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Instant pot chicken tortilla soup in white bowl with spoon

Chicken Tortilla Soup in the Instant Pot

Instant Pot chicken tortilla soup is a delicious, quick and easy dinner that you can throw together in less than thirty minutes.
Course Main Course, Soup
Cuisine Mexican
Keyword chicken tortilla soup, instant pot
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 197 kcal
Author Marjorie @APinchOfHealthy

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

  1. Add the chicken stock, tomatoes, onion and garlic to the pot. 

  2. Place the chicken breasts on top, and sprinkled the spices on top of that.

  3. Last, add the black beans and corn on top, and do not stir.

  4. 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)

  5. 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.

  6. When the pot has depressurized, remove the chicken and shred it with two forks.

    Instant Pot chicken tortilla soup is a delicious, quick and easy dinner that you can throw together in less than thirty minutes. | APinchOfHealthy.com
  7. Return the chicken to the pot, and add lime juice and ciliantro for additional flavor.

  8. 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!

Nutrition Facts
Chicken Tortilla Soup in the Instant Pot
Amount Per Serving
Calories 197 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 54mg18%
Sodium 463mg20%
Potassium 676mg19%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 3g3%
Protein 23g46%
Vitamin A 415IU8%
Vitamin C 10.1mg12%
Calcium 57mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.