Instant Pot Chicken Tortilla Soup

If you’re craving a cozy, flavorful soup that’s quick to make and packed with delicious ingredients, this Instant Pot Chicken Tortilla Soup is exactly what you need. It’s a hearty blend of tender chicken, vibrant vegetables, and warming spices, all cooked to perfection in your Instant Pot. Whether you’re looking for an easy weeknight dinner or a comforting meal to share with family and friends, this soup delivers on taste and convenience. Plus, it’s customizable and easy to make with simple pantry staples. Let’s dive into why this recipe has quickly become a favorite in my kitchen!

Why This Recipe Is a Must-Try

This Instant Pot Chicken Tortilla Soup is a game-changer for several reasons. First, it’s incredibly easy to prepare thanks to the Instant Pot, which significantly cuts down on cooking time without sacrificing flavor. The soup comes together in under 45 minutes, making it perfect for busy nights when you want something warm and satisfying.

Second, the flavors are vibrant and well-balanced. You get the smoky warmth from chili powder and cumin, the freshness of diced tomatoes and corn, and the savory richness from perfectly cooked chicken. The soup is topped with crispy tortilla strips and creamy avocado, adding texture and a burst of freshness with every bite.

Lastly, this recipe is versatile and family-friendly. You can adjust the spice level to suit your taste, swap out ingredients based on what you have on hand, and customize toppings to make it your own. Plus, it’s a nutritious meal packed with protein, fiber, and wholesome veggies, making it a fantastic all-in-one dinner option.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional, for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 (14.5-ounce) can diced tomatoes, with juices
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, rinsed and drained
• 4 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken thighs or breasts
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• 8 corn tortillas, cut into strips
• 1 avocado, diced (for topping)
• Optional toppings: shredded cheese, sour cream or plain yogurt, sliced green onions

How To Make Instant Pot Chicken Tortilla Soup

Step 1: Sauté the Aromatics

Turn your Instant Pot to the sauté setting and add the olive oil. Once hot, add the diced onion, garlic, and jalapeño. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3-4 minutes.

Step 2: Add Spices

Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together and cook for another minute to toast the spices and bring out their flavors.

Step 3: Add Main Ingredients

Pour in the diced tomatoes with their juices, corn kernels, black beans, and chicken broth. Stir to combine. Place the chicken thighs (or breasts) into the pot, submerging them slightly in the broth.

Step 4: Pressure Cook

Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 12 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.

Step 5: Shred the Chicken

Open the lid and remove the chicken pieces. Using two forks, shred the chicken finely. Return the shredded chicken back to the soup and stir well.

Step 6: Final Touches

Add the lime juice and adjust seasoning with salt and pepper as needed. Turn the Instant Pot back to sauté for 2-3 minutes if you want the soup a little hotter or thicker.

Step 7: Prepare Tortilla Strips

While the soup is cooking, heat a small skillet over medium heat. Add a little olive oil and fry the tortilla strips until crispy and golden. Drain on paper towels and season with a pinch of salt.

Step 8: Serve

Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, fresh cilantro, and any other favorite toppings like shredded cheese or sour cream. Serve immediately and enjoy!

Expert Tips

• For extra depth of flavor, use homemade chicken broth or low-sodium broth to control salt levels.
• If you prefer a smoky flavor, add a chipotle pepper in adobo sauce to the pot before cooking.
• To save time, you can use pre-cooked or rotisserie chicken—add it after pressure cooking and just warm through.
• If you don’t have an Instant Pot, this recipe can be adapted for the stovetop; simmer the soup for about 30 minutes until the chicken is cooked through.
• Adjust the spice level by omitting the jalapeño or adding more if you like it hot.
• For a smoother texture, blend a portion of the soup before adding the shredded chicken back in.
• To make the tortilla strips healthier, bake them in the oven with a light spray of oil instead of frying.

Variations and Customizations

• Vegetarian Version: Omit the chicken and use vegetable broth. Add extra beans, diced zucchini, or mushrooms for heartiness.
• Spicy Kick: Add chopped fresh chili peppers or a dash of cayenne pepper along with the other spices.
• Cheesy Twist: Stir in some shredded cheese like cheddar or Monterey Jack into the hot soup before serving.
• Different Proteins: Swap chicken for turkey or even shrimp for a seafood take on the soup.
• Grain Boost: Add cooked rice, quinoa, or even small pasta shapes to make the soup more filling.
• Herb Variations: Try fresh oregano or parsley if you want a different herbal note instead of cilantro.
• Richer Broth: Stir in a splash of coconut milk for a creamy, slightly sweet twist.

How to Store Leftovers

This soup stores beautifully in the refrigerator for up to 4 days. Allow it to cool completely, then transfer to an airtight container. When reheating, add a splash of broth or water if the soup has thickened too much. You can also freeze the soup for up to 3 months. For best results, freeze without the tortilla strips and avocado toppings—they are best added fresh when serving.

FAQ

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well in this recipe. Just be careful not to overcook them as they tend to dry out faster. The cooking time remains the same, but you can shred the chicken right after pressure cooking to keep it tender.

Is this soup spicy?

This soup has a mild to moderate level of spice, which can easily be adjusted. If you prefer less heat, omit the jalapeño or reduce the chili powder. To increase the heat, add extra jalapeños, chipotle peppers, or cayenne pepper.

Can I make this soup in a slow cooker?

Absolutely! Combine all ingredients (except the tortilla strips and avocado) in your slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken before serving and add fresh toppings just before eating.

What can I use instead of tortilla strips?

If you don’t have corn tortillas, you can use baked pita chips, crushed tortilla chips, or even crispy croutons for a crunchy topping. Some like to garnish with crushed nacho chips for an added flavor boost.

Conclusion

This Instant Pot Chicken Tortilla Soup is a hearty, flavorful meal that’s easy to whip up any day of the week. The Instant Pot makes cooking a breeze, while the blend of spices, vegetables, and tender chicken makes every spoonful a delight. Whether you’re serving it for a family dinner or meal prepping for the week, this soup hits all the right notes—comforting, nutritious, and endlessly customizable. Give it a try, and I’m confident it’ll become a go-to recipe in your kitchen too!