How do you thicken tortilla soup broth?

Yes, you can use flour to thicken chicken tortilla soup. To do so, create a slurry by combining equal parts flour and cold water. Whisk the slurry into the soup gradually, allowing it to simmer for a few minutes until the desired thickness is achieved .

How long to simmer soup in Instant Pot?

The time it takes to boil soup in an Instant Pot can vary depending on the specific recipe and ingredients used. However, on average, it usually takes about 10 to 15 minutes for the Instant Pot to come to pressure and then an additional 15 to 30 minutes for the soup to boil and cook adequately.

What is the correct portion size of soup?

Bottom line is… the average soup serving as a side dish is between 3/4 and 1 cup . (8 oz) When the soup is served as the main course, plan on a bowl being about 1 1/2 cups. (12–14 oz) I hope that this answers your question.

What does cornstarch do to soup?

Cornstarch, or corn flour, can be used to thicken soup through its high starch content . Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Does heavy cream thicken soup?

Heavy cream Use heavy cream as a keto-friendly thickening option for your soups and broths . Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

Does adding flour to broth make it thicker?

You can also use flour or cornflour to thicken a soup . Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

Why soup in a pressure cooker cooks faster?

At that pressure, water boils at 121°C (250°F). That means food can cook at a much higher temperature than it ever could at atmospheric pressure—and since cooking reactions speed up at higher temperatures , your food cooks faster. It also doesn't dry out, since the water stays in liquid form.

How do you tone down chicken tortilla soup?

Add Some Starches The easiest way to tone down a spicy dish is to serve a smaller portion with plenty of rice, bread, potatoes, pasta, or plain starch to counter the heat . For soups and stews, raw and starchy vegetables like potatoes or carrots work well.

What is the significance of tortilla soup?

The story goes that it was first invented in the state of Tlaxcala, which in the Náhuatl means the place of tortilla abundance. It is believed that the soup was created from the need to prepare foods that were easily digestible with the ingredients on-hand .

How many servings in a soup bowl?

Restaurant size, classically 10 to 12 oz. home size it depends on your bowl and how hungry you are. Probably two servings .

What is the serving size for chicken noodle soup?

Serving Suggestion Yield 50 or yield 100–1 cup or 8 ounce servings of chicken noodle soup.

How many calories are in 8 oz of Chicken Tortilla Soup?

There are 113 calories in 8 ounces of Chicken Tortilla Soup. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

Instant Pot Chicken Tortilla Soup (2024)

Created On: January 18, 2017&nbsp| Modified Apr 13, 2023 by Nancylynn &nbsp| This post may contain affiliate links. &nbsp| 146 Comments&nbsp| Jump to Recipe &nbsp

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This Instant Pot Chicken Tortilla Soup is quick, healthy, and delicious! Packed with juicy, tender chicken, tomatoes, black beans, and corn, this soup is bursting with flavor. Add your favorite toppings, such as homemade tortilla chips, diced avocado, and cheese, and enjoy a delicious weeknight dinner or meal prep lunch in minutes.

Because I can’t get enough of myInstant Pot, I created a pressure cooker friendly version of my most popular Slow Cooker meal,Chicken Tortilla Soup. This soup is a reader and family favorite, and while I love both versions, this Instant Pot recipe is perfect for busy weeknights.

Seriously, people, if you think life with aSlow Cookeris easy, it’s even easier with anInstant Pot. This bowl of deliciousness took only a fraction of the time it would have in theCrock Pot.In fact, it took me around 30 minutes total. One of the easiest recipes for your new pot for sure.

And if you ever left for the day and FORGOT to turn on yourcrock pot(it can’t be just me, right?), you hear me loud on clear on that, don’t you? Oh – and while I am at it, even if you forget to take your chicken out of the freezer…you are STILL a-ok.

Seriously.

I guess what I’m saying is the Instant Pot is going to bethe endof all your excuses.You will have get a little more creative the next time you want to stop at the drive through. Just sayin’.

New to the Instant Pot? Check out this post of Healthy Instant Pot Recipes and get cooking!

Table of Contents

Why I love this Chicken Tortilla Soup Recipe

Toppings. I am a sucker for a soup with toppings and this soup has all my faves.
It’s pretty much a dump and go recipe here with very minimal chopping and no babysitting. You just dump a bunch of ingredients into the pot and voila…an amazingly delicious soup, perfect for your busy nights.
This instant pot soup amazing for meal prep, as the flavors intensify, so this is even better the next day. A great recipe for a make ahead lunch.
It is customizable – want more veggies? Add them! Dairy free? Skip the cheese topping. In a bigger rush? Use leftover cooked chicken or rotisserie chicken.

Ingredients

The soup recipes comes together with simple, wholesome ingredients. Exact amounts and full details are in the recipe card below.

Here’s what you need:

boneless skinless chicken breasts– raw chicken can be fresh or frozen. Feel free to swap in boneless skinless chicken thighs if that’s what you have on hand.
diced tomatoes with green chiles – I look for mild or original heat rotel tomatoes for this, otherwise the soup can be too spicy for my kids.
diced tomatoes– I look for low sodium or no salt added whenever possible.
frozen corn – I have used fresh sweet corn and canned corn in a pinch.
black beans– give your beans a good rinse before adding to the soup to cut down on the sodium.
yellowonion– I prefer a yellow onion, but you can use red onion or white onion in this soup.
jalapeno – this adds flavor not really heat, but if you have sensitive kiddos or family members, you can omit them and use as a topping instead.
garlic – fresh is best.
low sodium chicken broth or chicken stock – whatever you have will work.
cumin, chili powder, salt and pepper – sometimes I add my salt free taco seasoning if I have some prepped, otherwise these simple spices are the perfect combo.
lime juice – the perfect finish – chef’s kiss!
Topping ideas – diced avocado, cheese, lime, Greek yogurt, fresh cilantro, homemade tortilla strips
Ingredients for homemade tortilla strips – it’s really easy to bake your own crunchy tortilla strips to top your soup. All you need is:
organic corn tortillas – I love the mission brand thin tortillas
avocado or olive oil cooking spray – either will work, but I prefer avocado oil spray
salt – you can add other seasonings, too, but I like a plain salted version.

Recipe Variations and Substitutions

Add more veggies – bell peppers, spinach, zucchini carrots, or kale taste amazing in this recipe.
Switch out your beans – kidney beans or pinto beans are a great option, but any beans will work.
Use fire-roasted tomatoes – love the smokey kick they give to this soup.
Swap in poblano pepper – for a little less heat than a jalapeno.
Saute veggies – Have more time? Use the saute function to saute your onions and garlic before adding the rest of the ingredients.

Instructions

Toss all the ingredients for the soup into your Instant Pot and give it a stir.
Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, allow soup to naturally release for 5-10 minutes, then carefully switch to quick release, releasing the remaining pressure (I hold a kitchen towel over the top to be safe).
Once the the steam stops, carefully open the lid and shred chicken with two forks.

How to make homemade tortilla strips

Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil or avocado oil cooking spray and sprinkle with salt. Bake for about 10-15 minutes.
Enjoy with toppings!

Expert Tips

Doing a full or partial natural release ensures juicy chicken every time.
If I need some Mexican flavored chicken for meal prep, I will add more to the soup and then separate it into a meal prep container after cook time.
This soup is delish day of, but gets even more flavorful as it sits, so go ahead and prep it in advance.

Recipe FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely. You can even use a mix of different cuts of chicken. Use the same cook time!

Can I use a different type of bean instead of black beans?

Totally. Pinto beans are a yummy choice, but any bean would work.

Meal Prep and Storage

To prep ahead: love this recipe for meal prep! Hardly any chopping and no need to sear or babysit the soup. Also, it tastes even better the next day. Simply cool the soup, then store it in an airtight container in the refrigerator.

To store: Cool soup. Store in an airtight container in the refrigerator (I love using Mason Jars) for up to 4 days. Store homemade tortilla strips in a ziplock baggie or airtight container for up to 4 days. They should stay crisp.

To freeze: Freeze soup in souper cubes or freezer safe containers, leaving room at the top of the container for some expansion. Store in the freezer for up to 4 months.

To reheat: Heat soup in a small pot or in the microwave until soup is warmed.

More Instant Pot Soup Recipes

Salsa Verde Chicken Soup

Cheeseburger Soup

Zuppa Toscana

Chicken Noodle Soup