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.
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.
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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.
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 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.
Here are the quick steps to make homemade tortilla chips:
- Preheat the oven at 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.
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)
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.
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:
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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
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Ann says
We love tortilla soup. Thanks for posting this recipe. Any vegetarian substitute for the chicken? I want to get the same mouth feel as I will be serving it to both vegetarians and non-vegetarians.
Jess says
Chicken tortilla soup is one of my favorites! I love how flavorful and comforting it is without being heavy. Great recipe!
Archana says
Thank you Jess
Manisha Ghodke says
This soup is so easy and delicious. It’s my go to recipe for my son specially during cold winter days! Thank you Archana for your recipes ❤️
Humera says
Hi
Thanks for the recipe .
Are the tortillas that you use uncooked or the fully cooked ones?
Can we use flour tortillas?
Thanks a lot
Will try this recipe soon.
Anjali S says
Made this is for my family on a cold rainy day. They loved it. It was hearty and tasty. My hubby even took it to work the next day. Will definitely make again.
Archana says
Awesome! Thanks for the feedback.
Anagha says
Made this tonight and we loved it! Thanks Archana for a great receipe! Will definitely make it again.
Archana says
Thank you for the feedback!
Manisha says
Hi Archana. Perfect weather today to try this yummy soup. What do you mean by substituting pepper jack cheese with Mexican soup?? Thanks
Archana says
Hi Manisha. Sorry that was a typo. I meant you can substitute pepper jack cheese with your choice of mexican cheese blend.
Manisha Ghodke says
Got it!
Thanks Archana
Swarna says
I made this few days ago and it came out delicious. Everyone loved it. Thank you for the recipe Archana!!
Archana says
Awesome!!!
Priti says
This has become a family favorite!!!! Thanks so much Archana
Archana says
You are welcome!
Elaine says
I really like this but I’m wondering why the calorie/fat is so
High? Does your nutritional info include the baked tortillas?
Archana says
Hi Elaine, Yes it does include the chips too. Also the optional cheese for topping is adding up the calories. So if you remove both, it will be low-fat/calorie soup. Hope you try this recipe, the flavors are amazing 🙂
Elaine S Stash says
Thank you! It was sooo good! I appreciate you getting back to me!
Archana says
You are most welcome! Thank you for the feedback
Stacy Hughes says
another easy delicious midweek recipe! my three teenage boys devoured it! i added about 2 cups baby kale and no one said a word other than "yum!" thank you archana!
Sai says
Love your recipes i make this soup almost every week in winter.
Archana says
Thank you for the feedback! We love this soup too
Lynsey says
Can you use frozen chicken? If yes, do I need to change the cook time?
Archana says
Usually same cook time. It will simply take longer for the Instant Pot to come to pressure. I have also found that 13 mins of pressure cook time makes shredding chicken very very easy.
Moni says
Can I make this vegetarian ? If yes, any substitutes and will the instant post time change?
Archana says
You can add veggies like zucchini, mushrooms, carrots, potatoe. And you can do a quick release after the pressure cooking is done.
Sherrie says
Made this recipe last night. It was loved by everyone. I minced a whole jalapeño and did add the optional paprika. I am very sensitive to spicy foods/seasonings and it was not too spicy for me at all. Look forward to making it again. Thanks for a delicious recipe.
Vandana Suresh says
Hi Archana,
If I were to make a vegetarian version of it... Will there be any change to the cook time ?
Archana says
I would cook for 8 mins and do quick release since veggies cook so fast.
Vandana Suresh says
Thank you !! It turned out yum!!
Pari says
Hi Archana,
If I were to make veg version should I just omit chicken and go with veg broth/plain water or any additional veggies to be added? Appreciate ur response. Thanks
Archana says
mushrooms, zucchini or even an extra can of beans, may be a can of red kidney beans.
KP says
13 min on poultry - natural release 10 mins still or quick release? thank you so much!
Archana says
atelast 10 min Natural pressure release works best for chicken breasts. If you are using chicken thighs quick release works too
moni says
Hi Archana,
Can I use whole wheat tortilla in the soup? Do we cut and add the store bought tortillas as it is in the instant pot?
Archana says
Yes you can! They will not full melt but still help add a nice body to the soup. And yes cut into small square and add. I have added 4 small tortillas if yours are big then only add 1 or 2
Sonal says
This has become a family staple!
Maris says
This soup is soo good! It has gone into our regular meal rotation!