Name: Chicken Tortilla Soup Recipe (Instant Pot) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1-2 tablespoons olive oil; 1 onion, diced; 5 garlic cloves, rough chopped (or sub 1-2 tablespoons granulated garlic); 1-2 cups carrots, diced; 1 cup celery, diced; 14.5 ounce can diced tomatoes and juices (or fire-roasted) or 1 1/2 cups diced tomatoes w/juices; 4-ounce can mild green chilies (or sub a poblano chili, diced); 2 lbs chicken (boneless, skinless, thighs or breasts) left whole; 1 cup dry black beans, or sub 1 to 2 14-ounce cans black beans (or sub corn); 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes); 2 cups water; 2 teaspoons salt, more to taste; 2 teaspoons cumin; 2 teaspoons chili powder; 2 teaspoons dried oregano; lime juice from 1-2 limes; tortilla strips; grated cheese; sour cream; avocado; hot sauce; cilantro; fresh jalapeño; scallions; lime wedges

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If you’re in the mood for something soul-satisfying, loaded with bold flavors, and ready in about 40 minutes, this Chicken Tortilla Soup Recipe (Instant Pot) is exactly the dish you need. Packed with juicy shredded chicken, hearty black beans, vibrant veggies, tangy tomatoes, and finished with a squeeze of fresh lime, this soup manages to be both comforting and exciting. The Instant Pot takes care of all the heavy lifting, so you can spend more time enjoying every flavorful spoonful and less time waiting for dinner. Whether you’re serving up a crowd or saving portions for a busy week, this recipe is guaranteed to become a fast favorite!

Chicken Tortilla Soup Recipe (Instant Pot) Recipe - Recipe Image

Ingredients You’ll Need

You’ll only need straightforward, everyday ingredients to make this Chicken Tortilla Soup Recipe (Instant Pot), but each one brings something special to the table. From the base aromatics to savory chicken and dynamic spices, every item delivers big on flavor, texture, or color.

Olive oil: Adds richness and helps all those beautiful vegetables caramelize for a deeper flavor base.
Onion: The start of any good soup, it brings sweetness and fragrance right from the first sizzle.
Garlic: Elevates every sip with its pungent, irresistible aroma—feel free to use fresh or granulated!
Carrots: Offer up natural sweetness and cheerful color, creating balance in every bowl.
Celery: Adds a clean note and satisfying texture that rounds out the veggie trifecta.
Diced tomatoes (with juices): Creates a tangy, vibrant broth that’s the heart of this soup; fire-roasted tomatoes add smoky depth.
Green chilies or poblano chili: Bring gentle warmth and a layer of Southwestern flavor—choose your favorite!
Chicken (boneless, skinless thighs or breasts): Tender shredded meat that soaks up every spice; use whole pieces for fuss-free shredding.
Black beans (dry or canned): Give the soup extra heartiness and a creamy bite—canned beans are speedy, while dry offer rustic texture.
Chicken stock or broth (or water + bouillon): Sets a savory foundation you can boost with your favored stock or even bouillon cubes.
Water: Helps perfect the soup’s consistency without overpowering the other flavors.
Salt: Essential for balancing the flavors—taste and adjust as you go!
Cumin: Lends earthy warmth and that iconic Mexican-inspired aroma.
Chili powder: Adds gentle smokiness and color without making things too spicy.
Oregano: Infuses an herby backdrop that rounds out the broth beautifully.
Lime juice: A bright, zippy finish that brings all the flavors together right before serving.
Optional chipotle or adobo sauce: Turn up the smoky heat to your preferred spice level.
Garnishes (tortilla strips, cheese, sour cream, avocado, hot sauce, cilantro, jalapeño, scallions, lime): Mix and match your favorites for a bowl brimming with texture and color.

How to Make Chicken Tortilla Soup Recipe (Instant Pot)

Step 1: Saute the Aromatics

Start by setting your Instant Pot to “sauté” mode and pour in the olive oil. Add the diced onions, garlic, carrots, and celery. If you’re using granulated garlic or a fresh poblano chili, add them now as well. Sauté for about four minutes, stirring often, until the veggies soften and the kitchen fills with their irresistible aroma. This layer of flavor is the key to a rich, savory broth!

Step 2: Add the Main Ingredients

Toss in the diced tomatoes (and their juices), green chilies, and lay the chicken pieces right on top. Pour in the black beans, whether dry for a bit more texture or canned for convenience. Now, add the chicken stock, water, salt, cumin, chili powder, and oregano. Stir everything together to make sure the spices get evenly distributed—your soup will already be bursting with color and fragrance.

Step 3: Pressure Cook

Secure the lid, making sure the steam release handle is set to sealing. For dry beans, pressure cook on high for 25 minutes. Using canned beans and chicken breasts? Drop your cooking time to 9–12 minutes (shorter for small breasts, longer for big ones). For chicken thighs, go for 14 minutes with canned beans. When the timer is up, perform a manual release. If you’re on the stovetop, bring everything to a boil, then simmer covered on medium-low for about 30 minutes.

Step 4: Shred the Chicken

Once everything is cooked, carefully remove the chicken from the pot—use tongs, it’ll be very hot! Shred the chicken using two forks, either directly in the pot or on a cutting board. (If you’d like to add corn, now’s the time! Just toss in a handful of sweet frozen kernels and stir them through.) Return the shredded chicken to the pot and let everything simmer together for a few minutes so the flavors can mingle.

Step 5: Season and Finish

Squeeze in the fresh lime juice—start with one lime and add more if you like extra zing. Taste the broth and add more salt if necessary; if the flavors taste dull, a touch more salt and lime will wake everything up. Don’t forget, if you’re craving more smoky heat, stir in a bit of chipotle or adobo sauce to taste!

Step 6: Serve and Garnish

Ladle piping hot soup into big bowls and go wild with your favorite garnishes—crunchy tortilla strips, shredded cheese, a dollop of sour cream, creamy avocado, a sprinkle of cilantro, and maybe a dash of hot sauce or fresh jalapeño for the bold at heart. Every bite of this Chicken Tortilla Soup Recipe (Instant Pot) becomes a customizable experience!

How to Serve Chicken Tortilla Soup Recipe (Instant Pot)

Garnishes

Let your creativity shine when it comes to garnishes! Top each bowl of Chicken Tortilla Soup Recipe (Instant Pot) with crispy tortilla strips for crunch, melty cheese for richness, a dollop of sour cream or Greek yogurt for tang, and slices of ripe avocado for creaminess. Don’t forget a sprinkle of cilantro, scallions, or a few rings of fresh jalapeño. Every garnish brings its own distinctive pop—make it your own signature bowl!

Side Dishes

This soup is hearty enough to be a meal on its own, but it also pairs beautifully with a side of warm cornbread, fluffy rice, or classic cheese quesadillas for dipping. Even a simple green salad drizzled with lime vinaigrette can add a fresh, crisp contrast. Choose your favorite combos and make dinner a true event!

Creative Ways to Present

For a bit of extra flair, try serving this Chicken Tortilla Soup Recipe (Instant Pot) in mini bread bowls, or set up a soup bar with all the toppings in colorful bowls so everyone can build their dream bowl. You could also portion soup into small mugs for a cozy starter at dinner parties, or pack thermoses for a fun tailgate or picnic treat.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Tortilla Soup Recipe (Instant Pot) is a real gift! Let the soup cool to room temperature, then transfer to airtight containers and refrigerate. It’ll keep happily for up to four days, making your lunch or dinner for the week a no-brainer. You might even discover the flavors deepen and improve after a day’s rest!

Freezing

This soup is fabulously freezer-friendly! Store fully cooled soup in freezer-safe containers or zip-top bags (just remember to leave some room for expansion). It will keep for up to three months. For best results, freeze without garnishes and add those fresh once reheated.

Reheating

Reheat soup gently on the stove over medium heat, stirring occasionally until piping hot. In a hurry? Microwave individual portions (loosely covered) in one-minute intervals, stirring in between. If the soup thickens after storing, just add a splash of water or chicken broth to bring it back to your preferred consistency.

FAQs

Can I use frozen chicken in the Instant Pot?

Absolutely! If using frozen chicken breasts or thighs, just make sure they’re separated and not stuck together in a big block. Add 3–4 extra minutes to the pressure cooking time, and you’ll have perfectly tender chicken every time.

What can I use instead of black beans?

You can easily swap the black beans for pinto beans, kidney beans, or go bean-free and add extra corn (fire-roasted corn works especially well!). Just stir in frozen or canned corn once the chicken is cooked so it stays sweet and crisp.

Is this Chicken Tortilla Soup Recipe (Instant Pot) spicy?

The soup is pleasantly flavorful but not overly spicy, especially if you stick to mild green chilies. If you’d like more heat, add diced jalapeño, extra chili powder, or a spoonful of chipotle in adobo. Make it mild or fiery—the choice is yours!

How can I make this vegetarian?

Swap the chicken for extra beans or a plant-based protein like jackfruit or tofu, use vegetable broth instead of chicken stock, and load up on your favorite soup-friendly veggies. The soup will still be hearty, satisfying, and packed with flavor!

Can I double this recipe?

A 6-quart Instant Pot can handle one batch, but doubling the Chicken Tortilla Soup Recipe (Instant Pot) will unfortunately not fit. If you need to make a big batch for a party, use a larger Instant Pot or divide the recipe and cook in two rounds.

Final Thoughts

If you’re looking for a dinner that’s as easy as it is delicious, you absolutely have to try this Chicken Tortilla Soup Recipe (Instant Pot). It’s the kind of meal that wins hearts, fills bellies, and turns a regular night into something wonderful. Get those bowls, pile on the garnishes, and enjoy every bright, zesty spoonful—you’ll be making this again and again!