This creamy and comforting Instant Pot Chicken Tortilla Soup is loaded with tender chicken, black beans, fire-roasted tomatoes, and smokey jalapeños and has all of your favorite Mexican flavors. Dress it up with cilantro, cheese, squeeze of fresh lime, and serve it with crunchy tortilla chips for a satisfying meal that the whole family is sure to enjoy.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
Jump to:
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, shredded cheese, and sour cream.
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 could enjoy the flavors I liked 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
- Corn Tortillas - for a creamy texture and earthy flavors
- Fire Roasted Tomatoes - add smoky flavors, you can also add a spicy salsa instead
- Onions - yellow onion melds into the soup adding a hint of sweetness
- Frozen Corn - for sweetness and crunch with a pop of color
- Black Beans - perfect vegetarian protein source
- Garlic and Jalapenos - add flavor, aroma, and a spicy kick
My twist to the recipe
- 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.
- While the soup is pressure cooking, I lightly brush the remaining corn tortillas with oil, sprinkle some salt, cut them into triangles (or strips), and bake them in the oven. The fresh-baked homemade tortilla chips are perfect for scooping up the creamy tortilla soup.
How to Make Instant Pot Chicken Tortilla Soup
Make Homemade Tortilla Chips
- Preheat the oven to 350 F.
- Lightly brush both sides of the 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.
Make Chicken Tortilla Soup
Step 1: Add ingredients to the Instant Pot
- Place four tortillas on a cutting board and cut them into small square pieces using a pizza cutter or a chef's knife. Rinse and drain black beans.
- Add oil, onions, jalapeños, garlic, tortilla pieces, and black beans to the Instant Pot. Add corn, and fire-roasted diced tomatoes, and give a quick stir. Add chicken on the top (photos 5 - 8)
- Add salt, paprika, and chicken stock, and close the Instant Pot lid with the pressure valve to sealing. Pressure cook for 8 minutes on high pressure followed by a 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)
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).
- Set the Instant Pot to saute mode and bring the soup to a gentle boil.
Serving
Serve this creamy delicious one-pot meal topped with diced avocados, cilantro, pepper jack cheese, and baked tortilla chips. Add a squeeze of fresh lime juice.
Variations
- Use taco seasoning instead of paprika
- Substitute chicken breasts with your favorite meat or use boneless skinless chicken thighs
- 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
- To make this soup in a slow cooker simply add all the main ingredients and slow cook(Hi) for 4 hours. Shred the chicken before serving. Garnish and serve with tortilla chips.
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.
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.
More Instant Pot Recipes You'll Love
And if you love Mexican flavors, here are some Weeknight FAV Mexican Recipes you will love:
Recipe
Chicken Tortilla Soup
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
- 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
Nutrition
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Jessica says
We make this vegetarian and add sweet potatoes. It’s perfect, warm, and comforting.
Laura says
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?
Archana says
Yes! Always natural pressure release for chicken breasts
Dharitri says
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 thanks
aarohi pilankar says
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.
Tara Kumar says
Hi Archana- for the veggie option is it a quick release or natural release?
Archana Mundhe says
Hi Tara, Quick release for vegetarian version.
Samantha Fernandes says
I love this one easy dump and go !!! It is on repeat in these cold months !
Ilonka Oszvald says
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!
Archana says
You are most welcome!
Sajida Bandali says
Can you make this on a stovetop?
Archana says
Yes! Simply cook covered until the chicken is fully cooked and is easy to shread. You may need an additional cup of liquids.
Gina says
Hi. Can this be frozen?
Archana says
Yes! You can free it for up to two months.
allison says
i'm going to make this tonight! how would you modify the cook time if I were to use frozen chicken breasts?
Archana says
The same cook time also works for frozen chicken breasts. Enjoy!
Dan says
Fantastic soup, my whole family loved it. Will definitely be making again.
Archana Mundhe says
Thank you so much! I’m so happy to hear your family loved it! Can’t wait for you to make it again—enjoy every bowl!