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5.0 from 39 votes

Instant Pot Chicken Tortilla Soup

Enjoy a delicious Instant Pot Chicken Tortilla Soup made with tender chicken, corn, and black beans in a tomato broth infused with Mexican spices.

Prep Time
20 mins
Cook Time
20 mins
Pressure Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 444 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil plus more for tortillas
  • 1 ½ pound boneless skinless chicken thighs
  • 1 onion diced
  • 1 Jalapeño minced
  • 4 garlic cloves chopped
  • 1 .5-ounce can crushed tomatoes
  • 1 .5-ounce can diced tomatoes with chiles
  • 1 ounce carton chicken broth
  • 4 corn tortillas halved then cut into thin strips
  • 2 .5 ounce can black beans drained and rinsed
  • 2 cups frozen corn
  • fresh cilantro for serving
  • sour cream for serving
  • shredded cheddar cheese for serving

Instructions

    Cup of Yum
  1. In a small bowl, combine chili powder, cumin, smoked paprika, salt and pepper. Add the olive oil to the Instant pot, and set to ‘Sauté’. While the oil heats, season the chicken thighs all over with about half of the chili powder mixture, reserving the rest.
  2. Once the oil is shimmering, add chicken thighs and cook for about 6 minutes total, flipping halfway through cooking time. Remove from the instant pot and set aside. They should be lightly golden brown but not yet cooked through.
  3. Add onion, jalepeño, garlic and remaining spice mixture to the Instant pot and cook for about 3 minutes, or until the onion has softened slightly. Add crushed tomatoes, diced tomatoes, chicken broth and chicken thighs. Hit ‘cancel’ on the Instant Pot to stop the saute function, then add the lid with the vent sent to ‘seal’.
  4. Set to manual high pressure for 10 minutes. While the pot comes up to pressure, preheat the oven to 425˚F. Add tortilla stips to a medium bowl and toss with 1 to 2 teaspoons of olive oil. Spread into a single layer on a sheet pan and cook for 7 to 9 minutes, or until crisp.
  5. When the cooking time is up on the soup, let the pressure release naturally for about 15 minutes, then manually release any remaining pressure. Remove chicken and shred into bite-sized pieces and return to the pot.
  6. Turn the pot back to ‘Sauté’ and add black beans and corn. Cook for about 5 minutes.
  7. Serve the soup topped with crispy tortillas, cilantro, sour cream and cheese.

Nutrition Information

Calories 444kcal (22%) Carbohydrates 53g (18%) Protein 37g (74%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.02g Cholesterol 111mg (37%) Sodium 1347mg (56%) Potassium 1544mg (44%) Fiber 15g (60%) Sugar 6g (12%) Vitamin A 856IU (17%) Vitamin C 25mg (28%) Calcium 134mg (13%) Iron 7mg (39%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 444

% Daily Value*

Calories 444kcal 22%
Carbohydrates 53g 18%
Protein 37g 74%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.02g 1%
Cholesterol 111mg 37%
Sodium 1347mg 56%
Potassium 1544mg 33%
Fiber 15g 60%
Sugar 6g 12%
Vitamin A 856IU 17%
Vitamin C 25mg 28%
Calcium 134mg 13%
Iron 7mg 39%

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