Zesty Instant Pot Chicken Tortilla Soup Recipe for Cozy Nights

Crafting a soul-warming chicken tortilla soup in your instant pot brings comfort right to your dinner table.

Magical kitchen gadgets make weeknight meals feel like culinary adventures.

Tender chicken, vibrant spices, and hearty vegetables blend into a symphony of flavors that dance across your palate.

Rich broth simmers with complex layers of Mexican-inspired seasonings.

Chunks of succulent meat mingle with crisp tortilla strips, creating textural excitement in every spoonful.

Weeknight dinners transform from mundane to extraordinary with this simple yet remarkable recipe.

You’ll want to savor every delicious bite of this crowd-pleasing soup that comes together in minutes.

Why Instant Pot Chicken Tortilla Soup Hits The Spot

• Rapid Flavor Explosion: Packed with bold spices like cumin, chili powder, and paprika, this soup delivers an intense taste experience that tingles your taste buds in every single bite.
• Hands-Off Cooking Magic: The Instant Pot does most of the work, allowing you to prep ingredients quickly and then sit back while the machine transforms them into a delicious meal with minimal effort.
• Customize Your Bowl: Endless topping options like avocado, cheese, sour cream, and jalapeños mean everyone can personalize their soup, making it perfect for picky eaters and family gatherings.
• Nutritious One-Pot Wonder: Loaded with protein from chicken, fiber from beans and corn, and a variety of vegetables, this soup provides a balanced and satisfying meal in a single pot with easy cleanup.

All You Need For Instant Pot Chicken Tortilla Soup

• Chicken Breasts: Tender protein that forms the hearty base of the soup.
• Chicken Broth: Flavorful liquid that creates the soup's rich and comforting foundation.

• Onion, Garlic: Aromatic base that provides depth and savory undertones to the soup.
• Diced Tomatoes: Adds tangy sweetness and helps create the soup's vibrant sauce.
• Green Chilies: Introduces a mild, fresh pepper flavor with a subtle heat.
• Corn: Sweet kernel that adds texture and natural sweetness to the soup.
• Black Beans: Protein-packed legume that contributes a creamy texture and earthy flavor.

• Cumin, Chili Powder, Paprika: Warm spice blend that gives the soup its signature Mexican-inspired flavor profile.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the dish.
• Lime Juice: Bright citrus that adds a fresh, tangy finish to the soup.
• Fresh Cilantro: Herb that provides a fresh, zesty garnish with distinctive flavor.

• Tortilla Strips, Avocado, Shredded Cheese, Sour Cream, Jalapeños: Toppings that allow personalization and add extra texture and flavor to the soup.

Easy Guide To Instant Pot Chicken Tortilla Soup

Step 1: Sizzle Aromatics

Heat olive oil in the Instant Pot using sauté mode. Toss in chopped onions and garlic, letting them dance and soften for 2-3 minutes until fragrant and translucent.

Step 2: Awaken Spice Flavors

• Cumin
• Chili powder
• Paprika

Stir and cook for one minute to unleash their magical essence.

Step 3: Build Liquid Foundation

• Chicken broth
• Diced tomatoes
• Green chilies
• Black beans
• Corn

Mix everything together until well combined.

Step 4: Add Protein Star

Nestle chicken breasts into the liquid mixture. Season generously with salt and pepper.

Step 5: Pressure Cook Magic

Secure the lid and set Instant Pot to high pressure for 12 minutes. Let the cooking wizardry begin.

Step 6: Release and Rest

Allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.

Step 7: Shred and Return

Pull out chicken breasts and shred using two forks.

Return shredded chicken back to the soup.

Step 8: Final Flavor Boost

Stir in fresh lime juice and chopped cilantro for a bright, tangy finish.

Step 9: Serve with Flair

• Sliced avocado
• Shredded cheese
• Sour cream
• Chopped jalapeños

Smart Tips For Instant Pot Chicken Tortilla Soup

• Swap chicken breasts with rotisserie chicken for a quicker meal preparation and deeper flavor profile.
• Customize spice levels by adjusting chili powder and adding extra jalapeños for heat lovers.
• Freeze leftover soup in airtight containers for up to 3 months, ensuring a convenient future meal option.
• Choose gluten-free tortilla strips or corn chips for those with dietary restrictions, making the recipe more inclusive.
• Enhance protein content by adding a can of drained black beans or substitute chicken with plant-based alternatives for vegetarian preferences.

Tweak Ideas For Instant Pot Chicken Tortilla Soup

• Vegetarian Tortilla Soup: Replace chicken with plant-based protein like tofu, tempeh, or black beans. Add extra vegetables such as zucchini and bell peppers for more texture and nutrition.
• Seafood Tortilla Soup: Swap chicken with shrimp or white fish like cod. Reduce cooking time to 8 minutes to prevent seafood from overcooking. Add a splash of white wine for extra depth.
• Spicy Mexican Chorizo Soup: Use chorizo sausage instead of chicken for a richer, spicier version. Include diced potatoes and increase chili powder for more heat. Top with queso fresco and crispy chorizo bits.
• Green Enchilada Tortilla Soup: Replace diced tomatoes with green enchilada sauce.

What Goes With Instant Pot Chicken Tortilla Soup

• Elevate Spicy Soup Flavor: Pair with crisp Mexican lager like Modelo Especial to balance the soup's heat and complement its robust spices.
• Refresh with Citrus Cocktail: Mix a classic margarita using fresh lime juice, tequila, and triple sec to echo the soup's bright, zesty notes.
• Complement Hearty Texture: Serve alongside warm, buttery cornbread or crispy quesadillas to add extra substance and soak up the flavorful broth.
• Balance Heat with Cool Drink: Blend a refreshing horchata, a creamy rice drink with cinnamon, to cool down the soup's spicy kick and provide a smooth contrast.

Save And Reheat Instant Pot Chicken Tortilla Soup

• Refrigerate: Store leftover soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Freeze: Transfer soup to freezer-safe containers or freezer bags. Remove excess air, seal tightly, and freeze for 2-3 months. Avoid freezing with crispy toppings.
• Reheat on Stovetop: Pour soup into a pot, warm over medium heat. Stir occasionally to prevent sticking. Add a splash of broth if too thick. Heat until steaming and reaching 165°F.
• Microwave Reheating: Place soup in a microwave-safe bowl. Cover with a microwave-safe lid or loose plastic wrap. Heat in 1-minute intervals, stirring between each. Check temperature and ensure even heating.

Instant Pot Chicken Tortilla Soup Questions Answered

• Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just add 3-4 extra minutes to the cooking time to ensure they’re fully cooked through.

• Is this soup spicy?

The soup has a mild to moderate heat level. You can adjust the spiciness by reducing or increasing the amount of chili powder and green chilies.

• Can I make this soup vegetarian?

Absolutely! Replace chicken with plant-based protein like tofu or additional beans, and use vegetable broth instead of chicken broth.

• What if I don't have an Instant Pot?

You can make this soup in a slow cooker or on the stovetop. For stovetop, simmer ingredients for about 30-40 minutes until chicken is cooked and tender.

Instant Pot Chicken Tortilla Soup Recipe

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4.7 from 32 reviews

• Total Time: 27 minutes
• Yield: 6 1x

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Description

Hearty Mexican-inspired Instant Pot Chicken Tortilla Soup delivers bold southwestern flavors in mere minutes. Quick comfort blends tender chicken, zesty spices, and crisp toppings, inviting you to savor a bowl of pure culinary delight.

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Ingredients

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Main Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups (1 liter) chicken broth
• 1 can (15 ounces/425 grams) black beans, drained and rinsed
• 1 can (15 ounces/425 grams) diced tomatoes
• 1 can (15 ounces/425 grams) corn kernels, drained

Vegetable Base:

• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (4 ounces/113 grams) chopped green chilies

Seasonings and Garnishes:

• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Tortilla strips, for serving

Optional Toppings:

• Avocado
• Shredded cheese
• Sour cream
• Jalapeños

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Instructions

1. Activate the Instant Pot’s sauté mode and warm olive oil, then gently sizzle chopped onion and garlic for 2-3 minutes until they become translucent and fragrant.
2. Sprinkle cumin, chili powder, and paprika into the pot, stirring for one minute to awaken the spices’ robust aromatics.
3. Pour chicken broth, diced tomatoes, green chilies, black beans, and corn into the pot, mixing thoroughly to create a harmonious base.
4. Nestle whole chicken breasts into the liquid mixture, seasoning generously with salt and pepper for enhanced flavor.
5. Lock the Instant Pot lid securely and program to high pressure for precisely 12 minutes, allowing ingredients to meld together.
6. After cooking completes, permit natural pressure release for 10 minutes, then carefully perform a quick release to prevent overcooking.
7. Extract chicken breasts and use two forks to shred meat into tender, bite-sized pieces, then return shredded chicken back into the soup.
8. Brighten the soup’s flavor profile by stirring in fresh lime juice and chopped cilantro, which will add a zesty, herbaceous note.
9. Ladle steaming soup into bowls and embellish with crispy tortilla strips and optional garnishes like creamy avocado, melted cheese, tangy sour cream, or spicy jalapeño slices.

Notes

• Customize spice levels by adjusting chili powder and adding hot sauce for heat lovers or reducing for milder palates.
• Swap chicken with plant-based protein like tofu or jackfruit for vegetarian version, ensuring similar cooking times and seasoning.
• Freeze leftover soup in airtight containers for up to 3 months, allowing quick meal prep on busy days without compromising flavor quality.
• Enhance nutritional profile by adding quinoa or extra vegetables like zucchini or bell peppers during cooking for more diverse textures and nutrients.

• Prep Time: 5 minutes
• Cook Time: 22 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 3g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 20g
• Cholesterol: 60mg