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chicken tortilla soup served in bowl
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4.46 from 51 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


  • 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


  • 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


  • 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.



  • 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.  


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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