Save Last winter during a particularly cold snap, I found myself craving something that would warm me from the inside out. My Instant Pot was sitting on the counter, still new and somewhat intimidating, when inspiration struck for chicken tortilla soup. The beauty of transforming simple ingredients into a rich, aromatic pot of comfort seemed like pure kitchen magic. As the pressure built and the scent of cumin and chili filled my kitchen, I knew this recipe would become a staple.
I first made this soup when my cousin from Arizona visited and scoffed at my Midwestern interpretation of Mexican food. The look on her face after that first spoonful was priceless, her eyebrows raising in surprise before she asked for the recipe. Now whenever she calls, she updates me on her latest variation, though she insists mine was still the best she ever tasted. Sometimes the simplest victories are the sweetest.
Ingredients
- Chicken thighs or breasts: I prefer thighs because they stay tender even if you accidentally overcook them, and they add a richer flavor to the broth.
- Jalapeño: Removing the seeds creates just the right amount of warmth without overwhelming heat, but leave some in if your family enjoys a spicier kick.
- Smoked paprika: This unassuming spice adds an incredible depth that makes people think the soup simmered all day instead of just minutes in the pressure cooker.
- Lime juice: Always add this after cooking to maintain its bright, fresh flavor that cuts through the richness of the soup.
- Corn kernels: Fresh corn cut straight from the cob in summer makes this extraordinary, but frozen corn works beautifully year round and adds lovely sweet pops of flavor.
Instructions
- Awaken the flavors:
- With your Instant Pot on Sauté, watch as the onions, garlic, and bell peppers begin to soften and release their aromas. This quick step builds the foundation of flavor for the entire dish.
- Bloom the spices:
- When you add the tomato paste and spices, you'll notice an immediate intensification of scent as they toast slightly. This 60-second step transforms ordinary spices into extraordinary depth.
- Layer and lock:
- After adding your chicken and remaining ingredients, take a moment to ensure everything is submerged in broth. This helps create even cooking and flavor distribution throughout.
- The waiting game:
- While the Instant Pot does its magic, I usually set the table or prepare the toppings. The anticipation is half the fun as the kitchen fills with mouthwatering aromas.
- The shredding ceremony:
- When you remove the chicken to shred it, take a moment to appreciate how perfectly tender it's become. Those two forks should glide through with minimal resistance.
- Finishing touch:
- The lime juice added at the end brightens everything and makes the flavors sing. You'll notice an immediate difference in complexity after stirring it in.
- Build your bowl:
- I treat the toppings bar like an art station, letting everyone customize their own soup experience. The contrast of cool avocado and sour cream against the hot soup creates a beautiful temperature play.
Save One particularly memorable evening, I served this soup when a neighbor stopped by unexpectedly after helping us with a fallen tree limb. He was soaked from the rain and looked absolutely miserable until that first spoonful. I watched as his shoulders relaxed, his expression softened, and suddenly the storm outside seemed less important. Sometimes the most meaningful connections happen over an unplanned bowl of soup shared with someone who needed it exactly when you made it.
Making It Your Own
Every family that has adopted this recipe seems to put their own spin on it. My brother adds a handful of chopped mushrooms, my best friend swears by a splash of orange juice alongside the lime, and my mother-in-law insists that a tablespoon of cocoa powder gives it an authentic Mexican depth. The beauty of this soup is that it welcomes creativity while maintaining its comforting essence, so don't be afraid to make it reflect your family's taste preferences.
Serving Suggestions
While the toppings make this soup a complete meal, there's something magical about serving it with warm corn tortillas on the side. I like to char mine directly over a gas flame for a few seconds per side until they puff slightly and develop those beautiful brown spots. The slightly smoky aroma complements the soup perfectly, and there's something deeply satisfying about using torn pieces of tortilla to scoop up the last bits from your bowl.
Storage and Leftovers
If you're lucky enough to have leftovers, you're in for a treat, as this soup actually improves overnight when the flavors have time to meld. The soup keeps beautifully in the refrigerator for up to four days, and I often find myself eating it for lunch straight from the container, not even bothering to reheat it completely because I can't wait to dive in.
- When reheating, add a small splash of broth if the soup has thickened too much in the refrigerator.
- For meal prep, store the soup base and toppings separately, adding fresh elements like avocado and tortilla strips just before serving.
- This soup freezes exceptionally well for up to three months, just thaw overnight in the refrigerator for an effortless future meal.
Save This Instant Pot Chicken Tortilla Soup has seen us through sick days, celebrations, and ordinary Tuesdays that needed a little extra comfort. In our home, it's not just dinner, it's a warm hug in a bowl.
Recipe FAQs
- → Can I make this soup on the stovetop?
Yes, simmer all ingredients in a large pot over medium heat for 30-40 minutes until chicken is cooked through and vegetables are tender. Shred the chicken and return to the pot.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. The flavors continue to develop, often tasting even better the next day.
- → Can I freeze this soup?
Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Add fresh toppings after serving.
- → What can I use instead of chicken thighs or breasts?
Leftover rotisserie chicken works perfectly—add during the last 5 minutes just to heat through. For vegetarian options, use extra beans, diced zucchini, or butternut squash.
- → How can I make this soup spicier?
Add a diced chipotle pepper in adobo sauce, increase jalapeño amount, or stir in hot sauce to taste. A pinch of cayenne also adds nice heat.
- → What's the best way to shred the chicken?
Use two forks to pull apart the cooked chicken while still warm. For even easier shredding, place chicken in a stand mixer with paddle attachment for 30 seconds on low speed.