This flavorful chicken tortilla soup can be on the table in just 20 minutes! It’s wholesome, delicious, and something even my pickiest eater loves.
Super easy to customize, too! Don’t eat meat? Swap out the chicken for tofu or just leave it out completely and switch to vegetable broth. Like it spicy? Add more jalapeno or add some hot sauce (I like it spicy but not all my kids do, so I add it to my bowl.).
Author:Kate | Life of a Ginger
Prep Time:10 mins
Cook Time:8 mins
Total Time:18 mins
Yield:6 cups 1x
1/2 to 1 tablespoon canola oil (just enough to cover the bottom of your pressure cooker)
Select the saute setting on your electric pressure cooker. Add oil to the bottom of pan and swirl around to cover completely. If you are using fresh onions, saute in the canola oil for about 7 minutes, until tender. Otherwise, add all the spices except the fresh cilantro (if using) into the pot and stir. Add a small amount of the chicken broth (1/4-1/2 cup), mix well, then add in the chicken. Stir to coat thoroughly.
When the chicken begins to brown add the remaining ingredients, except optional toppings. Stir.
Lock lid and make sure the pressure-release valve is set to closed. Set to high pressure and cook for 4 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. (You can let it naturally release all the way if you aren’t in a hurry.)
If desired, stir in chopped cilantro.
Serve with optional toppings.
You may substitute 3 minced garlic cloves for the Penzeys roasted garlic and 1 cup salsa for the Penzeys Salsa & Pico seasoning.
If using frozen chicken: add all ingredients (except chicken, cilantro, and toppings) into the instant pot stir, then add the frozen chicken breasts. Lock lid and make sure the pressure-release valve is set to closed. Set to high pressure-cook for 8 minutes. Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure.
This can easily be made in a slow cooker or on the stovetop. Simply add all the ingredients into the pot and simmer until the chicken is fully cooked.
Serving Size:1 cup
Keywords: Chicken Tortilla Soup, soup, Instant Pot, Instant Pot soup, 20-min soup, pressure cooker, pressure cooker soup, vegan, vegetarian, quick and easy soup, one pot dinners, #HousefulOfSoups
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