Chicken Tortilla Soup Recipe (Instant Pot) Recipe

This Chicken Tortilla Soup Recipe (Instant Pot) is cozy, zesty, and delivers bold flavor in a fraction of the usual time! Packed with tender chicken, fiber-rich black beans, and fire-roasted tomatoes, all simmered in a savory, spiced broth, it’s a dish that warms your heart and fills your kitchen with irresistible aromas.

Ingredients You’ll Need

The beauty of this Chicken Tortilla Soup Recipe (Instant Pot) lies in its straightforward ingredient list—each component adds essential depth, body, or a pop of color and flavor. With everyday basics and a few bold seasonings, you get a soup that tastes slow-simmered and irresistibly rich.

• Olive Oil: Adds richness and helps develop an aromatic base as you sauté the veggies.
• Onion: Brings sweetness and body to the soup, rounding out the flavors beautifully.
• Garlic: Intensifies the savory notes; use fresh or granulated, depending on what you have on hand.
• Carrots & Celery: These veggies lend subtle sweetness, texture, and vibrant color.
• Canned Diced Tomatoes (or Fire-Roasted): Their juices form a tangy, flavorful foundation—fire-roasted brings extra smokiness.
• Green Chilies or Poblano: Just a touch of heat and that signature Tex-Mex flavor profile.
• Chicken (Thighs or Breasts): Use boneless, skinless for tender, protein-packed bites that shred effortlessly after cooking.
• Black Beans (Dry or Canned): Adds fiber and heartiness; choose dry for earthier texture or canned for speed.
• Chicken Stock or Broth: The backbone—builds a flavorful and cozy broth (water + bouillon works too).
• Salt, Cumin, Chili Powder, Oregano: These spices infuse the soup with deep warmth, gentle heat, and classic Mexican essence.
• Lime Juice: Absolutely essential for that bright, finishing pop—don’t skip it!
• Chipotle (optional): Adds addictive smoky heat; use adobo sauce or chipotle powder for delicious depth.
• Tortilla Strips and Toppings: Garnish with crispy strips, cheese, avocado, sour cream, cilantro, jalapeño, and lime for the ultimate bowl.

Variations

This Chicken Tortilla Soup Recipe (Instant Pot) is like a blank canvas—swappable meats, different beans, or alternative toppings mean you can tailor every batch to your cravings, diet, or whatever’s left in the fridge. Don’t hesitate to mix things up and put your own spin on this comforting classic!

• Bean-Free & Extra Corn: Swap the black beans for sweet bursts of corn (fire-roasted frozen corn is fantastic for smoky flavor).
• Vegetarian Version: Leave out the chicken, use veggie stock, and load up with extra beans or add diced zucchini and bell pepper.
• Spice Level Boost: Add a chipotle chili in adobo, diced jalapeño, or a dash of hot sauce for extra kick.
• Slow Cooker or Stovetop: This recipe adapts beautifully to either cooking method for those times you want a hands-off simmer.

How to Make Chicken Tortilla Soup Recipe (Instant Pot)

Step 1: Sauté the Aromatics

Begin by setting your Instant Pot to the “Sauté” function and drizzle in the olive oil. Once shimmering, toss in the diced onion, chopped garlic, carrots, and celery. Cook for about 4 minutes, stirring frequently, until the onions become soft and fragrant (if using fresh poblano, add it now). This quick sauté coaxes out sweetness and builds the soup’s flavor base.

Step 2: Layer in the Goodness

Add canned diced tomatoes (juice and all), the green chilies, your whole chicken (thighs or breasts), and the black beans. Now pour in the chicken stock, water, salt, cumin, chili powder, oregano, and a little chipotle if you want a deeper smoky note. Give everything a gentle stir so all the seasonings blend with the broth and veggies.

Step 3: Pressure Cook to Perfection

Lock the lid and set your Instant Pot to pressure cook on high—25 minutes for dry beans, or adjust according to notes if using canned beans or different chicken cuts. When the timer is up, carefully do a manual pressure release. The soup will smell amazing, and your chicken should be ready to shred!

Step 4: Shred the Chicken & Brighten

Use two forks to shred the chicken—either directly in the pot or on a separate plate if you prefer. (If adding frozen corn, stir it in now to heat through.) Return all that juicy, shredded chicken to the soup and let it simmer for a few minutes. Finish by squeezing in fresh lime juice and taste for salt—it’s this final step that really wakes up all those beautiful flavors.

Step 5: Garnish & Serve

Ladle the steaming soup into bowls, then let everyone pile on their favorite toppings—crunchy tortilla strips, melty cheese, creamy avocado, spicy jalapeño, and a sprinkle of cilantro. A wedge of lime and a hit of hot sauce make it absolutely irresistible!

How to Serve Chicken Tortilla Soup Recipe (Instant Pot)

Garnishes

Garnishing is truly where this Chicken Tortilla Soup Recipe (Instant Pot) comes alive. Scoop your soup into wide bowls and let everyone top with crispy tortilla strips, shredded cheese, cool sour cream, avocado slices, chopped scallions, cilantro, and a wedge of lime. Not only does this make each bowl customizable, but it adds beautiful layers of texture and flavor in every bite.

Side Dishes

This vibrant, hearty soup shines on its own, but if you want the full restaurant experience, pair it with fluffy cilantro-lime rice, a fresh cabbage slaw, or simply some warm cornbread. A crisp green salad or chips and salsa round out the meal deliciously!

Creative Ways to Present

Try serving the soup in rustic mugs for a cozy vibe at parties, or set up a “build-your-own” topping bar so guests can dress up their own bowl. For kids, pour the soup over a handful of tortilla chips for instant crunchy comfort, or even ladle leftovers over baked potatoes for a delicious Tex-Mex twist.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Tortilla Soup Recipe (Instant Pot) keeps wonderfully in the fridge for up to four days. Just let it cool completely before sealing in airtight containers, and stash your toppings separately so each serving stays fresh and delicious.

Freezing

This soup freezes like a dream! Pop cooled soup (minus any toppings) into freezer-safe containers for up to three months. Thaw overnight in the refrigerator—just be aware, beans may soften a bit more after freezing, but the flavors only get better.

Reheating

Reheat on the stove over low heat or in the microwave, adding a splash of water or broth if needed to loosen the soup. Brighten up leftovers with a fresh squeeze of lime and your favorite toppings right before serving—every bowl is just as wonderful as the first.

FAQs

Final Thoughts

If you’re craving something soul-soothing, fresh, and packed with zest, this Chicken Tortilla Soup Recipe (Instant Pot) is guaranteed to become a new favorite in your kitchen. Give it a go, grab your favorite toppings, and get ready for a meal that makes everyone at the table ask for seconds. Happy cooking!

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