Looking for a warm chicken soup that doesn't skimp on flavor? Want it to be super easy, too? Look no further, this recipe for Instant Pot Chicken Tortilla Soup is exactly what you need.
? What is Chicken Tortilla Soup?
Chicken Tortilla Soup is a brothy chicken soup loaded with southwest flavors. Chili powder, corn, black beans, green chilies and tomato gives you a taste that will remind you of the American southwest. Chicken provides a bite while Cilantro, sour cream, and crispy tortilla strips really provide an excellent balance of toppings to really fill things out. Chicken Tortilla Soup is a great, delicious way to warm up on a cold day!
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? Why you'll love it
I'm not a big fan of stringy meats. A lot of recipes out there call for cooking your chicken in whole pieces, pulling it out and shredding it, and adding it back in. The result is stringy chicken which doesn't really lend much texture.
In this version for Instant Pot Chicken Tortilla Soup, we simply cut the chicken into small chunks and saute it first. This leaves you which small chunks of chicken instead of long strands.
Meanwhile, the Instant Pot really takes makes this recipe super easy. While a typical Chicken Tortilla Soup stews for an hour, the Instant Pot completes this in just 14 minutes of pressurized cooking time. Plus, the high pressure cook mode really melds the flavors well. Just open it, spoon it in and enjoy!
??? Mike's Recipe Rundown
- Taste: A tomato and chicken based broth is built upon with a subtle smokey heat of chili powder. Black beans, corn, chilies and peppers help to round out the southwestern flavors that taste like a bite out of Albuquerque. I suggest adding a touch more heat with some sliced fresh jalapeno on top.
- Texture: The soup is a tad on the brothy side, which lends it perfectly to a nice winter day. The chicken, beans, peppers and corn give a nice chunky bite to everything.
- Difficulty - Easy! This one is pretty straight forward. After you saute your meat and some veggies, just stir everything together, dump in the rest and enjoy!
- Pros: When you're looking for a good soup to warm you up on a winter's day, this one is both a) packed with flavor or b) not as thick and weighty as some soups.
- Cons: Not exactly kid friendly, as beans and corn and some subtle heat may scare some little ones off (mine wasn't a fan). But what kids don't gravitate to adults will love!
? Top Tips
- You can sub in dry black beans, if you like. Simply increase the cooking time from 14 minutes to 25. Personally, I prefer quality canned black beans that have been rinsed and strained well.
- Topping combos are really up to you. Personally I like some fresh cilantro, a dollop of sour cream, about 3 slices of fresh jalapeno, and some tortilla strips.
- When it comes to tortilla strips, I buy the salad topping bags from the condiments section at the grocery store. The tri-colored ones help to add a pop of color to the plate. However, if you have some corn tortillas around, you can use those, too. Simply brush them with olive oil and toss them in an oven - or better yet an air fryer (affiliate) - until crisp.
? Stovetop Option
Follow the recipe in a thick bottomed pot or dutch oven up to the point where you'd close the lid and pressure cook it. Instead, bring the to a low boil over medium-high heat. Reduce to a simmer and close the lid. Stew for 60 minutes until done. Remove from heat for 5 minutes before spooning into bowls to serve.
⚠ How to use an Instant Pot
Before you start this recipe, make sure you are familiar with the instructions and safety manual for your model of Instant Pot (or other pressure cooker). Instant Pot itself offers a nice set of videos on How to use an Instant Pot.
While pressure cookers are awesome tools, they have to be used correctly. Take the time to be familiar with how to use yours before you begin to avoid injury and give you the tastiest results.
? Equipment
? Ingredients
- 1 Tbsp olive oil
- 2 lb boneless skinless chicken thighs, cut into ½ inch pieces.
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 red onion, diced
- 1 red bell pepper, diced
- 3 cloves fresh garlic, minced
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried mexican oregano
- 1 cup frozen yellow corn
- 1 15 oz can black beans, drained & rinsed
- 1 10 oz can diced tomatoes with green chilies
- 3 cups chicken broth
- 2 Tbsp tomato paste
- 1 lime (juice)
- Fresh cilantro, for garnish
- Tortilla strips, for garnish
- Avocado, for garnish (optional)
- Fresh jalapeno, sliced (optional, for garnish)
- Sour cream, for garnish (optional)
? Instructions
Saute
Set Instant Pot (affiliate) to Saute (More). While it is heating, season your diced chicken thighs with kosher salt and freshly ground black pepper. When Instant Pot displays say "Hot" add extra virgin olive oil and heat for 30 seconds before adding seasoning chicken.
Cook chicken until no longer pink, stirring occasionally. This will take about 5 minutes. Add chopped red onion, red bell pepper and garlic cloves. Stir together and cook for one minute. Then, add mexican oregano, chili powder and ground cumin.
Stir everything together and cook one minute. While stirring, use the spoon to scrape up any brown bits from the bottom of the pan.
Cook
Add in black beans, and frozen yellow corn. Stir together. On top, pour in diced tomatoes with green chilies and squeeze in your tomato paste. Do not stir this in, as it can burn to the bottom of the pan.
Pour in chicken stock and close lid. Set vent on top to "sealing" and set for Manual High Pressure for 14 minutes.
Finish
When timer goes off, quickly release the pressure by flipping the valve to "venting". Cover top with a paper towel to contain any liquid spraying out of the valve. When pressure has fully released and indicator has gone down, carefully open the lid.
Squeeze in freshly squeezed lime juice and stir into soup. Your soup should be good at this point. However, if you feel it's too thin, you can set the Instant Pot to "Saute" and simmer it to reduce to your desired thickness.
Top soup with fresh cilantro leaves, avocado slices, fresh jalapeno slices, a dollop of sour cream and crispy tortilla strips. Stir it all together when eating and enjoy!
? Video [1 Minute]
? Storage
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Personally, I love to make this in big batches. When it cools, I fill gallon sized freezer safe ziploc bags and place them in the freezer. They keep in the fridge for up to 6 months. They key is to lay them flat and keep them thin when sealing them to make defrosting quick and easy.
To defrost, place the baggy in room temperature water until thawed, then heat in a small pot (affiliate) until warm. This makes for an awesome lunch on a cold day or dinner when you need something on the table in a hurry.
? Related Recipes
- Instant Pot Reuben Soup
- Instant Pot Gumbo
- Loaded Nachos
- Mushroom Tacos
- Copycat Chipotle Chicken
- Instant Pot Barbacoa
- Instant Pot Chicken and Dumplings
- Red Curry Coconut Queso
- Homemade Guacamole
- Mexican Street Corn
Like this recipe? Let us know by giving us a rating and a comment at the bottom of the page.
PrintInstant Pot Chicken Tortilla Soup
- Total Time: 50 minutes
- Yield: 8 bowls 1x
Description
A delicious southwestern-style soup made in a fraction of the time with the Instant Pot!
Ingredients
- 1 Tbsp olive oil
- 2 lb boneless skinless chicken thighs, cut into ½ inch pieces.
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 red onion, diced
- 1 red bell pepper, diced
- 3 cloves fresh garlic, minced
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried mexican oregano
- 1 cup frozen yellow corn
- 1 15 oz can black beans, drained & rinsed
- 1 10 oz can diced tomatoes with green chilies
- 3 cups chicken broth
- 2 Tbsp tomato paste
- 1 lime (juice)
- Fresh cilantro, for garnish
- Tortilla strips, for garnish
- Avocado, for garnish (optional)
- Fresh jalapeno, sliced (optional, for garnish)
- Sour cream, for garnish (optional)
Instructions
- SAUTE: Set Instant Pot to "Saute (High)" and allow to come to heat. Pat cut chicken dry and season with kosher salt and freshly ground black pepper. When Instant Pot display says "Hot", add butter and allow to melt. After 30 seconds, add chicken. Cook chicken, stirring occasionally, until no longer pink. Add in diced onion, red bell pepper and garlic and cook for one minute. Then, add chili powder, ground cumin and mexican oregano and stir together. Cook one minute more to toast spices.
- COOK: Add frozen yellow corn and black beans. Stir everything together. On top, dump in diced tomatoes with green chilies and tomato paste. Do not stir in (tomatoes can burn if they sink to the bottom of pot). Pour in chicken broth. Close lid and make sure the pressure valve is set to "sealing". Set Instant Pot to Manual High Pressure for 14 minutes. Allow about 10 minutes for it to come to pressure.
- FINISH: When timer goes off, manually release the pressure by flipping the pressure valve to venting. When pressure is released (indicator valve will go down), carefully open lid. Squeeze in lime juice and stir together. If mixture is too soupy, set Instant Pot to "Saute" and simmer until it reaches desired thickness.
- SERVE: To serve, spoon into individual bowls. Garnish with fresh cilantro leaves, fresh jalapeno and a dollop of sour cream.
Notes
- You can sub in dry black beans, if you like. Simply increase the cooking time from 14 minutes to 25. Personally, I prefer quality canned black beans that have been rinsed and strained well.
- Topping combos are really up to you. Personally I like some fresh cilantro, a dollop of sour cream, about 3 slices of fresh jalapeno, and some tortilla strips.
- When it comes to tortilla strips, I buy the salad topping bags from the salad section at the grocery store. The tri-colored ones help to add a pop of color to the plate. However, if you have some corn tortillas around, you can use those, too. Simply brush them with olive oil and toss them in an oven – or air fryer ($) – until crisp.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pressure Cook
- Cuisine: Southwestern
Keywords: Southwestern Recipe, Chicken Tortilla Soup, Healthy Soup