Creamy Chicken Tortilla Soup Instant Pot

This Creamy Chicken Tortilla Soup Instant Pot is made with chicken, tomatoes, salsa verde, onion, garlic, rice, limes, cilantro and tortilla chips. 

I don't think I have ever gone to a Mexican restaurant and not ordered tortilla soup as an appetizer. It is by far my favorite soup. For this recipe, not only is the soup itself incredible, but topping with tortilla chips gives it that extra crunch you need.

You can buy thick tortilla chips or make your own - I prefer the latter. To make them, you can buy corn tortillas and shallow fry them in a pan for 2-3 minutes on each side until golden brown. Lay them on a paper towel and they will eventually break the way a tortilla chip would.

I am a huge lover of soup and no one will ever change my opinion. This soup is kid friendly and goes down perfectly easy. This is a healthy, hearty soup that is perfect for the winter. It is loaded with chicken, veggies, and rice. This recipe may use frozen chicken when you are on the go and need to make something quick. It has so much flavor and it is unbelievably easy to make.

How to make Creamy Chicken Tortilla Soup Instant Pot

Using a pressure cooker, place the garlic, onion, chicken. Then pour 3 cups of water, the salsa verde, and the pureed tomatoes. Pour in the rice and add salt and pepper on the top. Squeeze in one lime.  Lock the lid and cook on high for 20 minutes. 

Take the chicken out and place on a plate and shred with two forks. 

Return the shredded chicken to the pressure cooker, squeeze another lime in. Add heavy cream and stir. Garnish with cilantro if you wish. Top with avocado and tortilla chips. 

Other dishes to try

• MEXICAN TACO BAKE
• CHEESY SHRIMP AND POBLANO PEPPER WITH SALSA VERDE
• PASTEL AZTECA

Instant Pot Chicken Tortilla Soup

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• Author: Maxine Dubois
• Total Time: 35 minutes
• Yield: 6 people 1x

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Description

This Instant Pot Chicken Tortilla Soup is made with chicken, tomatoes, salsa verde, onion, garlic, rice, limes, cilantro and tortilla chips. 

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Ingredients

Scale 1x2x3x

• 1 yellow onion
• 1 tablespoon of minced garlic
• 5 chicken breasts, about one pound
• 1 can of 28 oz whole plum tomato, pureed in a blender
• 2 jars (16 oz) of salsa verde (I used Herdez brand)
• 1 cup of white rice, uncooked
• Juice of 2 limes
• Optional: ⅓ cup of chopped cilantro
• Optional: ½ cup heavy cream
• Serve with avocado and tortilla chips on top

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Instructions

1. Using a pressure cooker, place the garlic, onion, chicken. Then pour 3 cups of water, the salsa verde, and the pureed tomatoes. Pour in the rice and add salt and pepper on the top. Squeeze in one lime.  Lock the lid and cook on high for 20 minutes. 
2. Take the chicken out and place on a plate and shred with two forks. 
3. Return the shredded chicken to the pressure cooker, squeeze another lime in. Add heavy cream and stir. Garnish with cilantro if you wish. Top with avocado and tortilla chips. 

• Prep Time: 5 minutes
• Cook Time: 20 minutes plus more time to come to pressure
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 310
• Sugar: 2 g
• Sodium: 950 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 16 g
• Cholesterol: 22 g