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Instant Pot Chicken Tortilla Soup
5 from 15 votes

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a well-spiced, savory soup made by sautéing onions and spices, cooking chicken thighs, and pressure-cooking with tomatoes, chilis, corn, black beans, and chicken broth. The pressure cooking intensifies the flavors and tenderizes the chicken quickly. Optional fried tortilla strips add a crispy contrast and traditional flair. Fresh toppings like avocado, shredded cheese, cilantro, and sour cream provide creamy and fresh notes, balancing the rich broth and mild heat from the chili powder and paprika.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 Servings
Calories: 371 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. 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.
  3. Scoot the onions off to the side and add the boneless chicken thighs to the pot. Cook for 3 minutes per side.
  4. Add the remaining ingredients to the pressure cooker (crushed tomatoes, diced green chilis, chicken broth, corn, and black beans).
  5. 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.
  6. 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.
  7. 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).
  8. Release any remaining pressure using the quick release valve and open the lid of the instant pot.
  9. Transfer the chicken thighs to a cutting board and use two forks to shred the chicken.
  10. 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:
  1. 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.
  2. 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.
  3. 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

Serving 1(of 6) Calories 371kcal (19%) Carbohydrates 38g (13%) Protein 24g (48%) Fat 12g (18%) Fiber 9g (36%) Sugar 10g (20%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 371

% 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.