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
Scale
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.
