Instant Pot Chicken Tortilla Soup

Course: Soup

Cuisine: Mexican

Prep Time: 3

Cook Time: 14

Time to Build Pressure and Resting Time: 15

Total Time: 32

Servings: people

Calories: 328kcal

Author: Quynh Nguyen

This Instant Pot Chicken Tortilla Soup is a quick, flavor-packed meal that comes together in about 30 minutes. It’s loaded with tender shredded chicken, black beans, corn, and green chilies in a bold chipotle-tomato broth. Serve it with your favorite toppings like tortilla strips, avocado, and shredded cheese for a comforting, crowd-pleasing dinner.

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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.

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