Instant Pot Chicken Tortilla Soup Recipe

This tender, zesty Instant Pot Chicken Tortilla Soup is made with shredded chicken, black beans, and fire-roasted tomatoes, and is ready in just 35 minutes. The best part is seasoning the rich, aromatic broth with fresh lime juice right before ladling it into bowls. I love how the pressure cooker infuses deep flavor without simmering all day.

Restaurant-Quality At Home

I used to think achieving that deep, complex flavor of restaurant tortilla soup required hours on the stove. I was wrong; the high pressure forces the chili powder and cumin right into the meat instantly, creating a broth that tastes like it has simmered all day.

My first attempt failed because I added the dairy toppings too early, causing them to separate into an unappealing mess. Now I always serve the soup piping hot and let everyone stir in fresh avocado or sour cream right at the table.

Instant Pot Chicken Tortilla Soup Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1.5 lbs boneless skinless chicken breasts
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1 can (14.5 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp dried oregano
• Juice of 1 lime
• For Serving: Tortilla strips, diced avocado, chopped cilantro, sour cream

How To Make Instant Pot Chicken Tortilla Soup

1. Sauté Vegetables: Turn the Instant Pot to Sauté mode and heat the olive oil. Add the onion, garlic, and jalapeño, cooking until softened, about 3 minutes.
2. Combine Ingredients: Add the chicken breasts, tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and oregano to the pot. Stir briefly to combine.
3. Pressure Cook: Secure the lid and set the valve to Sealing. Select High Pressure (Manual) and set the timer for 10 minutes. The pot will take about 10-15 minutes to come to pressure.
4. Shred Chicken: When the timer beeps, allow a natural release for 10 minutes, then quick release any remaining pressure. Remove the chicken to a cutting board, shred with two forks, and return it to the pot.
5. Finish and Serve: Stir in the fresh lime juice. Ladle into bowls and top immediately with tortilla strips, avocado, and cilantro.

Recipe Tips

• Use fire-roasted tomatoes: These add a smoky depth and char that standard diced tomatoes simply cannot match, elevating the broth significantly.
• Control the heat: For a milder soup, remove all seeds and ribs from the jalapeño, or omit it entirely and stick to mild chili powder.
• Thicken the texture: If you prefer a heartier consistency, smash a few spoonfuls of beans against the side of the pot before serving or stir in a cornstarch slurry.

What To Serve With Chicken Tortilla Soup

Crispy cheese quesadillas make an excellent dipping companion for this spicy broth, adding a cheesy richness that balances the acidity. A simple Mexican street corn salad with cotija cheese also adds freshness and crunch to the meal without overpowering the main dish.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes perfectly for 3 months, though you should wait to add fresh toppings like avocado and tortilla strips until you are ready to eat.

FAQs

Can I use frozen chicken breasts?
Yes, you can use frozen chicken. Just increase the pressure cook time to 12-13 minutes to ensure it cooks through completely.

Can I use rotisserie chicken instead?
Absolutely. Skip the pressure cooking step for the meat; sauté the veggies, simmer the broth and spices for 10 minutes, then stir in the shredded rotisserie chicken at the end to warm it up.

Why is my soup watery?
Chicken releases juices as it cooks. To concentrate the flavor, let the soup simmer on Sauté mode for 5 minutes after shredding the chicken to reduce the liquid slightly.

Nutrition

• Calories: 280
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 850mg
• Total Carbohydrate: 25g
• Protein: 28g

Try More Recipes:

• Chicken Cabbage Soup Recipe
• Chicken Tortilla Soup Recipe
• Chicken Potato Soup Recipe

Instant Pot Chicken Tortilla Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Instant Pot Chicken Tortilla Soup features tender shredded chicken and crunchy tortilla strips in a zesty broth made with fire-roasted tomatoes and black beans. Ready in just 35 minutes, this easy weeknight meal delivers bold Mexican flavors with minimal effort.

Ingredients

• 1 tbsp olive oil

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 1 jalapeño, seeded and minced

• 1.5 lbs boneless skinless chicken breasts

• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained

• 1 can (14.5 oz) black beans, drained and rinsed

• 1 cup frozen corn kernels

• 4 cups chicken broth

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp salt

• 1/2 tsp dried oregano

• Juice of 1 lime

• For Serving: Tortilla strips, diced avocado, chopped cilantro, sour cream

Directions

• Turn the Instant Pot to Sauté mode and heat the olive oil. Add the onion, garlic, and jalapeño, cooking until softened, about 3 minutes.
• Add the chicken breasts, tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and oregano to the pot. Stir briefly to combine.
• Secure the lid and set the valve to Sealing. Select High Pressure (Manual) and set the timer for 10 minutes. The pot will take about 10-15 minutes to come to pressure.
• When the timer beeps, allow a natural release for 10 minutes, then quick release any remaining pressure. Remove the chicken to a cutting board, shred with two forks, and return it to the pot.
• Stir in the fresh lime juice. Ladle into bowls and top immediately with tortilla strips, avocado, and cilantro.