When you’re craving something warm, comforting, and slightly spicy on a busy weeknight, the Instant Pot Chicken Tortilla Soup is the perfect solution. It’s quick to prepare, packed with flavor, and easily customizable. Whether you prefer a mild soup or one with a little more heat, this recipe can be adjusted to suit your tastes. In just 35 minutes, you can have a hearty, satisfying meal that will quickly become a family favorite.
What is Instant Pot Chicken Tortilla Soup?
Instant Pot Chicken Tortilla Soup is a rich, flavorful, and slightly spicy Mexican-inspired soup made with tender chicken, beans, corn, and tomatoes, all simmered in a savory broth and topped with crispy tortilla strips, cheese, and other tasty garnishes. The Instant Pot ensures the chicken is cooked perfectly and quickly, making this dish ideal for busy weeknights.
This soup balances warmth and spice, with the comforting taste of chicken and the crunch of tortilla chips adding texture. It’s a one-pot wonder that combines the convenience of the Instant Pot with the delicious flavors of a traditional tortilla soup.
Origin of the Recipe
Chicken Tortilla Soup (Sopa de Tortilla) is a popular dish in Mexican cuisine, and it has a rich history. The origins of the dish are debated, but it’s believed to have roots in Mexico, where tortillas are a staple food. The soup combines the iconic tortilla with a flavorful broth made from chicken, tomatoes, and spices, creating a dish that’s both filling and full of zest.
Although tortilla soup can vary from region to region, the key ingredients often include chicken, tomatoes, and tortillas (either fried or used as strips). The dish is often served with garnishes like avocado, cheese, and lime to enhance the flavors.
Ingredients
Soup Base:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, minced (optional for heat)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne (optional for extra heat)
- Salt & pepper, to taste
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen or fresh corn
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups chicken broth
To Serve / Toppings:
- Tortilla strips or crushed tortilla chips
- Shredded cheese (cheddar or Mexican blend)
- Sour cream or Greek yogurt
- Sliced avocado
- Chopped cilantro
- Lime wedges
Step-by-Step Directions and Preparation Method
Step 1: Sauté Aromatics (Optional but Flavorful)
The first step in making this delicious Instant Pot Chicken Tortilla Soup is to sauté the aromatics. This is an optional step, but it enhances the flavor of the soup, adding depth and complexity to the base.
- Set your Instant Pot to Sauté mode and add olive oil.
- Once the oil is hot, add diced onion, bell pepper, and jalapeño (if using). Sauté for 3–4 minutes until the vegetables soften.
- Add minced garlic, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Sauté for an additional 30 seconds to release the fragrant spices.
Step 2: Add Chicken and Liquids
Now that your aromatics are cooked and fragrant, it’s time to add the main ingredients:
- Add chicken breasts or thighs, diced tomatoes, corn, black beans, and chicken broth to the Instant Pot.
- Stir everything to combine and ensure the chicken is covered with the liquid. This will allow the flavors to meld as the soup cooks.
Step 3: Pressure Cook
Next, you’ll pressure cook the soup to tenderize the chicken and infuse the flavors into the broth:
- Close the lid of the Instant Pot, set the valve to Sealing, and cook on High Pressure for 10 minutes.
- Once the cooking time is up, let the pressure release naturally for 5 minutes, then perform a quick release to release any remaining pressure.
Step 4: Shred the Chicken
Once the Instant Pot has depressurized, it’s time to shred the chicken:
- Remove the cooked chicken from the pot and place it on a cutting board.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the soup and stir to combine.
Step 5: Serve
Now that the soup is ready, it’s time to serve:
- Ladle the soup into bowls.
- Top with tortilla strips, shredded cheese, sour cream, avocado, cilantro, and a squeeze of lime.
Tips & Variations: Chicken Tortilla Soup
- Use rotisserie chicken: To save time, you can use store-bought rotisserie chicken. Just shred the chicken and add it after pressure cooking.
- Make it spicier: Add chipotle in adobo or extra jalapeños for a kick of heat.
- For extra thickness: Mash some of the beans or add ½ cup cooked rice or quinoa to the soup for a heartier texture.
- Freezes well: Store leftover soup in airtight containers for up to 3 months.
FAQs About Chicken Tortilla Soup
Can I make this soup without an Instant Pot?
Yes, you can make Chicken Tortilla Soup in a regular pot or slow cooker. For a stove-top version, simmer the soup ingredients for 40-45 minutes until the chicken is fully cooked and tender. If using a slow cooker, cook on low for 4-6 hours or high for 2-3 hours.
Can I use other types of meat?
While the recipe calls for chicken, you can use other meats, such as ground turkey or shredded beef. However, cooking times may vary, so adjust accordingly.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. Just make sure to cool the soup completely before freezing.
Can I make Instant Pot Chicken Tortilla Soup vegetarian?
Yes! To make the soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or vegetables for added protein.
Conclusion: Instant Pot Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup is the ultimate comfort food for a busy weeknight, combining tender chicken, savory broth, and the perfect balance of spice. With its quick cooking time and easy-to-follow recipe, this dish is perfect for those seeking a flavorful, homemade meal that doesn’t require hours of preparation. Whether you’re a beginner in the kitchen or a seasoned cook, this recipe is sure to become a go-to favorite in your home. So gather the ingredients, fire up your Instant Pot, and enjoy a warm bowl of Instant Pot Chicken Tortilla Soup tonight!
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Quick and Flavorful Instant Pot Chicken Tortilla Soup: Comforting, Slightly Spicy, and Perfect for a Weeknight Dinner
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Instant Pot Chicken Tortilla Soup is a rich, flavorful, and slightly spicy Mexican-inspired soup made with tender chicken, beans, corn, and tomatoes, all simmered in a savory broth and topped with crispy tortilla strips, cheese, and other tasty garnishes. The Instant Pot ensures the chicken is cooked perfectly and quickly, making this dish ideal for busy weeknights.
Ingredients
Soup Base:
1 lb (450 g) boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 jalapeño, minced (optional for heat)
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
¼ tsp cayenne (optional)
Salt & pepper, to taste
1 can (14.5 oz) diced tomatoes
1 cup frozen or fresh corn
1 can (15 oz) black beans, drained and rinsed
4 cups chicken broth
To Serve / Toppings:
Tortilla strips or crushed tortilla chips
Shredded cheese (cheddar or Mexican blend)
Sour cream or Greek yogurt
Sliced avocado
Chopped cilantro
Lime wedges
Instructions
Sauté aromatics (Optional but flavorful):
Set Instant Pot to Sauté. Add olive oil, onion, bell pepper, and jalapeño. Cook 3–4 minutes until softened.
Add garlic, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Sauté 30 seconds until fragrant.
Add chicken and liquids:
Add chicken breasts/thighs, diced tomatoes, corn, black beans, and chicken broth. Stir to combine.
Pressure cook:
Close the lid, seal the valve, and cook on High Pressure for 10 minutes.
Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
Shred the chicken:
Remove chicken to a cutting board, shred with two forks, then return to the soup. Stir well.
Serve:
Ladle soup into bowls and top with tortilla strips, shredded cheese, sour cream, avocado, cilantro, and a squeeze of lime.
Notes
This Instant Pot Chicken Tortilla Soup is warm, comforting, and packed with bold flavors. You can top it with crispy tortilla strips, avocado slices, shredded cheese, or a dollop of sour cream for extra richness. It’s perfect for meal prep or a cozy weeknight dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Instant Pot / Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280
Keywords: Chicken Tortilla Soup, Instant Pot Soup, Tortilla Soup Recipe, Chicken Soup Instant Pot, Spicy Chicken Tortilla Soup
