instant pot chicken tortilla soup recipe

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

I have been making chicken tortilla soup for years, but the instant pot version is my absolute favorite. It saves so much time and the flavors come together perfectly in a fraction of the time. My kids love the fun toppings like crushed tortilla chips and avocado, and I love that it is a hearty, healthy meal that feels like a treat. This soup is packed with protein from the chicken and beans, and the veggies add a good dose of vitamins. It is the perfect weeknight dinner when you want something warm and satisfying without spending hours in the kitchen.

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

4.8 from 1311 votes

This instant pot chicken tortilla soup is a quick and easy weeknight dinner that is full of flavor. It uses simple ingredients like chicken, black beans, corn, and tomatoes, all cooked together in a rich broth.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and diced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1 lb boneless skinless chicken breasts
4 cups chicken broth
1 (14.5 oz) can fire roasted diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn kernels
Salt and pepper to taste
Juice of 1 lime

For Toppings

Crushed tortilla chips
Shredded cheddar cheese
Diced avocado
Sour cream
Fresh cilantro

👨‍🍳Directions

1Turn the Instant Pot to saute mode and add the olive oil. Once hot, add the onion and cook until softened, about 3 minutes.
2Add the garlic and jalapeno and cook for 1 minute until fragrant.
3Stir in the cumin, chili powder, and smoked paprika and cook for 30 seconds.
4Add the chicken breasts, chicken broth, diced tomatoes, black beans, and corn. Do not stir too much.
5Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
6Once the time is up, do a quick release of the pressure. Carefully remove the lid.
7Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the pot.
8Stir in the lime juice and season with salt and pepper to taste.
9Serve the soup in bowls and top with crushed tortilla chips, cheese, avocado, sour cream, and cilantro.

🔧Equipment

Instant Pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 65mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a thicker soup, you can mash some of the black beans before adding them. You can also add a can of green chiles for extra heat.

Watch Video Of How Instant Pot Chicken Tortilla Soup Works

This instant pot chicken tortilla soup is a staple in my home because it is so easy to make and everyone loves it. It is perfect for a busy weeknight or for feeding a crowd at a family gathering. I hope you give it a try and see how simple and delicious it can be.

❓ Frequently Asked Questions About Instant Pot Chicken Tortilla Soup

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. Just increase the pressure cooking time to 15 minutes instead of 10. Make sure the chicken is fully cooked before shredding.

2. How do I make this soup spicier?

To add more heat, include the seeds from the jalapeno or add a diced serrano pepper. You can also stir in a teaspoon of hot sauce or cayenne pepper at the end.

3. Can I make this soup dairy free or gluten free?

This recipe is naturally gluten free. To make it dairy free, simply omit the cheese and sour cream toppings, or use dairy free alternatives.

4. How should I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors get even better the next day. Reheat on the stove or in the microwave.

5. Can I freeze this chicken tortilla soup?

Yes, this soup freezes very well. Let it cool completely, then transfer to freezer safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

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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