Soul-Warming Chicken Tortilla Soup: An Easy Instant Pot & Stovetop Recipe

Discover the ultimate homemade chicken tortilla soup, a rich, tomato-based delight that can be effortlessly prepared in your Instant Pot or on the stovetop. Whether you prefer succulent shredded chicken or a hearty vegetarian version with black beans, this recipe promises comfort in every spoonful. Garnish generously with fresh cilantro, crispy tortilla chips, and creamy avocados for a truly unforgettable meal.

There’s something uniquely comforting about a warm, hearty bowl of soup, especially when the weather can’t make up its mind. This week has been a whirlwind of temperature swings, from frosty mornings below freezing to unseasonably warm afternoons in the mid-70s, only to plummet back down overnight. I even caught a glimpse of snowflakes on my way to the grocery store yesterday morning – my fourth trip this week, if you can believe it!

With such unpredictable weather, my cravings are equally erratic. Do I want a crisp, refreshing salad or a substantial bowl of soup? The solution, of course, is a bit of both! Today, we’re indulging in generous bowls of this soul-warming chicken tortilla soup for lunch. Later, for dinner, I’ll whip up a vibrant salad using the roasted Brussels sprouts and sweet potatoes recipe I recently shared on Instagram. It’s all about balance, isn’t it?

Lately, my Instant Pot has become my culinary best friend, helping me navigate busy days with ease. January has kicked off with a hectic pace, making quick and flavorful meals a necessity. In the past few weeks alone, it’s churned out everything from comforting black bean soup and savory beef stew to aromatic chicken pho and a rich chicken tikka masala. I even attempted a new short rib ragu, which, let’s just say, still needs a bit of tweaking! The Instant Pot truly simplifies my life, allowing me to enjoy delicious, homemade meals without spending hours in the kitchen.

Speaking of simplification, I seem to have caught the reorganization bug that’s been sweeping the nation. Ever since the Marie Kondo series hit Netflix, there’s a collective urge to declutter and simplify. I haven’t even watched the series yet, but the desire to streamline my entire home is palpable. Imagine the transformation once I actually sit down and watch it!

But let’s shift our focus to the star of the show: this incredible homemade chicken tortilla soup. It’s a recipe designed for maximum flavor and minimal fuss, perfect for those unpredictable days when you need a little warmth and comfort.

Key Ingredients for the Perfect Chicken Tortilla Soup:

Crafting an authentic and flavorful chicken tortilla soup starts with selecting the right ingredients. Each component plays a vital role in building the soup’s rich, complex profile.

Dried Ancho Chilies: These are the backbone of the soup’s unique smoky and slightly sweet flavor. Don’t skip them!
Fire-Roasted Crushed Tomatoes: They provide a deep, roasted tomato flavor that forms the hearty base of the soup.
Onions: Aromatic foundation, adding sweetness and depth.
Garlic: Essential for a pungent, savory kick that enhances all other flavors.
Seasonings: A blend of spices like dried oregano and adobo seasoning brings authentic Mexican-inspired warmth.
Oil: For sautéing the aromatics and blending the base. Olive oil or grapeseed oil works well.
Chicken Stock (or Vegetable Stock): The liquid base for the soup, providing savory richness.
Fresh Lime Juice: A final squeeze brightens the entire soup, adding a crucial tangy finish.

Mastering Dried Ancho Chili Peppers: Rehydration and Flavor

If you’re new to ancho chilies, they are simply dried poblano peppers. When dried, poblanos transform into anchos, gaining a distinct smoky, earthy, and mildly sweet flavor with a gentle heat. You can typically find them in the ethnic food aisle of most well-stocked grocery stores. Since they’re dried, rehydrating them is a crucial first step to unlock their full flavor and soften their texture for blending.

To prepare them, first, use kitchen shears to snip off the tops. Then, carefully open each pepper and remove all the seeds and interior ribs. This not only reduces the heat (if you prefer a milder soup) but also helps in achieving a smoother blend. Snip the deseeded peppers into smaller pieces – the smaller they are, the quicker they will rehydrate. Place these pieces in a heat-proof bowl and pour about a cup of boiling water over them. Let them steep for approximately 10 minutes, or until they become pliable and soft. This process infuses the water with their flavor, which will then be added directly to your soup base, ensuring no flavor is lost.

Instant Pot vs. Stovetop: Your Choice for Delicious Tortilla Soup

Great news for everyone, whether you’re an Instant Pot enthusiast or prefer traditional stovetop cooking: this chicken tortilla soup recipe is incredibly versatile! I’ve meticulously tested it using both methods, ensuring equally delicious results. So, my friends who don’t own an Instant Pot or simply prefer the classic simmer, you can absolutely rejoice! Detailed instructions for both cooking styles are provided below, allowing you to choose the method that best suits your kitchen and schedule.

Making it Vegetarian: Hearty Substitutions for Chicken Tortilla Soup

Following a vegetarian diet doesn’t mean you have to miss out on the incredible flavors of this tortilla soup! The beauty of this recipe lies in its adaptability. Instead of shredded chicken, you can easily swap in an equal amount of black beans for a protein-rich and satisfying alternative. For an even heartier vegetarian meal, consider adding roasted vegetables like sweet potatoes, bell peppers, or zucchini. Steamed broccoli florets or corn kernels also make wonderful additions, boosting both nutrition and texture. Remember to use vegetable stock instead of chicken stock to keep the soup entirely plant-based. With these simple adjustments, your vegetarian tortilla soup will be just as flavorful and comforting.

Crafting Chicken Tortilla Soup on the Stovetop: A Classic Approach

The stovetop method offers a wonderfully aromatic cooking experience, filling your kitchen with the enticing smells of simmering chilies and tomatoes. It allows for gentle simmering, deepening the flavors slowly and beautifully.

Prepare the Flavorful Tomato Base: Combine the rehydrated ancho chilies (with their soaking water), fire-roasted crushed tomatoes, roughly chopped onion, dried oregano, adobo seasoning, and garlic cloves in a high-speed blender. Blend until the mixture is completely smooth and uniform. This creates the rich, vibrant foundation of your soup.
Sauté the Base: Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the prepared tomato base and sauté for 3-5 minutes, stirring occasionally, until the sauce visibly heats through and thickens slightly. This step helps to deepen the flavors and cook out any raw onion or garlic notes.
Simmer to Perfection: Pour in the chicken stock (or vegetable stock) and 1 cup of water. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes. This slow simmer allows all the wonderful flavors to meld and intensify, creating a truly rich and harmonious soup.
Finish and Serve: Stir in the fresh lime juice. Taste the soup and adjust the salt and any other seasonings as needed. Ladle the hot soup into bowls and serve immediately with your favorite toppings.

Making Chicken Tortilla Soup in the Instant Pot: Speed and Flavor Combined

For those times when you need a delicious meal on the table fast, the Instant Pot is an absolute game-changer. It compresses simmering time without compromising on flavor, making it perfect for weeknight dinners.

Create the Smooth Tomato Base: Just like the stovetop method, begin by combining the rehydrated ancho chilies (and their soaking water), fire-roasted crushed tomatoes, chopped onion, dried oregano, adobo seasoning, and garlic in a blender. Process until the mixture is perfectly smooth. This ensures a consistent and flavorful soup texture.
Sauté in the Instant Pot: Add the olive oil to the Instant Pot and select the “Sauté” function. Once hot, add the prepared pepper and tomato mixture. Sauté for 1-2 minutes, stirring, allowing the flavors to bloom and the base to warm through.
Pressure Cook: Pour in the chicken stock (or vegetable stock) and 1 cup of water. Stir everything together. Secure the lid, ensure the venting knob is in the “Sealing” position, and select “Manual” or “Pressure Cook” on High pressure for 4 minutes.
Release Pressure and Serve: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 5 minutes. After 5 minutes, carefully switch the venting knob to “Venting” for a quick release of any remaining pressure. Once the pin drops, remove the lid. Stir in the fresh lime juice, taste, and adjust seasonings as desired. Ladle into bowls and enjoy with your preferred toppings.

Pro Tips for an Even Faster Tortilla Soup Experience:

Streamline your cooking process without sacrificing flavor with these handy shortcuts:

Use Rotisserie Chicken: Skip the cooking step entirely by shredding a store-bought rotisserie chicken. Add it directly to the soup at the very end, just before serving, to warm through.
Pre-made Stock: Opt for high-quality store-bought chicken or vegetable stock. It saves time and ensures a consistently flavorful base.
Embrace the Instant Pot: While both methods are great, the Instant Pot significantly cuts down on active cooking and simmering time, making it the quickest option for a weeknight meal.
Pre-chopped Aromatics: Many grocery stores offer pre-chopped onions and garlic, saving you valuable prep time.

The Best Toppings to Elevate Your Chicken Tortilla Soup:

The toppings are where the magic truly happens with tortilla soup, allowing everyone to customize their bowl to perfection. While you can use just about anything you like, here are some classic and delicious options. I’ve often seen tortilla soup served with fried ancho or pasilla peppers on top, and though I haven’t tried it myself, I can only imagine the burst of flavor!

Sliced or Diced Avocados: Adds a creamy texture and rich, buttery flavor.
Crumbled Cotija Cheese: A salty, crumbly Mexican cheese that offers a wonderful savory tang.
Shredded Chicken: If you’re not making the soup with chicken, or want extra, add more!
Chopped Cilantro: Essential for fresh, bright, herbaceous notes that cut through the richness.
Lime Wedges: A squeeze of fresh lime juice right before eating brightens all the flavors.
Crispy Tortilla Chips or Strips: Provides a crucial crunch and helps thicken the soup as they soften.
Sour Cream or Mexican Crema: For a cool, tangy creaminess.
Sliced Jalapeños (fresh or pickled): Adds a kick of heat for spice lovers.
Radish Slices: Offers a refreshing crunch and peppery bite.

Homemade Crispy Tortilla Strips: A Game Changer

During my college days, I learned a valuable trick from restaurant kitchens: they often repurpose leftover or slightly stale corn tortillas into fresh, crispy tortilla chips to serve with salsa. This simple technique completely revolutionized my approach to tortilla soup toppings. Whenever I have a few corn tortillas nearing their expiration, I meticulously slice them into thin strips and fry them in grapeseed oil until they achieve a beautiful golden-brown color and irresistible crispness. Immediately transfer them to a paper towel-lined plate to drain excess oil, then generously sprinkle with sea salt.

Trust me, these homemade tortilla strips are 1000% better than any store-bought variety. Not only do they offer superior flavor, but they also boast impressive longevity in your soup. Store-bought chips tend to get soggy almost instantly, becoming a disappointing mush. Homemade strips, however, retain their satisfying crunch for significantly longer, ensuring every spoonful of your tortilla soup is accompanied by that delightful texture contrast. It’s a small extra step that makes a huge difference in the overall enjoyment of your meal.

I sincerely hope this homemade chicken tortilla soup brings as much warmth, comfort, and joy to your table as it does to ours. It’s more than just a meal; it’s a soul-warming experience!

Yield: 6 servings

Soul-Warming Chicken Tortilla Soup

Prep Time
12 minutes

Cook Time
10 minutes

Total Time
22 minutes

This soul-warming homemade chicken tortilla soup is incredibly versatile, perfect for instant pot or stovetop cooking! Featuring a rich tomato base, you can easily adapt it with shredded chicken or hearty black beans for a delicious vegetarian option. Top generously with fresh cilantro, crispy tortilla chips, and creamy avocados for a truly satisfying meal.

Ingredients

Chicken Tortilla Soup

2 dried ancho peppers
1 (28.5-ounce) can fire-roasted crushed tomatoes
1 medium onion, roughly chopped
½ teaspoon EACH: dried oregano AND adobo seasoning
12 cloves garlic
2 tablespoons olive oil
4 cups chicken stock
3-4 tablespoons lime juice

Toppings:

cooked shredded chicken, diced avocados, shredded or cotija cheese, tortilla chips or strips, lime wedges, chopped cilantro

Instructions

SOAK: Trim the tops off the peppers, open up the peppers and remove and discard all the seeds and ribs. Using kitchen shears, snip the peppers into 10-12 pieces and add them to a bowl. Pour 1 cup hot water on top. Allow the peppers to rehydrate for 10 minutes.
BLEND: Add the peppers with the water to a blender along with the tomatoes, onion, oregano, adobo seasoning, and garlic. Blend until it’s smooth.

COOK:

STOVE TOP: Add 2 tablespoons of oil to a large stockpot over medium-high heat. Add the prepared pepper mixture and cook for 3-5 minutes or until the sauce heats through and thickens a bit. Add the chicken stock and 1 cup water and let the soup simmer for 20-25 minutes. Stir in the lime juice. Taste and adjust salt as desired.
OR INSTANT POT: Add the oil, and the prepared pepper mixture and sauté for 1-2 minutes. Then add the chicken stock and 1 cup water, cover, and cook on high pressure for 4 minutes. I usually let it sit for 5 minutes before doing a quick release. Stir in the lime juice. Taste and adjust salt as desired.

SERVE: Ladle soup into bowls and top with desired toppings!

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!