Chicken Tortilla Soup
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 1/2cup roughly chopped onion
  • 1cup canned diced tomatoes and their juices
  • 2 garlic cloves
  • 1 chipotle chile in adobo sauce from a can
  • 1teaspoon adobo sauce
  • 1/2 Jalapeno pepper
  • 1/4cup fresh cilantro
  • 1 or 2teaspoons salt
  • 1tablespoon vegetable oil
  • 4cups Water
  • 2 Corn tortillasdiced (optional)
  • 2 boneless, skinless chicken breastseach cut into 4 to 6 pieces
  • 1/2cup sour cream
  • 1/2cup Mexican blend shredded cheese
  1. In a blender, purée the onion, tomatoes, garlic, chipotle chile, adobo sauce, jalapeño, cilantro, and salt.
  2. Preheat the Instant Pot® by selecting Sauté and adjusting to high heat. When the inner cooking pot is hot, add the oil and heat until it is shimmering. Add the puréed vegetables and stir well. Cook, stirring occasionally, for about 10 minutes, or until the mixture is relatively thickened.
  3. Add the water, tortillas (if using), and chicken.
  4. Lock the lid into place. Select Manual or Pressure Cook and adjust the pressure to High. Cook for 20 minutes. When the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Unlock the lid.
  5. Use tongs to transfer the chicken to a bowl. Shred the chicken, then stir it back into the soup. Ladle the soup into bowls and serve with the sour cream and cheese.
Recipe Notes

Per Serving Calories: 256; Total Fat: 17g; Total Carbs: 4g; Net Carbs: 3g; Fiber: 1g; Sugar: 2g; Protein: 22g