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Instant Pot Chicken Tortilla Soup Recipe Instant Pot Chicken Tortilla Soup Recipe


Instant Pot Chicken Tortilla Soup Recipe

Written by: Emily Smith

This chicken tortilla soup is my go-to comfort food. It's hearty, flavorful, and easy to whip up in my instant pot. Topped with crunchy tortilla chips and creamy avocado, it's a bowl of pure joy!

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Ever had that craving for a soul-warming, flavor-packed soup? Here's my go-to: Instant Pot Chicken Tortilla Soup. This dish is a riot of tastes and textures. Think tender chunks of chicken, creamy beans, sweet corn, tangy tomatoes, and a whirl of spices, all enveloped in a rich, savory broth. Each spoonful — pure bliss! Top it off with crispy tortilla strips, creamy avocado, and sharp cheese. Voila! A fiesta in a bowl, ready in no time. You'll be coming back for seconds, I promise!

Ingredients for Instant Pot Chicken Tortilla Soup

  • Chicken breasts: Lean protein that adds heartiness and flavor to the soup, a staple ingredient in traditional chicken tortilla soup recipes.
  • Diced tomatoes: Provides a rich and tangy base for the soup, adding depth of flavor and a hint of sweetness.
  • Black beans: Adds fiber and plant-based protein, creating a hearty and satisfying texture to the soup.
  • Corn: Sweetness and crunch from the corn kernels complement the other flavors, adding a pop of color to the dish.
  • Onion: Adds a savory depth and aroma to the soup, enhancing the overall flavor profile with its natural sweetness.
  • Garlic: Infuses a pungent and aromatic flavor to the soup, elevating the taste with its rich and robust essence.
  • Chili powder: Provides a warm and smoky flavor with a hint of heat, adding a spicy kick to the soup.
  • Cumin: Earthy and aromatic spice that enhances the overall flavor profile, adding a warm and slightly nutty taste.
  • Paprika: Adds a subtle smokiness and vibrant color to the soup, enhancing the visual appeal and flavor complexity.
  • Chicken broth: Serves as the liquid base for the soup, infusing rich chicken flavor and providing a comforting broth.

Essential Tools for Making This Delicious Soup

  • Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors.
  • Knife: Needed for chopping the onion and garlic for the soup base.
  • Cutting board: Provides a stable surface for chopping vegetables and prevents countertop damage.
  • Can opener: Required to open cans of diced tomatoes, black beans, and corn for the soup.
  • Measuring spoons: Ensure accurate amounts of spices like chili powder, cumin, and paprika are added to the soup.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes


  • 1 pound boneless, skinless chicken breasts
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • Salt and pepper to taste
  • Tortilla chips, avocado, shredded cheese, and cilantro for topping


  1. Place chicken breasts in the Instant Pot.
  2. Add diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, paprika, and chicken broth.
  3. Close the Instant Pot lid and set the valve to sealing.
  4. Cook on high pressure for 10 minutes.
  5. Once done, let the pressure release naturally for 5 minutes, then do a quick release.
  6. Remove the chicken, shred it, and return it to the soup.
  7. Season with salt and pepper.
  8. Serve the soup topped with crushed tortilla chips, sliced avocado, shredded cheese, and fresh cilantro.

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 35 g | Protein: 30 g | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 3 g | Cholesterol: 70 mg | Sodium: 800 mg | Dietary Fiber: 8 g | Sugar: 6 g | Calcium: 100 mg | Potassium: 700 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 20 mg

Tips for Making Instant Pot Chicken Tortilla Soup Ahead of Time

Make Ahead Instructions

  • Prepare the soup as directed, but do not add the toppings.
  • Let the soup cool completely before transferring it to an airtight container.
  • Refrigerate for up to 3 days.
  • When ready to serve, reheat the soup on the stovetop or in the microwave, then add your favorite toppings.

Freezing Instructions

  • Allow the soup to cool completely.
  • Transfer the soup to a freezer-safe container or resealable bags.
  • Label with the date and freeze for up to 3 months.
  • To serve, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
  • Add fresh toppings before enjoying.

One interesting fact about this instant pot chicken tortilla soup recipe is that you can add a splash of lime juice right before serving to brighten up the flavors and give it a refreshing twist.

Common Questions About This Instant Pot Soup Recipe

Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time in the Instant Pot.
How can I make this soup spicier?
To make the soup spicier, you can add more chili powder or even some diced jalapeños.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs if you prefer. Just adjust the cooking time as needed.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you ensure that all your ingredients, especially the chicken broth and seasonings, are gluten-free.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in the refrigerator for a few days. Just reheat it when you're ready to eat.

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