Instant Pot Chicken Tortilla Soup
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Instant Pot Chicken Tortilla Soup is the perfect blend of simplicity and deliciousness! This hearty, Mexican-inspired soup is packed with tender chicken, flavorful salsa, and hearty beans, all cooked to perfection in the Instant Pot. With just five ingredients and minimal effort, you’ll have a warm, comforting meal ready to impress your family or meal-prep for the week.
This chicken tortilla soup cooks completely in the Instant Pot and uses very few ingredients! All you have to do is add all the ingredients to the Instant Pot and you’ll have delicious soup in no time.
Why You’ll Love Instant Pot Chicken Tortilla Soup
- Quick and Easy to Make: With only five ingredients and an Instant Pot, this soup comes together in just 22 minutes! It’s ideal for busy weeknights when you want something warm and hearty without spending hours in the kitchen.
- Packed with Flavor: The combination of tender chicken, zesty salsa, and savory broth creates a delicious Mexican-inspired soup that tastes like it came straight from a restaurant.
- Minimal Ingredients: You only need a handful of pantry staples, making this recipe budget-friendly and easy to prepare anytime.
- Perfect for Meal Prep: Make a big batch and enjoy it throughout the week! This soup stores beautifully and reheats perfectly for quick, fuss-free meals.
- Customizable Toppings: Top your soup with crispy tortilla strips, creamy avocado, melty cheese, or a dollop of sour cream to suit your tastes.
Instant Pot Chicken Tortilla Soup
This soup is a great way to meal prep for a busy week ahead, or make a big dinner to feed your family. You also don’t need a lot of ingredients to make this yet it is very flavorful. Tastes just like the soup in a Mexican restaurant!
I love making this when it is cold outside and I am craving something warm and filling to eat!
Using the Instant Pot is great because you don’t have to worry about watching the soup while it is cooking, leaving you time to do whatever else you need to get done! The Instant Pot is perfect for cooking chicken tortilla soup!
I hope you and your family love it as much as mine does!
How to Prepare Instant Pot Chicken Tortilla Soup
First you will want to gather all of the necessary ingredients to prepare this soup before starting.
Here is what you will need:
- 2 uncooked chicken breasts about 1.5 lbs – The base of the soup, providing tender and protein-rich bites.
- 1 32 oz. container of chicken broth – Adds a savory, flavorful liquid base for the soup.
- 1 bag of frozen corn – Sweet and crunchy, it complements the other ingredients perfectly.
- 1 jar of salsa – Provides a zesty, slightly spicy flavor with tomatoes and seasonings.
- 1 can of black beans – Adds heartiness and texture, making the soup more filling.
For a printable card of the ingredients, check out the recipe card at the end of this article.
Kitchen Tools You Need to Make Instant Pot Chicken Tortilla Soup
- Instant Pot – The star of this recipe for quick and effortless cooking.
- Baking Sheet – To bake the crispy tortilla strips.
- Parchment Paper – Keeps the tortilla strips from sticking to the baking sheet.
- Kitchen Shears – For cutting the tortillas into strips.
- Food Processor – Optional but great for quickly shredding the cooked chicken.
- Cutting Board – To prepare the chicken for shredding.
- Knife – For cutting the chicken or tortillas.
- Tongs – Handy for removing the chicken from the Instant Pot.
- Can Opener – To open the black beans.
- Measuring Cups/Spoons – To measure toppings or optional ingredients if needed.
Only 5 ingredients! Not too bad, right?
For the topping, you will also need some tortillas. Additionally you can top with some avocado, cheese, or sour cream if you like!
First pre-heat your oven to 400F.
The next step to prepare the chicken tortilla soup is to add the chicken breasts to the Instant Pot and then pour in the broth.
Next add in the full jar of salsa. Then open the can of beans and add the whole can. No need to drain!
Then add the bag of corn to the pot. You can use a can of corn alternatively.
Once all the ingredients are in the pot, close the lid and turn the valve to the Sealing position. Set the time to 20 minutes and press the Pressure Cook button on High.
While the soup is cooking, you will make the tortilla topping in the oven!
Place a sheet of parchment paper on a baking sheet. Then use a kitchen shears to cut 5 corn tortillas into slender strips.
You will bake them in the oven so they become crunchy! Spread them out on the baking sheet in a single layer.
Then place in the oven at 400F for 15 minutes or until crunchy to your liking.
When the Instant Pot is done cooking, use the Quick Release function to release the steam.
When the pin has dropped, you can open the lid of the Instant Pot.
Now you will shred the chicken.
To shred the chicken easily, you will use a food processor (see how to shred chicken in food processor).
Remove the chicken breasts using a tongs and place on cutting board. Cut your chicken into large chunks that fit in your food processor.
Fit your food processor with a slicing blade first.
If you don’t have a food processor, you can also use two forks to shred your chicken.
Add the chicken to the food processor and shred.
Then add the shredded chicken back into the Instant Pot soup and stir to combine.
Transfer some of the soup into a bowl and top with the crispy tortillas.
I like to use shredded cheese on top of my soup as well! You can also use chopped avocado and sour cream if you like!
What to Serve with Instant Pot Chicken Tortilla Soup
This soup would make a great lunch on its own during a busy workday or a light dinner! This soup is quite filling on its own and is a complete meal. It might be nice with some cornbread or rolls though!
Tips for Success
- Layer Your Ingredients Properly: When adding ingredients to the Instant Pot, start with the chicken and liquid first. This prevents the dreaded burn notice and ensures even cooking.
- Don’t Skip the Quick Release: Using the Quick Release method ensures the soup doesn’t overcook and keeps the chicken tender. Make sure to let the pin drop completely before opening the lid.
- Shredding Made Easy: A food processor with a slicing blade is the fastest way to shred cooked chicken, but two forks work just as well. Shred the chicken while it’s still warm for the best texture.
- Customize the Heat: The salsa you choose will determine the spice level of your soup. Opt for mild, medium, or hot salsa depending on your preference. You can also add a pinch of chili powder for extra heat.
- Crispy Tortilla Strips: For perfectly crispy strips, make sure to spread the tortilla slices in a single layer on the baking sheet. Flip them halfway through baking for even crispness.
Variations and Substitutions
- Vegetarian Option: Swap the chicken for an extra can of black beans or pinto beans. You can also add diced zucchini or bell peppers for more veggies. Use vegetable broth instead of chicken broth.
- Spice It Up: Add a diced jalapeño or a teaspoon of chipotle chili powder for a smoky, spicy kick. Adjust the amount to suit your heat tolerance.
- Low-Carb Version: Skip the tortilla strips and use a low-carb salsa. For added crunch, garnish with crumbled pork rinds or a sprinkle of cheese crisps.
- Protein Alternatives: Try this soup with boneless, skinless chicken thighs for extra flavor, or use shredded rotisserie chicken if you’re short on time.
- Bean Substitutions: If black beans aren’t your favorite, substitute them with kidney beans, chickpeas, or white beans for a different flavor and texture.
- Corn Options: Fresh corn kernels or canned corn (drained) can be used instead of frozen corn. For a roasted flavor, use fire-roasted corn.
- Topping Variations: Beyond tortilla strips, top your soup with sliced radishes, fresh cilantro, diced onions, or even a dollop of guacamole for a unique twist.
Storage and Reheating
- Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. If you’d like to freeze it, portion the soup into freezer-safe containers or bags and freeze for up to 3 months.
- Reheating: To reheat from the fridge, pour the soup into a pot and warm over medium heat on the stovetop until heated through. For a quicker option, microwave individual portions in a microwave-safe bowl, stirring halfway through.
- Freezer Reheating Tips: Thaw frozen soup in the refrigerator overnight before reheating. If you’re in a rush, use the microwave’s defrost setting or place the frozen soup in a saucepan with a splash of water to reheat gently.
- Avoid Reheating Toppings: Keep tortilla strips and other toppings separate and add them fresh when serving reheated soup for the best texture.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts! The Instant Pot can handle frozen meat easily. Simply increase the cooking time to 25 minutes on High Pressure to ensure the chicken is fully cooked and tender.
Do I need to drain the black beans?
No, you don’t need to drain the beans. The liquid from the can adds extra flavor and helps enhance the broth’s consistency.
What type of salsa should I use?
Use your favorite jarred salsa, whether it’s mild, medium, or hot, based on your spice preference. For an extra smoky flavor, try a fire-roasted salsa.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors have more time to meld together. Store it in the refrigerator or freezer until you’re ready to reheat and serve.
What can I serve with this soup?
This soup is hearty enough to be a meal on its own but pairs wonderfully with cornbread, tortilla chips, or a side salad. You can also serve it alongside guacamole and chips for a full Mexican-inspired feast.
More Instant Pot Recipes
If you liked this Instant Pot recipe for soup, check out some of my other soup and Instant Pot recipes. I love making soup in my Instant Pot so I can do other things and not have to worry about it!
Instant Pot Chicken Tortilla Soup
Recipe Video
Ingredients
- 1.5 lbs Chicken breast
- 1 jar Salsa
- 32 oz Chicken stock
- 1 bag Frozen corn
- 15 oz Black beans
- 5 Corn tortillas optional
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Scissors
- Measuring cups/spoons if needed for other optional toppings
Instructions
- Preheat the oven to 400F
- First add the chicken breast into the Instant Pot along with the broth, salsa, corn, and black beans.
- Then set the Instant Pot to Sealing and set it to Pressure Cook on High for 20 minutes.
- While the soup is cooking, cut up the tortillas into thin strips if using.
- Place in a single layer on a parchment lined baking sheet and place in oven for 15 minutes.
- When they are crispy, remove and set aside.
- When the Instant Pot is finished cooking, use the Quick Release function to release the pressure. When the pin has dropped, open the Instant Pot.
- Take out the chicken breast and place on a cutting board.
- Cut them into large chunks and process in the food processor using the slicing blade.
- Then add then shredded chicken back into the soup and stir.
- Serve in bowls topped with the crispy tortillas and other toppings of choice.
Nutrition
See also:
Great recipe but if you want to make it taste more Mexican, add a package of taco seasoning to the soup or just add chili powder and cumin.