This rich and easy chicken tortilla soup tastes like it’s been slow simmering all day, but instead it’s made in less than 30 minutes in the Instant Pot!
This ultra easyย Chicken Tortilla Soup recipe is a winner when it comes to weeknight dinners!ย Recipes like my Copycat Zuppa Toscanaย andย Creamy Broccoli Cheddar Soup are great for when you want an ultra-comforting family meal that’s ready fast. We love cooking soups and stews during the Winter,ย and this is one of myย Soup Recipesย youโll definitely want in your recipe rotation!
CHICKEN TORTILLA SOUP
Spring may be just around the corner, but I’m in denial and not giving up my winter comfort foods.
I may be in the minority here, but I love Fall and Winter.ย Bring on the cold… bundling up in layers and warm blankets!
There’s no more iconic cold-weather food than soup.ย And this creamy chicken tortilla soup is soul-warming, from the inside, out!
Mildly spicy, with hearty vegetables and tender chicken, all enveloped in a spiced tomato-y broth that’s kissed with a touch of cream.ย Prepare to fall in LOVE!
HOW TO MAKE CHICKEN TORTILLA SOUP
- Cook the onion, poblano and garlic on “saute”.ย This helps soften the onion and pepper, as well as bringing additional flavor.
- Add spices and stir.ย Adding the spices at this point, instead of later, helps them “bloom” and deepens their flavor.
- Add in cans (tomatoes, beans and corn).ย Stir well to combine everything.
- Add chicken breasts and pressure cook for 12 minutes.ย ย
- Quick release.ย I do a quick-release because I’m impatient – but if you’d prefer to, you can let the pressure naturally release for 5-7 minutes, then release any remaining pressure.
- Stir in cream and lime juice.ย Adding the cream after pressure cooking, keeps it from curdling, and adding the lime juice at this point keeps the flavor bright and fresh.
COOKING TIPS FOR THIS SOUP
- OTHER TYPES OF CHICKEN – this chicken tortilla soup can be made using boneless skinless chicken thighs as well.
- PRE-COOKED CHICKEN – if you have some shredded rotisserie chicken on hand, this soup is a great use for it!ย Just reduce the pressure cook time down to about 5 minutes.
VARIATIONS OF THIS RECIPE
As with most soups, you can switch quite a few things up to create new and exciting recipes!
- PROTEIN – this soup is great with chicken thighs, as well as breasts.ย If you have some shredded, cooked chicken or turkey, you can use that in this recipe to make it even quicker (just cut the pressure cook time down to about 5 minutes).
- DAIRY – another great option to give this soup some creaminess is to add 2-4 oz of softened cream cheese in place of the cream.ย To keep it from curdling, add it at the end of the recipe (where it says to add the cream).ย Furthermore, you can add the softened cream cheese to a bowl, then whisk in about 1/3 cup of the hot liquid, then stir that mixture into the soup.ย This is called tempering, and it’ll really keep the cream cheese from curdling, plus it will mix into the soup really well.
- NON-DAIRY –ย not feeling the “creamy” part of this soup?ย You can omit it completely and have a classic chicken tortilla soup recipe.
- SPICY – as written, this soup is about a “mild plus one” on the hot-meter.ย If you like it a bit hotter, feel free to add additional poblanos, swap them for jalapeno or serrano peppers, add in a can of diced green chiles, and add in some cayenne to the spice mixture.
- MORE MILD –ย prefer things milder?ย You can use just half of the poblano, omit it and use a can of mild diced green chiles, or use a green bell pepper.
- COOKING METHOD –ย no pressure cooker?ย No sweat!ย Down in the recipe notes section of the recipe card, I’ve detailed how to make this soup in a slow cooker or on the stovetop!
MAKING THIS RECIPE AHEAD OF TIME
This soup is great for making ahead of time, and if it’s even possible… I think it tastes even better the next day!
Make the soup as directed, then cool completely.ย Transfer to containers and refrigerate for 1-2 days.
Reheat, adding additional broth if you think you need it.
FREEZING
I donโt recommend freezing the leftovers of this soup, as the dairy can have a tendency to not freeze particularly well.
However, if you plan to make this soup with the intention of freezing it, don’t add the heavy cream.ย Let cool completely, then transfer to containers and freeze for up to 3 months.
Thaw overnight in the refrigerator, and when reheating, add the cream as you reheat the soup.
STORAGE
Leftovers should be refrigerated and consumed within 5-7 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Instant Potย โ I recently upgraded to this model and I love it!
- Slow Cookerย โ Iโve had this slow cooker for years and it still works perfectly.
- Dutch Ovenย โ LeCreuset is my favorite brand, but theyโre really pricey, so this Lodge version is a great alternative!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERSโ COMMENTS FOR TIPS AND REVIEWS.
AND DONโT FORGET, IF YOUโVE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2 Tbsp vegetable oil
- 1 medium yellow onion diced
- 1 poblano pepper diced
- 3 cloves garlic minced
- 3 tsp chili powder
- 2 tsp ground cumin
- 2 tsp better than bouillon chicken base (optional)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 15 oz can fire-roasted diced tomatoes UNdrained
- 15 oz can black beans drained and rinsed
- 15 oz can corn kernels drained
- 3 boneless skinless chicken breasts
- 4 cups chicken broth (reduced sodium)
- 2/3 cup heavy whipping cream
- Juice of 1/2 lime
TOPPING OPTIONS
- minced fresh cilantro
- tortilla strips
- lime slices
- sour cream
- avocado
- cheese
Instructions
- Press the saute button on Instant pot. Add vegetable oil and heat until hot. Add the onion and poblano and cook 4-5 minutes, until soft. Add garlic and cook until fragrant, about 30 seconds.
- Add chili powder, cumin, chicken base (if using), salt, pepper, paprika, and oregano and stir.
- Add can of undrained tomatoes and stir using a wooden spoon to scrape the bottom of the pot to ensure no browned bits are stuck on there.
- Add in can of drained black beans and can of drained corn, then pour in chicken broth.
- Place chicken breasts into the liquid, then cancel the saute function, and secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 12 minutes.
- Once the timer beeps, let out the pressure by carefully moving the valve to โventing" to perform a quick release.
- When the pin drops, remove lid and set aside. Remove chicken breasts to a mixing bowl or cutting board and shred.
- Press the saute button once again, and add heavy cream and lime juice. Stir and heat for just a minute or two, until cream is warmed through.
- Press Cancel and unplug the Instant Pot. Serve soup hot, topped with desired toppings.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
slow cooker directions
-
Cook onion and poblano in vegetable oil for 4-5 minutes until soft.ย Add garlic and cook 30 seconds.ย Add to the bottom of a slow cooker.
-
Add remaining ingredients (except heavy cream, lime juice, and toppings) to the slow cooker, cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
-
Shred chicken and return to the slow cooker.ย Add cream and lime juice and cook another 5-10 minutes to heat through.
- Serve hot with desired toppings.
stovetop directions
- To a large and deep pot add vegetable oil and heat over medium-high heat.ย Add onion and poblano and cook for 4-5 minutes, until soft.ย Add garlic and cook 30 seconds.
- Stir in spices, then add all remaining ingredients (except heavy cream, lime juice and toppings).ย Bring to a boil, then reduce heat, cover and simmer for 15-18 minutes, until chicken is cooked through.
- Remove chicken and shred.ย Add back to the pot, along with the heavy cream and lime juice.ย
- Stir and simmer another few minutes to heat through.
- Serve hot with desired toppings.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Amy says
Delicious.
I did skip the heavy cream though. Everyone wanted to put in cheese and sour cream instead.
Turned out perfect!
Valerie says
This might be a silly question, but I have never used my IP before. For the chicken if itโs raw can I just throw it in with the ingredients? Or do I need to pre cook it?
The Chunky Chef says
Not a silly question at all ๐ Yes, just add them in raw, and they’ll cook with everything else and be super tender!
ds94ta says
Quite possibly the BEST chicken tortilla soup I have EVER had. Avocados and limes are a must. Also I warm my spices while sautรฉing the onions, garlic, etc. If you do this it wakes up the spices, however be very careful not to burn them. I make this soup for my teenage grandsons everytime they come over as this is one of their requested meals.
smanscill says
This is absolutely delicious! i would not change a thing!
Maria says
Really easy and yummy. Changed a few ingredients to spice it up,.. jalapeรฑos, hot green chilies.
Sara Boykin says
I used my creamy chicken breast recipe- pressure cooked for 10 min with homemade salsa and 8 oz cream cheese it was amazing!
Shawn says
Delicious! We subbed a jalapeno for the poblano. Pressure cooked for 17 mins as out chicken was frozen. Great recipe. Thank you!
NicoleM says
Great soup and so easy to throw together. ย I used rotisserie chicken, still pressure cooked it for the full time mentioned, and the chicken didn’t come out overcooked at all. I didn’t have a poblano pepper, but I added chipotle powder along with some chili powder to give it an extra kick. The cream at the end, no matter how little you use, really makes this soup savory. ย I highly recommend. ย We topped our soup with Fritos and the entire family devoured it.
Amber says
So delicious!! This will definitely be a new favorite in my house! Itโs even good with and without the cream.ย
Charis says
We had our first really cool, crisp 60 degree day here in NC so I decided to give this recipe a go. I left out the poblanos because I have a 3 & 5 year old and didn’t know if it would make it too spicy for them. It could have used some more spice so next time I’ll use them. We love it! Served with cheese, sour cream & tortilla strips.
Daniela says
Iโve made this recipe like 6 times already and it is always a hit! The flavor is delicious and itโs so quick/easy! My family loves it even better than our old favorite from the restaurant! Thank you!!!
Julie mertines says
Seems like a great soup idea…. Look amazing! I’m going to try to prepare it this weekend!
Sara Welch says
What a great looking dish! Adding this to my dinner line up for the week, indeed! Looks too good to pass up!
Nina Lane says
I don’t have poblanos. Would jalepenos or serranos work? It looks delicious, but I don’t want to go to the store just for a pepper. Thanks!
The Chunky Chef says
Either of those peppers would definitely work ๐
Toni says
My family really loved it! Such a very comforting dinner.
katerina @ diethood.com says
mmm..such a yummy soup!! I can’t wait to try this!
Erin | Dinners,Dishes and Dessert says
I know for sure this Chicken Tortilla Soup recipe would be a huge hit in my house!
Dorothy Reinhold says
I am so excited to try this creamy version! This sounds delicious.
Allyson Zea says
Oh I can’t wait to try this! Looks amazing and so easy!!!!
Angela K. says
I have never used my IP before and I’m scared! I usually have to double the meat when I’m making any dish (will be using chicken thighs). Does doubling the amount of chicken affect the time on this recipe?
The Chunky Chef says
Trust me, I was scared before I started using my IP too! Once I started, I realized that I LOVE it! I’ve found that when changing the amount of the meat, you don’t need to change the time ๐
Angela K says
Thanks! I finally tried it out last night and loved it!
Isabel says
Can I use frozen chicken breasts? Does that change the time?
The Chunky Chef says
I’ve only tested the recipe as written, but I would add a couple of extra minutes to the pressure cooking time.
Jessica says
My favorite soup on any day, but in 30 minutes. I’ll be making this WAY more often!