Instant Pot tortilla soup is quick and easy to make, and infinitely flexible to everyone’s tastes with all the topping options! Tender shredded chicken bathed in a subtly spicy Mexican tomato broth makes for a family friendly meal any day of the week!
A simple trick makes this broth authentic and super flavorful!
11-6-19 THIS POST HAS BEEN UPDATED SINCE IT WAS ORIGINALLY PUBLISHED
I have made this soup a gazillion times. It’s one of those recipes I always have the ingredients for, and it comes together in a flash. As an added bonus…every single member of the family really enjoys it…probably because it is like a taco in soup form! Even better, I can easily make this low carb for me!
I adapted my original recipe to work in my beloved Instant Pot to make for an even quicker family meal!
I tweak the veggies and the condiments based on what I have that needs to be used up, but the base is always the same.
You will love this soup, bursting with flavor, but not too spicy.
The condiments set the flavor over the top, so don’t be tempted to leave them out, they are very worth it! And everyone gets to personalize their own bowl with their preferred toppings! I like to put out all the toppings in the middle of the table for everyone to do with as they please!
Did you happen to notice that rolled up tortilla in the background? They are SO good and loaded w/ protein and fiber! Gluten free tortillas (gluten free and vegan with a paleo option!)
Garnishing your Instant Pot tortilla soup:
The toppings really make this easy tortilla soup the best. Here are some ideas to consider topping YOUR soup with!
- pickled or sliced jalapeños
- shredded cabbage or iceberg lettuce
- cheese: shredded cheddar, mozzarella, jack, cotija, sheep’s milk feta are all tasty
- sliced or diced avocado
- crispy tortilla strips (see below) or any tortilla chips
- sliced radishes
- chopped cilantro
- fresh lime wedges
- hot sauce
Low Carb Tortilla Soup?
I like to eat my soup low carb. If I do not have any low carb tortillas on hand, I simmer some shredded cabbage briefly in the broth, then top with plenty of avocado and sheep’s milk feta!
Stove Top Tortilla Soup?
This soup is easily made on your stove top as well! Once you add the broth and chicken into the pan, bring to a simmer and cook 20-25 minutes until chicken is tender and ready to shred.
Homemade Crispy Tortilla Strips?
They are easier to make than you would think!!
Simply slice any preferred tortilla into bite size strips, toss with avocado oil, then spread out on a large cookie sheet, sprinkle with some sea salt. Bake in a 350 oven until crispy…that’s it! Time it takes will depend on how thick your tortillas are. Just keep an eye on em!
If you are grain free or paleo, Siete Foods makes many excellent tortillas for purchase! My kids like regular organic corn tortillas best!
Additional Instant Pot recipes to try:
- Instant Pot chicken with bacon is made with ingredients you likely already have on hand!
- A family favorite, this Rice-a-Roni Chicken will take you back to your childhood…but no boxed ingredients here!
- This buffalo chicken soup looks pretty darn amazing!!!
Instant Pot Tortilla Soup Recipe:
If you try this, I want to hear about it! Please leave a comment below!
Easy Mexican Tortilla Soup
Tender shredded chicken simmered in a Mexican tomato broth and topped with fresh lime and avocado, this quick soup is perfect for families!
Ingredients
- 3 tablespoons avocado oil
- 1 medium onion rough chop
- 4 cloves garlic
- 1 tablespoon Fiesta Chile Powder a salt-free seasoning found in most bulk spice sections Regular chili powder is fine too
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon sea salt start with a teaspoon, will depend on broth you use, mine has no salt, add to taste.
- 4 cups chicken broth or bone broth
- 14 ounce can diced tomatoes or sauce I puree mine first for my picky kids, using my immersion blender!
- 2 pounds boneless chicken thighs or breasts, chopped into bite sized pieces (or for a vegetarian version, sub 2 cans pinto or black beans)
- 1 tablespoon lime juice
Not-So-Optional Garnishes
- lime wedges, shredded cabbage, chopped fresh cilantro, grated cheese (sharp cheddar, feta, cotija, and Daiya are all good , avocado, hot sauce, tortilla chips or crispy tortillas!
Instructions
- Press 'saute' on you Instant Pot, and add the avocado oil to preheat
- While it preheats, in a blender, puree the onion, the tomatoes, the garlic, and the spices.
- Pour mixture into the hot oil, and sauté for for 5-7 minutes to thicken slightly, stirring occasionally. It will sputter a bit (water and oil), so put your lid slightly askew on the top if it is an issue for you.
- Pour in the broth,, and add the sea salt and the chicken.
- Lock on your lid, set Instant Pot to 'manual' or 'pressure cook' for 8 minutes.
- When time completes, press cancel and let it natural release for 5-10 minutes. Release the pressure the rest of the way, remove chicken to shred (if you didn't first chop it up) with two forks (or with a whisk right in the pot).
- Add in the lime juice, and taste the broth to make sure there is enough salt for your tastes, add the chicken back in, and top each bowl with desired garnishes!
Notes
Please refer to post for lots of garnishing/serving ideas! As well as direction for homemade crispy tortilla chips!
Nutrition
Calories: 436kcalCarbohydrates: 9gProtein: 27gFat: 33gSaturated Fat: 8gCholesterol: 148mgSodium: 1448mgPotassium: 735mgFiber: 2gSugar: 4gVitamin A: 819IUVitamin C: 18mgCalcium: 59mgIron: 3mg
Tried this recipe?Let us know how it was!
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Hi Tessa,
Just made the recipe for refried pinto beans, and the broth is amazing. But I added too much water and it’s more like soup. Question for you: could I just use this puréed bean soup as a substitute for the chicken broth in your tortilla chicken soup recipe?
Yes, but you could also just cook/simmer the beans down until thickened to your liking!
And it is worth noting that tortilla soup has a clear broth, and the bean broth will alter that of course.
This Instant Pot Chicken Tortilla Soup has easily become one of my family’s top 3 favorite meals! If we can’t fly to Mexico right now, why not enjoy this soup?… Close our eyes and imagine we are there.:) Thank you, Tessa, for introducing me to Fiesta Chili Powder and giving me the idea of pureeing the tomatoes, onions and garlic to promote success among my teenager and husband who claim they don’t like onions or tomatoes. Maybe it was the texture? My family also enjoys the tortilla chips with avocado oil. The last time I made this, I added black beans and sweet corn, which I recommend for a variation. My husband and I enjoy the Cilantro as well as Avocado slices; the latter is good brain food.:)
Thanks Kathy!!
This soup is easy to make, so flavorful and hardy with all the condiments. We added taquitos to make an even heavier meal. Loved it!
This soup has so many amazing flavors, and the fact that it’s made in an instant pot makes me love it even more! Such a good soup!
I love all Mexican food and turning it into a soup is genius for winter! Pulling out my instant pot!
Love d making and eating this soup! It had so much flavor and looked so pretty too! So glad I got my hands on the Fiesta Chile Powder as well!
I love Mexican food and IP recipes, so this is a winner! This is definitely perfect comfort food for the cold evenings we have been having.
So happy to have found you, thanks for the allergen friendly recipes!!
Hollie
I’m totally craving this right now. Looks beautiful too. I’m sharing this with the peeps at Keep it Real Thursdays. Hope you’re having a great start to your New Years.
Your Tortilla Soup sounds like real comfort food! I love how adaptable the recipe is as well.
Looks good! I’m always looking for new soup ideas.
This looks fantastic! I have spice sensitive family members so I’ll go easy on those but everything else is great. Can’t wait to make this 🙂
-Dana
Thinking of making this weekend, love the idea of adding shredded carrots.
I was having hard time posting a comment on your blog since yesterday.
So yummy! I made this in my crock pot and it worked fine. Also- I shredded some corn tortillas and put them in 10 min. before serving and it was a nice touch!
Got to love the crockpot!
Hey Tessa,
Made this last night! So yummy. And you're right about the no-so-optional garnishes. Really adds a bang. We went simple with avocado, vegan sour cream and cilantro. To the soup I added 2 cups zucchini, one red pepper, and cut the spice in half. Overall, really fun, flavorful and EASY dish.
Thanks for the great recipe.
Hugs,
–Amber