Name: Instant Pot Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 2 cloves of garlic, minced; 3 cups chicken broth; 1 (14.5 oz) can diced tomatoes with juices; 1 (4 oz) can diced green chilies; 1-2 chipotle peppers in adobo sauce, finely chopped + 1 tablespoon adobo sauce (optional); 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn kernels; 1 pound boneless, skinless chicken breast; 1 tablespoon ground cumin; 1 teaspoon ground chili powder; Salt and pepper, to taste; Juice of 1-2 limes; 8 (6-inch) corn tortillas, cut into strips; Olive oil, for tossing; Sea salt, for sprinkling; Avocado slices; Shredded cheese; Fresh cilantro; Sour cream

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Introduction

Instant Pot Chicken Tortilla Soup is a flavorful and comforting dish that comes together quickly with the help of your pressure cooker. Packed with tender chicken, beans, corn, and a hint of smoky chipotle, it’s perfect for a cozy weeknight meal.

A white bowl filled with a vibrant tortilla soup, showing three main visible layers: at the base, a rich reddish broth with shredded chicken, black beans, and corn kernels; on top of it, a generous amount of chopped green cilantro spread over one side, a few slices of avocado, and a round slice of green jalapeño pepper placed near the center; the top layer consists of crisp, golden-brown fried tortilla strips neatly piled on one side of the bowl. A gold spoon rests inside the bowl on the right. The bowl is set on a wooden board placed on a white marbled texture, alongside two lime wedges and more tortilla strips on the board. A small part of a white bowl with sliced green jalapeño is seen on the left, and a black and white striped cloth is partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
2 cloves of garlic, minced
3 cups chicken broth
1 (14.5 oz) can of diced tomatoes with juices
1 (4 oz) can of diced green chilies
1-2 chipotle peppers in adobo sauce, finely chopped, plus 1 tablespoon sauce (optional)
1 (15 oz) can of black beans, drained and rinsed
1 cup frozen corn kernels
1 pound boneless, skinless chicken breast
1 tablespoon ground cumin
1 teaspoon ground chili powder
Salt and pepper, to taste
Juice of 1-2 limes
8 (6-inch) corn tortillas, cut into strips
Olive oil (for tortilla strips)
Sea salt (for tortilla strips)

Instructions

Step 1: Set the Instant Pot to [Sauté] mode and heat the olive oil. Add the diced onion and cook for about 3 minutes until softened. Press [Cancel] to stop sautéing.
Step 2: Add the minced garlic, chicken broth, diced tomatoes with juices, diced green chilies, black beans, corn, and chipotle peppers with sauce if using. Place the chicken breasts on top and season everything with salt, pepper, cumin, and chili powder.
Step 3: Secure the Instant Pot lid and set the valve to sealing. Select [Pressure Cook] or [Manual] on High pressure for 11 minutes. When cooking is complete, allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
Step 4: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot. Stir in the lime juice and adjust seasoning as needed.
Step 5: (Optional) Toss the tortilla strips with olive oil and sea salt. Spread them on a baking sheet and bake at 350°F for 10–12 minutes until crisp and golden.
Step 6: Ladle the soup into bowls and top with crispy tortilla strips. Optional garnishes include avocado slices, shredded cheese, fresh cilantro, or a dollop of sour cream.

Tips & Variations

For a spicier kick, add more chipotle peppers or some cayenne pepper.
Use rotisserie chicken instead of cooking raw chicken in the pot to save time.
Swap black beans for pinto beans or kidney beans according to your preference.
Try topping the soup with crushed tortilla chips instead of baked strips for extra crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Tortilla strips are best served fresh but can be kept in an airtight container for a day or two. If they lose crispness, re-crisp them in a hot oven for a few minutes before serving.

How to Serve

A white bowl filled with vibrant chicken tortilla soup sits on a white marbled surface with a wooden board beneath. The soup has a reddish broth with visible shredded chicken and corn kernels. On the left side, crispy golden tortilla strips are piled high, sprinkled lightly with salt. Fresh green avocado slices lay beneath the tortilla strips, topped with chopped green cilantro. A single slice of jalapeño rests near the avocado. A metal spoon is inserted into the soup on the right side. The photo is well-lit, capturing the rich colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker instead of an Instant Pot?

Yes, you can. Simply combine all ingredients except the lime juice and tortilla strips in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add lime juice and shredded chicken before serving.

How can I make this soup vegetarian?

Omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or vegetables like zucchini or bell peppers to make it heartier.