Warm your soul with this Mexican-inspired Instant Pot Chicken Tortilla Soup. Made in around 30 minutes, thanks to the trusty Instant Pot, this soup is all kinds of delicious!
What’s in This Instant Pot Chicken Tortilla Soup Recipe?
Spicy and warming, this Instant Pot chicken tortilla soup is so simple and easy to make, and it’s loaded with natural and healthy ingredients. Grab a spoon!
- Onion: Creates a sweet and savory base of flavor for the soup.
- Garlic: Adds an earthy component to the soup.
- Spices: Chili powder and ground cumin
- Chipotle Pepper in Adobo Sauce: Adds smokiness and spiciness to the soup. For a less spicy soup, rinse the residual sauce off of the pepper.
- Broth: Low-sodium chicken broth forms a savory and flavorful base for the soup.
- Beans: Canned black beans add creaminess and additional protein to the soup, but pinto or kidney will also work. Rinse if desired, but we like the additional creaminess the bean starches add.
- Tomatoes: Fire-roasted diced tomatoes add smokiness and acidity to the soup.
- Corn: Fresh or frozen corn adds a pop of sweetness to the soup. Canned will also work, but make sure to drain and rinse first.
- Green Chiles: Chopped green chiles give this soup a kick!
- Chicken: Boneless, skinless chicken thighs are our favorite for this soup, but chicken breast will also work well.
- Tortillas: Corn tortillas fry up to crispy perfection as a topping for this soup. In a pinch, use tortilla chips from the store.
Toppings for Pressure Cooker Chicken Tortilla Soup
This soup is all about the toppings! It’s great as it is, but it comes alive with the additions. Try adding:
- Lime wedges
- Fresh cilantro
- Avocado
- Sour cream
- Guacamole
- Sliced jalapenos
- Shredded cheese
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How to Store and Reheat
This Instant Pot chicken tortilla soup is perfect for weekly meal prep. Once the soup has cooled transfer it to an airtight container and it will keep well in the fridge for 4 days. Reheat it on the stovetop or for 3 minutes in the microwave. Take care to only reheat the soup once.
How to Freeze
This soup also freezes really well (without the tortilla strips) and will keep well for up to 6 months. Thaw in the fridge before reheating.
Notes from the Test Kitchen
If you don’t have an Instant Pot, be sure to check out our Crockpot and stovetop versions.
Instant Pot Chicken Tortilla Soup Recipe
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Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 1 pinch kosher salt to taste
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 chipotle pepper in adobo sauce finely chopped
- 4 cups low-sodium chicken broth
- 15 ounces canned black beans 1 can
- 14.5 ounces fire-roasted diced tomatoes 1 can
- 1 cup corn fresh or frozen
- 4 ounces chopped green chiles 1 small can
- 1½ pounds boneless, skinless chicken thighs
- 4 corn tortillas
- ¼ cup vegetable oil divided
Optional toppings
- Fresh cilantro
- Shredded Cheese or Cotija cheese
- Avocado slices
- Lime wedges
Equipment
- Instant Pot
Instructions
- Press the "Sauté" button on the Instant Pot. Add in the oil, let it warm up, then add in the onion and sprinkle with salt. Sauté for a few minutes until softened.2 tablespoons olive oil, 1 onion, 1 pinch kosher salt
- Add in the garlic, chili powder, cumin, and chipotle pepper, and cook for a minute.3 cloves garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 chipotle pepper in adobo sauce
- Stir in the chicken broth, black beans, tomatoes, corn, and green chiles.4 cups low-sodium chicken broth, 15 ounces canned black beans, 14.5 ounces fire-roasted diced tomatoes, 1 cup corn, 4 ounces chopped green chiles
- Add in the chicken thighs and press the "Cancel" button.1½ pounds boneless, skinless chicken thighs
- Cover the Instant Pot, and set the timer for 15 minutes.
- While the soup is cooking, slice the corn tortillas into thin strips.4 corn tortillas
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.¼ cup vegetable oil
- Add in half of the tortilla strips and fry until golden brown and crispy.
- Repeat by heating remaining 2 tablespoons oil in the skillet and frying the remaining tortilla strips.
- When the soup has finished cooking, let the steam release naturally for 10 minutes.
- Remove the chicken thighs and shred.
- Return the shredded chicken to the Instant Pot and give everything a stir.
- Serve with optional toppings.Fresh cilantro, Shredded Cheese, Avocado slices, Lime wedges
Notes
- Sautéing the onions first really enhances the flavor, so don’t skip this step.
- If making ahead of time, let the soup cool fully before chilling or freezing it.
- Nutritional information does not include optional toppings.
Elizabeth Ham says
I followed as written except for the following:
1: I rinsed the black beans
2: I used fresh corn
3: I used store bought fried tortilla strips
Toppings:
Sharp cheddar cheese
Sour cream
Avocado
Cilantro
My husband had never had tortilla soup before. He practically licked his bowl clean.
Will be making again for sure. Sooo yummy!
Becky Hardin says
Sounds amazing!!