Instant Pot Chicken Tortilla Soup
Our Instant Pot chicken tortilla soup features tender chicken with Tex-Mex spices and veggies simmered in a flavorful broth. Best of all, it’s dump and go!
Soup season is still in full effect and have we got a soup for you! Now that I think about it we have quite a few soups on our blog.
In fact, we even have a tasty pressure cooker broccoli cheese soup that’s perfect for cold weather.
For today’s post, we’re adding to that list with Kim’s Instant Pot chicken tortilla soup recipe.
The name says it all, savory homemade chicken soup made in your Instant Pot. So, shall we get started?
How to make chicken tortilla soup in the Instant Pot?
First, start by prepping your ingredients.
Dice the onions, mince the garlic, open the canned veggies. You get the idea.
Next, place the stainless steel liner into the Instant Pot. After that, add the chicken broth, onions, garlic, lime juice, ground chili powder, cumin, paprika, oregano, salt, and pepper.
Then, stir the ingredients to combine everything.
Now, toss in the chicken breasts, undrained canned tomatoes and green chiles, black beans, and corn.
It’s important that you do NOT stir the mixture once you’ve added these ingredients. Otherwise, the chicken tortilla soup may burn.
Afterward, place the lid on the cooker and seal the valve. Set the machine to manual or high pressure cook for 8 minutes.
When the timer goes off, allow for a 10 minute natural release before carefully opening the valve (with a towel) to release the pressure.
Last, remove the chicken from the soup, dice or shred it, then return it to the pot. Give the ingredients a quick stir and serve the soup while it’s warm.
That’s it, your chicken tortilla soup is done! Kim and I hope you enjoy the recipe and wish you all the best 🙂
Soup Topping Ideas:
- Avocado Slices
- Sour Cream
- Purple Onion
- Cilantro
- Shredded Cheese
- Green Onions
- Tortilla Strips
More Instant Pot Recipes
Ingredients
- 4 cups low-sodium chicken broth
- 1 cup white onion, diced
- 3 garlic cloves
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon chili powder, or to taste
- 2 teaspoons ground cumin, or to taste
- 1 teaspoon Ground Paprika, or to taste
- 1 teaspoon dried oregano, or to taste
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 pound boneless skinless chicken breasts
- 10 ½ ounces diced tomatoes and green chiles, 1 can (Rotel); undrained
- 14 ½ ounces black beans, 1 can; drained and rinsed
- 2 cups frozen corn
Instructions
- Add the chicken broth, onions, garlic, lime juice, chili powder, cumin, paprika, oregano, salt, and pepper to the stainless steel liner of the Instant Pot. Stir to combine.4 cups low-sodium chicken broth1 cup white onion3 garlic cloves2 tablespoons freshly squeezed lime juice1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon Ground Paprika1 teaspoon dried oregano1 teaspoon salt¼ teaspoon ground black pepper
- Then add the chicken breasts, diced tomatoes and green chiles, black beans, and corn. DO NOT STIR at this point.1 pound boneless skinless chicken breasts10 ½ ounces diced tomatoes and green chiles14 ½ ounces black beans2 cups frozen corn
- Close the lid, set the valve to “sealing,” and press the manual (pressure cook) button. Adjust the time to 8 minutes. After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.
- Remove the chicken breasts and use two forks to shred the meat. Return the meat to the pot, and stir to combine all the ingredients.
- Last, serve hot with your favorite toppings.
Notes
- The calories listed are an approximation based on the ingredients and a serving size of about 1 cup of the Instant Pot chicken tortilla soup. Additionally, it does NOT include the fried tortilla strips seen in the photos as a topping. Actual calories will vary.
- The tortilla soup can be stored in a sealed container, in your fridge, for up to 3 days.
- If the chicken breasts are extremely thick, the time may need to be adjusted and more time added. If the chicken breasts are thin, the time may be able to be reduced by a few minutes.
- We have not tested this recipe with other forms of chicken.
What size instant pot do you use?
Good Morning Nancy, that’s a good question. We use a 6-quart Instant Pot Duo Plus. You can click this affiliate link for the exact model. I hope this information helps and we wish you a lovely day 🙂
Made your Black Bean Chili. Easy and so delicious. Can’t wait to try more of your recipes. Yumo
Thank you Phyllis! Kim and I are glad you enjoyed the chili. Thank you for coming back to comment on and rate the recipe, we appreciate it. Have a lovely day 🙂