Instant Pot chicken tortilla soup is a delicious, quick and easy dinner that you can throw together in less than thirty minutes.
Did y’all catch the Amazon deals on the Instant Pot over the holidays? There were some CRAZY good deals! (Amazon affiliate)
If you are an Instant Pot newbie, welcome to the world of pressure cooking. There is a little bit of a learning curve, but once you get a few home run recipes under your belt, you will never look back. Check out my full Instant Pot recipe collection if you are interested.
No Instant Pot? No problem! If you want to make this same recipe in the slow cooker, you can get that recipe here.
But back to this Instant Pot chicken tortilla soup recipe!
To start making this recipe, fist gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this Instant Pot chicken tortilla soup, you will need the following:
- chicken breasts
- olive oil or cooking spray
- canned black beans
- canned diced tomatoes
- corn
- chicken broth/ stock
- garlic
- chili powder
- cumin
- paprika
- ground coriander
- salt and pepper
- lime juice
- cilantro
How to make Instant Pot chicken tortilla soup
This is one of those throw-it-all-in-and-press-a-button recipes that is totally hands off. My favorite kind of recipe!😎👌🏻 Also known as “dump recipes.”
Add the chicken stock, tomatoes, onion and garlic to the pot. Place the chicken breasts on top, and sprinkled the spices on top of that.
Last, add the black beans and corn on top, and do not stir.
Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes. (Note: It will take several minutes to build pressure)
Let the pressure release naturally for about 10 minutes (do not use the quick lever for 10 minutes). Then quick release the rest, using the release lever.
When the pot has depressurized, remove the chicken and shred it with two forks.
Keep shredding until you break down all bits of the chicken. This takes about 2 to 3 minutes.
Return the chicken to the pot, and add lime juice and cilantro for additional flavor.
A cook time note about those chicken breasts: You may need to adjust cook time if the size of your chicken breasts is significantly bigger or smaller than the ones I used. Mine were around 7 to 8 ounces each, FYI.
I have not tested this recipe with frozen chicken breasts. But if I do, I will come back and update this!
Toppings
Top Instant Pot chicken tortilla soup with whatever sounds good! Toppings really make it outstanding, in my humble opinion. Options:
- tortilla chips or tortilla strips
- diced avocado
- shredded cheese
- sour cream or Greek yogurt
- guacamole
How to sub chicken thighs in this recipe
My preferred cut of chicken for the Instant Pot is usually the chicken thigh. Why? Because it is least likely to dry out.
But! I wanted to do a chicken breast recipe for y’all because so many of y’all have been asking about recipe adaptions for chicken breasts. So this fits the bill.🙌🏻 And it turned out great, y’all! The chicken was so tender and juicy.
That being said, you can make this Instant Pot chicken tortilla soup recipe as written with chicken breasts. Or you can opt to make it with chicken thighs instead, if you just adjust the cooking time to about 13 minutes.
Quick release for fresh chicken thighs, or add ten minutes of natural release for frozen thighs. (Note: you will have to separate out the individual thighs because one big block of thighs will not cook all the way).
Tools used to make Instant Pot chicken tortilla soup
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Storing leftovers
Store in an airtight container. Store leftovers in the refrigerator for up to five days, and in the freezer for up to three months.
Instant Pot Chicken Tortilla Soup Recipe
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Chicken Tortilla Soup in the Instant Pot
Ingredients
- 5 cups chicken stock or broth (or 5 cups water + 1.5 Tablespoon Better Than Bullion chicken base)
- 14.5 ounces (1 can) diced tomatoes undrained
- 1 medium onion, diced
- 4 cloves garlic finely minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon coriander (ground)
- salt and pepper to taste
- 1.5 pounds boneless skinless chicken breast
- 14.5 ounces (1 can) black beans, drained and rinsed
- 2 cups frozen corn kernels
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro (optional)
- Optional toppings: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole. (not included in nutritional info)
Instructions
-
Add the chicken stock, tomatoes, onion and garlic to the pot.
-
Place the chicken breasts on top, and sprinkled the spices on top of that.
-
Last, add the black beans and corn on top, and do not stir.
-
Place the lid on, lock it, and cook the mixture on manual high pressure for 5 minutes. (Note: It will take several minutes to build pressure)
-
Let the pressure release naturally for about 10 minutes (do not use the quick lever for 10 minutes). Then quick release the rest, using the release lever.
-
When the pot has depressurized, remove the chicken and shred it with two forks.
-
Return the chicken to the pot, and add lime juice and ciliantro for additional flavor.
-
Top with whatever sounds good! Options: tortilla chips, diced avocado, shredded cheese, sour cream or guacamole.
Recipe Video
Recipe Notes
Cook time includes time to come up to pressure.
Note about those chicken breasts: You may need to adjust cook time if the size of your chicken breasts is significantly bigger or smaller than the ones I used. Mine were around 7 ounces each, FYI.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Original recipe is written for chicken breasts. But! If you prefer chicken thighs, you can follow the same recipe, and just increase the cook time to 13 minute with quick release.
You may need to adjust cook time if the size of your chicken breasts is significantly bigger or smaller than the ones I used. Mine were around 7 to 8 ounces each, FYI. I have not tested this recipe with frozen chicken breasts. But if I do, I will come back and update this!
Note: This post originally appeared on A Pinch of healthy November 28, 2o16. The post has been refreshed with updated photos and a video. Here is an original photo, in case you are curious.
Ambra says
This recipe is wonderful! Made it for my family and they have requested it a second time!
Marjorie @APinchOfHealthy says
Yay, Ambra! So happy to hear that. 💖🙌🏻
Nicole says
I want to try this, but I would leave the chicken out as we are veg. Should we cut down on the amount of broth to make up for the lack of meat?
Marjorie @APinchOfHealthy says
Hi Nicole! This is all guessing since I have not tested this. I would cut the broth a tad bit (maybe by a cup?), plus add some additional beans probably. (1 to 2 cans, drained and rinsed) Otherwise it will be quite skimpy. Kidneys, pintos or more black beans would all work.
marsha says
I am really fussy about chicken tortilla soup and this recipe fit all my requirements for a great soup.
I’ve made it a few times, couldn’t wait until it got to be “soup weather” again so that I had reason to make it often–it’s on the menu for this weekend for houseguests who are as particular as I am. I’ll try it with thighs though the chicken breasts were perfect–can i improve on perfection? I’ll let you know. thank you for this easy, tasty, restaurant quality recipe.
Marjorie @APinchOfHealthy says
That is amazing feedback, Marsha!💖 I am so happy you are enjoying it.🙌🏻
Jeanined says
My first recipe in my instant pot. It was delicious. i have always put uncooked corn tortillas cut in strips in my tortilla soup and so I added 4-5 cut tortillas to the soup before cooking. It adds another flavor and thickens the soup. Will definitely make again.
Marjorie @APinchOfHealthy says
Yaaaay💖🙌🏻
Rain macro says
Made this a couple times already and it Is always a hit! Delicious indeed! 5 stars!!!
Question though, can you make it on a regular pot over the stove? My mom wanted to make this but she can only use a regular pot. Thank you!
Marjorie @APinchOfHealthy says
I have not made this on the stove top yet, but I know you could. I am not sure to tell you on times, so she would kind of have to guess. But I do have a slow cooker version here: https://www.apinchofhealthy.com/chicken-tortilla-soup-in-the-slow-cooker/
Peg says
Can you use dried black beans?
Marjorie @APinchOfHealthy says
Hi Peg! I would not recommend dry beans for this particular recipe.
Michelle W. says
Yes she can make this on stovetop. She would need to boil the chicken first. Once water is boiling, she needs to turn down heat and simmer. Or if she has a slow cooker, she can put it in there. About 5- 10 mins before chicken is done, get a pot, heat oil, put onions and garlic, cook til soft and fragrant. Add paste. Mix well. Add tomatoes. Add broth and spices. Last, add beans and corn. Mix well, then add the shredded chicken. Simmer for about 10-20 mins. She can place a few corn tortillas already cut into strips in the oven and bake for about 5-7 mins or make them traditionally by frying them in hot oil for about 1-2 mins. Garnish with avocado, sour cream and shredded cheese.
karen says
I made this soup today and we love it! this recipe is definitely a keeper.
Johana Anguiano says
About how many cups is in a serving? I have not tried this recipe yet but I’m excited to try it. especially since I added to my weight watcher’s point calculator and it calculated to ZERO points!
Sheryl DeChaume says
I too would like to know how much is in a serving.
Nick Romano says
Will it double just fine
Marjorie @APinchOfHealthy says
I would not double it in a 6 quart. I am not completely sure, but an 8 quart may be able to handle a double batch.
Annalise Larrabee says
I made a double batch in my 8 quart and it almost came exactly to the fill line in my pot. It turned out great but did take a really long time for a batch that big to come to pressure so if you double it make sure you account for a little extra time!
Jeff says
We tried this recipe earlier this week and really, really enjoyed it. This is a real keeper, than you for sharing with the rest of us!
Marjorie @APinchOfHealthy says
Yay, Jeff! I am so glad y’all enjoyed it.
Paul G says
I concur with all the comments. But the real beauty to me is how good it is and how simple it is to make. Its a regular part of our weekly dinners. Thanks for posting
Marjorie @APinchOfHealthy says
Yay Paul! So happy to hear this. Thanks for taking the time to leave a rating.💖
Danita says
excellent recipe, perfect spice blend, will definitely be making this again. I used better than bouillon vegetable base as I’m out of the chicken base. It turned out fine. I did add a large chunk of chopped fresh green chili as we like a little heat.