I put together an Instant Pot Creamy Chicken Tortilla Soup that combines bold Tex-Mex flavors, a silky broth, avocado and cilantro, plus a simple trick for perfectly crunchy tortilla strips.

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I love how the Instant Pot can turn a handful of pantry staples into a soup that punches way above its weight. My Instant Pot Tortilla Soup Chicken takes Tex Mex flavors, leans on a sweet yellow onion for the base, and finishes with creamy avocado on top that makes you pause and actually taste it.

Some people call it my Instant Pot Creamy Chicken Tortilla Soup, others eat it in five minutes flat and ask for seconds. I promise it has that kind of magic, and yeah I mess up sometimes but this one always works.

Ingredients

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Chicken: lean protein, keeps you full, adds savory body to broth, gets dry if overcooked.
Black beans: fiber and plant protein, earthy flavor, makes the soup heartier and more filling.
Corn: sweet pop of carbs, brightens color and texture, kids usually love it.
Tomatoes: provide acidity and umami, balance richness and give a slight tangy sweetness.
Avocado: creamy healthy fats, cools spicy soup, add silky mouthfeel and fresh flavor.
Lime: bright citrus acid wakes flavors up, squeeze on top before serving for zing.
Tortillas or chips: crunchy carbs for topping, soak a bit or use as spoon replacement.

Ingredient Quantities

1 tbsp olive oil or vegetable oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and minced (optional)

1 red bell pepper, diced (optional)

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp dried oregano

Salt and black pepper to taste

1 can (14.5 oz) diced tomatoes, undrained (fire roasted if you like)

1 can (8 oz) tomato sauce

1 can (4 oz) diced green chiles (optional)

4 cups (1 quart) low sodium chicken broth

1 cup frozen or fresh corn kernels

1 can (15 oz) black beans, drained and rinsed

1 lb boneless skinless chicken breasts or thighs

4 corn tortillas or about 2 cups tortilla chips (for topping)

1 avocado, diced for topping

1/4 cup fresh cilantro, chopped for topping

1 lime, cut into wedges plus 1 tbsp lime juice

1/2 cup shredded cheddar or Monterey Jack cheese (optional)

1/4 cup sour cream or crema for serving (optional)

How to Make this

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1. Preheat oven to 400F if you want homemade tortilla strips, otherwise grab tortilla chips. Slice 4 corn tortillas into thin strips, toss with a little oil and salt, spread on a sheet and bake 8 to 10 minutes until crisp, or just use about 2 cups tortilla chips for topping.

2. Set Instant Pot to Sauté, add 1 tbsp olive oil. When hot, add 1 diced medium yellow onion and cook till soft, about 3 minutes, then add 3 minced garlic cloves, 1 seeded minced jalapeño (optional) and 1 diced red bell pepper (optional) and sauté 1 to 2 more minutes.

3. Stir in spices: 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, and salt and black pepper to taste. Let the spices toast with the veggies about 30 seconds so they bloom, dont burn them.

4. Pour in 1 can (1
4.5 oz) diced tomatoes with juices, 1 can (8 oz) tomato sauce, 1 can (4 oz) diced green chiles if using, and 4 cups low sodium chicken broth. Add 1 cup corn kernels and 1 can (15 oz) drained, rinsed black beans. Stir to combine and scrape up any browned bits.

5. Nestle 1 lb boneless skinless chicken breasts or thighs into the liquid, drizzle 1 tbsp lime juice over the chicken, secure the lid, set valve to sealing and pressure cook on HIGH for 10 minutes.

6. When cook time ends, let the pot naturally release for 10 minutes, then quick release any remaining pressure. Remove the chicken to a cutting board, shred with two forks and return shredded meat to the soup.

7. Taste and adjust seasoning with salt, pepper and more lime if needed. If using, stir in 1/2 cup shredded cheddar or Monterey Jack and 1/4 cup sour cream or crema to make it richer and creamier, it melts in nice, but its optional.

8. Ladle into bowls and top with the baked tortilla strips or crushed tortilla chips, diced avocado, 1/4 cup chopped fresh cilantro, extra shredded cheese and a dollop of sour cream if you like. Serve lime wedges on the side.

9. Leftover tip: fridge for up to 4 days or freeze portions. If it thickens when reheating, splash in extra chicken broth or water. Also dont overcook the tortillas on reheat, add fresh chips for the best crunch.

Equipment Needed

1. Instant Pot or electric pressure cooker (6 qt works well)
2. Rimmed baking sheet (for homemade tortilla strips)
3. Cutting board
4. Chef’s knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Can opener
8. Colander or fine mesh strainer (to rinse/drain beans)
9. Two forks (for shredding the chicken)
10. Ladle (for serving)

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, thighs work great, they stay juicier and less likely to dry out. Use the same pressure time (about 10 minutes high pressure with a 10 minute natural release), if the chicken is frozen add about 5 to 7 more minutes.

Q: How do I get the soup thicker and the tortilla strips crispy? A: For a thicker body stir in 1 to 2 tablespoons masa harina mixed with a little cold water or lime juice after cooking and simmer a few minutes, or blend a cup of the soup (or some beans) and return it. For crispy strips, cut tortillas into strips and bake at 400 F until browned or pan fry in a little oil, chips will sog if added early so add them just before serving.

Q: Can I make this vegetarian or skip the chicken? A: Yes, swap chicken broth for vegetable broth and add extra black beans, extra corn, mushrooms or shredded jackfruit for texture. Pressure cook 5 to 7 minutes just to meld flavors since you dont need to cook meat.

Q: Can I use rotisserie or leftover cooked chicken? A: Totally, just shred and stir it in after pressure cooking and simmer on the saute setting for 3 to 5 minutes to warm through so it doesnt get rubbery. You can also skip pressure cooking and simmer everything together 10 to 15 minutes if you start with cooked chicken.

Q: How long will leftovers keep and can I freeze it? A: Store in the fridge up to 4 days, freeze up to 3 months in airtight containers. Thaw overnight in fridge and reheat gently on the stove or in the microwave, add a splash of broth if it thickened too much.

Q: How do I tame or boost the spice level? A: To tame it leave out the jalapeño or remove the seeds, use mild chili powder, or add a dollop of sour cream to cool a bowl. To make it hotter add extra jalapeño, a pinch of cayenne, or hot sauce to taste and always finish with lime to balance the heat.

INSTANT POT CHICKEN TORTILLA SOUP RECIPE Recipe Substitutions and Variations

1 tbsp olive oil: you can use 1 tbsp avocado oil, 1 tbsp canola oil, 1 tbsp melted butter (richer flavor, lower smoke point), or grapeseed oil for a very neutral taste
1 lb boneless skinless chicken: swap with 1 lb shredded rotisserie chicken for speed, or 1 lb turkey breast/thigh, or 14 oz canned chicken (drained). For a vegetarian option try 14 oz firm tofu, pressed and cubed
1 can (15 oz) black beans: substitute with 1 can pinto beans, kidney beans, or cannellini beans, or about 1 1/4 cups cooked chickpeas — all hold up well in the soup
4 corn tortillas or 2 cups tortilla chips: use 4 flour tortillas cut into strips and baked, or 2 cups pita chips, or 8 small tostada shells, or just extra tortilla chips if you want more crunch

Pro Tips

1) Toast the spices just until they smell amazing, then add some liquid right away so they dont burn and turn bitter. A quick deglaze with a splash of broth or the canned tomatoes lifts all the browned bits and makes the soup deeper tasting.

2) Use boneless thighs or quickly sear the breasts before pressure cooking for way more flavor. Thighs stay juicier, but if you sear breasts first youll get a nicer crust and more caramelized flavor in the pot.

3) Control the thickness by mashing a few beans into the broth or crushing some tortilla chips into the soup while stirring. If you want it thinner, add more broth when reheating. Also keep crunch separate and add chips or baked strips right before serving so they dont go soggy.

4) Finish smart: add most of the lime juice and cilantro at the end, not while it cooks, so the brightness stays bright. Avocado and sour cream should hit the bowl last too, or they just melt into nothing.

INSTANT POT CHICKEN TORTILLA SOUP RECIPE Recipe

Recipe by Jot Punji

0.0 from 0 votes

I put together an Instant Pot Creamy Chicken Tortilla Soup that combines bold Tex-Mex flavors, a silky broth, avocado and cilantro, plus a simple trick for perfectly crunchy tortilla strips.

Servings

servings

Calories

604

kcal

Equipment: 1. Instant Pot or electric pressure cooker (6 qt works well)
2. Rimmed baking sheet (for homemade tortilla strips)
3. Cutting board
4. Chef’s knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Can opener
8. Colander or fine mesh strainer (to rinse/drain beans)
9. Two forks (for shredding the chicken)
10. Ladle (for serving)

Ingredients

1 tbsp olive oil or vegetable oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced (optional)
1 red bell pepper, diced (optional)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
Salt and black pepper to taste
1 can (14.5 oz) diced tomatoes, undrained (fire roasted if you like)
1 can (8 oz) tomato sauce
1 can (4 oz) diced green chiles (optional)
4 cups (1 quart) low sodium chicken broth
1 cup frozen or fresh corn kernels
1 can (15 oz) black beans, drained and rinsed
1 lb boneless skinless chicken breasts or thighs
4 corn tortillas or about 2 cups tortilla chips (for topping)
1 avocado, diced for topping
1/4 cup fresh cilantro, chopped for topping
1 lime, cut into wedges plus 1 tbsp lime juice
1/2 cup shredded cheddar or Monterey Jack cheese (optional)
1/4 cup sour cream or crema for serving (optional)

Directions

Preheat oven to 400F if you want homemade tortilla strips, otherwise grab tortilla chips. Slice 4 corn tortillas into thin strips, toss with a little oil and salt, spread on a sheet and bake 8 to 10 minutes until crisp, or just use about 2 cups tortilla chips for topping.
Set Instant Pot to Sauté, add 1 tbsp olive oil. When hot, add 1 diced medium yellow onion and cook till soft, about 3 minutes, then add 3 minced garlic cloves, 1 seeded minced jalapeño (optional) and 1 diced red bell pepper (optional) and sauté 1 to 2 more minutes.
Stir in spices: 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, and salt and black pepper to taste. Let the spices toast with the veggies about 30 seconds so they bloom, dont burn them.
Pour in 1 can (1
5 oz) diced tomatoes with juices, 1 can (8 oz) tomato sauce, 1 can (4 oz) diced green chiles if using, and 4 cups low sodium chicken broth. Add 1 cup corn kernels and 1 can (15 oz) drained, rinsed black beans. Stir to combine and scrape up any browned bits.
Nestle 1 lb boneless skinless chicken breasts or thighs into the liquid, drizzle 1 tbsp lime juice over the chicken, secure the lid, set valve to sealing and pressure cook on HIGH for 10 minutes.
When cook time ends, let the pot naturally release for 10 minutes, then quick release any remaining pressure. Remove the chicken to a cutting board, shred with two forks and return shredded meat to the soup.
Taste and adjust seasoning with salt, pepper and more lime if needed. If using, stir in 1/2 cup shredded cheddar or Monterey Jack and 1/4 cup sour cream or crema to make it richer and creamier, it melts in nice, but its optional.
Ladle into bowls and top with the baked tortilla strips or crushed tortilla chips, diced avocado, 1/4 cup chopped fresh cilantro, extra shredded cheese and a dollop of sour cream if you like. Serve lime wedges on the side.
Leftover tip: fridge for up to 4 days or freeze portions. If it thickens when reheating, splash in extra chicken broth or water. Also dont overcook the tortillas on reheat, add fresh chips for the best crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.