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Instant Pot Chicken Tortilla Soup

This creamy and comforting Chicken Tortilla Soup is loaded with tender chicken, black beans, fire-roasted tomatoes, smokey jalapeños and has all of your favorite Mexican flavors. Dress it up with cilantro, cheese, squeeze of fresh lime, and serve with crunchy tortilla chips for a satisfying meal that the whole family is sure to enjoy.

chicken tortilla soup served in 2 bowls

This Dump and ready Instant Pot Chicken Tortilla Soup is so easy to make that it has now become a favorite meal in my family. My children are not only happy to eat this soup but also excited to cook it with this simple pressure cooker recipe.

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What is a Tortilla Soup?

Traditional Mexican tortilla soup is usually made with fried corn tortilla pieces that are submerged into a spicy broth made with tomatoes, onion, garlic, chilies, and herbs. The soup usually also has beans, chicken, pork, or other meats and is topped with avocado, cheeses, and sour cream.

Healthy version

For years, as I have enjoyed this soup in Mexican restaurants, some were absolutely delicious and some not so impressive. I knew this was a recipe I needed to try at home so I can enjoy the flavors I like and cook it more often.

After experimenting with it a few times, I finally have a flavor-packed, EASY Instant Pot Pressure Cooker recipe that everyone who has tried LOVES. I use most of the ingredients from the traditional recipe and also add corn to compliment the flavors and texture.

Ingredients for homemade chicken tortilla soup

My twist to the recipe

  1. Cut up 4 corn tortillas into 1-inch squares and add them to the soup along with other ingredients. The tortilla pieces simply melt in the soup during the pressure cooking cycle, adding a nice creaminess and body to the soup. Do try it and I promise you will enjoy the elevated texture and flavor.
  2. While the soup is pressure cooking, I lightly brush the remaining corn tortilla with oil, sprinkle some salt, cut them into triangles (or strips), and bake them in the oven. The fresh-baked homemade tortilla chips are healthier and are perfect for scooping up the creamy tortilla soup.

Variations

  • Use taco seasoning instead of paprika
  • Substitute chicken with your favorite meat
  • Skip cheese for a dairy-free tortilla soup
  • Add a dollop of sour cream while serving the soup
  • Squeeze of fresh lime while serving brightens up the flavors
  • Substitute pepper jack cheese with your favorite Mexican cheese

We love to eat the Chicken Tortilla Soup with some crunchy tortilla chips. I love the healthier homemade baked chips as they can be baked as you wait for the soup to be cooked.

homemade baked corn tortilla chips

How to make homemade Tortilla Chips

  1. Preheat the oven at 350 F.
  2. Lightly brush both sides of the tortillas with oil and sprinkle some salt.
  3. Cut them into triangular pieces using a pizza cutter.
  4. 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.
steps one through four showing how to make homemade baked tortilla chips

Steps to make Chicken Tortilla Soup in the Instant Pot

Step 1: Add ingredients to the Instant Pot

  • Cut 4 tortillas into small square pieces. Rinse and drain black beans.
  • Add oil, onions, jalapeños, garlic, tortilla pieces, and black beans to the Instant Pot. Add corn, fire-roasted diced tomatoes, and give a quick stir. Place chicken on the top (photos 5 – 8)
  • Add salt, paprika, broth, and close the Instant Pot lid with the pressure valve to sealing. Pressure cook for 8 minutes followed by 10-minute natural pressure release (Note: I have started to pressure cook for 13 minutes on poultry mode as it allows the chicken to be shredded effortlessly)
steps five through eight showing making instapot chicken tortilla soup

Step 2: Pressure cook, shred chicken & garnish

  • Open the Instant Pot and carefully take out the chicken breasts. Shred the chicken using a pair of forks and return it back to the pot. Add cayenne pepper and garnish with cilantro (photos 9 – 12).
steps nine through twelve showing cooking chicken tortilla soup isn the Instant Pot
  • Set the Instant Pot to saute mode and bring the soup to a gentle boil.
Tortilla Soup in the Instant Pot

Serving

Serve this creamy delicious one-pot meal topped with diced avocados, cilantro, pepper jack cheese, and baked tortilla chips.

Storing

Chicken Tortilla Soup can be served immediately or can be made ahead. It can be refrigerated for up to 5 days. To reheat simply microwave or reheat on the stovetop.

Do you enjoy soups that make one-pot meals? Here are some of our other favorite Instant Pot recipes:

And if you love Mexican flavors, here are some Weeknight FAV Mexican Recipes you will love:

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Recipe

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chicken tortilla soup served in bowl

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4.41 from 47 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

Ingredients

Tortilla chips

Instructions

  • 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.

Notes

Substitutes:

  • 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.  

Nutrition

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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Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

Source: Ministry of Curry

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