Instant Pot Chicken Tortilla Soup

The first time I made this soup, it was a Tuesday evening when nothing sounded good. I threw everything into the Instant Pot mostly because I was too tired to stand at the stove, but forty minutes later my kitchen smelled like a Mexican cantina.

My neighbor Sarah smelled it cooking through our shared wall and knocked on my door with a bag of tortilla chips in hand. We ended up eating three bowls each while standing at the counter because neither of us wanted to stop long enough to sit down.

Ingredients

• 1 lb chicken breasts or thighs: Boneless and skinless works best, thighs stay more tender but breasts shred beautifully
• 1 medium yellow onion: Diced small so it melts into the soup rather than staying chunky
• 3 cloves garlic: Minced fresh, never jarred, the difference is worth the extra minute
• 1 red bell pepper: Adds sweetness and color that balances the heat
• 1 jalapeño: Seed it for mild flavor or leave some seeds if you want noticeable heat
• 1 cup corn: Fresh cut from the cob is best but frozen works perfectly fine
• 1 can diced tomatoes with juices: The juices add essential body to the broth
• 1 can black beans: Drained and rinsed to keep the soup from getting muddy
• 4 cups chicken broth: Low sodium so you can control the salt level yourself
• 1 tablespoon tomato paste: This little addition adds depth that makes the soup taste simmered all day
• Juice of 1 lime: Fresh squeezed right at the end, absolutely essential for brightness
• 1 teaspoon chili powder: The foundation of the flavor profile
• 1 teaspoon ground cumin: Toast it briefly in the pot to wake up its essential oils
• 1 teaspoon smoked paprika: Adds that slow cooked flavor without hours of cooking
• 1/2 teaspoon dried oregano: Mexican oregano if you can find it, regular works too
• 1 teaspoon salt: Adjust based on your broths sodium content
• 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference

Instructions

Sauté the aromatics:

Set your Instant Pot to Sauté mode, add a splash of oil, then cook the onion, garlic, and bell pepper for 2 to 3 minutes until they soften and your kitchen starts to smell wonderful.

Bloom the spices:

Stir in the tomato paste and all the spices, cooking for just 1 minute until fragrant, this step unlocks their flavor.

Add everything but the lime:

Toss in the chicken, diced tomatoes with their juices, black beans, corn, and chicken broth, stirring to combine everything evenly.

Pressure cook:

Secure the lid, set the valve to Sealing, then pressure cook on High for 10 minutes while you check your toppings.

Natural release:

Let the pressure drop naturally for 5 minutes, then carefully quick release any remaining pressure.

Shred the chicken:

Remove the chicken breasts and shred them with two forks, they should fall apart effortlessly.

Finish with lime:

Return the shredded chicken to the pot, stir in the fresh lime juice, then taste and adjust seasoning if needed.

Top and serve:

Ladle into bowls and pile on the tortilla strips, avocado, cilantro, cheese, sour cream, and extra lime wedges.

Pin It

Last winter my daughter came home sick from school and asked for the soup I make in the silver pot. I made it while she rested on the couch, and when I brought her a bowl, she took one bite and said she could feel herself getting better already.

Making It Your Own

Some nights I add a diced zucchini along with the peppers if I need to use up vegetables from the crisper drawer. Other times I swap in pinto beans because thats what I have in the pantry, and honestly, nobody notices the difference.

Freezing Instructions

This soup freezes beautifully, so I often double the batch. Let it cool completely before portioning into freezer-safe containers, leaving room for expansion. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if it seems too thick.

Serving Suggestions

Warm some corn tortillas in a dry skillet until they get puffy and slightly charred in spots. Cut them into strips to make restaurant-style tortilla strips, or simply wrap the warm tortillas around the soup as you eat.

• Set up a toppings bar and let everyone customize their own bowl
• Serve with a simple green salad dressed with lime vinaigrette
• Keep extra lime wedges on the table for squeezing at the table

Pin It

Theres something about this soup that makes even ordinary Tuesdays feel like a celebration, especially when you see everyone reaching for seconds.

Recipe FAQs

→ Can I freeze this soup?

Yes, this freezes beautifully for up to 3 months. Let it cool completely, then store in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ What can I use instead of chicken breasts?

Chicken thighs work wonderfully and stay extra moist. For a vegetarian version, use vegetable broth and add extra beans, diced zucchini, or butternut squash.

→ How do I make it spicier?

Add the jalapeño seeds, include a diced chipotle pepper in adobo, or add hot sauce to taste. A pinch of cayenne pepper also works well.

→ Can I make this on the stovetop?

Yes. Sauté vegetables in a large pot, add all ingredients except lime, and simmer covered for 30-40 minutes until chicken is cooked through. Shred and stir in lime before serving.

→ What toppings work best?

Crispy tortilla strips are essential. Also try sliced avocado, fresh cilantro, shredded cheese, sour cream, pickled red onions, or radish slices for crunch.

→ Is this soup gluten-free?

Yes, as written this is gluten-free. Just verify your chicken broth and any packaged toppings are certified gluten-free.