If you’re searching for a vibrant, comforting bowl of goodness that comes together in a snap, this Instant Pot Chicken Tortilla Soup Recipe is your new best friend. Jam-packed with bold spices, tender chicken, and colorful veggies, this soup captures the heart and soul of Mexican flavors while being incredibly easy to make. Perfect for a cozy weeknight dinner or a casual gathering, it delivers layers of rich taste and satisfying textures, all made effortlessly in your Instant Pot.
Ingredients You’ll Need
Each ingredient in this Instant Pot Chicken Tortilla Soup Recipe plays a starring role, contributing just the right touch of flavor, texture, and color. From the earthy cumin to the creamy avocado toppings, these essentials come together to make a spectacularly balanced dish.
- Olive oil: For sautéing the onions and creating a flavor base that carries the soup.
- Onion: Adds a natural sweetness and depth when softened and browned.
- Chicken breasts: The hearty protein that soaks up all those delicious spices and broth flavors.
- Garlic: Minced fresh garlic brings a fragrant punch to the soup.
- Ground cumin: Provides a warm, earthy undertone that defines the soup’s signature taste.
- Smoked paprika: Adds subtle smokiness and vibrant color.
- Chili powder: Brings a mild heat that wakes up your palate without overpowering.
- Corn: Sweet bursts of texture that brighten every spoonful.
- Black beans: For a creamy, hearty component rich in fiber.
- Diced green chiles: Injects just enough spicy kick to keep things interesting.
- Fire-roasted diced tomatoes: Adds a tangy, slightly charred depth that amplifies the flavors.
- Chicken broth: The flavorful liquid that pulls all ingredients into a cohesive, comforting soup.
- Salt & pepper: To balance and enhance the natural flavors throughout.
- Garnishes: Chopped avocado, Mexican shredded cheese blend, cilantro, tortilla chips or strips, lime wedges, and sour cream for that perfect finish.
How to Make Instant Pot Chicken Tortilla Soup Recipe
Step 1: Sauté the Onions
This first step is where the flavor journey begins. Using the sauté function on your Instant Pot, cook the chopped onion in olive oil until it turns translucent and fragrant, about 4 to 5 minutes. This caramelization unlocks the natural sweetness that forms an irresistible foundation for the soup.
Step 2: Add the Rest of the Ingredients
Now it’s time to crowd the pot with the star players — chicken breasts, minced garlic, cumin, smoked paprika, chili powder, corn, black beans, diced green chiles, fire-roasted tomatoes, and chicken broth. Mix everything gently. Notice how the colors pop and the aromas mingle even before cooking! Just remember to hold off on salt and pepper until later, so you can season perfectly at the end.
Step 3: Pressure Cook to Perfection
Cancel the sauté function, seal your Instant Pot lid, and make sure the valve is set to “sealing.” Set it to cook at high pressure for 8 minutes. It will take around 10 to 15 minutes to reach pressure, but trust me, this waiting is worth it because it infuses those bold flavors deep into the chicken and broth.
Step 4: Natural and Quick Pressure Release
When the timer rings, don’t rush it immediately. Let the pressure naturally release for about 5 minutes — this helps keep the chicken juicy and tender. Then switch the valve to quick release to let out any remaining steam. Your kitchen will be filled with such an inviting aroma at this point!
Step 5: Shred the Chicken and Combine
Carefully remove the chicken breasts and shred them with two forks—it’s a satisfying moment where the soup’s heart takes shape. Toss the shredded chicken back into the pot, give everything a gentle stir to combine, and you’re ready to serve up bowls brimming with cozy goodness.
How to Serve Instant Pot Chicken Tortilla Soup Recipe
Garnishes
Now for the fun part: garnishing! This soup shines brightest when topped with vibrant, fresh garnishes like creamy avocado chunks, a sprinkle of Mexican cheese blend for richness, chopped cilantro for a fresh herbal note, and crunchy tortilla chips for texture. Don’t forget a little dollop of sour cream and a squeeze of lime to brighten every spoonful with cool and zesty contrast.
Side Dishes
This soup stands beautifully on its own, but if you want to round out your meal, consider serving it alongside warm corn tortillas, a crisp green salad, or even a bowl of Spanish rice. These sides complement the flavors and keep things fun and varied.
Creative Ways to Present
For a festive vibe, serve the soup directly in small mason jars topped with tortilla strips and layered garnishes—perfect for parties or casual dinner gatherings. Or go rustic with big bowls surrounded by colorful napkins and small bowls of each garnish, encouraging guests to customize their own bowls. Presentation adds a whole new level of joy to this comforting dish!
Make Ahead and Storage
Storing Leftovers
Any leftovers of this tasty Instant Pot Chicken Tortilla Soup Recipe should be allowed to cool, then stored in airtight containers in the refrigerator. It keeps well for up to 3 days, making it a great choice for busy weeknights when you want effortless, reheatable meals.
Freezing
If you want to save soup even longer, this recipe freezes beautifully. Freeze portions in freezer-safe containers or bags, leaving some space for expansion. When frozen, it can last up to 3 months, ready to thaw and warm on days when you crave something nourishing and quick.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen, then warm it gently on the stovetop or in the microwave. Stir occasionally to blend the flavors back together and check the seasoning. If the soup has thickened, add a splash of broth or water to loosen it up. Add fresh garnishes after reheating for the best experience.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to stay juicy and tender, and their richer flavor can add even more depth to the soup. Just adjust the cooking time slightly if using frozen thighs.
How spicy is this soup?
This Instant Pot Chicken Tortilla Soup Recipe is mildly spicy thanks to the chili powder and diced green chiles. You can easily adjust the heat by adding more chiles or a pinch of cayenne if you like a bolder kick.
Can I make this recipe vegan or vegetarian?
Sure thing! Simply skip the chicken and use vegetable broth instead of chicken broth. You can add extra beans or veggies like zucchini and bell peppers to keep it hearty.
Do I have to use the Instant Pot for this recipe?
While the Instant Pot makes it incredibly quick and convenient, you could simmer it on the stove for about 45 minutes until the chicken is cooked through and the flavors meld beautifully.
What can I use instead of tortilla chips for garnish?
If you’re out of tortilla chips, you can crisp up some corn tortillas in the oven and slice them into strips or even substitute with crushed pita chips for a different but delicious crunch.
Final Thoughts
This Instant Pot Chicken Tortilla Soup Recipe is a true crowd-pleaser that’s bursting with flavor and warmth. It’s simple to pull together yet impressive in taste, making it a perfect staple for any day of the week. I can’t wait for you to try it and discover how this one pot can bring so much joy to your dinner table. Happy cooking and most importantly, happy eating!
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Instant Pot Chicken Tortilla Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Description
This Instant Pot Chicken Tortilla Soup is a flavorful and easy-to-make dish, combining tender shredded chicken, smoky spices, black beans, corn, and fire-roasted tomatoes. Perfect for a comforting meal, it comes together quickly in the pressure cooker, delivering deep, rich flavors and a delightful mix of textures. Garnish with avocado, cheese, cilantro, tortilla strips, lime wedges, and sour cream for a classic Mexican-inspired bowl.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 (12 fluid ounce) can corn, drained
- 1 (15 fluid ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chiles
- 2 (13.5 fluid ounce) cans fire-roasted diced tomatoes with juices
- 4 cups chicken broth
Seasoning & Garnishes
- Salt and pepper, to taste
- Chopped avocado
- Mexican shredded cheese blend
- Fresh cilantro
- Tortilla chips or strips
- Lime wedges
- Sour cream
Instructions
- Sauté the onion: Turn your Instant Pot to the sauté setting and heat the olive oil. Add the chopped onion and cook for 4-5 minutes until softened and translucent, stirring occasionally to prevent burning.
- Add remaining ingredients: Add the chicken breasts, minced garlic, ground cumin, smoked paprika, chili powder, corn, black beans, diced green chiles, fire-roasted diced tomatoes with juices, and chicken broth to the Instant Pot. Stir gently to combine all ingredients evenly. Do not add salt and pepper yet.
- Pressure cook the soup: Cancel the sauté function, close the Instant Pot lid securely, and turn the valve to the ‘sealing’ position. Set the Instant Pot to high pressure for 8 minutes. Allow the pot to come to pressure, which will take roughly 10-15 minutes before the countdown starts.
- Release pressure: When cooking time is complete, allow the pressure to release naturally for 5 minutes. Then, carefully perform a quick release by turning the valve to the ‘venting’ position to release any remaining pressure.
- Shred the chicken and serve: Open the lid and carefully remove the chicken breasts. Use two forks to shred the chicken finely. Return the shredded chicken to the soup and stir. Season the soup with salt and pepper to taste. Ladle the soup into bowls and top with chopped avocado, shredded cheese, fresh cilantro, tortilla chips or strips, a squeeze of lime, and a dollop of sour cream as desired.
Notes
- For a spicier soup, add extra chili powder or include diced jalapeños along with the green chiles.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use gluten-free tortilla chips to keep this recipe gluten free.
- You can substitute chicken thighs for breasts if preferred; adjust shredding time accordingly.
- If you like a thicker soup, remove the lid after cooking and simmer on sauté mode for a few minutes to reduce the liquid.
