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Instant Pot Chicken Tortilla Soup
5 from 12 votes

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup combines diced poblano peppers, onions, garlic, and spices sautéed and pressure-cooked with chicken broth, black beans, fire-roasted tomatoes, and chicken breasts. The cooked chicken is shredded and returned to the pot for a hearty, flavorful soup with a smoky and mildly spicy profile.

Prep Time
10 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 208 kcal
Course: Main Course
Cuisine: American, Mexican

Ingredients

  • 1 tablespoon olive oil
  • 1 poblano pepper diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin ground
  • ½ teaspoon oregano dried
  • ½ teaspoon paprika
  • 3 cups chicken broth
  • 15 ounces black beans drained and rinsed, canned
  • 15 ounce fire-roasted tomato canned
  • 1 pound chicken breast boneless, skinless

Instructions

    Cup of Yum
  1. Set the Instant Pot to Sauté mode.
  2. Add the olive oil, diced onion and poblano and cook for approximately 4 minutes, stirring often, until the onions become translucent.
  3. Then add garlic, chili powder, cumin, oregano and paprika. Cook, stirring often for another 1-2 minutes.
  4. Add the chicken broth, drained black beans, roasted tomatoes and stir to combine well.
  5. Finally, add the chicken breasts
  6. Place the lid on the Instant Pot and turn the pressure valve to the sealing position.
  7. Set the timer to pressure cook on manual - high for 12 minutes.
  8. When the timer goes off, let the pressure naturally release for 5 minutes.
  9. Then turn the valve carefully to release the additional pressure. (careful not to burn yourself. Place a towel over the release valve)
  10. Remove the chicken and shred or dice it. I love to use a food processor and quickly pulse it for 10 seconds
  11. Return the chicken to the Instant Pot and stir to combine well.
  12. Garnished with your favorite of toppings: cilantro, shredded cheese, avocado or guacamole, sour cream, hot sauce, sliced jalapeños, tortilla strips, and lime.

Notes

  • Use canola, avocado, or vegetable oil instead of olive oil if desired.
  • Substitute with white, sweet, or red onions based on availability and taste.
  • Replace poblano peppers with green bell peppers or omit peppers for a milder soup.
  • Garlic powder can be used in place of minced garlic if preferred.
  • One tablespoon of taco seasoning can substitute the individual spices for convenience.
  • Vegetable broth may replace chicken broth for a vegetarian version.
  • Regular canned diced tomatoes or Rotel can be substituted for fire-roasted tomatoes.
  • Pinto beans or great northern beans can be used instead of black beans.
  • Boneless skinless chicken thighs or rotisserie chicken can substitute chicken breasts.

Nutrition Information

Serving 1serving Calories 208kcal (10%) Carbohydrates 19g (6%) Protein 22g (44%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 48mg (16%) Sodium 912mg (38%) Potassium 673mg (14%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 672IU (13%) Vitamin C 29mg (32%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 208

% Daily Value*

Serving 1serving
Calories 208kcal 10%
Carbohydrates 19g 6%
Protein 22g 44%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 48mg 16%
Sodium 912mg 38%
Potassium 673mg 14%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 672IU 13%
Vitamin C 29mg 32%
Calcium 72mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.