by Olena

Instant Pot Chicken Tortilla Soup

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Olena Osipov
4.9 from 25 votes

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Thanks to the pressure cooker, aromatic and mouthwatering Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in a one-pot 30-minute meal. Delicious and healthy, this warm-you-to-the-bones soup is loaded with juicy chicken, tender veggies, and crispy tortillas- all you need to do is grab a spoon and dig in!

Love soup for dinner like us? Try Instant Pot white chicken chili, Instant Pot taco soup or Instant Pot Thai chicken soup.

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

This Instant Pot chicken tortilla soup is from Gina’s new cookbook Skinnytaste One and Done.

It’s thick, chunky, and crazy delicious. It’s so easy to make in the Instant Pot because it’s basically a dump and set recipe. There are no extraordinary ingredients, but rather basic kitchen staples, and yet the crispy tortilla chips and bold flavours are what make this one of the best Mexican soups you’ll make this season!

The ingredients for Instapot chicken tortilla soup are flexible and can be adjusted to your family’s preferences. Whether you like it spicy or mild, beans or no beans, dairy-free, gluten-free, vegetarian or not, it’s totally up to you. Then you can choose to load it up with all of the topping possibilities or keep it simple and enjoy this warming bowl of soup all on its own.

Making big pots of soups like this and stuffed pepper soup comes in handy when I’m feeding my hungry husband and two hockey playing boys. If we’re doing Mexican-themed dinner ideas, we’re big on Instant Pot chicken tacos and Instant Pot carnitas around here too!

I bet you could whip up this pressure cooker chicken tortilla soup right now with perhaps a quick run to the store for fresh Mexican garnishes, and you’re all set. If you don’t have the Instant Pot, make chicken tortilla soup on the stovetop or crockpot instead. As the flavours settle overnight in the fridge, enjoy it, even more, the next day for a quick lunch or easy dinner!

Looking for more dinner ideas? Check out my most popular collection of 45 healthy Instant Pot recipes.

Why This Recipe for Tortilla Soup Instant Pot Works?

  • There is major flavour in this Instapot chicken tortilla soup! It’s infused with bold spices like chili powder and cumin which are balanced by the smoky adobo and the acidic tomato base. Then add in tender chicken, chunky beans and corn, crispy tortilla strips, and creamy avocado! AH-MAZING!
  • It’s ready and on your table in 30 minutes which makes it a perfect weeknight meal or a weekend soup to ward off the chills!
  • Other than a bit of sauteeing, it’s a dump and set recipe. You can even shred the chicken right inside the pot!
  • A one-pot meal makes for easy cleanup and the Instant Pot always makes the food extra flavourful.
  • It’s easy and can be made with what you’ve already got in your kitchen. The ingredients are customizable!
  • Leftover and freezer-friendly. The flavour gets better as it sits, and freezing it means you can have it again in a few weeks when it gets even colder!
Instant Pot Chicken Tortilla Soup in white bowl

Ingredients for Chicken Tortilla Soup

Soups are very forgiving. That’s why I love them unconditionally, including this Instapot chicken tortilla soup!

  • Chicken: Fresh chicken breast, thighs, or any part of chicken works. Leftover cooked chicken or a store-bought rotisserie chicken is great as are Instant Pot whole chicken and Instant Pot frozen chicken. Either way, the recipe stays the same.
  • Black beans: Omit them altogether or use red kidney or pinto beans. I use black beans that have been batch cooked in my Instant Pot!
  • Corn: I use frozen corn and no need to thaw. Canned works too for this tortilla soup Instant Pot.
  • Tomato sauce: Passata or crushed tomatoes will work. It is the same tomato sauce with a different name based on your location. Or pulse diced tomatoes in a blender.
  • Broth: If you don’t have broth on hand, just use water and add more spices to taste. I have done this many times.
  • Chipotle in adobo sauce: You can find it in small cans in the International food section. Replace with smoked paprika or extra chili powder to taste, if you can’t find it.
  • Cumin and chili powder – A traditional combination of spices used in tacos, fajitas, and chilis!
  • Tortillas: I recommend using corn tortillas rather than wheat to keep it gluten-free. You can use corn tortilla chips – crushed to thicken the soup and whole for serving.
instant pot chicken tortilla soup ingredients

How to Make Instapot Chicken Tortilla Soup

If you are new to pressure cooking, check out my Instant Pot guide. It explains how it works, why mishaps happen, and how to avoid recipe failures.

No Instant Pot? Check out my stove top version of chicken tortilla soup.

  • Cook half the tortilla strips: Saute garlic in oil right in the Instant Pot and add half of the tortilla strips. I tried to saute them for more flavour in my 8 quart Instant Pot and they stuck badly – I would worry about getting the Burn notice. Ironically, my 6 quart, sautes better. So, if you can saute, go ahead. If not, that’s completely fine, it’s just a bonus.
  • Add remaining ingredients: Add chicken, corn, black beans, chipotle in adobo, cumin, chili powder, broth, tomato sauce, salt, and pepper. No need to stir. It is better not to stir because sugars in tomatoes may start caramelizing at the bottom and cause the “burn” message.
  • Cook for 20 minutes on high pressure: On the Instant Pot Duo, press Pressure Cook and select high pressure. On Instant Pot Lux press Manual (it cooks only high pressure). The pot will take about 20 minutes to come to pressure and only then will the countdown begin.
  • Saute the other half of tortilla strips: I find the pan on the stovetop yields crispier tortilla strips that don’t break. This is for garnish. You can add a bit of crushed garlic as well. Yum!
  • Release pressure: You can do either quick or natural release, mostly depending on your time. If you do a quick release, I recommend waiting 5 minutes before doing so to avoid very aggressive steam and possible splatters. Also using a steam diverter helps a lot!
  • Final touch: Open the lid and shred chicken with 2 forks right in the pot. Stir to combine and we are ready to top off the soup with our favourite garnishes. It’s the best part if you ask me!

Optional Add-In’s and Variations

  • Add some peppers. Depending on how spicy or mild you like tortilla soup Instant Pot, switch it up from diced bell peppers or roasted red peppers to chilis, jalapenos, or poblanos.
  • Toss in a few more veggies such as diced carrots and celery.
  • If you only have a slow cooker: Cook garlic and tortillas in a skillet. Then add half tortillas to a large slow cooker with remaining ingredients. Cook on Low for 8 hours or on High for 4 hours.
  • Omit the beans totally if you’re not a fan or substitute black beans for kidney or pinto beans.
  • Substitute the chicken for ground beef, sausage, or diced ham for an alternative flavour.
  • Need meatless? Make this a vegetarian friendly tortilla soup by omitting the chicken and adding chickpeas or doubling the amount of beans used. Swap the chicken broth for vegetable broth, too.

Tips for Best Pressure Cooker Chicken Tortilla Soup Results

  • For 3 quart Instant Pot: Half the ingredients but keep same cooking time.
  • Double the recipe? If you have 8 quart Instant Pot, you can double all ingredients but keep the same cook time. 6 quart is too small for the doubled recipe.
  • Frozen chicken: You can use frozen chicken breasts, just make sure they are separated. Cooking time will be the same but your Instant Pot will take a few extra minutes to come to pressure.

Kettle trick: Use hot broth or boiling water to speed up the pressure build-up. I usually turn on the full kettle before starting the soup rep. I dilute organic bouillon cubes in hot water to make broth.

FAQs

Why is it called chicken tortilla soup?

Chicken tortilla soup is a Mexican soup that has chicken and tortilla strips in it, so the name is pretty fitting! Although, the ingredients can be flexible which is why the Mexican soup is traditionally just called tortilla soup. Then, depending on what meat you use, that will determine the label at the beginning of the name.

Sometimes it’s mistaken for pozole, which has a hominy base (made from corn) but is also made with chicken or other meat and a ton of other spices. They are both deliciously, hearty soups originating from Mexico, but a pozole soup is usually reserved for special occasions.

How do I thicken chicken tortilla soup?

There are a couple of ways to thicken this Instapot chicken tortilla soup. One is to make a cornstarch slurry (corn starch and cold water) and add it to the soup. You can also remove some of the beans, mash them up, and add them back in, like I do with white chicken chili. If you like a chunkier soup, and not necessarily thicker, think about cutting up your veggies chunkier rather than dicing them.

What should I serve with tortilla soup?

As with any soup that has this much going on with loads of flavour and wonderful textures, you don’t necessarily need anything at all. Instapot chicken tortilla soup can be a complete meal on its own. However, if you are looking for something a little extra, salads, sandwiches, quesadillas, small portions of whatever you have leftover from a previous meal, there’s no limit. Even a slice of crusty bread or extra tortilla chips to scoop up that deliciousness is great!

Is chicken tortilla soup unhealthy?

Not at all! It’s loaded with good healthy foods packed with nutrients. As with all of my recipes, I aim to make my recipes as healthy as possible. Whether it’s gluten-free, dairy-free, or refined sugar-free, I aim to commit to using fresh, wholesome, and good quality ingredients wherever possible.

How can I make tortilla soup less spicy?


If you and your family don’t like spice, you can easily adjust the spices such as the chili powder and the chipotle peppers in adobo in this pressure cooker chicken tortilla soup. You can omit them both or replace the chipotle with a mild enchilada sauce and think about using a smaller amount of chili powder or use smoked paprika instead.

Instant Pot Chicken Tortilla Soup, tortilla strips and limes

Serving Recommendations

Garnishes Ideas

  • Tortilla strips: Fry the other half in a separate ceramic non-stick skillet while your pressure cooker chicken tortilla soup is cooking. Crispy tortilla strips add such a fun contrasting texture!
  • Or simply use tortilla chips. Scooping up some soup on a crunchy chip is also a bonus!
  • Lime – A squirt or drizzle of lime adds a vibrant citrus finish that is amazing.
  • Cilantro – Or parsley, or green onions.
  • Red onion – Sweeter than white onions, and very popular in Mexican-inspired cuisine. It’s not too pungent but adds great taste and a slightly crispy component.
  • Avocado – Sliced or diced avocado on top adds a creaminess without adding any dairy. Plus, it’s yum!
  • Sour cream, Greek yogurt, and/or freshly shredded cheese – If you’re not concerned about keeping it dairy-free, by all means, add some of this good stuff.

Tortilla Soup Meal Ideas

This Instapot chicken tortilla soup is hearty, wholesome and a complete meal all on its own. If you’re serving a hungry crowd or you’d rather serve smaller portions with a side for variety, check out these delicious recipes for inspiration.

Soup and a salad: Mexican street corn salad, easy savoy cabbage salad, or a mango black bean salad would pair nicely with the flavours in this soup.

Soup and a side: Tex Mex rice and beans, cauliflower breadsticks, zucchini casserole, or Mexican cauliflower rice are some of my family-friendly go to side dishes. Find a few you might like on this list of 65 top healthy sides!

Soup and a quesadilla: Either a vegetarian quesadilla or a 5 ingredient chicken quesadilla would be great.

Making Pressure Cooker Chicken Tortilla Soup in Advance

Store: Refrigerate leftover soup in an airtight container or right in the pot with a lid for up to 5 days.

Freeze: This chicken tortilla soup is freezer-friendly because there are no tender vegetables. Freeze cooked and cooled down soup leftovers in an airtight container or re-sealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

Reheat: Reheat the amount you will consume at that time by simmering on low heat in a pot. Shouldn’t take more than 5-7 minutes. For quick thawing, place frozen soup into a pot and simmer on low, covered, and stir occasionally.

More Instant Pot Soup Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

Instant Pot Chicken Tortilla Soup recipe
Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup {SO Easy!}

Thanks to the pressure cooker, aromatic and mouthwatering Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in a one-pot 30-minute meal. Delicious and healthy, this warm-you-to-the-bones soup is loaded with juicy chicken, tender veggies, and crispy tortillas- all you need to do is grab a spoon and dig in!
4.92 from 25 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 363kcal
Author: Olena Osipov

Ingredients

  • 8 corn tortillas cut into thin strips
  • 2 tbsp avocado oil divided
  • 4 large garlic cloves minced
  • 1 lb large chicken breasts or thighs boneless & skinless
  • 15 oz can low sodium black beans drained
  • 1 1/2 cups corn fresh or frozen
  • 4 cups chicken broth low sodium
  • 2 x 15 oz cans tomato sauce low sodium
  • 2 tbsp chipotle in adobo sauce minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • Ground black pepper to taste
  • Avocado red onion, cilantro and lime, for garnish

Instructions

  • On Instant Pot, press Saute and wait until display says Hot. Add 1 tbsp oil and garlic; saute for about 1 minute. Press Cancel.
    Instant Pot Chicken Tortilla Soup
  • Add half of tortilla strips, chicken, black beans, corn, broth, tomato sauce, chipotle in adobo, cumin, chili powder, salt and pepper.
    Instant Pot Chicken Tortilla Soup
  • Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
    Instant Pot Chicken Tortilla Soup
  • While soup is cooking, preheat large ceramic non-stick skillet on medium heat and swirl remaining 1 tbsp of oil to coat. Add tortilla strips and cook for 5-7 minutes or until crispy, stirring occasionally. Or skip this step and use tortilla chips.
    Instant Pot Chicken Tortilla Soup
  • After Instant Pot has finished cooking, release pressure using Quick Release method.
    Instant Pot Chicken Tortilla Soup
  • Open the lid and shred chicken with 2 forks right in the pot. Stir to combine.
    Instant Pot Chicken Tortilla Soup
  • Serve hot with tortilla strips and garnishes.
    Instant Pot Chicken Tortilla Soup

Store: Refrigerate in an airtight container or right in the pot for up to 5 days.

    Freeze: Freeze in a glass container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

      Reheat: Reheat amount you will consume at that time by simmering on low heat in a pot. Shouldn't take more than 5-7 minutes.

        Video

        Notes

        • No Instant Pot? Check out my stove top version of chicken tortilla soup.
        • If you only have slow cooker: Cook garlic and tortillas in a skillet. Then add half tortillas to a large slow cooker with remaining ingredients. Cook on Low for 8 hours or on High for 4 hours.
        • For 3 quart Instant Pot: Half the ingredients but keep same cooking time.
        • Double the recipe? If you have 8 quart Instant Pot, you can double all ingredients but keep same cook time.
        • Sauteing tortilla strips: I tried to saute them for more flavour in my 8 quart Instant Pot and they stuck badly – I would worry about Burn. But my 6 quart, sautes better. So, if you can – saute them all in there, if not – saute garnish part on a skillet.
        • Tomato sauce: Passata or crushed tomatoes will work. It is the same tomato sauce with a different name based on your location. Or pulse diced tomatoes in a blender.
        • Chipotle in adobo sauce: You can find it in small cans in Mexican food section. Replace with smoked paprika or extra chili powder to taste.
        • Tortillas: I recommend to use corn tortillas rather than wheat. Also you can use tortilla chips – crushed to thicken the soup and whole for serving.
        • You can use frozen chicken: Cooking time will not change. Your Instant Pot will take a few minutes longer to come to pressure. If using a couple of chicken breasts, make sure they are separated.
        • Use hot broth or boiling water to speed up pressure build up. I usually turn on full kettle before starting the soup rep. I dilute organic bouillon cubes in hot water to make broth.
        See recipe post for more tips and FAQs.

        Nutrition

        Serving: 2cups | Calories: 363kcal | Carbohydrates: 38g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1257mg | Potassium: 576mg | Fiber: 7g | Sugar: 6g | Vitamin A: 507IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg
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        91 comments on “Instant Pot Chicken Tortilla Soup

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        1. 5 stars
          This is the BEST CHICKEN TORTILLA SOUP!!!!!! My kids and husband love it!!! It’s also super duper easy to make and I sure love that!!!!!

        2. 4 stars
          I used frozen chicken thighs, my first time trying frozen chicken in the Instant Pot. The spices probably need to be doubled (or tripled), at least for my taste! I skipped tortilla strips at the end because our stove isn’t working. Overall, this was great as long as I add more spice.

        3. 5 stars
          It tasted so so so good! We were a little confused about the tortilla strips stuff and got flour ones on top of that, so they turned out a bit soggy, but everything else was so good. I’m dreaming about it right now. The chicken was cooked to perfection and the flavor of the soup was fantastic.

        4. 5 stars
          Another fabulous recipe from you! It was so easy and we loved it. Now I will have to hide the leftovers from my husband so I can have some before he makes them disappear. When I first bought my Instant Pot I wasn’t sure how much I would use it. Using your recipes has helped me make use of it over and over….thank you!

        5. 5 stars
          Officially broke in my Instant Pot with this recipe! Omg delicious!!!!!! Wowwww. The chicken breast just fell apart, hardly had to put any work into shredding it. I just didn’t have any corn tortillas so I used some tortilla chips and crushed some up and put in soup before pressure cooking and then crushed some to top for serving. I also didn’t have any chipotle or red onion and it tasted fine! I just added a little bit of sweet onion and jalapenos and sauteed with the garlic. Amazing!! I’m so happy I found an amazing chicken tortilla soup recipe that will be put into the rotation!! It is also pretty healthy! No cheese needed for us! Thanks for sharing!

          1. Hi Dee Dee! Welcome to Instant Pot Cooking. I am thrilled you enjoyed my chicken tortilla soup recipe. It’s a regular at our house too 🙂

        6. 5 stars
          I made this last night with just a couple of substitutes. I used canned corn instead of frozen and chipotle powder and smoked paprika in place of the canned chipotle in adobe sauce. The soup is delicious. I put the corn tortilla strips in the bottom of my bowl with soup on top and that worked well.

        7. Loving all your recipes just made an amazing muffin recipe from you.
          This is next on my list. I was wondering I looked through comments and didn’t see it but could I used dry black beans? If not I may make some homemade and just add.

            1. So I would add 1 cup dry beans and 2 extra cups water and same cook time? Or cook the beans ahead 1 cup beans and 2 cups water? Then add cooks beans?

        8. 5 stars
          The best!!! So easy to make my entire family loved it!!! I’ve done it several times now. Instead of frying the tortillas I just bought some already fried. Easier lol I definitely recommend this!!!

        9. 5 stars
          Very good. My husband said the name threw him off, but the taste was great. We will make this again. I used what we had, El Pato for the tomato sauce and Rotella low sodium tomatoes, a few more chipotles…perfection!! thank you for sharing your delightful recepies.

        10. Hi Olena, I am new to clean eating. Your website has been a blessing. So, thank you. Quick question – this IP version of the chicken tortilla soup has less cholesterol than the stove top version. Why is that? Thank you again!

        11. 5 stars
          Super rich taste – garnishes really add great flavor. I have 2 teenage sons a a husband. One son hates all beans and hubby hates corn. Made the recipe but kept these two ingredients on the side. I made a 6x the amount so I cooked the two large packages of chicken breast in Instant Pot for 3min (slightly frozen still) in the broth first while my son prepped the rest of the ingredients. Since we had so much chicken, it was easier to take out and let cool and then shred while I used the sauté feature to heat up remaining ingredients. I did sauté garlic in a pan but dumped everything else straight in. Yummy!!!

        12. 5 stars
          Absolutely the best chicken tortilla recipe I’ve ever made! I love adding the tomato sauce which really makes it tasty. Delicious ? & will be an every week meal for my bunch of picky eaters, that also loved this as much as I did!!! Thank you.

        13. 5 stars
          I haven’t made this recipe yet, but it looks amazing! Next recipe to try out. So far everything me or my husband have made in our instant pot tastes like it’s been simmering for hours and has been so delicious!

            1. 5 stars
              It was delicious! So good on a cool evening. I had all the ingredients, so I didn’t need to change anything.

        14. 5 stars
          It was great my family kept going back for refills. I did add more chipotles since we like spicy food. This recipe is being kept as an all time favorite, thanks!!

        15. 5 stars
          Made this tonight for the first time in my IP and it turned out perfect! I will definitely be making it again! Just in case this helps someone making this recipe I had 3 tomatoes that I needed to do something with so I minced them up and put them in the soup and omitted 1 can of tomatoes and I added red pepper flakes to make it a little more spicy for us.

        16. 5 stars
          I tell you what THIS IS The Best! Tortilla soup EVER! I am sharing this link with everyone I know cause it’s soup time! it was such a snap! I’m just addicted to my instapot too and ifoodreal.com is one of the best sites for go to recipes ever!

        17. 5 stars
          Side note: Instead of the tortillas, grab a few tortilla chips right from the bag (choose a great brand, COSTCO has some good ones), crush a few slightly in your hand and sprinkle on top of your soup – easy, crunchy, fresh, delicious – and no cleanup!

        18. 5 stars
          It was dEE-licious! I added a scoop of home made Mexican rice to each individual bowl before ladling in the soup – extra YUM! Thx❣️

        19. Can you suggest any substitution for the chipotle in adobo sauce? I have dried chipotle chili flakes. I have all the ingredients at home to make this tonight except for the chipotle in adobo sauce, but I’ll make a run to the store if need be 🙂

          1. Hi Sabrina. No, don’t go to the store. Chipotle in adobo is a bit smoky and spicy. So add chili flakes to taste and maybe if you have a bit of BBQ sauce or liquid smoke or smoked paprika. Or nothing.:)

          2. I used 1 tsp smoked paprika and 1 tsp chipotle chili pepper (powder). I wasn’t sure how much of each to use but it worked out.

        20. 5 stars
          This has to be one of my favorite soups. So much flavor and depth without having to make ANY modifications to the recipe. This one is definitely a keeper.

        21. 4 stars
          The flavor of the soup was great! I even used frozen chicken and it cooked just the same. My only BIG problem was with the tortillas in the soup. They were still there and a really slimy consistency! I’m thinking I should not have used the wheat tortillas that I had and gone with corn instead. Not totally sure that was the issue but just a warning!

          1. I have added that to FAQs. Good question! You have to use corn tortillas or no tortillas at all. Wheat tortillas will get soggy. Not to mention they do not add flavor like corn tortillas do. If you have no corn tortillas, skip all together.:)

        22. 5 stars
          Just tried this in my insta-pot I got for Christmas. So glad I did it was so good and easy to make! Tastes like something I’d expect a restaurant to come up with! Definitely going to make it again and check out more of your recipes.

        23. I SO love all soups so this is difficult, but my favorite is probably my “kitchen sink” (as in everything but…lol) ground beef veggie. I just got an instant pot, actually a different brand (Mueller) and I am SO excited to make your instant pot freezer recipes. I had never heard of one until I found your blog. Now I have one as of yesterday!! My husband is even all jazzed about it *GRIN* Thank you for the inspiration.

        24. I have so many favorite soups that my recipe ring binder has a separate tab just for soup! But, I think my all-time favorite is my cousin’s baked potato soup recipe. She made it for my husband and I once years ago and I’ve been making it ever since. It’s hearty and comforting, yet with her recipe it’s healthy since she had to adapt it for my uncle who had major heart/artery surgery and is on a very restricted (low sodium/low fat) diet. The bacon, cheese and homemade croutons (and chives too) are kept on the side as garnish so everyone can control their own dietary intake.

        25. I love any soup on a cold day! I don’t have one favourite, but always like trying new recipes! This one looks great!

        26. My favourite soup is my grandmother’s chicken noodle soup, of course especially when she makes it! Minestrone is a close second.

        27. My favorite soup is Zuppa Toscana at Olive Garden. Even the homemade version is fantastic as long as the bacon doesn’t overpower it. One of the things I like about the soup is that it is a recipe in which kale actually tastes good. Yum!

        28. Creamy tomato soup is by far my favorite soup! It may be simple, but it’s so yummy and comforting. Add grilled cheese croutons, and I’m in heaven!

        29. My favourite soup is either red lentil or split pea. I like that these ingredients break down and thicken the soup!

        30. Chicken noodle soup is my favorite! I have made your instant pot recipe and it is very good. I can’t wait to try this tortilla soup recipe!

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