Instant Pot Chicken Tortilla Soup is a zesty soup that will complement your next taco night or makes a meal on its own. Tender chicken, black beans, corn, diced tomatoes and Mexican spices come together nicely in a hearty soup.
Did you recently buy an instant pot, otherwise known as a pressure cooker? They are very popular these days and for good reason.
I love them as much as you guys do. I can’t believe I can take frozen chicken out of the freezer, pop it in my Instant Pot and have a meal in under an hour.
Or I can make a batch of hard boiled eggs. There are so many great uses for the Instant Pot, especially soups.
Today’s Instant Pot Chicken Tortilla is on rotation at my house along with this Instant Pot Turkey Chili and this Instant Pot Lentil Soup.
The instant pot can be such a time-saver when it comes to preparing meals.
This soup also freezes really well for leftovers which is always a plus in book. When you serve this lay out a variety of garnishes. Some of my favorites include jalapeños, chips, cheese, sour cream, green onions, cilantro and red onions.
You might remember the first recipe for this Instant Pot Turkey Taco Pasta I shared. Both of these recipes are fairly easy for beginnings, like me, and are the type of recipe that will feed a family with some leftovers.
I love having leftovers to eat during the week for another meal or lunches. With this Instant Pot Chicken Tortilla Soup you can easily freeze half of the soup for later.
If you are a beginner to your Instant Pot head to the end of this post for some good resources from other bloggers that will help you get up to speed. If you don’t have an instant pot you can make this soup using this recipe for Slow Cooker Chicken Tortilla Soup.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
- Chicken: I used chicken breasts in my tortilla soup but you can also use boneless chicken thighs if you like.
- Beans: I used black beans in my soup but you can use whatever beans you have on hand.
- Vegetables: I add diced tomatoes, corn along with garnishes like red onion, cilantro and green onion. You can use a variety of vegetables including poblanos, bell peppers, jalapeños, zucchini and more.
Recipe Modifications
- Rice: You can make this Instant Pot Chicken Tortilla Soup with rice. I love adding brown rice in but white rice or even quinoa would work.
- Vegetables: The more vegetables the better. You can add additional vegetables like poblanos, carrots and celery.
- Spice: Do you like heat? Add crushed red pepper, cayenne pepper or diced jalapeños.
Storage Tips
- Store the leftover soup in the fridge for up to 7 days in an airtight container. You can reheat on the stove or in the microwave.
- You also can freeze this soup! It makes a great meal-prep option. Make sure the soup cools completely and then store in a freezer safe container for up to 3 months.
More Soup Recipes
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Instant Pot Chicken Tortilla Soup
Ingredients
- 5 cups chicken broth
- 3 cloves garlic , minced
- 1/2 red onion, diced
- 1.5 pounds chicken breasts, boneless, skinless
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper {optional for spice}
- 1 teaspoon Mexican oregano, or regular oregano
- 1 can diced tomatoes , {you can also use fire roasted}
- 1 can diced chiles
- 2 cups frozen corn
- 1 can black beans, drained, rinsed
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Place the broth, garlic and onion in the Instant Pot. Place the chicken breasts on top followed by sprinkling all of the spices on top of the chicken
- Next add the diced tomatoes, diced green chiles, corn and black beans.
- Put the lid on the Instant Pot and lock the lid. Cook on MANUAL HIGH pressure for 5 minutes.
- When it is done let the pressure release on its own {naturally} for 10 minutes. Then quick release the rest, using the quick release lever.
- Once your pot is depressurized, remove the lid carefully {open away from your body}. Remove the chicken and place on a cutting board. Use two forks to shred the chicken and then return it back to the pot. Stir everything together.
- Add the lime juice and cilantro and stir. Taste and adjust seasonings including salt and pepper. Ladle the soup into bowls and garnish with cheese, tortilla strips, cilantro, red onion, jalapeños and avocado.
Notes
- It is important to remember that the Instant Pot takes a little while to heat up and start the 5 minute MANUAL HIGH cook time. Build this into the amount of time the recipe takes along with the 10 minutes of natural release and then the quick release. I would say total this recipe took about 25 minutes.
- Adjust the seasonings to your liking. I start with what I have listed and then taste the soup and adjust as needed at the end of cooking.
- To help develop the flavor of the soup you can sauté the vegetables in the spices for about 5 minutes. Make sure after you sauté in your instant pot you use about 1/2 cup of broth to deglaze the bottom of the instant pot then add in the remaining ingredients according to the directions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As easy way to make Tortilla Soup!