I absolutely love this Instant Pot Hearty Chicken Tortilla Soup recipe. It uses actually corn tortillas in the soup to make it thick and hearty. Cheese and sour cream to help make the soup thick and creamy.
I also love that this soup includes a good amount of veggies. There is onion, celery, carrots, canned roasted tomatoes, and green chilies. The onion is the only ingredient you need to sauté with a little oil before adding in all of the other ingredients. This soup includes chicken broth, taco seasoning, garlic powder, salt, pepper, chicken, and the actual corn tortillas.
At this point it’s time to cook the soup. You cook it on the soup setting and then allow the pressure to naturally release for 10 minutes. Next, you release any remaining pressure manually. You will now need to remove the chicken and shred it. Then you use some of the broth to temper to sour cream while whisking until smooth. Last you will mix in the sour cream and cheese.
Serve this soup up and top it with the desired toppings. I use more cheese and sour cream along with some fresh cilantro. Sliced or diced avocado, tortilla chips, and tomato are also great options.
- VEGETABLE OR CORN OIL
- CHICKEN BROTH
- FIRE ROASTED PETITE DICED TOMATOES
- DICED GREEN CHILES
- TACO SEASONING
- GARLIC POWDER
- BLACK PEPPER
- BONELESS SKINLESS CHICKEN BREASTS (FRESH OR FROZEN)
- CORN TORTILLAS
- SOUR CREAM
- MONTEREY JACK CHEESE
- OPTIONAL TOPPINGS: AVOCADOS, TORTILLA CHIPS, CILANTRO, SOUR CREAM, ETC.
This recipe is adapted from 365 Days of Slow + Pressure Cooking.