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Instant Pot Chicken Tortilla Soup4
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Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is a quick and flavorful meal featuring tender chicken, vibrant vegetables, and warming spices, perfect for a cozy weeknight dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Comfort Food, Easy, Healthy, Instant Pot, Quick, Soup
Servings: 6 servings

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
  • 0.5 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 can (14.5-ounce) diced tomatoes with juices
  • 1 can (15-ounce) corn kernels drained
  • 1 can (15-ounce) black beans rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 lime juice of
  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Equipment

  • Instant Pot
  • Small Skillet

Notes

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. You can use pre-cooked or rotisserie chicken to save time. This recipe can be adapted for stovetop or slow cooker. Adjust spice level by modifying jalapeño and chili powder. For a smoother texture, blend a portion of the soup before adding shredded chicken. Bake tortilla strips for a healthier topping option.