This post may contain affiliate links.
Quick and easy, this Instant Pot Chicken Tortilla Soup is packed with veggies, beans, corn and plenty of spice. Only about 10 minutes to prep and so simple. Perfect for all of your favorite toppings!
Table of Contents
To me, this is the best chicken tortilla soup and it’s all thanks to the Instant Pot. So quick and easy and with the perfect juicy chicken and lots of flavor. This soup is cozy and hearty!
Soup and chili recipes in the pressure cooker are my favorite soups–if that is the same for you, then you will also love this Instant Pot broccoli cheddar soup and Instant Pot potato leek soup for sure!
And if you love Instant Pot recipes, try these other family favorites: Instant Pot Shredded Chicken Tacos, Instant Pot Pork Tenderloin with Apples and Rosemary or this one is my personal favorite lately, Crispy Instant Pot Pork Carnitas.
Why You Will Love This Instant Pot Chicken Tortilla Soup:
- It can literally be a complete dump and walk away meal. This is a quick meal for those busy nights. You don’t even have to sauté the onions and peppers. You can add everything to the pot and set it and walk alway!
- Veggie and nutrient packed. This Instant Pot chicken tortilla soup recipe boasts plenty of veggies and goodness! Peppers, zucchini, beans, and lots of healthy ingredients the whole family needs.
- A freezer friendly dish. Let the soup cool and then toss it in the freezer. Make single servings or freeze the whole pot. It will be great for when you need a good meal but are too tired to cook.
- So simple to vary. You can easily make this recipe your own. Add an extra spicy kick, vary the beans and veggies, make is super thick or super brothy–lots of options for this simple soup recipe!
Recipe Ingredients and Substitutions:
- chicken: we typically use boneless skinless chicken breast in this recipe. Boneless skinless chicken thighs will work very well too. Since the thighs are more forgiving when it comes to
- bell pepper: green is the preferred bell pepper in this recipe but red bell pepper or another color can certainly be used. You can also use a can of diced green chilies for a spicier pepper–or even jalapeño.
- onion: red or yellow is great, choose your favorite
- zucchini: we add this regularly however it can end up a touch soggy at times. Do not sauté the zucchini with the other veggies. Make sure the soup doesn’t sit after cooking too long to keep it from getting extra mushy.
- salsa: your favorite chunky salsa. This can really vary the flavor so choose one you love.
- diced tomatoes: a can of diced tomatoes, liquid drained or not, depending on your preference. You can use fire-roasted tomatoes for even more flavor.
- corn: frozen sweet corn is always on hand in our house. This is ideal for this recipe but canned, drained corn can work as well. I throw the corn in frozen.
- kidney beans: a can, rinsed and drained
- black beans: canned, also rinsed and drained. Sometimes I vary the beans and use pinto beans instead or in addition.
- broth: we use low sodium chicken broth. You can use regular and you can opt for vegetable broth if that is what you have or prefer. You can also lessen the amount of broth for a much chunkier soup. Chicken stock also works fine in this recipe.
- lime juice: fresh lime juice is ideal in this soup, but if you only have the juice in a bottle, you can use that.
- garlic: freshly minced cloves are best, but garlic powder can be used instead. Start with about 1/2 teaspoon and add more to taste
- spices: for this chicken tortilla soup, I use a spice blend of chili powder, cumin, smoked paprika, crushed red pepper along with sea salt and cracked black pepper. If you want to add some heat, add a bit of cayenne pepper or you can opt to increase the amount of crushed red pepper.
- cilantro: don’t skip this! It makes the soup even better! Stir freshly chopped cilantro in with the chicken and more on top when serving.
Step-By-Step Instructions:
- If sautéing the onions and peppers, turn the Instant Pot to “Sauté” and heat olive oil until glistening. Sauté onions and peppers until onions begin to become translucent. Turn sauté setting off.
- Add the chicken over top of the onions and peppers and cover with seasoning and garlic.
- Add all other ingredients except the cilantro. Cover and turn the Instant Pot valve to “sealing” and set to pressure cook for 10 minutes. It will take about 20 minutes for pressure to build.
- Once the pressure cooking is complete, allow for 5 minutes to sit and manual release and then do a quick release for remaining pressure.
- Remove the chicken from the pot and shred. I think two forks works very well. Some people like to use a knife as well. I have heard that using an electric hand mixer is a good option but I don’t think that is needed. Plus you would have to use another bowl and dirty more dishes.
- Add the chicken and chopped cilantro back into the pot and stir.
- Top with more cilantro and serve with all of your favorite toppings.
Recipe Tips:
- This soup can be made super thick and chunky or more on the broth side. Add about 2 cups of broth for thick and closer to 4 if you prefer yours much more broth based. It varies for me depending on my mood.
- Spice level can certainly be adjusted for this one. I typically have to play it safe for the little guy and then add all of the spice for Anthony and myself. You can play around with the type of salsa you use, adding more crushed red pepper, or changing up the paprika for smoked paprika (a MUST in my opinion!). So essentially you never have to make the same version twice!
- Toppings! That’s always where it’s at for me. We topped ours with lots and lots and lots of extra cilantro, shredded cheese, a dollop of either sour cream or Greek Yogurt and all of the tortilla chips! Anthony uses chips instead of a spoon when eating this one. I recommend it for sure. What else will you top your with? Oh, jalapeños are great too!
Can You Make This In the Slow Cooker?
Absolutely you can! If you don’t have a pressure cooker, don’t worry! Add everything to the crockpot except the cilantro.
Slow cook for about 4-6 hours on low or 3-4 hours on high, shredding the chicken when it has reached an internal temperature of 165°F. Toss the chopped cilantro in before serving!
Storage Instructions:
To store any leftover soup, place in an airtight container and refrigerate for about 3-4 days. You can reheat the soup using your favorite method.
To freeze, allow the soup to cool completely. Then transfer to a freezer safe container and freeze for up to 3 months.Allow to thaw in the refrigerator overnight and then reheat as desired in the microwave or stove top.
Ways to Vary This Chicken Tortilla Soup:
- stir in 2-4 ounces of cream cheese before adding the shredded chicken back into the pot for a creamy, tangy flavor.
- make it cheesy! add your favorite shredded cheese and stir to melt
- add 1/4 cup heavy cream
- use homemade salsa for even more flavor
- use bone broth for added flavor and protein
- use fire roasted tomatoes
Favorite Toppings:
- shredded cheddar cheese (or your favorite blend)
- avocados
- sour cream or plain Greek yogurt
- store bought or homemade tortilla strips (slice corn tortillas thin and fry in oil until crispy, can be made in the air fryer as well)
- sliced black olives
- fresh cilantro
- pickled onion
- jalapeño
Other Instant Pot Recipes:
- Instant Pot Mac and Cheese
- Instant Pot Potato Leek Soup
- Instant Pot Carnitas (Slow Cooker Option Included!)
- Creamy Garlic Parmesan Chicken
- Butter Herb Instant Pot Salmon
- Instant Pot Cheesy Chicken and Rice
Instant Pot Chicken Tortilla Soup
Quick and easy, this Instant Pot Chicken Tortilla Soup is packed with veggies, beans, corn and plenty of spice. This chunky, hearty soup recipe is ready in no time and with so little effort. Dinner is served!
Ingredients
- 1 1/2 lb chicken breasts (boneless, skinless), thighs will work as well
- 1 T olive oil
- 1 green bell pepper, chopped
- 1 onion, small diced
- 1 zucchini, chopped
- 1 c chunky salsa
- 1 can diced tomatoes, 14.5 oz.
- 1 c corn
- 1 can kidney beans, rinsed
- 1 can black beans, rinsed
- 4 c chicken broth
- Juice of 1/2 lime
- 2-3 garlic cloves, minced
- 1 T chili powder
- 1/2 T cumin
- 1 tsp smoked paprika
- ¼-½ tsp crushed red pepper, optional
- 1/2 tsp pepper
- 1/2 tsp salt
- ½ c cilantro, chopped
Instructions
- Place chicken breasts into pressure cooker. Add in veggies, beans, broth and spices. (Essentially everything but the cilantro).
- Stir ingredients gently to allow the spices to mix.
- Close Instant Pot (pressure cooker), lock it, and set steam release to “sealing” and set to pressure cook for 10 minutes and start.
- When cook time is complete, allow for manual release of a bout 5 minutes and then quick release the rest of the pressure. Check that meat is 165°F and then pull breasts out individually and shred, placing back into the pot once shredded.
- Add in the chopped cilantro, stir and then serve it up with your favorite toppings!
Notes
Storage: To store any leftover soup, place in an airtight container and refrigerate for about 3-4 days. You can reheat the soup using your favorite method.
To freeze, allow the soup to cool completely. Then transfer to a freezer safe container and freeze for up to 3 months.Allow to thaw in the refrigerator overnight and then reheat as desired in the microwave or stove top.
- This soup can be made super thick and chunky or more on the broth side. Add about 2 cups of broth for thick and closer to 4 if you prefer yours much more broth based. It varies for me depending on my mood.
- Spice level can certainly be adjusted for this one. I typically have to play it safe for the little guy and then add all of the spice for Anthony and myself. You can play around with the type of salsa you use, adding more crushed red pepper, or changing up the paprika for smoked paprika (a MUST in my opinion!). So essentially you never have to make the same version twice!
Nutrition
Calories: 338kcal, Carbohydrates: 34g, Protein: 36g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 1058mg, Potassium: 1258mg, Fiber: 10g, Sugar: 6g, Vitamin A: 1133IU, Vitamin C: 30mg, Calcium: 87mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
Made this for dinner tonight and it’s another winner 🙂 My son said that we have to add this to our rotation! Delicious and super easy! Thanks for another great recipe Lorie xo
When I get son approval that means the WORLD! Thanks so much for making my day, Yolanda. So glad you all loved it!