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Instant Pot Chicken Tortilla Soup
4.9 from 93 votes

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup combines tender shredded chicken with tomatoes, poblano pepper, and spices to create a rich, hearty broth. The addition of baked tortilla strips offers a crisp texture contrast. This recipe uses an Instant Pot to reduce cooking time while developing deep flavor.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Course: Main Course, Soup

Ingredients

  • 6 (6-inch) corn tortillas sliced in half and cut crosswise into 1/4-inch strips
  • 3 tablespoons olive oil divided
  • 1 sweet onion diced
  • 1 poblano pepper seeded and diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 ½ teaspoons cumin ground
  • 1 teaspoon oregano dried
  • 2 (10-ounce) cans diced tomatoes with green chilies
  • 2 pounds chicken thighs boneless, skinless
  • 4 cups chicken stock
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • ½ cup cilantro fresh, chopped leaves
  • 1 avocado halved, seeded, peeled and thinly sliced

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, combine tortillas and 1 tablespoon olive oil. Place tortillas in a single layer onto the prepared baking sheet. Place into oven bake until golden brown and crisp, about 10-15 minutes; set aside and let cool completely.
  3. Set 6-qt Instant Pot® to the high saute setting. Add remaining 2 tablespoons olive oil, onion and pepper. Cook, stirring occasionally, until golden, about 4-5 minutes.
  4. Stir in garlic, tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.
  5. Stir in tomatoes, scraping any browned bits from the bottom of the pot.
  6. Stir in chicken and chicken stock; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove chicken from the Instant Pot® and shred, using two forks.
  7. Stir in chicken and cilantro until heated through, about 1 minute.
  8. Serve immediately, topped with tortilla strips and avocado.