Easy Instant Pot Chicken Tortilla Soup
This Instant Pot Chicken Tortilla Soup is everything I want in a weeknight dinner—quick, comforting, and loaded with bold flavor. It’s got shredded chicken, black beans, corn, tomatoes, and just the right amount of spice from chipotle peppers. Add your favorite toppings like crunchy tortilla strips, avocado, and a dollop of sour cream, and you’ve got the kind of meal everyone looks forward to.
What I love most is how easy it is to throw together. The Instant Pot does most of the work. No pre-cooking the chicken, no fancy steps—just a few basic ingredients (mostly pantry staples), and 30 minutes later, dinner’s done. Plus, it’s flexible. Want it spicier? Add more chipotle. Feeding kids? Use less. This one’s family-friendly, freezer-friendly, and made for topping lovers.
Why You’ll Love This Recipe
- One-pot wonder – Easy cleanup and a full meal in one bowl.
- Quick and beginner-friendly – A great intro recipe for Instant Pot users.
- Customizable heat – Make it as spicy or mild as you like.
- Loaded with protein + veggies – Chicken, beans, corn, and tomatoes in every spoonful.
- Topping heaven – Go wild with tortilla strips, cheese, avocado, cilantro, or all of the above.
Ingredients You’ll Need
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
For the Soup
- Chicken breasts – No need to dice or brown. Just toss them in whole and shred after pressure cooking. You can also use boneless thighs or even rotisserie chicken if you’re short on time—just reduce the pressure cook time by a few minutes.
- Chicken broth – Store-bought is fine, but I love using Better Than Bouillon chicken base for deeper flavor. Add a little extra water if you’re using the concentrate.
- Diced tomatoes & green chilies – These add acidity, a little heat, and great texture. If you don’t have green chilies, just use an extra can of tomatoes and add more chili powder or hot sauce to taste.
- Black beans & corn – Canned or frozen both work great here. Just rinse the beans first, and no need to thaw the corn.
- Chipotle in adobo – Totally optional, but adds a rich, smoky flavor that makes this soup taste like it simmered for hours. Start with 1 pepper if you’re sensitive to spice, or skip it altogether if you’re cooking for little ones.
- Garlic, onion, cumin, chili powder – The holy grail of flavor for this soup. Don’t skip the sauté step—it really helps build the base.
- Lime juice – Stir in at the end for a pop of brightness. You can also add a little zest if you’re feeling fancy.
For Homemade Tortilla Chips (Optional but worth it)
- Corn tortillas – Cut into strips or wedges.
- Olive oil – Or any neutral oil you like.
- Sea salt – Sprinkle before baking for that classic crunch.
No time? Store-bought tortilla chips work just fine—crush and pile them on!
How to Make Chicken Tortilla Soup in the Instant Pot
- 1. Sauté the onions. Turn the Instant Pot to [SAUTE]. Add oil and diced onions. Cook until soft (about 3 minutes). Press [CANCEL].
- 2. Add everything else. Stir in garlic and chicken broth. Add tomatoes, green chilies, beans, corn, chipotle (if using), and seasonings. Place chicken on top and season again.
- 3. Pressure cook. Seal the lid. Cook on [HIGH PRESSURE] for 11 minutes, then let it naturally release for 5 minutes before quick releasing.
- 4. Shred and stir. Take the chicken out, shred it with two forks, and stir it back in. Finish with lime juice and adjust seasoning if needed.
Tips for Success
✔️ Adjust spice level – Start with 1 chipotle pepper and taste before adding more. Or skip it entirely for a milder soup.
✔️ Use chicken thighs – They’re even more tender and flavorful than breasts.
✔️ Frozen chicken? – No problem! Just increase the pressure cook time to 14–15 minutes.
✔️ Make it creamy – Stir in a splash of heavy cream or blend a portion of the soup before adding the shredded chicken.
TOPPING IDEAS
Pile it on! Here’s what we love:
- Crushed tortilla chips
- Avocado slices
- Sour cream
- Shredded cheddar or pepper jack
- Fresh cilantro
- Extra lime wedges
How to Store + Reheat
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers for up to 2 months.
Reheat: Warm in the microwave or stovetop. Add a splash of broth if needed to loosen it up.
What to Serve With It
This soup is hearty enough to stand on its own, but if you’re looking to round out the meal, there are plenty of tasty options. Pair it with birria tacos, a cheesy quesadilla, or grilled cheese for something extra comforting. For a fresh, zesty side, try it with Mexican street corn (elote), cucumber salad, or a simple slaw. And to drink? A cold glass of horchata or lime agua fresca is always a good idea. For dessert, serve it with Instant Pot Arroz Con Leche.
Other Instant Pot Chicken Recipes You’ll Love
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken Stew
- Instant Pot White Chicken Chili
- Instant Pot Chicken Fajitas
- Instant Pot Butter Chicken
Final Thoughts
This Instant Pot Chicken Tortilla Soup is one of those recipes you’ll keep coming back to. It’s easy, flavorful, and cozy—without feeling too heavy. Great for meal prep, weeknights, or when you just need something comforting in a hurry. Don’t forget the toppings (and maybe a double batch)!
Let me know if you try it in the comments, and save it on Pinterest for later!
RECIPE
Instant Pot Chicken Tortilla Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 3 cups chicken broth
- 1 (14.5 oz) can of diced tomatoes, and juices
- 1 (4 oz) can of diced green chilies
- 1-2 Chipotle peppers in adobo sauce, finely chopped + 1 tbsp sauce (optional)
- 1 (15 oz) can of black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 pound boneless, skinless chicken breast
- 1 tablespoon ground cumin
- 1 teaspoon ground chili powder
- salt and pepper, to taste
- Juice of 1-2 limes
For the Tortilla Strips (Optional)
- 8 (6-inch) corn tortillas, cut into strips
- olive oil
- sea salt
Instructions
- Sauté Aromatics: Set Instant Pot to [Sauté] and wait for it to heat. Add olive oil and onions. Cook for 3 minutes until softened. Press [Cancel].
- Layer Ingredients: Add garlic, broth, diced tomatoes, green chilies, black beans, corn, and chipotle peppers (if using). Nestle chicken breasts on top. Season with salt, pepper, cumin, and chili powder.
- Pressure Cook: Secure the lid and set the valve to sealing. Press [Pressure Cook] or [Manual] on High for 11 minutes. Naturally release pressure for 5 minutes, then quick release.
- Shred & Finish: Remove chicken and shred with two forks. Return to the pot. Add lime juice and adjust seasoning.
- Make Tortilla Strips (optional): Toss tortilla strips with olive oil and sea salt. Bake at 350°F for 10–12 minutes until crisp.
- Serve: Ladle soup into bowls and top with tortilla strips, avocado, cheese, cilantro, or sour cream.
Notes
- Use chicken thighs instead of breasts for a richer flavor.
- No chipotle? Sub in a pinch of smoked paprika for that smoky flavor.
- Need it spicier? Add an extra chipotle pepper or hot sauce to taste.
- Want it creamier? Stir in a splash of heavy cream or a spoonful of sour cream after cooking.
- Freezer-friendly! Let leftovers cool completely, then freeze in an airtight container for up to 2 months.
Made this tonight for dinner and it was amazing! Only thing I changed is I didn’t have frozen corn so I put some bell pepper in instead.