Chicken Tortilla Soup Recipe – Instant Pot & Baked Chips

Last Updated on 4 months by Neha Deshmukh

Chicken Tortilla Soup Recipe – Instant Pot & Baked Chips

Hey everyone! If you’re anything like me, a cozy bowl of soup is the ultimate comfort food. And this Chicken Tortilla Soup? It’s seriously next-level. I first made this when I was craving something warm and flavorful, but didn’t want to spend hours in the kitchen. The Instant Pot is a lifesaver, and the homemade tortilla chips just take it over the top. Trust me, you’ll be making this one again and again!

Why You’ll Love This Recipe

This isn’t just any tortilla soup. It’s quick, easy, and packed with flavor. The Instant Pot does most of the work, and the baked tortilla chips add a satisfying crunch. Plus, it’s super customizable – you can adjust the spice level to your liking and add all your favorite toppings. It’s perfect for a weeknight dinner, a casual get-together, or even a cozy weekend meal.

Ingredients

Here’s what you’ll need to make this delicious Chicken Tortilla Soup:

• 1 tablespoon cooking oil
• 1 medium yellow onion, finely diced
• 4 corn tortillas, cut into 1-inch squares
• 1 cup fire-roasted tomatoes
• Jalapeño, minced (to taste)
• 4 garlic cloves, minced
• 15 oz canned black beans, rinsed and drained
• 1 cup frozen corn
• 3 cups low sodium chicken broth
• 1 teaspoon kosher salt
• 1 pound chicken breasts
• 1 teaspoon paprika (optional)
• ½ – 1 teaspoon cayenne pepper (optional)
• 1 cup cilantro, chopped
• 1 cup pepper jack cheese, shredded
• 1 avocado, diced
• 1 lime
• 6 corn tortillas
• 1 tablespoon oil
• Kosher salt (to taste)

Ingredient Notes

Let’s talk ingredients! A few things will really make this soup shine:

• Fire-Roasted Tomatoes: Seriously, don’t skip these! They add a smoky depth of flavor that regular diced tomatoes just can’t match. I usually find them in the canned tomato aisle.
• Corn Tortillas – Baking vs. Frying: I love baking the tortillas for the chips. It’s so much easier and healthier than frying. But if you prefer a more traditional fried chip, go for it! Just brush with oil and fry until golden brown.
• Spice Level with Jalapeño & Cayenne: This is where you can really customize things. Start with a small amount of jalapeño and cayenne, then taste and add more until it’s just right for you. My family likes a little kick, so I usually add a full teaspoon of cayenne.
• Regional Variations in Soup Broth: Traditionally, many Mexican-inspired soups use a richer, more complex broth. Feel free to experiment with adding a chicken bouillon cube or a splash of tomato paste to your broth for extra depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 350°F (175°C). Brush 6 corn tortillas with 1 tablespoon oil, sprinkle with salt, cut into triangles, and bake for 10-15 minutes until crispy. Let them cool while you work on the soup.
2. Now, to the Instant Pot! Add 1 tablespoon oil, the diced onion, 4 tortilla squares, fire-roasted tomatoes, minced jalapeño, minced garlic, black beans, and frozen corn. Give it a good stir.
3. Place the chicken breasts on top of the veggies. Add the chicken broth, salt, and paprika (if using). Secure the lid and pressure cook on the poultry mode for 13 minutes, followed by a natural pressure release.
4. Once the pressure has released, carefully remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Instant Pot. Stir in the cayenne pepper (if using) and chopped cilantro.
5. Set the Instant Pot to sauté mode and simmer the soup for 2-3 minutes to let all the flavors meld together.
6. Finally, serve hot, topped with diced avocado, shredded pepper jack cheese, a squeeze of lime juice, and those delicious baked tortilla chips!

Expert Tips

• Don’t overcrowd the Instant Pot: If your chicken breasts are very large, you might need to cut them in half to ensure they cook evenly.
• Taste as you go: Seriously, this is the key to a perfect soup. Adjust the seasoning to your liking.
• Natural Pressure Release is Key: Don’t rush the natural release! It helps keep the chicken tender and juicy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegetable broth instead of chicken broth and omit the cheese. It’s still incredibly flavorful! My friend Sarah makes this version all the time, and she swears it’s just as good.
• Gluten-Free Adaptation: Just make sure your chicken broth is certified gluten-free.
• Spice Level Adjustments: If you’re sensitive to spice, start with just a pinch of cayenne pepper. You can always add more later.
• Festival Adaptations: This soup is amazing for Cinco de Mayo or Game Day! Set up a toppings bar with all the fixings and let everyone customize their own bowl.

Serving Suggestions

This soup is a meal in itself, but here are a few sides that would pair well:

• A simple green salad
• Mexican rice
• Guacamole and chips

Storage Instructions

• Leftover Soup: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Tortilla Chips: Store leftover tortilla chips in an airtight container at room temperature to keep them crispy.

FAQs

Can I make this soup ahead of time?

Absolutely! You can make the soup a day or two in advance. The flavors will actually develop even more as it sits. Just store it in the refrigerator and reheat when you’re ready to eat.

What’s the best way to store leftover tortilla soup?

Store in an airtight container in the fridge. I like to store the toppings separately so the chips stay crunchy!

Can I use different types of tortillas?

You can, but corn tortillas are traditional and hold up best in soup. Flour tortillas will get soggy more quickly.

Can I freeze this soup?

Yes, but the texture of the tortillas might change slightly. I recommend freezing the soup without the tortilla chips. Add the chips when you reheat it.

What can I substitute for chicken?

You can use shredded turkey, pork, or even black beans for a vegetarian option.