For a richer flavor, try using bone-in chicken thighs instead of chicken breasts. Add a squeeze of lime juice at the end for extra zing. Customize your toppings! Consider adding diced avocado, shredded cheese, a dollop of sour cream or Greek yogurt, or chopped cilantro. If you don't have an Instant Pot, this recipe can easily be adapted for the stovetop. Simmer for about 30-40 minutes, or until the chicken is cooked through.
Instant Pot® Chicken and Tortilla Soup
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PREP TIME5 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS15
Savor the vibrant flavors of the Southwest with this incredibly easy and quick Instant Pot Chicken and Tortilla Soup. A symphony of spices and textures, ready in under an hour, perfect for a cozy weeknight meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol43 mg
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Fiber4 g
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Protein20 g
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Saturated Fat1 g
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Sodium1345 mg
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Sugar6 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Combine the chicken broth, fire-roasted tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, smoked paprika, salt, and pepper in the Instant Pot. (5 minutes)
02
Step
0 mins
Nestle the chicken breasts into the mixture. Ensure they are mostly submerged in the liquid.
03
Step
15 mins
Close and lock the Instant Pot lid. Set the valve to the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') and set the timer for 7 minutes. Expect the Instant Pot to take 10-15 minutes to reach pressure. (15 minutes)
04
Step
3 mins
While the Instant Pot is building pressure, heat the vegetable oil in a skillet over medium-high heat. Add the tortilla strips and fry until golden brown and crispy, about 1-2 minutes. (3 minutes)
05
Step
0 mins
Remove the fried tortilla strips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
06
Step
20 mins
Once the Instant Pot timer goes off, allow it to release pressure naturally for 15 minutes. Then, carefully release any remaining pressure using the quick-release method. (20 minutes)
07
Step
0 mins
Unlock and carefully remove the lid. Take out the chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
08
Step
0 mins
Return the shredded chicken to the Instant Pot, stirring to combine and warm through.
09
Step
0 mins
Ladle the soup into bowls and garnish generously with the crispy fried tortilla strips. Serve immediately.
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Lottie Lindgren
Jun 18, 2025My family absolutely loved this soup! I added a can of black beans for extra heartiness.
Mallie Weber
May 11, 2025I've made this several times and it's always a hit. I like to use rotisserie chicken to save even more time.
Darren Kuhlman
May 8, 2025The fried tortilla strips are a game-changer! Adds the perfect crunch.
Floyd Lang
May 5, 2025This recipe is a lifesaver on busy weeknights! So easy and flavorful.