Craving a warm, comforting bowl of soup that’s both healthy and bursting with flavor? Look no further than this incredibly easy and nourishing Instant Pot Chicken Tortilla Soup recipe. It’s the perfect solution for busy weeknights when you want a homemade meal on the table without spending hours in the kitchen. With the magic of your pressure cooker, you can simply toss in the ingredients and let it do the hard work, leaving you to enjoy a delicious, Mexican-inspired dinner topped with irresistible crispy baked tortilla strips. This recipe is designed to be a family favorite, delivering a satisfying taste that everyone will love.
This Chicken Tortilla Soup is a fantastic Mexican-inspired dish that’s wonderfully hearty and satisfying. It shines as a quick, go-to meal for those hectic evenings when you desire something substantial yet straightforward. The beauty of this recipe lies in its simplicity, utilizing readily available ingredients such as lean chicken breasts, wholesome corn tortillas, convenient canned beans, and sweet canned corn. These are often pantry staples, making the recipe not only easy to prepare but also budget-friendly and accessible.
Ready in under an hour with minimal active prep time, this Instant Pot chicken recipe is a guaranteed hit. Add it to your weekly meal rotation, and prepare for it to become a new family favorite!
Why You’ll Love This Instant Pot Chicken Tortilla Soup Recipe
This Instant Pot Chicken Tortilla Soup isn’t just another recipe; it’s a culinary experience waiting to happen, offering a blend of convenience, incredible flavor, and wholesome nutrition. Here’s why it’s destined to become a staple in your kitchen:
- Unbeatable Flavor Profile: Every spoonful is a symphony of savory chicken, vibrant vegetables, and aromatic Mexican spices, brightened by a squeeze of fresh lime. It’s a comforting yet exciting dish that truly satisfies.
- Effortless Instant Pot Preparation: Say goodbye to long cooking times and complicated steps. Your Instant Pot transforms basic ingredients into a rich, complex soup with minimal hands-on effort. It’s truly a dump-and-go meal that frees up your evening.
- Healthy and Wholesome: Packed with lean protein from chicken, fiber-rich beans, and an array of vegetables, this soup is a powerhouse of nutrition. It’s naturally gluten-free and can easily be adapted to fit various dietary preferences.
- Infinitely Customizable: While delicious on its own, this soup truly shines with a variety of toppings. From classic avocado and cheese to a touch of sour cream or a sprinkle of fresh cilantro, you can tailor each bowl to your liking.
- A Guaranteed Family Favorite: Its mild yet flavorful profile makes it appealing to all ages. It’s a hearty meal that brings comfort and joy, perfect for gathering around the table on a cool evening.
- Excellent for Meal Prep: This soup holds up beautifully in the refrigerator, making it an ideal candidate for meal prepping healthy lunches or quick dinners throughout the week.
Recipe Benefits: Quick, Healthy & Delicious
Embracing the Instant Pot for this chicken tortilla soup recipe brings a multitude of advantages to your kitchen, particularly for those striving for efficiency and healthy eating:
- Rapid Preparation and Cooking: The entire process, from start to a steaming bowl on your table, takes under an hour. Active prep time is a mere 15 minutes, with the majority of the cooking happening hands-off in your pressure cooker. This efficiency makes it an unbeatable choice for busy weeknights when time is of the essence.
- Healthier Crispy Tortilla Strips: Instead of deep-frying, we opt for oven-baked tortilla strips. This simple method adds an incredible crunch and authentic flavor without the excess oil and calories, making your soup healthier and guilt-free. They only take about 15 minutes to bake while the soup cooks.
- Ideal for Meal Prepping: Prepare a large batch of this soup early in the week, and you’ll have delicious, wholesome meals ready to reheat for lunches or easy dinners on subsequent days. It’s a fantastic way to stay on track with healthy eating goals and minimize cooking during your busiest days. Feel free to customize each serving with your favorite toppings to keep things fresh and exciting.
- Budget-Friendly Ingredients: This recipe relies heavily on affordable pantry staples like canned beans, canned corn, and economical chicken cuts. It’s a cost-effective way to feed your family a nutritious and flavorful meal that often beats the price of takeout.
- Naturally Gluten-Free: By using corn tortillas and naturally gluten-free ingredients, this soup is suitable for those with gluten sensitivities or preferences, ensuring a delicious meal for everyone.
- Versatile & Customizable: This soup provides a fantastic base that can be easily adapted. Adjust the spice level, add more vegetables, or experiment with different toppings to create a unique experience every time.
Essential Ingredients You’ll Need for a Flavorful Soup
Creating this rich and satisfying Instant Pot Chicken Tortilla Soup requires a blend of fresh produce and pantry staples. Here’s a closer look at the key components and why they’re essential:
- Boneless, Skinless Chicken Breasts: I prefer using chicken breasts for their lean protein content and ease of shredding. However, boneless chicken thighs are an excellent alternative if you prefer a richer flavor and slightly more tender meat. Both options cook perfectly in the Instant Pot and absorb the soup’s robust flavors beautifully.
- Canned Black Beans: These add a fantastic earthy flavor, protein, and fiber to the soup. Always remember to rinse and drain canned beans thoroughly before adding them to your soup to remove excess sodium and improve their texture.
- Canned Corn (or Frozen): Sweet corn kernels provide a wonderful burst of sweetness and vibrant color that complements the savory spices. Canned corn is convenient, but frozen corn works equally well and can be added directly to the pot without thawing.
- Onion & Garlic: These aromatic staples form the foundational flavor base of the soup. Sautéing them briefly in the Instant Pot releases their sweet and pungent notes, creating a rich backdrop for the other ingredients.
- Chili Powder & Ground Cumin: These essential spices bring the authentic, warm, and earthy Mexican flavors to the forefront of the soup. Don’t be shy with them; they are crucial for that signature tortilla soup taste. You can also add a pinch of smoked paprika for extra depth or a dash of cayenne for a little heat.
- Low-Sodium Chicken Stock or Broth: This is the liquid base for your soup, infusing it with flavor while ensuring the chicken cooks perfectly tender. Opt for low-sodium to control the overall saltiness and adjust to your preference later.
- Fresh Lime: A generous squeeze of fresh lime juice at the end brightens the entire soup, cutting through the richness and adding a zesty finish that truly elevates the Mexican flavors. Don’t skip this final touch!
- Corn Tortillas: While not cooked directly in the soup, these are essential for making those crispy, baked tortilla strips that are the hallmark of this dish. Corn tortillas are traditional and provide the best texture when baked.
For the exact measurements and a detailed list of ingredients, please consult the full recipe card located at the end of this post. It contains all the precise quantities to ensure your Instant Pot Chicken Tortilla Soup is perfect every time!
Step-by-Step Guide to Your Delicious Instant Pot Chicken Tortilla Soup
Creating this hearty and flavorful soup in your Instant Pot is incredibly straightforward. Follow these simple steps for a perfect weeknight meal:
Step One: Prepare Your Crispy Tortilla Strips
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and lightly coat it with cooking spray. Arrange your sliced corn tortilla strips in a single layer on the prepared baking sheet. Bake for approximately 15 minutes, flipping them halfway through to ensure even crisping and prevent burning. These beautifully baked strips add a vital textural element and are much healthier than their fried counterparts.
Pro Tip: If you own an air fryer, you can also make Air Fryer Corn Tortilla Chips for an even quicker and crispier result! Follow the air fryer instructions for best results.
Step Two: Sauté the Aromatics
While your tortilla strips are baking, prepare your Instant Pot. Drizzle two tablespoons of olive oil into the Instant Pot insert. Select the “Sauté” function and allow the oil to heat for about 2 minutes. Once hot, add the diced onion, minced garlic, chili powder, and ground cumin. Cook, stirring occasionally, for about 3 minutes until the onion begins to soften and become translucent, and the spices are fragrant. This step is crucial for building a deep flavor base for your soup.
For detailed ingredient measurements and complete instructions, refer to the printable recipe card at the bottom of this post.
Step Three: Pressure Cook the Soup
After sautéing, cancel the “Sauté” function. Pour in the low-sodium chicken broth. Next, add the boneless chicken breasts, rinsed and drained black beans, and frozen corn kernels. It’s important to avoid stirring at this stage to prevent a “Burn” notice on your Instant Pot, as stirring can cause thicker ingredients to settle at the bottom.
Secure the lid on your Instant Pot and ensure the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) function and set the cooking time to 10 minutes on high pressure. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes (NPR), then carefully perform a quick release (QR) to vent any remaining pressure.
Step Four: Shred the Chicken
Carefully remove the lid from the Instant Pot. Using a pair of tongs or a slotted spoon, transfer the cooked chicken breasts to a clean cutting board. Using two forks, easily shred the tender chicken into bite-sized pieces. Return the shredded chicken to the soup pot.
Chef’s Tip: For ultra-fast shredding, place the cooked chicken breasts in the bowl of a stand mixer with the paddle attachment and give it a quick spin on low speed until perfectly shredded!
Step Five: Finish and Serve
Stir in the fresh lime juice. The lime adds a wonderful brightness and zing that truly brings all the flavors of the soup together. Taste and adjust seasonings if necessary, adding more salt or chili powder to your preference.
Ladle the hot soup into bowls and serve immediately, generously topping each serving with a handful of your freshly baked crispy tortilla strips. Prepare for your family to declare this one of their new favorite weeknight dinners!
Expert Tips for the Best Instant Pot Chicken Tortilla Soup
Elevate your Instant Pot Chicken Tortilla Soup from great to absolutely unforgettable with these helpful tips and tricks:
- Effortless Chicken Shredding: For the quickest and easiest way to shred chicken, place the cooked chicken breasts in the bowl of your stand mixer (if you have one). Use the paddle attachment on low speed for just 30-60 seconds, and you’ll have perfectly shredded chicken in no time. Otherwise, two forks work wonderfully on a cutting board.
- Smart Storage & Freezing: Store any leftover soup in an airtight container in the refrigerator for up to four days. This soup also freezes beautifully! If you plan to freeze it, omit adding the tortilla chips until you are ready to serve. Freeze the soup in individual portions for easy reheating, and it will last for up to two months.
- Unleash Your Topping Creativity: Tortilla soup is a canvas for delicious toppings! Feel free to customize each bowl with your favorites. Popular choices include a dollop of sour cream or plain Greek yogurt, shredded Monterey Jack or cheddar cheese, sliced jalapeños for a kick, fresh salsa, diced avocado, a squeeze of extra lime juice, or chopped green onions and cilantro.
- Adjusting Spice Levels: If you like a spicier soup, consider adding a pinch of cayenne pepper or a diced jalapeño (remove seeds for less heat) when you sauté the onions. You can also pass hot sauce at the table for individual customization.
- Add More Veggies: Boost the nutritional content by stirring in additional vegetables like diced bell peppers, zucchini, or fire-roasted tomatoes after the pressure cooking cycle is complete.
- Make it Creamy: For a richer, creamier soup, stir in a small amount of heavy cream, coconut milk, or a slurry of cornstarch and water (after pressure cooking) to thicken it slightly.
- Stovetop Alternative: While this recipe is optimized for the Instant Pot, you can absolutely make a similar version on the stovetop. If you prefer to make this recipe on the stovetop, don’t miss my delicious Panera Chicken Tortilla Soup copycat recipe.
Frequently Asked Questions About Instant Pot Chicken Tortilla Soup
Absolutely! Boneless, skinless chicken thighs are a great alternative to chicken breasts. They offer a slightly richer flavor and can be even more tender when cooked in the Instant Pot. The cooking time will remain the same.
While you technically can use flour tortillas, corn tortillas are traditional for authentic tortilla soup. Corn tortillas crisp up beautifully when baked and provide a more authentic flavor and texture. Flour tortillas tend to become less crispy and may have a different mouthfeel.
Yes, you can! If using frozen chicken breasts, you may need to increase the pressure cooking time by 3-5 minutes, depending on the thickness of the chicken. Ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding.
To add more heat, you have a few options: add a diced jalapeño (with seeds for more spice) or a serrano pepper when sautéing the onions, stir in a pinch of cayenne pepper with the chili powder, or drizzle some your favorite hot sauce into the soup before serving.
Yes, this recipe is designed to be very healthy! It’s packed with lean protein, fiber from beans, and essential nutrients from vegetables. By baking the tortilla strips instead of frying, you reduce unhealthy fats. It’s a wholesome and nourishing meal option.
More Instant Pot Chicken Recipes You Might Like
If you’ve fallen in love with the convenience and delicious results of Instant Pot chicken recipes, here are some other fantastic dishes to add to your repertoire:
- Instant Pot Chicken & Sweet Potatoes
- Instant Pot Chicken Soup with Rice
- Instant Pot Avgolemono Greek Chicken Soup
- Instant Pot Coconut Chicken
- Instant Pot Peanut Butter Chicken & Rice
Or, explore my entire collection of the best healthy gluten-free Instant Pot chicken recipes for endless inspiration!
Don’t Miss These Easy Instant Pot Soup Recipes!
I sincerely hope you try this delightful Instant Pot Chicken Tortilla Soup recipe! If you do, please leave a comment and a starred review below to share your experience. Your feedback is greatly appreciated!
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Print Recipe
Instant Pot Chicken Tortilla Soup
★★★★★
5 from 3 reviews
This hearty and nourishing Instant Pot Chicken Tortilla Soup recipe is incredibly easy to make. Simply throw the ingredients into your pressure cooker, and then top with crispy, baked tortilla strips. It’s a quick, healthy, and satisfying meal everyone will enjoy on busy weeknights!
- Total Time: 45 minutes
- Yield: 6 servings (1x)
Ingredients
- 4 corn tortillas, sliced into strips
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 4 cups low-sodium chicken broth
- 1.25 pounds boneless, skinless chicken breasts (about 3 pieces)
- 1 (14.5-ounce) can black beans, rinsed and drained
- 1 (16-ounce) bag of frozen corn kernels
- 1 lime, juiced
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Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly spray with non-stick cooking spray.
- Spread the tortilla strips evenly on the baking sheet and bake for 15 minutes, tossing once halfway through to ensure even crisping.
- While the tortilla strips are baking, drizzle the olive oil into the Instant Pot bowl and press the “Sauté” button. Let the oil heat for about 2 minutes.
- Add the diced onion, minced garlic, chili powder, and ground cumin. Cook for about 3 minutes, stirring occasionally, until the onion begins to soften and become fragrant.
- Press the “Cancel” button to turn off the Sauté function. Pour in the chicken broth. Add the chicken breasts, black beans, and corn kernels. Do NOT stir the ingredients.
- Secure the lid on the Instant Pot and ensure the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) function and adjust to high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes (NPR), then carefully quick-release any remaining pressure (QR).
- Remove the lid. Use a slotted spoon or tongs to transfer the chicken breasts to a cutting board. Shred the chicken using two forks, then return the shredded chicken to the pot.
- Stir in the fresh lime juice. Serve the soup immediately, garnished with your baked crispy tortilla strips on top. For best results, cover and refrigerate any leftovers for up to 4 days.
Notes
- You can freeze the cooked soup (without the tortilla chips) in an airtight container for up to 2 months. Add the chips when you are ready to serve after thawing and reheating.
- Author: Carrie Forrest, MPH in Nutrition
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot pressure cooker
- Cuisine: Mexican, American
- Diet: Gluten Free, Healthy
Nutrition Facts (Estimated per serving)
- Serving Size: 1/6 of recipe
- Calories: 346
- Sugar: 3.5 g
- Sodium: 386.8 mg
- Fat: 9.3 g
- Saturated Fat: 1.7 g
- Carbohydrates: 36.8 g
- Fiber: 8 g
- Protein: 31.9 g
- Cholesterol: 68.9 mg
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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She holds a master’s degree in public health with a specialty in nutrition and her website receives over 5 million annual visitors. Feel free to send Carrie a message through her contact form.