Easy and delicious Instant Pot chicken tortilla soup recipe! This quick and healthy chicken tortilla soup has tons of flavor packed in each bowl.
This Instant Pot chicken tortilla soup is a super easy, super tasty dinner that’s packed with flavor! The soup has very little hands-on time, so don’t let the total time scare you off.
Also, it’s really easy to customize this soup. I have a few suggestions below, so feel free to swap and adjust to your liking!
How to make chicken tortilla soup in the Instant Pot
Press SAUTE. When HOT add the oil and swirl to coat.
Stir in the onion and garlic, and cook, stirring regularly, for 1 minute. Add the chicken broth, tomatoes, chicken, cumin, oregano, chili powder, salt, and black pepper.
Close and lock the lid. Turn the pressure release valve to SEALING.
Press MANUAL high pressure and adjust the time to 20 minutes. Let the pressure release naturally for 10 minutes.
Carefully turn the pressure release valve to VENTING to release any remaining pressure. Stir in the black beans and corn.
Shred the chicken and return to the soup before serving.
Tips
- Olive oil: Or another neutral oil like canola oil.
- Chicken broth: I like to use reduced-sodium chicken broth.
- Beans: Feel free to use pinto or kidney beans if you prefer.
- Corn: Or you can use canned corn in a pinch.
- Spices: Feel free to adjust the seasoning level to taste. I’ve kept the soup mild, but you could add more chili powder if you want more heat.
- Kosher salt: Or ¼ teaspoon of table salt.
Topping suggestions
I like to serve this soup topped with tortilla strips, pico de gallo, and fresh cilantro. Diced fresh avocado or queso fresco are also good on top of this soup.
Storage
This soup will keep, covered, in the fridge for up to 4 days. I recommend waiting until serving to add toppings.
Instant Pot Chicken Tortilla Soup
Equipment
Ingredients
- 1 teaspoon olive oil
- 5 cloves garlic minced
- 1 cup diced white or yellow onion
- 4 cups chicken broth
- 28 ounces crushed tomatoes
- 1 pound boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- Ground black pepper
- 15 ounce can black beans rinsed and drained
- 1 ½ cups fresh or frozen corn kernels
Instructions
- Press SAUTE.
- When HOT add the oil and swirl to coat.
- Stir in the garlic and onion, and cook, stirring regularly, for 1 minute.
- Add the chicken broth, tomatoes, chicken, cumin, oregano, chili powder, salt, and black pepper.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL high pressure and adjust the time to 20 minutes.
- Let the pressure release naturally for 10 minutes.
- Carefully turn the pressure release valve to VENTING to release any remaining pressure.
- Stir in the black beans and corn.
- Shred the chicken and return the the soup before serving.
- Serve topped with your favorite toppings like tortilla strips and fresh cilantro.
Notes
- Olive oil: Or another neutral oil like canola oil.
- Chicken broth: I like to use reduced-sodium chicken broth.
- Beans: Feel free to use pinto or kidney beans if you prefer.
- Corn: Or you can use canned corn in a pinch.
- Spices: Feel free to adjust the seasoning level to taste. I’ve kept the soup mild, but you could add more chili powder if you want more heat.
- Kosher salt: Or 1/4 teaspoon of table salt.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Best soup ever love it!!!
Thank you!