Instant Pot Chicken Tortilla Soup Recipe

Instant Pot Chicken Tortilla Soup is a vibrant, flavor-packed classic that comes together effortlessly in one pot. Every spoonful feels like a cozy hug, with juicy shredded chicken, black beans, bright corn, and irresistible Tex-Mex spices, all simmered to perfection and topped with your favorite fixings. If you love a little fiesta in your bowl—and dinner in under an hour—this is about to become your new weeknight favorite!

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Ingredients You’ll Need

Every ingredient in this Instant Pot Chicken Tortilla Soup brings something special, whether it’s the smoky depth of fire roasted tomatoes or the satisfying bite of black beans. The lineup is straightforward and approachable, yet delivers big-time flavor and texture.

• Olive oil: Gives the onions a head start and infuses the base with a subtle richness.
• Chopped onion: Provides a sweet and savory backbone, mellowing beautifully as it sautés.
• Garlic: Infuses the soup with warmth and depth—freshly minced for the best punch!
• Fire roasted diced green chiles: Add just the right amount of smoky heat and tang without overpowering.
• Fire roasted diced tomatoes: Their sweet, charred flavor is truly the secret to that classic restaurant-style taste.
• Red enchilada sauce: Brings bold, saucy flavor and a touch of color—use your favorite mild or spicy brand to suit your crew.
• Chili powder & cumin: Ultimate Tex-Mex spice duo for warmth and a little earthy kick.
• Black beans: Hearty, filling, and full of plant-powered nutrition (rinse and drain for best texture).
• Chicken broth: The flavorful liquid gold that binds and enriches all the other ingredients.
• Boneless skinless chicken breast: Cooks up juicy and shreds easily right in the pot—no precooking required!
• Corn: Sweet pops of color and crunch; canned or frozen both work perfectly.
• Salt and pepper: For seasoning at the end, so you can adjust to taste.
• Toppings (lime wedges, tortilla chips, sour cream, cheese, avocado): For finishing touches that add zing, crunch, and creamy richness to every bowl.

Variations

One of the best things about Instant Pot Chicken Tortilla Soup is just how easy it is to make it your own. Feel free to riff based on what’s in your fridge, what’s on sale, or the flavor adventure your taste buds are craving!

• Swap the protein: Try boneless thighs for richer chicken flavor, or make it vegetarian by omitting chicken and using extra beans or even tofu cubes.
• Short on enchilada sauce? Use an equal amount of tomato sauce with extra chili powder and a dash of smoked paprika for DIY depth.
• Add more veggies: Bell peppers, zucchini, or carrots are lovely additions—toss in with the onions for extra color and nutrients.
• Boost the heat: Stir in chipotle peppers in adobo or toss in a jalapeño with the other aromatics if you love a spicy kick.

How to Make Instant Pot Chicken Tortilla Soup

Step 1: Sauté the Aromatics

Start by setting your Instant Pot to sauté and adding a little olive oil. Toss in the chopped onions and cook for about three minutes until they’re soft and aroma fills your kitchen. Stir in the minced garlic right at the end so it doesn’t burn—just a quick 30 seconds for max flavor.

Step 2: Build the Flavor Base

Add the diced green chiles, fire roasted tomatoes, enchilada sauce, chili powder, cumin, black beans, and chicken broth to your Instant Pot. Give everything a thorough stir, making sure to scrape the bottom so nothing sticks—this prevents the dreaded burn notice!

Step 3: Nestle and Cook the Chicken

Place your chicken breasts into the bubbling broth, nestling them down so they’re covered. Lock the Instant Pot lid, set it to sealing, and cook on Manual (or Pressure Cook), high pressure, for 9 minutes. Take a deep breath—the soup magic is about to happen!

Step 4: Natural Release and Shred

Once the 9 minutes are up, let the Instant Pot naturally release pressure for 10 minutes (just leave it alone—easy!). Carefully release the remaining steam. Open the lid, set the chicken aside to rest, and get ready for the fun part: shredding. Use two forks or your mixer for super speed!

Step 5: Add Corn and Finish

Stir the corn into the hot soup (it’ll warm through in the residual heat). Then shred your chicken and return it to the pot. Give everything a good mix, taste, and add salt and pepper as needed. It’s officially time to gather your toppings and call everyone to the table!

How to Serve Instant Pot Chicken Tortilla Soup

Garnishes

This soup shines brightest when loaded up with toppings. Try a handful of crispy tortilla strips or chips, a dollop of cool sour cream (or Greek yogurt for a lighter touch), a sprinkle of melty shredded cheese, silky avocado slices, and a big squeeze of fresh lime. Every bowl can be different—pile it high or keep it simple!

Side Dishes

Serve your Instant Pot Chicken Tortilla Soup alongside a crisp green salad tossed with lime vinaigrette or a warm, cheesy quesadilla for dunking. Soft dinner rolls or cornbread are also fantastic for soaking up that zesty broth. It’s a festive, satisfying meal all on its own—no fuss required.

Creative Ways to Present

For a party-ready touch, serve the soup in colorful bowls with a toppings bar so guests can customize every bite. Or ladle it into mugs for a cozy, handheld option at your next casual get-together. For weeknight fun, set out a variety of mini toppings and let the kids create their own “soup masterpieces.”

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Chicken Tortilla Soup keeps beautifully in an airtight container in the fridge for up to three days. The flavors deepen overnight, so tomorrow’s lunch might be even better than tonight’s dinner! Keep toppings separate for the best texture.

Freezing

This soup is freezer-friendly and makes fantastic meal prep! Let it cool completely, then portion it into freezer-safe containers, leaving space for expansion. Freeze for up to three months—just remember to add fresh toppings when you reheat for the best texture and flavor.

Reheating

To reheat, warm the soup gently on the stovetop or in the microwave until hot, stirring occasionally. If the soup thickens overnight, just add a splash of chicken broth or water to bring it back to your ideal consistency. Top and serve as you usually would—it’s just as delicious as day one!

FAQs

Final Thoughts

If you’re searching for a dinner that’s hearty, easy, and guaranteed to make everyone smile, give this Instant Pot Chicken Tortilla Soup a try. It’s perfect for any night you want bold flavors without the fuss—let your Instant Pot do the heavy lifting and take all the credit at the table. Gather your favorite toppings and enjoy every zesty, comforting bite!

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