The Easiest Instant Pot Chicken Tortilla Soup Recipe: Quick, Healthy & Flavorful
Prepare to transform your weeknight dinners with this incredibly easy and unbelievably delicious Instant Pot Chicken Tortilla Soup! This healthy, hearty soup is packed with tender, juicy chicken, vibrant tomatoes, wholesome black beans, and sweet corn, all simmered together to create a symphony of authentic Mexican-inspired flavors. It’s the ultimate comfort food that tastes like it cooked all day but comes together in a fraction of the time thanks to the magic of your Instant Pot.
My love affair with the Instant Pot runs deep, which is why I’ve adapted my most popular Slow Cooker meal, Chicken Tortilla Soup, into this pressure cooker friendly version. This beloved recipe is a consistent hit with both my family and readers, and while both slow cooker and Instant Pot methods yield fantastic results, this Instant Pot rendition is truly a lifesaver for those incredibly busy evenings when time is of the essence.
Seriously, if you thought life was easy with a slow cooker, prepare for an even greater level of convenience with your Instant Pot. This entire bowl of vibrant, savory goodness comes together in a fraction of the time compared to a Crock Pot. We’re talking about a total time commitment of around 30 minutes, making it one of the simplest and most rewarding recipes you can make in your pressure cooker. It’s truly a game-changer for anyone looking to eat healthier without sacrificing precious time.
Beyond its incredible speed, the Instant Pot offers unparalleled flexibility. Ever left for work and realized you forgot to turn on your slow cooker? (You’re not alone!) With the Instant Pot, last-minute decisions are no problem. And here’s the best part: you can even use frozen chicken breasts directly from the freezer, eliminating the need for thawing and making spontaneous meal preparation a reality. The Instant Pot effectively removes almost every excuse you might have for not cooking a delicious, home-cooked meal, empowering you to ditch the drive-through and enjoy wholesome food at home.
New to the Instant Pot or looking for more culinary inspiration? Explore our collection of Healthy Instant Pot Recipes and start cooking smarter today!
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Why You’ll Adore This Instant Pot Chicken Tortilla Soup
There are countless reasons why this Instant Pot Chicken Tortilla Soup has become a beloved staple in my kitchen and for so many others. It’s more than just a meal; it’s a convenient, flavorful solution to common dinner dilemmas. Here’s what makes this recipe truly special:
- Endless Topping Possibilities: Let’s be honest, who doesn’t love a soup that doubles as a canvas for creativity? This recipe truly shines with its incredible array of customizable toppings. From the crunch of homemade tortilla strips and the creamy richness of diced avocado, to the tangy zest of fresh lime and a sprinkle of sharp cheddar cheese, you can personalize every bowl. I’m a firm believer that toppings elevate a good soup to a great one, and this recipe delivers on all fronts, allowing everyone at the table to build their perfect bowl.
- Effortless “Dump and Go” Preparation: Say goodbye to extensive chopping, sautéing, and constant stirring. This Instant Pot Chicken Tortilla Soup is the epitome of a “dump and go” recipe. Simply gather your fresh ingredients, toss them into the pressure cooker, give it a quick stir, and let your Instant Pot handle the rest. This minimal effort approach means you can achieve a gourmet-tasting meal without being tied to the stove, making it the ideal choice for hectic weeknights when time is scarce.
- Perfect for Meal Prep and Flavor Enhancement: If you’re a fan of meal prepping, this soup will quickly become your new best friend. Not only is it delicious on the day it’s made, but the flavors deepen and meld beautifully overnight, making it even more satisfying the next day. It’s an excellent make-ahead lunch option or a convenient dinner to reheat throughout the week. The robust, authentic flavors truly intensify with a little time, proving that some things just get better with age.
- Highly Customizable to Your Taste and Diet: This chicken tortilla soup is wonderfully versatile. Want to boost your veggie intake? Feel free to toss in extra bell peppers, spinach, or zucchini. Following a dairy-free diet? Simply omit the cheese topping and use a dairy-free sour cream or Greek yogurt alternative. In a serious time crunch? Leftover cooked chicken or a store-bought rotisserie chicken can be easily shredded and added for an even quicker assembly, reducing the Instant Pot cooking time. This recipe adapts to your needs, ensuring everyone can enjoy a bowl tailored to their preferences.
Key Ingredients for a Flavorful Instant Pot Chicken Tortilla Soup
Crafting this hearty and delicious soup requires a selection of simple, wholesome ingredients that you likely already have in your pantry or can easily find at any grocery store. The precise measurements and comprehensive details can be found in the convenient recipe card located at the bottom of this post, but here’s an overview of the stars of this show:
- Boneless, Skinless Chicken Breasts: The foundation of our soup, offering lean protein and a satisfying texture. You can use either fresh or frozen chicken breasts; the Instant Pot handles both beautifully, making this recipe incredibly flexible. For a richer flavor profile, boneless, skinless chicken thighs are an excellent alternative if that’s what you have on hand.
- Diced Tomatoes with Green Chilies (Rotel): These add a fantastic blend of tomato flavor and a subtle kick. I typically opt for mild or original heat versions to ensure the soup is palatable for all family members, especially those with sensitive palates or young children.
- Diced Tomatoes (No Salt Added): To maintain control over the overall sodium content, I always reach for low-sodium or no-salt-added diced tomatoes. They provide the necessary tomato base without overwhelming the other flavors with excessive salt.
- Frozen Corn: Sweet and tender, frozen corn adds a burst of freshness and a pleasant texture. In a pinch, fresh sweet corn (cut off the cob) or even well-drained canned corn can be used.
- Black Beans: A staple in Mexican cuisine, black beans contribute fiber, protein, and a creamy texture. Remember to give your black beans a thorough rinse before adding them to the pot; this significantly reduces their sodium content and removes excess starches.
- Yellow Onion: Diced yellow onion forms an aromatic base for the soup. While yellow is my preference for its balanced sweetness, red or white onions can also be used, each offering a slightly different flavor nuance.
- Jalapeño: Don’t be intimidated by the jalapeño! It primarily adds a layer of fresh, peppery flavor rather than intense heat, especially if you remove the seeds and membranes. If you’re serving individuals highly sensitive to spice, you can omit it from the soup and offer sliced jalapeños as an optional topping.
- Garlic: Freshly minced garlic is always superior for its pungent, aromatic qualities that are essential to the soup’s depth of flavor.
- Low Sodium Chicken Broth or Stock: This liquid gold forms the flavorful base of our soup. Opting for a low-sodium version allows you to season the soup to your exact taste without it becoming overly salty. Both broth and stock work perfectly.
- Cumin, Chili Powder, Salt, and Pepper: This quartet of spices creates the signature warm, earthy, and slightly smoky profile characteristic of tortilla soup. If you happen to have a homemade salt-free taco seasoning blend, it makes for a fantastic shortcut. Otherwise, these individual spices are all you need for a perfectly balanced flavor.
- Fresh Lime Juice: The ultimate finishing touch! A squeeze of fresh lime juice right before serving brightens all the flavors, adding a necessary acidic zing that truly awakens the palate. It’s the “chef’s kiss” that brings everything together.
- Essential Topping Ideas: The fun part! Don’t forget your favorite toppings to elevate each bowl. Think creamy diced avocado, shredded Monterey Jack or cheddar cheese, extra lime wedges, a dollop of Greek yogurt (or sour cream), and fresh cilantro.
- Ingredients for Homemade Tortilla Strips: For that authentic restaurant-style crunch, making your own tortilla strips is incredibly simple and highly recommended. You’ll need:
- Organic Corn Tortillas: Thin corn tortillas work best for achieving maximum crispness. My personal favorite is the Mission brand for their consistent quality.
- Avocado or Olive Oil Cooking Spray: A light mist helps them crisp up beautifully in the oven. While either works, avocado oil spray often has a higher smoke point.
- Salt: A simple sprinkle of salt is all you need, though you could experiment with other seasonings like a pinch of chili powder or garlic powder for extra flavor.
Customizing Your Chicken Tortilla Soup: Delicious Variations and Swaps
One of the best aspects of this Instant Pot Chicken Tortilla Soup is its incredible adaptability. Feel free to get creative and tailor it to your family’s preferences or whatever ingredients you have on hand. Here are some fantastic ideas for variations and substitutions:
- Boost Your Veggie Intake: This soup is a wonderful canvas for extra vegetables. Consider adding diced bell peppers (red, green, or yellow), a handful of fresh spinach or kale (stirred in at the end until wilted), shredded carrots, or diced zucchini. These additions will not only enhance the nutritional profile but also add more texture and flavor to your soup.
- Experiment with Different Beans: While black beans are traditional, feel free to swap them out or combine them with other varieties. Pinto beans or kidney beans make excellent alternatives, offering a slightly different flavor and texture. Any type of canned bean, thoroughly rinsed and drained, will work beautifully.
- Introduce a Smoky Depth with Fire-Roasted Tomatoes: For an extra layer of complexity and a subtle smoky flavor, replace the regular diced tomatoes with fire-roasted diced tomatoes. This simple swap can significantly elevate the overall taste profile of the soup.
- Adjust the Heat Level with Poblano Peppers: If you prefer a milder soup with less heat than a jalapeño, a diced poblano pepper is an excellent substitute. Poblanos offer a rich, earthy flavor with just a hint of spice, perfect for those who enjoy a gentle warmth.
- Enhance Aromatics by Sautéing Veggies: While this is designed as a “dump and go” recipe, if you have an extra 5-7 minutes, utilizing the Instant Pot’s sauté function to briefly cook the diced onions and minced garlic before adding the remaining ingredients can deepen their flavors and add more aromatic complexity to your soup. This extra step is optional but highly recommended for those moments when you have a little more time.
- Protein Swaps: Beyond chicken breasts or thighs, you can use ground chicken or turkey (browned first using the sauté function), or even a plant-based protein for a vegetarian version (omitting chicken and using vegetable broth).
- Add Grains: For an even heartier soup, consider stirring in a cup of cooked quinoa or rice after the pressure cooking cycle is complete.
Step-by-Step Guide to Making Your Instant Pot Chicken Tortilla Soup
Preparing this flavorful soup in your Instant Pot couldn’t be simpler! The beauty of this recipe lies in its minimal hands-on time, allowing you to enjoy a wholesome meal without the fuss. Follow these straightforward steps to create a hearty and satisfying dinner:
- Assemble the Soup: Begin by adding all the soup ingredients – chicken breasts, diced tomatoes, black beans, corn, onion, jalapeño, garlic, chicken broth, and seasonings – directly into the inner pot of your Instant Pot. Give everything a good stir to ensure it’s well combined and evenly distributed.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot and set the valve to the sealing position. Select the Manual (or Pressure Cook) setting and set the cooking time for 15 minutes. The Instant Pot will take approximately 10-15 minutes to come to full pressure before the cooking cycle begins.
- Release Pressure and Shred Chicken: Once the cooking time is complete, allow for a natural pressure release (NPR) for 5-10 minutes. This crucial step helps keep the chicken incredibly tender and juicy. After the natural release, carefully switch the valve to the quick release (QR) position to vent any remaining pressure. I often drape a kitchen towel over the valve to safely manage the steam. Once the float valve drops and all steam has ceased, you can safely open the lid.
- Shred and Serve: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, easily shred the chicken to your desired consistency. Return the shredded chicken to the soup, stir well, and it’s ready to be served!
Crafting Your Own Crispy Homemade Tortilla Strips
For an authentic touch and irresistible crunch, making your own tortilla strips is incredibly simple and adds so much to this soup. Here’s how:
- Prepare the Tortillas: Preheat your oven to 350°F (175°C). Take your organic corn tortillas and slice them into thin strips using a sharp knife or a pizza cutter.
- Season and Bake: Arrange the tortilla strips in a single layer on a baking sheet. Lightly spray them with olive oil or avocado oil cooking spray, then sprinkle generously with a pinch of salt. Bake for approximately 10-15 minutes, or until they are beautifully golden brown and crispy. Keep a close eye on them to prevent burning.
- Serve and Enjoy: Once cooled slightly, these homemade tortilla strips are ready to add the perfect crunch to your Instant Pot Chicken Tortilla Soup, along with all your other favorite toppings!
Chef’s Secrets: Expert Tips for the Best Instant Pot Chicken Tortilla Soup
Even though this Instant Pot Chicken Tortilla Soup recipe is incredibly straightforward, a few expert tips can elevate your results from good to absolutely outstanding. Pay attention to these little details for a truly perfect bowl every time:
- Master the Pressure Release for Tender Chicken: For consistently juicy and tender chicken, don’t rush the pressure release. A full or partial natural pressure release (NPR) is key. Allowing the Instant Pot to naturally release pressure for at least 5-10 minutes (or even fully, if time permits) helps the chicken fibers relax and reabsorb moisture, preventing it from drying out. This small wait makes a significant difference in the texture of your chicken.
- Utilize for Multi-Purpose Meal Prep: This soup is not only a fantastic meal on its own but also a clever way to meal prep for other dishes. If you’re looking for extra seasoned Mexican-style chicken for tacos, burritos, or salads throughout the week, simply add an additional chicken breast or two to the pot. After cooking, you can easily separate the extra shredded chicken into a dedicated meal prep container before mixing the rest back into the soup. This creates a versatile, flavorful protein source with minimal extra effort.
- Flavor Intensifies Overnight: While undeniably delicious immediately after cooking, this soup truly develops its full potential as it sits. The various spices, vegetables, and chicken have more time to meld and deepen their flavors, resulting in an even richer and more complex taste profile the next day. This makes it an ideal candidate for preparing in advance for easy make-ahead lunches or dinners later in the week. Store it in the refrigerator, and you’ll be rewarded with a more robust and satisfying meal.
- Adjust Consistency to Your Liking: If you prefer a thicker soup, you can use an immersion blender to blend a portion of the soup (being careful to avoid blending the chicken too much) directly in the pot, or ladle out a cup of the soup, blend it with a tablespoon of cornstarch, and stir it back in before warming. For a thinner soup, simply add a bit more chicken broth until it reaches your desired consistency.
Frequently Asked Questions About Instant Pot Chicken Tortilla Soup
Got questions about making this delicious soup? We’ve got answers! Here are some of the most common inquiries to help you master your Instant Pot Chicken Tortilla Soup:
Absolutely! Boneless, skinless chicken thighs are an excellent substitute for chicken breasts. They tend to be a bit more forgiving and result in incredibly tender, flavorful chicken due to their higher fat content. You can even use a mix of both chicken breasts and thighs if you prefer. The cooking time in the Instant Pot remains the same for either cut, ensuring consistent results.
Certainly! This recipe is very flexible when it comes to beans. While black beans are traditional and add a lovely color and texture, pinto beans or kidney beans are fantastic alternatives that will work just as well. Feel free to use any type of canned bean you have on hand, just be sure to drain and rinse them thoroughly before adding them to the Instant Pot to reduce excess sodium and starch.
Yes, absolutely! While this recipe is optimized for the Instant Pot’s speed and convenience, it can easily be adapted for other cooking methods. I even have a popular slow cooker chicken tortilla soup recipe on the blog. For stovetop instructions, simply add all ingredients to a large pot, bring to a boil, then reduce heat and simmer until the chicken is cooked through and easily shredded. Detailed instructions for both stovetop and Instant Pot are included in the recipe card below.
When prepared as directed (especially if you remove the seeds and membranes), the jalapeño in this soup adds more of a fresh, subtle pepper flavor rather than intense heat. Most people find it to be quite mild. However, if you or your family members are particularly sensitive to spice, you can certainly omit the jalapeño entirely without sacrificing much flavor, as the other spices provide plenty of depth. Alternatively, for a slightly less spicy option, you could swap the jalapeño for a poblano pepper, which offers a milder heat profile, or simply use the jalapeño as a topping for those who enjoy an extra kick.
Yes, one of the most incredible time-saving features of the Instant Pot is its ability to cook frozen chicken. If you’re using frozen boneless, skinless chicken breasts or thighs, simply add them to the pot along with the other ingredients. The cooking time may need to be slightly adjusted (increase to 20-25 minutes under pressure) to ensure the chicken is thoroughly cooked and easily shreddable. Always ensure chicken reaches an internal temperature of 165°F (74°C).
Meal Prepping & Storing Your Instant Pot Chicken Tortilla Soup
This Instant Pot Chicken Tortilla Soup is truly a dream come true for meal preppers. Its flavors develop beautifully over time, making it an ideal candidate for preparing in advance. Here’s how to efficiently prep, store, and reheat your delicious soup:
- To Prep Ahead: This recipe excels as a make-ahead meal. With minimal chopping and no need for constant supervision or searing, it simplifies the cooking process. As mentioned, the soup’s flavors intensify and deepen after a day or two in the refrigerator, making it even more delicious. Once cooked, allow the soup to cool completely to room temperature before transferring it to an airtight container. This helps prevent condensation and maintains freshness.
- To Store: Once cooled, transfer the soup into an airtight container. Mason jars are an excellent choice for individual portions, allowing for grab-and-go lunches. The soup will keep wonderfully in the refrigerator for up to 4 days, providing several days of healthy and delicious meals. For your homemade tortilla strips, store them separately in a sealed ziplock bag or another airtight container at room temperature. This will help them retain their crispness for up to 4 days, ensuring they don’t get soggy in the soup.
- To Freeze: This chicken tortilla soup freezes exceptionally well, making it perfect for long-term meal planning. Ladle cooled soup into freezer-safe containers, such as souper cubes (which create perfect individual portions), or larger freezer bags. Be sure to leave about an inch of headspace at the top of the container to allow for expansion during freezing. Properly stored, the soup can remain in the freezer for up to 4 months, ready for a quick and easy meal whenever you need it.
- To Reheat: When you’re ready to enjoy your stored soup, simply transfer the desired amount to a small pot on the stovetop and heat gently over medium heat until warmed through, stirring occasionally. Alternatively, you can reheat individual portions in the microwave in a microwave-safe bowl, stirring halfway through, until piping hot. Add fresh toppings just before serving for the best experience.
More Instant Pot Soup Recipes
If you loved this easy and flavorful soup, be sure to check out some of our other fantastic Instant Pot soup recipes:
- Salsa Verde Chicken Soup
- Cheeseburger Soup
- Zuppa Toscana
- Chicken Noodle Soup
Instant Pot Chicken Tortilla Soup
Pin Recipe
Equipment
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Instant Pot
Ingredients
- 1 1/4 lb raw boneless, skinless chicken breasts (about 3-4 Breasts)
- 10 oz. diced tomatoes with green chilies (mild or original Rotel)
- 14.5 oz. diced tomatoes (no salt added recommended)
- 1 cup frozen corn (thawed)
- 1 cup black beans (no salt added, drained & rinsed)
- 1 medium yellow onion (diced)
- 1 jalapeño (diced, seeds & membranes removed for less heat)
- 2 cloves garlic (minced)
- 4 cups organic low sodium chicken broth or stock
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Himalayan salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
For Homemade Tortilla Strips:
- 4 organic corn tortillas (thinly sliced into strips)
- Avocado or Olive oil cooking spray
- Himalayan salt (to taste)
Optional Toppings:
- Diced avocado, shredded cheese (cheddar or Monterey Jack), lime wedges, Greek yogurt (or sour cream), fresh cilantro
Instructions
Instant Pot Method:
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Add all soup ingredients (chicken, tomatoes, corn, beans, onion, jalapeño, garlic, broth, and spices) into the Instant Pot. Stir well to combine.
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Secure the lid and set the valve to sealing. Cook on Manual (or Pressure Cook) High Pressure for 15 minutes. It will take 10-15 minutes to reach pressure. Once cooking is done, allow a Natural Pressure Release for 5-10 minutes, then carefully quick release any remaining pressure (cover with a towel for safety).
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Open the lid, remove chicken breasts, and shred them using two forks. Return shredded chicken to the soup and stir. Stir in fresh lime juice. Serve hot with your favorite toppings.
Stovetop Method:
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Combine all soup ingredients in a large Dutch oven or pot. Stir everything thoroughly.
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Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Cover the pot and cook for 25-30 minutes, or until the chicken is fully cooked through and can be easily shredded.
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Remove the cooked chicken, shred it with two forks, and return it to the pot. Stir in fresh lime juice.
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Serve your delicious stovetop chicken tortilla soup hot with your choice of toppings.
To Make Homemade Tortilla Strips:
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Preheat your oven to 350°F (175°C). Cut corn tortillas into thin strips. Arrange them on a baking sheet, lightly spray with olive or avocado oil cooking spray, and sprinkle with Himalayan salt. Bake for approximately 10-15 minutes, or until crispy and golden brown.
Video
Notes
WW (Weight Watchers): 0 points for soup; 1 point for soup + tortilla strips. Additional toppings not calculated.
For detailed Meal Prep and Storage instructions, please refer to the dedicated section above in the article.