Instant Pot Chicken Tortilla Soup Recipe

This Instant Pot Chicken Tortilla Soup is my go-to because it’s super easy to whip up a delicious, hearty meal with minimal effort, and it brings all the cozy vibes with its rich, smoky flavors. Plus, the toppings make it a fun and customizable bowl that always feels like a little fiesta in a spoon!

I adore making this Chicken Tortilla Soup in the Instant Pot. Using tender, boneless chicken breasts, I whip up a broth (in the pot) with diced onion, warm cumin, and chili powder that swells with flavor and makes you weak in the knees.

Then, it’s time to add fire-roasted tomatoes, black beans, and lime juice (so much better than regular old lemon juice).

Ingredients

Breast of chicken: Adds hearty, lean nutrition; is high in protein.

Olive oil packs in the nutrition, with healthy fats that tip the scale toward heart health.

It is similarly calculated in flavor, providing just the right amount of balance to uselessly dress a salad or saunter boldly into a pan of fresh roasted vegetables.

Onions are high in antioxidants and bring sweetness and aromatic flavor.

Garlic: Enhances immune function, imparts deliciously undercut flavors.

Cumin: Earthy, warm spice with benefits to digestion.

Chili powder: Provides heat and offers anti-inflammatory properties.

Paprika, when smoked, is a much more flavorful spice: not spicy, but nice and smoky.

It is also packed with the good-for-you vitamin A.

Some vitamin A converts to beta-carotene during the metabolic process.

Beta-carotene is a provitamin that is responsible for the bright coloring of a variety of fruits and vegetables.

Paprika, especially smoked paprika, makes for a great base sauce for all kinds of different dishes.

Black beans: they rate high on fiber, add protein, and are the right texture.

Juice of the lime: Tangy brightness, with a healthy dose of Vitamin C.

Tomatoes, fire-roasted.

Adds deep flavor, high acidity, and plenty of lycopene.

Ingredient Quantities

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 1 can (14.5 oz) fire-roasted tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 tablespoon lime juice
• Salt and pepper to taste
• Corn tortillas or tortilla strips, for serving
• Fresh cilantro, chopped (optional, for garnish)
• Avocado slices (optional, for garnish)
• Shredded cheese (optional, for garnish)
• Sour cream (optional, for garnish)

Instructions

1. Place the diced onion in the Instant Pot set to “sauté” and add the olive oil. When that is heated, add the onion and sauté for 3-4 minutes, or until the onion is softened, in that “not quite translucent but getting there” way.

2. Include the garlic that has been minced, the ground cumin, the chili powder, and the smoked paprika. Stir and sauté for another 1-2 minutes until you can smell them.

3. Add the chicken breasts to the pot. Then add the chicken broth, fire-roasted tomatoes, black beans, and frozen corn.

4. Combine the components thoroughly and verify that the chicken is immersed in the marinade.

5. Affix the cover on the Instant Pot and set it to manual or pressure cook for 10 minutes.

6. When the cooking time is done, let the pot release pressure naturally for 10 minutes, then release any remaining pressure quickly.

7. Remove the lid with care and use a pair of forks to shred the chicken breasts in the pot. Combine and stir.

8. To taste, season with salt and pepper and add lime juice. Mix well.

9. For 5 more minutes, ensure the soup is hot throughout by switching the Instant Pot to the sauté setting.

10. Ready the soup to be served in bowls. Complete the topping options with tortilla strips, or pieces thereof; fresh cilantro; avocado slices; shredded cheese; and sour cream, should you wish. Enjoy. Instant Pot Chicken Tortilla Soup is now at your command.

Equipment Needed

1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Can opener
7. Measuring cup
8. Tongs
9. Two forks (for shredding chicken)
10. Ladle
11. Serving bowls
12. Kitchen timer (or use the Instant Pot timer)
13. Optional: grater (for cheese)

FAQ

• How long does it take to cook the chicken in the Instant Pot?After 10-12 minutes on the manual or pressure cook setting, with a quick release, the chicken will be fully cooked.
• Can I use chicken thighs instead of breasts?Indeed, you can use boneless, skinless chicken thighs, and they will add a little more richness to your soup. You will not have to alter your cooking time in the least.
• Is it possible to make this soup without an Instant Pot?Definitely! You can prepare it on the stovetop. First, make the aromatics—sauté the onions, garlic, and spices—then add the other ingredients and let it simmer until the chicken is done.
• Can I make this soup vegetarian?Sure! You can take a simple recipe and make it vegetarian; just leave out the chicken and use vegetable broth instead. This is an easy switch, and it makes a nice broth that is very satisfying. You might want to consider—asking someone who makes it frequently for some tips—that on a stroke of genius, you might want to add beans and a whole bunch of vegetables. This will give you a much more satisfying and more texture-filled broth. There’s a little more work involved, but you can easily do it.
• How can I adjust the heat level of the soup?Increase heat with diced jalapeños or more chili powder. Decrease heat with less chili powder or none at all.
• How do I store leftovers?Keep in a sealed container in the fridge for no more than 4 days. You can also store the soup in the freezer for up to 3 months.
• Are the garnishes necessary?Garnishes like cilantro, avocado, and cheese pack in extra flavor and texture, but they are completely optional. Dress your dish to your liking.

Substitutions and Variations

Breast of chicken: Use boneless and skinless chicken thighs for a juicier texture.
Cooking oil: Replace with vegetable oil or avocado oil.
Chickening broth: Substitute with vegging broth for a version that is not chicken, for which you may omit the chicken. And stir in some consciousness.
Tomatoes roasted over an open flame: Substitute regular diced tomatoes, added smoked paprika, and regular tomatoes.
Black beans. Substitutes: kidney beans, pinto beans. Your choice.

Pro Tips

1. For enhanced flavor, consider marinating the chicken with lime juice, olive oil, cumin, and chili powder for 30 minutes before cooking. This will infuse the chicken with more depth and complement the soup’s overall taste.

2. Use freshly roasted or grilled corn instead of frozen for a smoky, charred flavor that will elevate the soup. After roasting, slice the kernels off the cob and add them to the soup when indicated.

3. To enhance the richness of the soup, you can add a tablespoon of tomato paste along with the fire-roasted tomatoes. This will intensify the tomato flavor and add a deeper color to the broth.

4. For an extra kick, add a chopped chipotle pepper in adobo sauce along with the spices in step 2. This will give the soup a smoky, spicy element that pairs well with the other flavors.

5. If you prefer a thicker soup, remove a cup of the soup before shredding the chicken, blend it until smooth, and stir it back into the pot. This will create a richer, creamier texture without adding any additional ingredients.