If you’re craving a bowl of comforting, flavorful soup that comes together in a flash, this Instant Pot Chicken Tortilla Soup Recipe is about to become your new go-to. It’s vibrant, hearty, and bursting with layers of savory goodness from tender shredded chicken, smoky spices, and the vibrant pop of fresh toppings. Whether you’re whipping it up for a busy weeknight or a casual get-together, this recipe delivers satisfying warmth and freshness that feels like a big, delicious hug in a bowl.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity and how each ingredient plays a key role in creating a rich, well-balanced flavor and satisfying texture. From spices that add a smoky warmth to the bright notes from fire-roasted tomatoes and fresh garnishes, these staples are pantry heroes for your Instant Pot kitchen adventures.
- 1 tablespoon olive oil: Perfect for sautéing the onion to build a flavorful base.
- 1/2 medium onion (chopped): Adds sweetness and depth to the soup.
- 3 chicken breasts (boneless, skinless): The hearty protein that becomes tender and shreddable.
- 4 cloves garlic (minced): A must for that irresistible aromatic punch.
- 1 teaspoon ground cumin: Brings earthy warmth to the dish.
- 1 teaspoon smoked paprika: Infuses a subtle, smoky flavor.
- 1 teaspoon chili powder: Adds mild heat and complexity.
- 1 (12 fluid ounce) can corn (drained): A sweet crunch that brightens every spoonful.
- 1 (15 fluid ounce) can black beans (drained & rinsed): For hearty texture and fiber.
- 1 (4 ounce) can diced green chiles: Adds just the right amount of zing.
- 2 (13.5 fluid ounce) cans fire-roasted diced tomatoes (with juices): These give the soup its vibrant color and smoky depth.
- 4 cups chicken broth: The flavorful liquid foundation.
- Salt & pepper (to taste): Essential for bringing all the flavors into harmony.
- Chopped avocado, Mexican shredded cheese blend, cilantro, tortilla chips/strips, lime wedges, sour cream: Fresh garnishes that transform the soup into a festive bowl of goodness.
How to Make Instant Pot Chicken Tortilla Soup Recipe
Step 1: Sauté the Onion
Start by heating the olive oil in your Instant Pot using the sauté function. Toss in the chopped onion and cook it for 4-5 minutes until it turns translucent and fragrant. This step builds a flavor base that sets the tone for the entire soup.
Step 2: Add the Rest of the Ingredients
Next, add the chicken breasts, minced garlic, cumin, smoked paprika, chili powder, corn, black beans, green chiles, fire-roasted tomatoes with juices, and chicken broth. Stir everything together gently to combine those mouthwatering layers before cooking. Save the salt and pepper to season at the end to ensure perfect balance.
Step 3: Pressure Cook
Cancel the sauté mode, seal the Instant Pot lid securely, and make sure the valve is set to the “sealing” position. Set the pressure cooker on high for 8 minutes. It will take about 10-15 minutes for the pot to come up to pressure, so this is a great moment to prepare your garnishes or relax briefly.
Step 4: Release Pressure
Once the cooking countdown finishes, let the pressure release naturally for 5 minutes — this allows the soup to finish cooking gently. Then, carefully switch the valve to “venting” for a quick pressure release to safely release any remaining steam.
Step 5: Shred the Chicken and Serve
Remove the chicken breasts and shred them with two forks. Pop the shredded chicken back into the soup, give everything a good stir, and you’re ready to ladle out your delicious creation. Now is the time to add salt and pepper to taste and garnish each bowl with your favorite toppings.
How to Serve Instant Pot Chicken Tortilla Soup Recipe
Garnishes
The best part about this Instant Pot Chicken Tortilla Soup Recipe is how customizable it is with garnishes. Fresh chopped avocado adds creaminess, a sprinkle of Mexican blend cheese creates melty goodness, and cilantro leaves bring bright herbal notes. Don’t forget crunchy tortilla chips or strips for the perfect texture contrast and a squeeze of lime juice to brighten every spoonful. A dollop of sour cream can add a cooling richness to finish.
Side Dishes
This soup stands beautifully on its own but pairs wonderfully with crisp green salads, warm cornbread, or a side of Mexican rice. If you’re serving a crowd, some warm flour tortillas or a simple platter of sliced fresh veggies with a zesty dip will round out the meal perfectly.
Creative Ways to Present
For a casual party, serve the soup in small mason jars and let guests add their own toppings at a garnishing station. Or try layering the soup in bowls with tortilla chips or strips at the bottom for a delightful surprise crunch. If you want to step it up, top with grilled corn kernels or a drizzle of chipotle crema for added flair and yum.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for 3 to 4 days. Store it in an airtight container to preserve all the flavors and keep your soup fresh and ready to reheat.
Freezing
If you want to keep this soup longer, it freezes like a dream. Just cool it completely before transferring it into freezer-safe containers. It should last up to 3 months — making weekday dinners even easier.
Reheating
For reheating, gently warm the soup in a pot over medium heat until hot all the way through. Add a splash of broth or water if it has thickened too much. Avoid microwaving if you can; stirring on the stove gives a creamier texture and better temperature control.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and can add extra flavor to the soup. Just adjust cooking times slightly if your thighs are bone-in, although boneless thighs cook similarly to breasts in the Instant Pot.
Is this soup spicy?
This Instant Pot Chicken Tortilla Soup Recipe has a mild to medium heat level thanks to chili powder and green chiles. You can easily dial up or down the spiciness by adjusting those or adding some cayenne pepper for more kick.
Can I make this soup without an Instant Pot?
Yes, you can cook all the ingredients in a large pot on the stove. Simmer the soup for about 45 minutes until the chicken is tender, then shred it and return it to the pot. It will just take a bit longer compared to the Instant Pot method.
What are the best toppings for chicken tortilla soup?
Classic toppings include crispy tortilla strips, shredded cheese, diced avocado, fresh cilantro, lime wedges, and sour cream. These toppings add layers of texture and flavor that make each bite exciting.
Can I make this recipe vegetarian?
Yes, swap the chicken with hearty vegetables like zucchini and sweet potatoes, and use vegetable broth instead. For added protein, consider adding more beans or cubed tofu.
Final Thoughts
If you want a dish that’s quick, nourishing, and packed with flavor, give this Instant Pot Chicken Tortilla Soup Recipe a try. It’s an effortless way to bring warmth and joy to your table any day of the week. Once you taste it, you’ll understand why it becomes such a beloved favorite—comfort food in its very best form.
