Name: Chicken Tortilla Soup Instant Pot – Easy u0026amp; Flavorful Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound boneless, skinless chicken breasts or thighs; 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon chili powder (adjust to taste); 1 teaspoon salt; ½ teaspoon black pepper; 1 (14.5 oz) can diced tomatoes; 1 (15 oz) can black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 4 cups chicken broth; 2 corn tortillas, cut into strips or small pieces; Shredded cheddar or Monterey Jack cheese; Avocado slices; Fresh cilantro, chopped; Lime wedges; Sour cream or Greek yogurt; Crispy tortilla strips

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Chicken Tortilla Soup Instant Pot

Chicken tortilla soup instant pot is the ultimate comfort food that combines bold flavors, hearty ingredients, and convenience. Unlike traditional stovetop recipes that can take hours, this version uses the Instant Pot to create a rich, flavorful soup in a fraction of the time. It’s a perfect blend of tender shredded chicken, sweet corn, black beans, tomatoes, and aromatic spices, all simmered together in a lightly smoky, savory broth.

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What makes this soup so special is the balance of textures and flavors. Each spoonful has the heartiness of shredded chicken, the subtle sweetness of vegetables, and the smoky depth from spices like cumin and chili powder. Corn tortillas or crispy tortilla strips add a delightful crunch, while a squeeze of lime or a sprinkle of fresh cilantro brightens the bowl. It’s warming, filling, and vibrant, making it a favorite during fall or any chilly day.

People love chicken tortilla soup instant pot because it’s quick without compromising flavor. The pressure-cooking method locks in moisture and intensifies the taste of the chicken and vegetables. Whether served as a weeknight dinner, for meal prep, or during a cozy gathering, this soup delivers comfort in every bite. Its adaptability allows you to customize the spice level, toppings, and garnishes, ensuring it’s enjoyable for the whole family.

Why You’ll Love This Recipe

Fast and convenient: Using the Instant Pot significantly reduces cooking time while preserving deep, layered flavors.
Rich, complex flavor: The pressure cooking enhances the chicken, tomatoes, and spices, creating a broth that tastes like it simmered for hours.
Perfect texture balance: Tender shredded chicken, soft beans, crisp corn, and crunchy tortilla strips make each bite satisfying.
Healthy and nourishing: Packed with lean protein, fiber-rich beans, and fresh vegetables, it’s filling yet light.
Customizable: Adjust spice levels, add toppings like avocado, cheese, or sour cream, and tailor it to your family’s taste.
Ideal for meal prep: Makes multiple servings that store well in the fridge or freezer for quick meals later.
Kid-friendly and family-approved: Mild enough for children with optional spice adjustments, but flavorful enough for adults.

Preparation and Cooking Time, Also Serving

Preparation Time: 15 minutes
Cooking Time (Instant Pot): 20 minutes
Total Time: 35 minutes
Servings: 6 to 8 bowls

Ingredients

Main Soup Ingredients

1 pound boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder (adjust to taste)
1 teaspoon salt
½ teaspoon black pepper
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
4 cups chicken broth
2 corn tortillas, cut into strips or small pieces

Toppings (Optional)

Shredded cheddar or Monterey Jack cheese
Avocado slices
Fresh cilantro, chopped
Lime wedges
Sour cream or Greek yogurt
Crispy tortilla strips

Substitution Notes

Use chicken thighs for juicier, more flavorful meat.
Replace corn with zucchini or bell peppers if desired.
Black beans can be swapped with pinto beans or kidney beans.
For gluten-free, ensure tortillas are corn-based.
Vegetable broth works for a lighter, vegetarian-adapted version (replace chicken with plant-based protein).

Step-by-Step Instructions

Step 1: Sauté Aromatics in the Instant Pot

Set the Instant Pot to the “Sauté” function. Add olive oil, then sauté diced onion until translucent, about 3 minutes. Add garlic, cumin, smoked paprika, and chili powder, cooking for another 1 minute until fragrant. This step builds the base flavor for the soup.

Step 2: Add Chicken and Liquids

Place chicken breasts or thighs into the pot. Pour in diced tomatoes (with juice), black beans, corn, and chicken broth. Stir gently to combine, ensuring the chicken is mostly submerged in the liquid.

Step 3: Pressure Cook

Secure the lid on the Instant Pot, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function on high for 12 minutes. Once the cooking cycle completes, allow a natural pressure release for 5 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.

Step 4: Shred the Chicken

Remove the chicken breasts or thighs, place them on a cutting board, and shred using two forks. Return the shredded chicken to the pot, stirring to incorporate evenly into the soup.

Step 5: Add Tortilla Strips and Adjust Seasoning

Stir in fresh or fried tortilla strips, letting them soak slightly in the broth for texture. Taste the soup and adjust salt, pepper, or chili powder to preference. You can also add lime juice for brightness at this stage.

Step 6: Serve Warm

Ladle the soup into bowls, and top with optional shredded cheese, avocado slices, fresh cilantro, lime wedges, and a dollop of sour cream. Serve immediately while hot for the best flavor.

How to Serve

Serve in deep bowls for a hearty presentation.
Add a wedge of lime for guests to squeeze over their soup.
Garnish with fresh cilantro, avocado slices, or shredded cheese.
Pair with warm tortillas, cornbread, or a light salad on the side.
Drizzle a small amount of sour cream or Greek yogurt to balance the spice.
Sprinkle extra crunchy tortilla strips on top for added texture.

Additional Tips

Brown the onions and garlic thoroughly to deepen the flavor.
Use fresh spices rather than pre-blended mixes for more vibrant taste.
Allow a few minutes of natural pressure release to prevent overcooking chicken.
Keep tortilla strips separate until serving if you prefer them extra crisp.
For a creamier soup, add ¼ cup of heavy cream or coconut milk before serving.
Taste and adjust seasonings after cooking; flavors intensify during pressure cooking.

Recipe Variations

Creamy Chicken Tortilla Soup: Blend half of the soup after cooking, then stir it back in for a thicker, richer texture. Add a splash of heavy cream or coconut milk for extra creaminess.
Spicy Chipotle Version: Incorporate 1–2 chipotle peppers in adobo sauce to give the soup a smoky, spicy kick. Adjust the number of peppers depending on your heat preference.
Vegetable-Loaded Soup: Add diced zucchini, bell peppers, carrots, or spinach for extra nutrition and color. This version is hearty, colorful, and perfect for a healthy twist.
Tortilla-Less Soup: Skip the tortilla strips in the cooking process and serve with baked or fried tortilla chips on the side for a crunchier texture.
Southwest Style: Include roasted red peppers, corn salsa, and a sprinkle of smoked paprika for a more southwestern flavor profile. Top with fresh cilantro and lime.
Meal Prep Friendly: Prepare a large batch without toppings and store in the fridge or freezer. Add fresh tortilla strips, avocado, cheese, or sour cream just before serving to keep them crisp and fresh.
Cheesy Chicken Tortilla Soup: Stir in shredded cheddar or Monterey Jack cheese at the end of cooking for a rich, melty version that’s indulgent and comforting.

Freezing and Storage

To Store: Keep in an airtight container in the refrigerator for up to 4 days.
To Freeze: Portion soup into freezer-safe containers, leaving 1 inch of headspace, and freeze for up to 3 months.
To Reheat: Thaw overnight in the fridge, then warm on the stovetop over medium heat.
Toppings: Keep toppings separate until serving to maintain freshness and texture.

Nutritional Information (Per Serving Approximation)

Calories: 280
Protein: 25g
Carbohydrates: 22g
Fat: 10g
Fiber: 5g
Sugar: 4g
Sodium: 750mg

Final Words

Cooking chicken tortilla soup instant pot at home is a wonderful way to enjoy a rich, comforting meal without spending hours in the kitchen. This recipe brings together tender, juicy chicken, hearty beans, sweet corn, and a medley of aromatic spices to create a soup that is both nourishing and deeply flavorful. Every spoonful offers a balance of textures from the tender shredded chicken to the slight crunch of tortilla strips making it satisfying and memorable for everyone at the table.

One of the best things about this recipe is its versatility. You can adjust the spice levels to suit your family’s taste, add extra vegetables to boost nutrition, or customize toppings like cheese, avocado, and fresh cilantro for a personal touch. The Instant Pot not only reduces cooking time but also enhances the depth of flavor, making the broth rich, comforting, and almost restaurant-quality with minimal effort.

This soup is perfect for any occasion, whether it’s a busy weeknight dinner, a cozy fall meal, or part of your meal prep routine. It stores and reheats beautifully, so you can enjoy it throughout the week without losing flavor or texture. Preparing it at home also allows you to control ingredients, making it healthier than many store-bought versions while still being indulgently delicious.

Whether for a busy weeknight, a cozy weekend lunch, or meal prepping for the week, this soup is reliable, customizable, and always satisfying. With simple ingredients, easy steps, and an Instant Pot to speed up cooking, you’ll have a dish that impresses your family and friends every time.

FAQ’s

Yes, but increase the cooking time to 15 minutes at high pressure and ensure a natural release for 5 minutes.

Absolutely. Add extra chili powder, cayenne, or chipotle peppers to adjust the heat.

Yes. Thighs provide more flavor and remain juicy, but adjust the cooking time slightly if using bone-in thighs.

Replace chicken with extra beans, vegetables, and use vegetable broth instead of chicken broth.

Add them just before serving or keep them separate and sprinkle on top of individual bowls.

Yes. Portion into freezer-safe containers and freeze for up to 3 months. Add toppings fresh after reheating.

Yes. Stir in shredded cheese or a splash of heavy cream or coconut milk after cooking for a creamy variation.

Both work well. Canned corn should be drained; fresh or frozen corn can be added directly.

While this recipe is designed for the Instant Pot, you can also make it on the stovetop; simmer the soup for 30–35 minutes until chicken is cooked and tender.