If you’re craving a bowl full of bold, zesty flavors with minimal prep, you’ll be thrilled to discover just how easy and comforting this Instant Pot Chicken Tortilla Soup truly is. Imagine tender shreds of chicken, sweet corn, hearty black beans, tangy tomatoes with green chiles, and just enough kick from spices to wake up your tastebuds—all simmered together in mere minutes thanks to your trusty Instant Pot. This is the kind of recipe you’ll want to come back to again and again, whether it’s a busy weeknight or a chilly weekend when you need something soul-warming and satisfying.
Ingredients You’ll Need
One of the best things about Instant Pot Chicken Tortilla Soup is just how approachable and flexible the ingredients are. Each element not only brings its own character but also pops with flavor, texture, and a fiesta of color that makes every spoonful beautiful and delicious.
- Chicken (1 lb boneless, skinless breasts or thighs): The backbone of the soup, offering protein and fall-apart tenderness after pressure cooking.
- Olive oil (1 tablespoon): Adds richness and helps to sauté the aromatics, building the soup’s foundation of flavor.
- Onion (1 small, diced): Delivers natural sweetness and depth—don’t skip this aromatic!
- Garlic (2 cloves, minced): Brings a punchy, savory aroma that elevates the broth.
- Diced tomatoes with green chiles (1 10-oz can): Adds tang and a subtle spice—Rotel is a classic choice for this.
- Black beans (1 15-oz can, drained and rinsed): Hearty, filling, and full of fiber, these make every bite satisfyingly chunky.
- Corn (1 cup, frozen or canned): For sweet pops of yellow that balance the savory and spicy notes.
- Diced green chiles (1 4-oz can): Layer in subtle heat and an unmistakable Tex-Mex flavor.
- Chicken broth (4 cups): Forms the savory, deeply flavored base of the soup—choose a good quality broth if you can.
- Ground cumin (1 teaspoon): Essential for that warm, earthy Mexican flavor profile.
- Chili powder (1 teaspoon): Adds a gentle heat and vibrancy to the entire pot.
- Smoked paprika (½ teaspoon): For background smokiness that makes the soup taste like it simmered all day.
- Salt (½ teaspoon): Enhances all the other flavors without overpowering.
- Black pepper (¼ teaspoon): A dash of mild heat to finish the base seasoning.
- Lime juice (Juice of 1 lime): Just a squeeze at the end brightens everything in the bowl.
- For serving – Crispy tortilla strips, shredded cheese, sour cream, chopped cilantro, avocado, lime wedges: Don’t skip these! Each garnish transforms your bowl into a Tex-Mex masterpiece.
How to Make Instant Pot Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Set your Instant Pot to the Sauté setting and pour in the olive oil. Once hot, add the diced onion and let it cook for about three to four minutes, stirring occasionally, until it becomes soft and fragrant. Stir in the minced garlic and let it bloom for just 30 seconds—just enough for the aroma to hit your nose and start you dreaming of the finished soup.
Step 2: Add the Main Ingredients
Place your chicken (breasts or thighs) directly into the pot on top of the sautéed onion and garlic. Pour in the tomatoes with green chiles, black beans, corn, and the can of diced green chiles. Next, add the chicken broth along with the cumin, chili powder, smoked paprika, salt, and black pepper. Give everything a good stir—this is where the flavors start mingling!
Step 3: Pressure Cook to Perfection
Secure the Instant Pot lid and ensure the valve is set to Sealing. Select Manual (High Pressure) for 10 minutes. Once the timer beeps, allow the pressure to release naturally for 5 minutes. After that, carefully quick release any remaining pressure. This combination of natural and quick release ensures the chicken stays perfectly moist and easy to shred.
Step 4: Shred the Chicken and Finish the Soup
Carefully remove the chicken pieces and place them on a cutting board. Using two forks, shred the chicken until it’s nice and stringy. Return the shredded chicken to your Instant Pot and stir in the freshly squeezed lime juice. Taste the soup and adjust the seasoning if you like—sometimes, just a pinch more salt or a hit of lime takes it over the top!
Step 5: Serve and Garnish
Ladle your Instant Pot Chicken Tortilla Soup into bowls and let everyone add their favorite toppings: crispy tortilla strips, creamy avocado, shredded cheese, a dollop of sour cream, a handful of chopped cilantro, and always an extra wedge of lime. This is where the soup really shines and gets its unmistakable restaurant-style flair.
How to Serve Instant Pot Chicken Tortilla Soup
Garnishes
The real magic of Instant Pot Chicken Tortilla Soup happens at the table when you pile on your garnishes. Crispy tortilla strips offer crunch, while avocado slices and sour cream bring creamy richness. Shredded cheese melts beautifully into the hot soup, cilantro adds fresh green brightness, and a squeeze of lime ties everything together. Each topping turns an already great soup into an unforgettable meal.
Side Dishes
If you want to create a Tex-Mex spread, pair your soup with warm corn tortillas or a basket of tortilla chips for dipping. Light salads—think a simple baby greens number with lime vinaigrette—or Mexican rice can round things out. Even a classic cheese quesadilla on the side works wonders to sop up every last bit of broth.
Creative Ways to Present
For fun gatherings, serve the soup in wide mugs for a cozy touch, or set up a toppings bar so everyone can build their own perfect bowl. Mini portions in shot glasses make a fabulous party appetizer, and serving with colorful toppings in individual bowls lets everyone feel like a chef.
Make Ahead and Storage
Storing Leftovers
This soup is a meal prep dream. Let any leftovers cool to room temperature, then transfer them into airtight containers. Stored in the fridge, Instant Pot Chicken Tortilla Soup will keep fresh for up to four days without losing its delicious flavor or texture.
Freezing
For longer storage, Instant Pot Chicken Tortilla Soup freezes beautifully. Spoon cooled soup (without garnishes) into freezer-safe containers, leaving a little space for expansion. It will keep in the freezer for up to three months. Thaw it overnight in the fridge—or gently in the microwave—when ready to reheat.
Reheating
To reheat, simply warm the soup in a saucepan over medium heat, stirring occasionally until hot. Or, pop a portion in the microwave for a quick lunch or dinner. If the soup thickens a bit in the fridge or freezer, just add a splash of broth to bring it back to the perfect consistency.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! If you’re pressed for time, shred about 2 cups of rotisserie chicken and follow the recipe as written, reducing the pressure cooking time to 5 minutes since the chicken just needs to heat through and meld with the flavors.
What can I use instead of black beans?
You can swap black beans for pinto beans or kidney beans, or even leave them out if you prefer a lighter soup. Each type Main Course.
How can I make this soup spicier?
For more heat, toss in a chopped jalapeño or a dash of your favorite hot sauce before pressure cooking. You can also use a spicier brand of canned tomatoes with green chiles, and add extra chili powder as desired.
Is this Instant Pot Chicken Tortilla Soup gluten-free?
Yes! As written, the soup is naturally gluten-free. Just be sure to check your chicken broth and any pre-made toppings to make sure they don’t contain gluten.
Can I make this soup on the stovetop?
Definitely. Simply follow the sauté steps in a large pot, then add the remaining ingredients and simmer gently with the lid on for 20-25 minutes, until the chicken is cooked through and easily shredded. The flavors will be just as delicious!
Final Thoughts
If you’re looking for a dinner that’s comforting, colorful, and bursting with lively flavor, you can’t go wrong with Instant Pot Chicken Tortilla Soup. It’s hearty yet light, simple to make, and endlessly customizable—perfect for warming up chilly nights or feeding a hungry crowd. Give this recipe a try, and don’t be surprised if it becomes a treasured part of your weekly meal routine!
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Instant Pot Chicken Tortilla Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of hearty Instant Pot Chicken Tortilla Soup. This easy and flavorful Tex-Mex soup is packed with tender chicken, beans, corn, and a kick of spices, all cooked to perfection in your pressure cooker.
Ingredients
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 (4 oz) can diced green chiles
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For serving:
- Crispy tortilla strips
- Shredded cheese
- Sour cream
- Chopped cilantro
- Avocado
- Lime wedges
Instructions
- Set the Instant Pot to Sauté mode and add olive oil. Sauté the diced onion for 3–4 minutes until soft, then stir in the garlic and cook for 30 seconds more.
- Add the chicken, diced tomatoes with green chiles, black beans, corn, green chiles, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir to combine.
- Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 10 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in lime juice and adjust seasoning if needed.
- Ladle into bowls and top with your favorite garnishes like tortilla strips, cheese, sour cream, or avocado.
Notes
- This soup is great for meal prep and freezes well.
- For extra spice, add a chopped jalapeño or hot sauce before pressure cooking.
- Use rotisserie chicken and reduce cook time to 5 minutes for a shortcut.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (including pressure build and release)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 65mg
