Instant Pot Chicken Tortilla Soup
User Reviews
5
Instant Pot Chicken Tortilla Soup
Description
This Chicken Tortilla Soup uses an Instant Pot to build layers of flavor efficiently. Onions are first softened with garlic and a blend of chili powder, cumin, paprika, and oregano, releasing aromatic spices. Boneless chicken thighs are browned briefly, then simmered under high pressure with crushed tomatoes, diced green chilis, chicken broth, corn, and black beans. The pressure cooker cooks the soup thoroughly and quickly, melding the flavors while tenderizing the chicken. After cooking, the chicken is shredded and stirred back in for a hearty texture.
The soup provides a balance of spicy, savory, and fresh notes, featuring a rich tomato base complemented by corn sweetness and earthy beans. Optional fried tortilla strips add crunch, and toppings like avocado, cheese, cilantro, and sour cream offer coolness and creaminess that enhance the overall dish. This soup works well as a filling meal during cooler months or when craving Mexican-inspired comfort food.
Leftovers can be stored in the refrigerator up to seven days and often taste better after sitting as flavors develop. Making the soup a day ahead is recommended to allow the components to meld fully, though it is still enjoyable immediately after cooking.
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion chopped, medium-sized
- 4 cloves garlic minced
- 2 tsp chili powder
- 1 tsp cumin ground
- ½ tsp paprika ground
- ½ tsp oregano dried
- 1 tsp salt sea salt
- 1 to 1.5 lbs boneless skinless chicken thighs or chicken breasts
- 1 crushed tomatoes 28-ounce can
- 1 diced green chilis 7-oz can
- 3 cups chicken broth
- 1 cup corn
- 1 black beans 15-oz can, drained
Fried Corn Tortilla Strips (Optional):
- ¼ cup avocado oil
- 6 to 8 corn tortillas sliced
For Serving:
- avocado diced
- cheese shredded
- cilantro fresh
- sour cream
Instructions
- Press the Sauté button on your Instant Pot and add the chopped onion. Sauté, stirring occasionally, until the onion begins to soften, about 5 to 8 minutes.
- Stir in the minced garlic, chili powder, ground cumin, paprika, dried oregano and sea salt. Allow this mixture to cook for 1 to 2 minutes to let the flavors of the spices open up.
- Scoot the onions off to the side and add the boneless chicken thighs to the pot. Cook for 3 minutes per side.
- Add the remaining ingredients to the pressure cooker (crushed tomatoes, diced green chilis, chicken broth, corn, and black beans).
- Secure the lid on the Instant Pot, press ‘Manual’ or ‘Pressure Cook’ and set the time for 15 minutes. Make sure the pressure release valve is set to the ‘Sealing’ or closed position.
- The pressure cooker will take about 10-15 minutes to build the pressure, but once the pressure has built, it will go into its 15 minute high pressure cook cycle.
- Once the 15 minutes is over, allow the instant pot to naturally release for at least 10 minutes (ideally longer. I let mine completely release for about 40 minutes. This process generates the most tender chicken).
- Release any remaining pressure using the quick release valve and open the lid of the instant pot.
- Transfer the chicken thighs to a cutting board and use two forks to shred the chicken.
- Place the shredded chicken back into the Instant Pot and give everything a big stir. Serve immediately with fried corn strips (instructions below), fresh diced avocado, and any other toppings you like such as grated cheese or sour cream. You can serve with fresh lime wedges for a drizzle of fresh lime juice as well.
Homemade Tortilla Strips:
- Stack 6 to 8 corn tortillas on a cutting board and use a sharp knife to cut them into strips that are about ¼” to ½” wide.
- Heat ¼ cup of high temperature cooking oil (I use avocado oil) in a large nonstick skillet over medium-high heat. Once the oil is sizzling hot, carefully add 4 to 6 strips of corn tortillas at a time to the oil. Cook for 2 to 3 minutes per side or until the strips are golden brown and have reached your desired level of crisp.
- Transfer the crispy tortilla strips to a paper towel-lined plate and repeat for the remaining tortilla strips. For the best result, serve immediately on top of chicken tortilla soup with any additional toppings.
Notes
- Store leftover soup airtight in the refrigerator for up to 7 days; flavors improve after sitting.
- For best flavor, consider making the soup one day ahead; reheating is straightforward and preserves quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 371kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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