrote this article.
  • Time to prepare: 5 minutes
  • 30 minutes to prepare
  • 30 minutes in total
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Dinner is a category.
  • Instant pot is the method.
  • Mexican cuisine

Scale:

1x2x3x

  • Sarah wrote this article.
  • Time to prepare: 5 minutes
  • 30 minutes to prepare
  • 30 minutes in total
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Dinner is a category.
  • Instant pot is the method.
  • Mexican cuisine

Ingredients

  • 1 pound breast of chicken
  • 1 tablespoon extra virgin olive oil
  • 1 chopped white onion
  • 1 chopped red pepper
  • 1 chopped green pepper
  • 1/2 cup chopped cilantro
  • 1 diced jalapeo
  • three garlic cloves
  • 30 oz. drained black beans
  • 15 oz. drained canned corn
  • 1 quart chicken broth
  • enchilada sauce, 18 ounces
  • Chiles may be hatched by one person.
  • 1 taco seasoning packet
  • 1 teaspoon kosher salt
  • 6 flour tortillas, halved and sliced into strips

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Using parchment paper or a silpat, line a baking sheet. Place the chicken breasts on a baking sheet that has been prepped with salt and oil.
  2. Cook for 20 minutes, or until the chicken is fully done. Allow to cool slightly before shredding with two forks (you can also shred chicken in a standing mixer with a whisk attachment in 10 seconds!). Remove from the equation.
  3. Set the InstantPot to the sauté function. Toss 1-2 teaspoons of olive oil onto the pan’s bottom. Sauté the chopped onion, red and green peppers for approximately 5 minutes, or until the onions are transparent. Cook for another 1-2 minutes, or until the cilantro, jalapeo, and garlic are aromatic.
  4. Add black beans, corn, chicken stock, enchilada sauce, hatch chiles, chicken breasts, taco seasoning, and salt to taste without mixing (this will help it to create steam, which is good for cooking). Place the lid on the Instant Pot and set the timer for 15 minutes on manual. Allow 10 minutes for natural release once the cook time has ended before opening the valve and lid.
  5. Make the tortilla strips while the soup is simmering. Spread the tortilla pieces in an equal layer on a cookie sheet lined with parchment paper. Bake for 10 minutes @ 375°F or until golden brown! Allow time for the mixture to cool before using.
  6. Allow the soup to cool slightly before serving with tortilla chips. Sharp cheddar cheese, Greek yogurt, avocado, and jalapeo are some of my favorite toppings!

chicken tortilla soup, chicken tortilla soup in an instantpot

Notes

  • Make the chicken ahead of time if you want to save time. To save time, you may alternatively use prepared chicken from the grocery.

Chicken-Tortilla-Soup

Watch This Video-

The “chicken tortilla soup recipe pioneer woman” is a chicken tortilla soup recipe that is easy to make and delicious.

Frequently Asked Questions

Is Chicken Tortilla Soup unhealthy?

A: There is no such thing as unhealthy food. What you are referring to is a diet, which can be healthy or detrimental depending on what it consists of. Chicken Tortilla Soup has been found in multiple studies to provide needed minerals and vitamins that promote general health and well-being.

Is tortilla soup actually Mexican?

Why is it called Chicken Tortilla Soup?

A: This soup is called Chicken Tortilla Soup because it has a tortilla in the ingredients.

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