Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup: A Hearty, Flavor-Packed Comfort Classic

If you’re craving a warm, satisfying meal that combines bold Mexican flavors with the convenience of modern cooking, Instant Pot Chicken Tortilla Soup is your answer. This soul-warming soup is not only easy to make but also rich in flavor, texture, and tradition. With the power of the Instant Pot, what once took hours on the stove now comes together in under 45 minutes—without sacrificing depth or authenticity. Whether you’re feeding a family on a busy weeknight or preparing a comforting dish for weekend guests, this recipe delivers every time.

The History of Chicken Tortilla Soup

Chicken Tortilla Soup traces its roots back to the vibrant culinary traditions of central Mexico, particularly in regions like Puebla and Tlaxcala. Originally known as sopa de tortilla, it began as a humble peasant dish made from stale tortillas, tomatoes, chilies, and leftover chicken or turkey. Over time, it evolved into a beloved national favorite, often served during celebrations and family gatherings.

The use of tortilla strips as a garnish is more than just decorative—it’s functional. These crispy pieces add texture and absorb the rich broth, enhancing each bite. While traditional versions are simmered slowly over a flame, modern adaptations using appliances like the Instant Pot have made the soup accessible to home cooks everywhere without losing its essence. Today, Chicken Tortilla Soup stands proudly among global comfort foods, celebrated for its balance of smoky, spicy, savory, and tangy notes.

Ingredients Breakdown: What Makes This Soup Shine

The magic of Instant Pot Chicken Tortilla Soup lies in its carefully layered ingredients. Each component contributes to a complex, harmonious flavor profile. Let’s break down the essentials:

Chicken Breast or Thighs: Boneless, skinless chicken provides lean protein and absorbs the spices beautifully. Thighs offer a richer, juicier texture due to higher fat content.
Fire-Roasted Diced Tomatoes: These bring a deep, smoky sweetness that enhances the overall depth of the broth. The roasting process caramelizes natural sugars, adding complexity.
Black Beans and Corn: These legumes and vegetables contribute fiber, texture, and subtle sweetness, making the soup heartier and more filling.
Onion and Garlic: The aromatic base of nearly all savory dishes, they provide foundational flavor when sautéed.
Chicken Broth: High-quality broth forms the liquid backbone. Low-sodium options allow better control over seasoning.
Taco Seasoning (Homemade or Store-Bought): A blend typically including cumin, chili powder, paprika, oregano, garlic powder, onion powder, salt, and pepper. Homemade blends avoid preservatives and excess sodium.
Green Chilies: Mildly spicy and slightly tangy, these canned chilies add authentic Southwestern flair without overwhelming heat.
Lime Juice: Added at the end, fresh lime juice brightens the entire dish, balancing richness with acidity.
Cilantro: Fresh herbs elevate the aroma and freshness of the soup just before serving.
Tortilla Strips: Either homemade or store-bought, these golden-fried or baked strips add essential crunch and corn flavor.
Garnishes: Avocado, shredded cheese, sour cream, jalapeños, and extra lime wedges turn this soup into a customizable feast.

Step-by-Step Recipe: How to Make Instant Pot Chicken Tortilla Soup

Follow this detailed guide to create restaurant-quality Chicken Tortilla Soup in your own kitchen—with minimal effort and maximum flavor.

Prep Ingredients: Dice the onion, mince the garlic, cube the chicken into bite-sized pieces, drain and rinse the black beans, and measure out all other ingredients. Having everything ready ensures smooth cooking.
Sauté Aromatics: Turn your Instant Pot to “Sauté” mode. Add 1 tablespoon of olive oil. Once hot, add the diced onion and cook for 3–4 minutes until translucent. Stir in the minced garlic and sauté for another 30 seconds until fragrant. Avoid burning the garlic, as it can turn bitter.
Add Spices: Sprinkle in 1–2 teaspoons of ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, and ½ teaspoon dried oregano. Stir constantly for about 30 seconds to toast the spices and release their essential oils.
Add Liquids and Solids: Pour in 4 cups of low-sodium chicken broth, followed by one 14.5 oz can of fire-roasted diced tomatoes (with juices), one 4 oz can of diced green chilies, 1 cup of frozen or canned corn (drained), and one 15 oz can of black beans (rinsed and drained). Stir well to combine.
Add Chicken: Place the cubed raw chicken into the pot, submerging it into the liquid. Do not stir again after this step to prevent the chicken from breaking apart.
Pressure Cook: Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 8 minutes. For frozen chicken, increase time to 12 minutes.
Natural Release: Once cooking completes, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release for any remaining pressure.
Shred Chicken: Open the pot and remove the chicken pieces with tongs. Use two forks to shred the meat, then return it to the pot.
Finish the Soup: Stir in the juice of one fresh lime and ¼ cup chopped fresh cilantro. Taste and adjust seasoning—add salt, pepper, or more spice if needed.
Serve: Ladle the hot soup into bowls. Top generously with crispy tortilla strips and additional garnishes like diced avocado, shredded Monterey Jack or cheddar cheese, a dollop of sour cream, sliced jalapeños, and extra cilantro.

Tips for Perfect Instant Pot Chicken Tortilla Soup Every Time

Use Bone-In Chicken for More Flavor: If you have time, use bone-in chicken thighs. They add richer flavor to the broth. Remove bones after cooking before shredding.
Avoid Overcooking Chicken: Stick to 8 minutes on high pressure for boneless chicken. Overcooked chicken becomes dry and stringy.
Toasting Spices is Key: Don’t skip sautéing and toasting the spices. This step dramatically improves flavor depth.
Control Sodium: Opt for no-salt-added tomatoes, low-sodium broth, and homemade taco seasoning to manage salt levels.
Make Ahead & Freeze Well: This soup freezes beautifully for up to 3 months. Store without garnishes. Reheat on stove or in Instant Pot using “Soup” setting.
Crispy Tortilla Strips: For best texture, fry corn tortillas cut into strips in vegetable oil at 350°F until golden (about 2–3 minutes). Drain on paper towels and sprinkle with salt. Alternatively, bake at 375°F for 10–12 minutes.
Boost Umami: Add a teaspoon of tomato paste during sautéing or a splash of soy sauce (or coconut aminos) for deeper savoriness.
Acid Balance: Always finish with fresh lime juice. Acid lifts heavy flavors and makes the soup taste brighter.

Variations and Customizations

This recipe is incredibly versatile. Here are popular ways to personalize your Instant Pot Chicken Tortilla Soup:

Vegetarian/Vegan Version: Omit chicken and use vegetable broth. Add extra beans (like pinto or kidney) or roasted sweet potatoes for substance. Replace chicken with tofu or tempeh for added protein.
Spicier Kick: Add a diced jalapeño during sautéing or include a pinch of cayenne pepper. For intense heat, stir in a few drops of habanero hot sauce before serving.
Creamy Version: Blend 1 cup of the soup (without chicken) and return it to the pot for a thicker texture. Or stir in ¼ cup of heavy cream, coconut milk, or cashew cream for richness.
Slow Cooker Option: Combine all ingredients except lime, cilantro, and garnishes in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Shred chicken and finish as directed.
Instant Pot Rice Addition: Rinse ½ cup of long-grain white rice and add it with the broth. Increase pressure cook time to 12 minutes and let it natural release fully. Creates a complete one-pot meal.
Seafood Twist: Replace chicken with peeled shrimp added in the last 2 minutes of cooking via “Sauté” mode. Shrimp cook quickly and absorb the broth’s flavor.
Smoky Chipotle Flavor: Add 1–2 canned chipotle peppers in adobo sauce (minced) for a deep, smoky heat. Start with one if sensitive to spice.

Health Considerations and Nutritional Value

Chicken Tortilla Soup is not only delicious but also nutritionally balanced when prepared mindfully. Here’s a breakdown per serving (approx. 1.5 cups, without garnishes):

Calories: ~280–320 kcal
Protein: 25–30g – supports muscle repair and satiety
Fiber: 8–10g – from beans, corn, and vegetables; promotes digestive health
Fat: 8–12g – mostly unsaturated from olive oil and avocado (when garnished)
Carbohydrates: 30–35g – complex carbs from beans and corn
Sodium: Varies widely based on ingredients. Using low-sodium products keeps it around 500–700mg per serving, ideal for heart health.

Health Benefits:

High in lean protein helps keep you full longer.
Rich in antioxidants from tomatoes, garlic, and spices like cumin and oregano.
Fiber supports gut health and blood sugar regulation.
Packed with vitamins C (from lime and tomatoes), K, folate, and minerals like iron and magnesium.

Dietary Modifications:

Gluten-Free: Naturally gluten-free—just ensure broth and seasonings are certified GF.
Dairy-Free: Skip cheese and sour cream or use plant-based alternatives.
Keto/Low-Carb: Reduce or omit corn and beans. Add cauliflower rice or diced zucchini instead. Use homemade broth with healthy fats.
Low-Fat: Use skinless chicken breast, skip frying tortilla strips (bake them), and omit high-fat toppings.

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1–2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
4 cups low-sodium chicken broth
1 (14.5 oz) can fire-roasted diced tomatoes
1 (4 oz) can diced green chilies
1 (15 oz) can black beans, rinsed and drained
1 cup corn (frozen, canned, or fresh)
1 lb boneless, skinless chicken breasts or thighs
Juice of 1 lime
¼ cup fresh cilantro, chopped
Salt and black pepper to taste

Garnishes (optional):

Crispy tortilla strips
Diced avocado or guacamole
Shredded cheese (Monterey Jack, cheddar, or queso fresco)
Sour cream or Greek yogurt
Sliced jalapeños
Extra lime wedges
Green onions, sliced

Directions

Set Instant Pot to “Sauté” mode. Add olive oil, onion, and a pinch of salt. Cook for 3–4 minutes until soft and translucent.
Add minced garlic and sauté for 30 seconds until fragrant.
Stir in cumin, chili powder, smoked paprika, and oregano. Toast for 30 seconds, stirring constantly.
Pour in chicken broth, fire-roasted tomatoes, green chilies, black beans, and corn. Stir to combine.
Add raw chicken pieces, submerging them into the liquid.
Close lid, set valve to “Sealing,” and cook on “Manual” or “Pressure Cook” at high pressure for 8 minutes.
Allow a 10-minute natural pressure release, then carefully quick-release any remaining pressure.
Remove chicken, shred with forks, and return to the pot.
Stir in lime juice and chopped cilantro. Season with salt and pepper to taste.
Serve hot with desired garnishes, especially crispy tortilla strips on top.

FAQ

Can I use frozen chicken?
Yes, you can! Just increase the pressure cook time to 12 minutes and ensure the chicken reaches an internal temperature of 165°F after shredding.

How long does the soup last in the fridge?
Stored in an airtight container, it lasts 4–5 days. Reheat gently on the stove or in the Instant Pot.

Can I make this soup creamy?
Absolutely. Blend 1 cup of the cooked soup (without chicken) and stir it back in. Or add ¼ cup heavy cream, coconut milk, or blended silken tofu.

Are corn tortillas necessary for the topping?
They’re traditional, but you can use flour tortillas or even crushed tortilla chips for convenience.

Is this soup spicy?
It’s mildly spicy. Adjust heat with extra chili powder, jalapeños, or hot sauce. Omit green chilies for a milder version.

Can I double the recipe?
Yes, but do not exceed the “Max Fill” line on your Instant Pot. You may need to cook in batches depending on size.

What can I serve with Chicken Tortilla Soup?
Great pairings include Mexican rice, warm cornbread, a simple green salad, or grilled cheese sandwiches for dipping.

Summary

Instant Pot Chicken Tortilla Soup brings bold Mexican flavors to your table in under an hour, combining tender chicken, smoky spices, and hearty beans in a rich, satisfying broth. Topped with crispy tortilla strips and fresh garnishes, it’s comfort food elevated—easy, nutritious, and endlessly customizable.

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