Instant Pot Chicken Tortilla Soup

There’s something truly comforting about a warm, spicy bowl of chicken tortilla soup, especially when it’s ready in a fraction of the time thanks to the Instant Pot. This recipe brings bold Mexican-inspired flavors, hearty textures, and a deeply satisfying broth all together in one simple dish. Picture this: tender shredded chicken, black beans, sweet corn, and zesty tomatoes, all swimming in a richly spiced broth and topped with crispy tortilla strips and creamy avocado. Trust me, you’re going to love this.

Behind the Recipe

I first made this soup on a chilly weekday evening, desperate for something soul-warming but not willing to babysit a pot on the stove for hours. The Instant Pot came to the rescue, transforming humble ingredients into a rich, aromatic dish in no time. Over the years, I’ve tweaked the seasonings and toppings, making it a go-to comfort food that’s as easy as it is irresistible.

Recipe Origin or Trivia

Chicken tortilla soup is a beloved classic in Mexican cuisine, known for its balance of smoky spice and comforting textures. Traditionally simmered for hours, this version honors those deep flavors with the speed and ease of modern pressure cooking. It’s believed to have originated in central Mexico, where cooks would use leftover tortillas to thicken and enrich soups, adding both texture and flavor.

Why You’ll Love Instant Pot Chicken Tortilla Soup

This soup has it all — warmth, spice, texture, and a seriously cozy vibe. Here’s why it’s a favorite in so many kitchens:

Versatile: You can tweak the toppings or swap out beans and veggies based on what’s in your pantry.

Budget-Friendly: Simple, affordable ingredients that stretch into multiple servings.

Quick and Easy: The Instant Pot takes care of the heavy lifting, making this perfect for busy weeknights.

Customizable: From heat level to toppings, you can make it truly your own.

Crowd-Pleasing: It’s hearty, flavorful, and hits the spot every time.

Make-Ahead Friendly: Flavors get even better the next day, and it reheats beautifully.

Great for Leftovers: Enjoy it as-is, or transform it into a nacho topping or rice bowl base.

Chef’s Pro Tips for Perfect Results

Get the most out of this soup with a few simple tricks I’ve learned along the way:

• Sauté the onions and garlic before pressure cooking to deepen the flavor.
• Use fire-roasted diced tomatoes for a smoky kick.
• Add the tortilla strips at the end for crunch — don’t pressure cook them.
• Let the soup sit for a few minutes after releasing the pressure so the flavors can settle.
• Finish with fresh lime juice and cilantro for brightness and balance.

Kitchen Tools You’ll Need

To whip this up quickly and easily, here’s what you’ll need in your kitchen:

Instant Pot: The key to pressure cooking this soup quickly.

Cutting board and knife: For prepping veggies and garnishes.

Measuring cups and spoons: To keep ingredients balanced and consistent.

Ladle: For serving that rich, brothy goodness.

Bowls and spoons: For the final, cozy eating experience.

Ingredients in Instant Pot Chicken Tortilla Soup

This recipe brings together ingredients that are flavorful on their own but become magical when combined. Here’s what you’ll need:

1. Olive Oil: 2 tablespoons — for sautéing aromatics and adding richness.
2. Yellow Onion: 1 medium, diced — adds a savory, slightly sweet base.
3. Garlic: 4 cloves, minced — brings bold, pungent depth.
4. Chili Powder: 2 teaspoons — for earthy, smoky heat.
5. Ground Cumin: 1 teaspoon — adds warmth and spice.
6. Smoked Paprika: 1 teaspoon — enhances the smoky, rustic vibe.
7. Salt: 1½ teaspoons — brings out the flavors of all ingredients.
8. Black Pepper: ½ teaspoon — for a subtle kick.
9. Chicken Thighs: 1½ pounds, boneless and skinless — tender, flavorful protein.
10. Diced Tomatoes with Green Chilies: 1 can (10 oz) — brings tangy, zesty notes.
11. Black Beans: 1 can (15 oz), drained and rinsed — for heartiness and texture.
12. Sweet Corn: 1 cup, frozen or canned — adds sweetness and balance.
13. Chicken Broth: 4 cups — forms the rich, flavorful base.
14. Fresh Lime Juice: From 1 lime — brightens the final dish.
15. Corn Tortilla Strips: 1 cup — for crunch and texture on top.
16. Avocado: 1, sliced — creamy contrast to the spiced broth.
17. Fresh Cilantro: A handful, chopped — for fresh, herbal finish.

Ingredient Substitutions

Need to make a few swaps? No problem.

Chicken thighs: Chicken drumsticks or rotisserie chicken.
Black beans: Pinto beans or kidney beans.
Corn: Diced zucchini or bell peppers.
Diced tomatoes with green chilies: Regular diced tomatoes plus a dash of hot sauce.
Cilantro: Fresh parsley or green onions.
Tortilla strips: Crushed tortilla chips or baked corn tortillas.
Avocado: Omit or use a dollop of sour cream.

Ingredient Spotlight

Chicken Thighs: These provide a juicier, more flavorful bite than chicken breast and stay tender under pressure cooking.

Chili Powder: A key flavor driver, adding depth and mild heat that defines the soup’s personality.

Instructions for Making Instant Pot Chicken Tortilla Soup

Let’s get cooking. This Instant Pot recipe comes together faster than you’d expect, with big flavor and minimal effort. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
Set your Instant Pot to sauté mode and let it warm up.

2. Combine Ingredients:
Add olive oil, diced onion, and garlic. Sauté until translucent, about 3 minutes. Stir in chili powder, cumin, smoked paprika, salt, and pepper.

3. Prepare Your Cooking Vessel:
Place the chicken thighs in the pot, followed by the diced tomatoes, black beans, corn, and chicken broth. Stir gently.

4. Assemble the Dish:
Lock the Instant Pot lid in place and set to “Pressure Cook” on high for 10 minutes.

5. Cook to Perfection:
Once the timer ends, allow a natural pressure release for 10 minutes, then quick release the remaining steam.

6. Finishing Touches:
Remove the chicken, shred it with two forks, then return it to the pot. Stir in lime juice and adjust seasoning as needed.

7. Serve and Enjoy:
Ladle soup into bowls. Top with tortilla strips, avocado slices, and fresh cilantro.

Texture & Flavor Secrets

What makes this soup sing is the blend of textures and layers of flavor. The shredded chicken soaks up the seasoned broth, the beans add a soft heartiness, and the sweet corn brings bursts of balance. The crispy tortilla strips contrast with the silky avocado, creating a bite that’s both comforting and exciting.

Cooking Tips & Tricks

Let’s make sure your soup turns out just right:

• Sautéing the spices before pressure cooking unlocks deeper flavor.
• Don’t skimp on the lime juice at the end — it brings everything to life.
• If you prefer a thicker soup, mash a few beans before serving.
• Use homemade chicken broth for even richer taste.

What to Avoid

Even easy recipes come with a few pitfalls. Here’s how to avoid them:

• Overcooking the chicken: Use thighs for best results, and stick to the timer.
• Skipping the sauté step: It’s small but mighty in flavor impact.
• Adding toppings too soon: Wait until serving to keep them crisp and fresh.
• Not draining beans: Too much liquid can water down your broth.

Nutrition Facts

Servings: 6
Calories per serving: 315
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can absolutely prep this soup in advance. In fact, the flavors deepen beautifully overnight. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months. Reheat on the stove or in the microwave, and always add fresh toppings after reheating for the best texture.

How to Serve Instant Pot Chicken Tortilla Soup

Serve steaming hot, with a generous pile of crispy tortilla strips, fresh avocado, and a sprinkle of cilantro. A side of warm cornbread or cheese quesadillas makes it a full meal. Don’t forget the lime wedges for that final squeeze of zing.

Creative Leftover Transformations

Leftovers? Let’s reinvent them:

• Spoon over cooked rice for a burrito bowl.
• Use as a filling for tacos or enchiladas.
• Simmer with additional broth and rice for a heartier stew.

Additional Tips

For an even more flavorful finish:

• Stir in a spoonful of sour cream or Greek yogurt before serving.
• Garnish with shredded cheese for a melty topping.
• Add chopped jalapeños if you like it spicy.

Make It a Showstopper

Presentation is everything. Serve in wide, shallow bowls to show off the colorful ingredients. Add a lime wedge on the rim, sprinkle extra cilantro across the top, and layer tortilla strips artfully. For an Instagram-worthy finish, place avocado slices in a fan shape across one side.

Variations to Try

• Vegetarian Version: Swap the chicken for extra beans and add diced bell peppers.
• Extra-Spicy Twist: Add chipotle in adobo sauce or sliced jalapeños.
• Cheesy Topper: Sprinkle Monterey Jack or cheddar before serving.
• Creamy Version: Stir in a splash of heavy cream or coconut milk.
• Tex-Mex Style: Add a spoonful of salsa verde or taco seasoning.

FAQ’s

Q1: Can I use chicken breast instead of thighs?
A1: Yes, but they may turn out a bit drier. Thighs are more forgiving and flavorful.

Q2: Can I make this without an Instant Pot?
A2: Absolutely. Just simmer on the stove for 30–40 minutes, then shred the chicken and serve.

Q3: How do I make it spicier?
A3: Add chopped jalapeños, cayenne, or chipotle in adobo to the pot.

Q4: Is it gluten-free?
A4: Yes, as long as your broth and tortilla strips are certified gluten-free.

Q5: What toppings go well with this soup?
A5: Avocado, tortilla strips, cheese, cilantro, lime, and sour cream are all great choices.

Q6: Can I freeze it with the toppings?
A6: No, freeze the soup alone and add toppings fresh when you reheat.

Q7: Can I double the recipe?
A7: Yes, just make sure not to fill your Instant Pot past the max fill line.

Q8: How long does it last in the fridge?
A8: Up to 4 days in an airtight container.

Q9: Do I need to soak the beans?
A9: Not if you use canned beans. Dry beans would need soaking and longer cooking.

Q10: Can I add rice to this soup?
A10: Yes, cooked rice can be stirred in at the end for extra heartiness.

Conclusion

Instant Pot Chicken Tortilla Soup is the kind of meal that feels like a warm hug in a bowl. With bold flavors, satisfying textures, and endless ways to customize, it’s bound to become a repeat favorite in your kitchen. Whether you’re feeding a crowd or just craving something cozy and nourishing, this one’s a total game-changer. Now go grab that spoon and dive in.

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