Chicken Tortilla Soup is one of our very favorite chicken soup recipes. It is rich and satisfying, packed full of flavor, and topped with crunchy and fresh ingredients that make each spoonful just a little bit different.
Those of you who own an Instant Pot Pressure Cooker will have the option of making the soup stock from scratch. Which means less salt and more flavor than relying on store bought stock. This is particularly because we purée the vegetables we use to make the stock and add it to the soup for more flavor and for extra thickening.
That said, we understand that time is everything, so we have also added instructions for making the soup with ready-made stock, and also for making Chicken Tortilla Soup on the stovetop.
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There is also the option of making the stock up to a few days in advance, or even a few months if you opt to store it in the freezer (along with the vegetable purée made at the same time).
The pressure cooker method, we believe, results in a more flavorful soup, so if you do have time, give the from scratch recipe a try.
Ingredients for Chicken Stock
- 5 Lb (2.3 kg) Whole Chicken, Breast Meat Removed
- 2 Stalks Celery
- 1 Large Carrot, peeled
- 1 White Onion, quartered
- 4 Cloves Garlic Tablespoons Olive or Vegetable Oil
- Salt and Pepper
Ingredients for Tortilla Soup
- 1 White Onion
- 2 Cloves Garlic
- 2 Chicken Breasts, deboned and skinless
- 4 Tablespoons Tomato Paste
- 5 Cups (1.65 liters) Chicken Broth
- 1 Cup (227g) Vegetable Puree (reserved when making stock)
- 1 Cup (172g) Black Beans (prepared)
- 1 Cup Sweet Yellow Corn
- 2 Teaspoons Cumin Powder
- 2 Teaspoons Chili Powder
- 2 Teaspoons Oregano (Mexican if available)
- 1 Teaspoon Dried Thyme
- 2 Bay Leaves
- 1/2 Teaspoon Salt
- Juice of one Lime
- Tortilla Strips
- Avocado Slices, Shredded Cheese, Sour Cream, Pico de Gallo (diced tomato, jalapeño peppers, onion and cilantro with a squeeze of lime), Hot Sauce and/or Diced Cilantro and additional lime wedges as desired
Instant Pot Chicken Stock
Rinse the chicken and remove any organs stored inside.
Remove the wings and legs.
Remove the chicken breast and set aside.
Place the chicken (minus the breasts) in the instant pot and surround with vegetables. Sprinkle with Salt and Pepper.
Add cold water up to the fill line on the 6 quart Instant Pot.
With the cover off, set the Instant Pot to the "Soup" option. Once the stock begins to simmer, allow it to cook for approximately 15 minutes, skimming off whatever foam develops.
Place the pressure cooker lid on the Instant Pot and seal it shut.
Set the pot on the "Manual" or "High" setting for 45 minutes, and set the valve to "Sealing."
Once cooking is complete, allow the pot to naturally release for 15 minutes.
Strain the broth in through a colander.
Separate out the chicken pieces and set aside for another use.
Place the cooked vegetables in a food processor or blender and blend until smooth. Set aside.
Allow the broth to sit in the refrigerator until cool. Skim off whatever fat forms on top.
Instant Pot Directions
Set 6-qt Instant Pot to sauté
Once the pot is hot, add the olive oil and diced onions. Sauté for 3 minutes.
Add the diced tomato and garlic and continue to sauté for 2 minutes.
Add the chicken broth and stir.
Add the chicken, tomato paste, vegetable purée (reserved when making the stock)*, spices, bay leaves, corn and beans to the pot.
Seal the pot and set the venting valve to "Sealing."
Select the "Manual" or "High" setting and set the time for 10 minutes.
The Instant Pot will take up to 15 minutes to reach high pressure.
Once the cooking time is done, perform a quick release.
Remove the chicken and bay leaves from the pot. Shred the chicken using 2 forks and return the chicken to the pot.
Adjust the seasoning and serve with tortilla strips and other desired toppings (we recommend pico de gallo, shredded cheese, chopped cilantro, hot sauce, lime and avocado wedges and sour cream).
Add the oil to a soup pot over medium heat. Add the onions and sauté for 3 minutes. Then add the garlic and sauté for another 2 minutes.
Add the chicken broth, chicken breasts, bay leaves and spices to the pot and bring to a boil. Reduce to a simmer for 15 minutes, until the chicken is cooked though.
Remove the chicken and shred with 2 forks.
Return the chicken to the pot and add the corn, tomato paste, vegetable purée (reserved while making the chicken stock)*, and black beans.
Allow the soup to simmer for another 5 -10 minutes. Taste and adjust the spices.
Place in individual bowls and top with shredded cheese and tortilla strips. Serve with desired toppings.
*If you did not make the chicken stock from scratch, you can add 1/2 vegetable bouillon cube, or add 2 chopped celery sticks and 1 large chopped carrot at the same time you add the chicken.
Amount Per Serving: Calories: 223 Total Fat: 3.6g Sodium: 774mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 6.8g Sugar Alcohols: 0g Protein: 17.6g