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    Home » Mexican

    Instant Pot Chicken Tortilla Soup

    Published: Jan 17, 2022 · Modified: Jan 19, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 49 Comments

    2841 shares
    Jump to Recipe

    This creamy and comforting Chicken Tortilla Soup is loaded with tender chicken, black beans, fire-roasted tomatoes, smokey jalapeños and has all of your favorite Mexican flavors. Dress it up with cilantro, cheese, squeeze of fresh lime, and serve with crunchy tortilla chips for a satisfying meal that the whole family is sure to enjoy.

    chicken tortilla soup served in 2 bowls

    This Dump and ready Instant Pot Chicken Tortilla Soup is so easy to make that it has now become a favorite meal in my family. My children are not only happy to eat this soup but also excited to cook it with this simple pressure cooker recipe.

    Jump to:
    • What is a Tortilla Soup?
    • Healthy recipe
    • My twist to the recipe
    • Variations
    • Vegetarian Version
    • How to make homemade Tortilla Chips
    • Steps to make Chicken Tortilla Soup in the Instant Pot
    • Serving
    • Storing
    • Recipe

    What is a Tortilla Soup?

    Traditional Mexican tortilla soup is usually made with fried corn tortilla pieces that are submerged into a spicy broth made with tomatoes, onion, garlic, chilies, and herbs. The soup usually also has beans, chicken, pork, or other meats and is topped with avocado, cheeses, and sour cream.

    Healthy recipe

    For years, as I have enjoyed this soup in Mexican restaurants, some were absolutely delicious and some not so impressive. I knew this was a recipe I needed to try at home so I can enjoy the flavors I like and cook it more often.

    After experimenting with it a few times, I finally have a flavor-packed, EASY Instant Pot Pressure Cooker recipe that everyone who has tried LOVES. I use most of the ingredients from the traditional recipe and also add corn to compliment the flavors and texture.

    Ingredients for homemade chicken tortilla soup

    My twist to the recipe

    1. Cut up 4 corn tortillas into 1-inch squares and add them to the soup along with other ingredients. The tortilla pieces simply melt in the soup during the pressure cooking cycle, adding a nice creaminess and body to the soup. Do try it and I promise you will enjoy the elevated texture and flavor.
    2. While the soup is pressure cooking, I lightly brush the remaining corn tortilla with oil, sprinkle some salt, cut them into triangles (or strips), and bake them in the oven. The fresh-baked homemade tortilla chips are healthier and are perfect for scooping up the creamy tortilla soup.

    Variations

    • Use taco seasoning instead of paprika
    • Substitute chicken with your favorite meat
    • Skip cheese for a dairy-free tortilla soup
    • Add a dollop of sour cream while serving the soup
    • Squeeze of fresh lime while serving brightens up the flavors
    • Substitute pepper jack cheese with your favorite Mexican cheese

    Vegetarian Version

    To make the soup vegetarian, add another can of red or black beans, 1 cup of diced mushrooms, zucchini, and/or carrots. Pressure Cook for 5 minutes followed by quick release or natural pressure release.  

    How to make homemade Tortilla Chips

    We love to eat the Chicken Tortilla Soup with some crunchy tortilla chips. I love the healthier homemade baked chips as they can be baked as you wait for the soup to be cooked.

    homemade baked corn tortilla chips

    Here are the quick steps to make homemade tortilla chips:

    1. Preheat the oven at 350 F.
    2. Lightly brush both sides of the tortillas with oil and sprinkle some salt.
    3. Cut them into triangular pieces using a pizza cutter.
    4. Arrange in a single layer on a baking tray and bake for 10-15 minutes, turning them once halfway through. Cool them completely before serving.
    steps one through four showing how to make homemade baked tortilla chips

    Steps to make Chicken Tortilla Soup in the Instant Pot

    Step 1: Add ingredients to the Instant Pot

    • Cut 4 tortillas into small square pieces. Rinse and drain black beans.
    • Add oil, onions, jalapeños, garlic, tortilla pieces, and black beans to the Instant Pot. Add corn, fire-roasted diced tomatoes, and give a quick stir. Place chicken on the top (photos 5 - 8)
    • Add salt, paprika, broth, and close the Instant Pot lid with the pressure valve to sealing. Pressure cook for 8 minutes followed by 10-minute natural pressure release (Note: I have started to pressure cook for 13 minutes on poultry mode as it allows the chicken to be shredded effortlessly)
    steps five through eight showing making instapot chicken tortilla soup

    Step 2: Pressure cook, shred chicken & garnish

    • Open the Instant Pot and carefully take out the chicken breasts. Shred the chicken using a pair of forks and return it back to the pot. Add cayenne pepper and garnish with cilantro (photos 9 - 12).
    steps nine through twelve showing cooking chicken tortilla soup isn the Instant Pot
    • Set the Instant Pot to saute mode and bring the soup to a gentle boil.
    Tortilla Soup in the Instant Pot

    Serving

    Serve this creamy delicious one-pot meal topped with diced avocados, cilantro, pepper jack cheese, and baked tortilla chips.

    Storing

    Chicken Tortilla Soup can be served immediately or can be made ahead. It can be refrigerated for up to 5 days. To reheat simply microwave or reheat on the stovetop.

    Do you enjoy soups that make one-pot meals? Here are some of our other favorite Instant Pot recipes:

    • EASY Lasagna Soup
    • Healthy Chicken Noodle Soup with kale
    • Chicken Cilantro Soup with ginger and jalapeños
    • Coconut Curry Noodle Soup loaded with veggies
    • Low carb Chicken Mulligatawny Soup
    • Chicken Tortellini Soup

    And if you love Mexican flavors, here are some Weeknight FAV Mexican Recipes you will love:

    • Enchilada Quinoa Casserole
    • Chicken Tinga Tacos
    • Corn & Black Bean Quesadillas
    • Spicy Taco Pasta

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    chicken tortilla soup served in bowl
    Print Recipe Pin Recipe Save Saved!
    4.45 from 50 votes

    Chicken Tortilla Soup

    A spicy and comforting Mexican soup loaded with tender cooked chicken, beans, tomatoes, corn, and smokey peppers.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: dinner, Entree, Lunch, Soup
    Cuisine: Mexican
    Servings: 5
    Calories: 578kcal
    Author: Archana Mundhe

    Ingredients

    • 1 tablespoon cooking oil
    • 1 medium yellow onion finely diced
    • 4 corn tortillas cut into 1-inch squares
    • 1 cup fire roasted tomatoes or fresh tomato diced
    • ½ jalapeno minced
    • 4 garlic cloves minced
    • 15 oz canned black beans rinsed and drained
    • 1 cup frozen corn
    • 3 cups low sodium chicken broth
    • 1 teaspoon kosher salt
    • 1 pound chicken breasts
    • 1 teaspoon paprika optional

    Garnish

    • ¼ teaspoon cayenne pepper optional
    • 1 cup cilantro chopped
    • 1 cup pepper jack cheese shredded
    • 1 avocado diced
    • 1 lime

    Tortilla chips

    • 6 corn tortillas
    • 1 tablespoon oil
    • kosher salt to taste

    Instructions

    • Add oil, onion, tortillas pieces, tomatoes, jalapeño, garlic, beans, and corn to the Instant Pot and give a quick stir. Add chicken breasts, broth, salt, and paprika. Close the Instant Pot with pressure valve to sealing. Pressure Cook for 13 minutes on poultry mode followed by natural pressure release.
    • Open the Instant Pot, take out the chicken breasts, and shred them into small pieces with a fork. Add the shredded chicken to the soup. Turn the Instant Pot to saute mode and bring the soup to a boil. Mix well.
    • Serve the chicken tortilla soup hot, topped with cilantro, shredded pepper jack cheese, and baked tortilla chips. Add a squeeze of fresh lime while serving.

    To make the baked tortilla chips:

    • Preheat the oven at 350 F.
    • Lightly brush both sides of the remaining tortillas with oil and sprinkle some salt. Cut them into triangular pieces using a pizza cutter.
    • Arrange in a single layer on a baking tray and bake for 10-15 minutes, turning them once halfway through. Cool them completely before serving.

    Video

    Notes

    Substitutes:
    • use taco seasoning instead of paprika when pressure cooking the soup
    • substitute chicken with your favorite meat, see vegetarian options below 
    • skip cheese for a dairy-free tortilla soup
    • add sour cream while serving the soup
    • substitute pepper jack cheese with your favorite Mexican cheese
    Vegetarian Options:
    To make the soup vegetarian, add another can of red or black beans, 1 cup of diced mushrooms, zucchini, and/or carrots. Pressure Cook for 5 minutes followed by quick release or natural pressure release.  

    Nutrition

    Calories: 578kcal | Carbohydrates: 57g | Protein: 39g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1172mg | Potassium: 1213mg | Fiber: 14g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 20mg | Calcium: 290mg | Iron: 4mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Jessica says

      December 11, 2020 at 6:23 pm

      We make this vegetarian and add sweet potatoes. It’s perfect, warm, and comforting.5 stars

      Reply
    2. Laura says

      December 22, 2020 at 8:10 pm

      I have made this a few times and it's delicious. Though I haven't tried the poultry cook setting. When you cook 13 min on poultry setting do you still allow 10 min natural release?4 stars

      Reply
      • Archana says

        December 23, 2020 at 6:11 pm

        Yes! Always natural pressure release for chicken breasts

        Reply
    3. Dharitri says

      January 25, 2021 at 8:08 pm

      Awesome recipes and this is my fav soup recipe which i make frequently but i add squash,carrot, bell pepper to the soup too so more veggies will be there .
      Great recipes & blog by archana thanks5 stars

      Reply
    4. aarohi pilankar says

      February 02, 2021 at 11:27 am

      Super easy dump and walk away recipe! I added a small can of salsa verde in it as a version and it tasted great!
      Also, adding those tortilla bits is a genius move, it adds such a creamy texture to the dish.
      Definitely a family staple.5 stars

      Reply
    5. Samantha Fernandes says

      February 16, 2021 at 9:26 pm

      I love this one easy dump and go !!! It is on repeat in these cold months !5 stars

      Reply
    6. Ilonka Oszvald says

      January 19, 2022 at 12:06 pm

      I made this last night and it was fantastic--I love the "set it and forget it" recipes. I subbed chili powder for the paprika and even though we forgot to serve it with avocado, the flavors were amazing. This is definitely going to be on our winter recipe rotation. Thanks for another winner, Archana!5 stars

      Reply
      • Archana says

        January 19, 2022 at 1:02 pm

        You are most welcome!

        Reply
    7. Sajida Bandali says

      April 25, 2022 at 11:04 pm

      Can you make this on a stovetop?

      Reply
      • Archana says

        April 26, 2022 at 8:02 am

        Yes! Simply cook covered until the chicken is fully cooked and is easy to shread. You may need an additional cup of liquids.

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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