chicken tortilla soup instant pot recipe

Written BySheba G Updated On
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The Best chicken tortilla soup instant pot recipe

I’m so excited to share this recipe with you – Chicken Tortilla Soup in the Instant Pot is a game-changer for busy families like mine. It’s easy to make, packed with flavor, and can be customized to suit everyone’s taste. My kids love helping me prep the ingredients, and they always ask for seconds (or thirds!)

This recipe is perfect for a quick weeknight dinner or a weekend gathering with friends and family. Plus, it’s surprisingly healthy, considering how delicious it is. I like to think of it as a hug in a bowl – warm, comforting, and full of goodness.

The Instant Pot makes it a breeze to cook up a big batch of soup that’s ready in no time. And the best part? It’s incredibly versatile – feel free to add your favorite toppings or mix-ins to make it your own.

I’ve added diced chicken, tortillas, and veggies for a hearty soup that’s perfect for a chilly evening. My family loves it when I serve it with some crusty bread or cornbread on the side – it makes the meal feel like a special treat. But don’t worry if you’re not a big soup fan – this one is more like a flavorful stew that’s sure to please even the pickiest eaters.

And let’s not forget about the leftovers! This recipe makes plenty for future meals or snacks on-the-go. I’ve been known to pack individual portions in containers for my husband’s lunch or send some along with my kids’ school lunches.

It’s just one of those magical recipes that never fails to impress.

Instant Pot Chicken Tortilla Soup

4.8 from 529 votes

A flavorful and hearty chicken tortilla soup made quickly in the Instant Pot. This recipe combines tender chicken, black beans, corn, and a rich tomato broth, topped with crispy tortilla strips.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 (14.5 ounce) can fire-roasted diced tomatoes
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn kernels
1/2 cup chopped fresh cilantro
Juice of 1 lime
Salt and black pepper to taste

For the Toppings

1 cup crushed tortilla chips
1/2 cup shredded Monterey Jack cheese
1/4 cup sour cream
1 avocado, diced
Lime wedges for serving

👨‍🍳Directions

1Set the Instant Pot to the saute function and heat the olive oil until shimmering, about 2 minutes.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
3Add the minced garlic and jalapeno and cook for 1 minute until fragrant.
4Stir in the ground cumin, chili powder, and smoked paprika, cooking for 30 seconds until aromatic.
5Pour in the fire-roasted diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
6Add the chicken breasts, ensuring they are mostly submerged in the liquid.
7Secure the lid on the Instant Pot and set the valve to the sealing position.
8Cook on high pressure for 10 minutes.
9Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining steam.
10Remove the chicken breasts from the pot and place them on a cutting board.
11Use two forks to shred the chicken into bite-sized pieces.
12Return the shredded chicken to the pot along with the black beans and frozen corn.
13Set the Instant Pot to the saute function again and bring the soup to a gentle simmer.
14Cook for 2 to 3 minutes until the corn and beans are heated through.
15Stir in the fresh cilantro and lime juice.
16Season with salt and black pepper to taste.
17Ladle the soup into bowls and top with crushed tortilla chips, shredded Monterey Jack cheese, a dollop of sour cream, and diced avocado.
18Serve immediately with lime wedges on the side.

🔧Equipment

6-quart Instant Pot
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon
Can opener
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a spicier soup, do not remove the seeds from the jalapeno. You can also add a pinch of cayenne pepper. If you prefer a thicker soup, mash some of the black beans before adding them. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Instant Pot Chicken Tortilla Soup Works

This Chicken Tortilla Soup Instant Pot recipe has become a staple in our household – it’s easy, delicious, and perfect for any occasion.

We love making large batches so we can enjoy leftovers throughout the week (or freeze some for later).

Whether you’re serving it as a main course or using it as an ingredient in tacos or salads, this recipe is sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Instant Pot Chicken Tortilla Soup

Q1: Can I use leftover chicken in this recipe?

A: Absolutely! If you have leftover chicken on hand, you can definitely use it in place of cooking raw chicken breasts or thighs. Just shred or chop it up and add it to the pot along with your other ingredients.

Q2: Do I need to soak the tortillas before adding them to the soup?

A: Nope! While soaking tortillas can help them break down more easily in soups and stews, they’ll still work just fine without soaking if you’re short on time. Just be sure to chop them up into bite-sized pieces before adding them to the pot.

Q3: Can I make this recipe without an Instant Pot?

A: You can definitely make this recipe on the stovetop or in a slow cooker if you don’t have an Instant Pot – just adjust cooking times accordingly.

Q4: How do I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q5: Can I customize this recipe with different spices and seasonings?

A: Yes! Feel free to experiment with different spice blends and seasonings to make this recipe your own – some popular options include cumin, chili powder, and smoked paprika.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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