When you're craving TexMex flavors, but want to keep things cozy, this Instant Pot chicken tortilla soup is absolutely perfect! With tender shredded chicken, corn, black beans, bell peppers, cheese and tortilla strips.
The Instant Pot makes prepping soup so hands off, it's absolutely my go-to method these days. From Instant Pot butternut squash soup to Instant Pot white chicken chili, there are so many delicious varieties that you can prep.
This Instant Pot chicken tortilla soup is adapted from this chickpea tortilla soup, and I've added in black beans and bell peppers for added vegetables and protein. It comes out perfectly seasoned, and tastes even better on day two!
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Reasons you'll ♡ this recipe
- the jarred salsa and simple southwestern spices give the broth the perfect blend of seasonings
- the Instant Pot gives this soup the 'hands off' factor- no need to stir or watch for a pot to boil over!
- it tastes even better on day two, and freezes great
Recipe video
Watch the video below to see exactly how I prepped this chicken tortilla soup. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Ingredient notes
- chicken- we've used boneless skinless chicken breasts for this recipe; if you want to swap for boneless skinless chicken thighs, you may want to add 1-2 minutes onto the cook time.
- salsa- jarred salsa adds flavor and dimension to the broth; we've used a chunky mild salsa here, but you could get creative with salsa verde, or increase the spiciness by using a hot salsa.
- black beans- you'll want cooked black beans for this recipe; use canned or cook your own on the stove top or in the Instant Pot.
- chili powder- refers to a mild paprika- based spice blend and not to pure powdered chilies
Step by step directions
1. Sauté onions- Select the 'sauté' function, then add the olive oil to the stainless steel inner pot of your Instant Pot. Add the onion, and cook for 4-5 minutes, until soft and translucent. Make a space in the pan, then add the garlic and sauté for another 1-2 minutes.
2. Other ingredients- Add part of the stock, and scrape up the bottom of the pan, before adding the rest of the stock, salsa, cumin, chili powder, salt, black beans, corn and chicken breasts.
TIP- it's a good idea to deglaze the bottom of your Instant Pot after sautéing to avoid triggering the burn warning.
3. Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 5 minutes. When the cooking cycle completes, allow it to naturally release for 10 minutes before releasing any remaining pressure and removing the lid.
4. Shred chicken- Use tongs to transfer the chicken to a clean bowl, then shred using two forks or a hand mixer. Return the chicken back to the soup, and serve.
TIP- shred your chicken in seconds with an electric hand mixer!
FAQ
This recipe works great in both a 6 quart Instant Pot and an 8 quart Instant Pot. You might need to cut it in half if you use an Instant Pot mini.
Yes! Swap the chicken for an extra can of black beans and use vegetable stock.
Yes, cook on low for 5-6 hours.
Toppings
Just like chili, Instant Pot chicken tortilla soup is all about the toppings! Here are some suggestions:
- tortilla chips or strips
- shredded cheese
- lime wedges
- cilantro
- avocado
- guacamole
- salsa
- pico de gallo
- fresh or pickled jalapeños
- red onion
- sour cream
Storage & meal prep
- Cool soup completely, then portion out into an air tight container (see below for my favorite containers!)
- Refrigerate for up to 4 days, freeze for up to 6 months.
- Thaw completely.
- Reheat individual portions in the microwave or larger portions in a pot until steaming hot.
TIP- I love using these plastic freezer jars to store soup.
More Instant Pot soups
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Instant Pot Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup salsa see note 1
- 1 teaspoon cumin
- 1 teaspoon chili powder see note 2
- ½ teaspoon salt
- 15 oz can of black beans drained & rinsed
- 15 oz can of corn drained
- 4 cups chicken stock
- 2 chicken breasts see note 3
Instructions
- Sauté onions- Select the 'sauté' function, then add the olive oil to the stainless steel inner pot of your Instant Pot. Add the onion, and cook for 4-5 minutes, until soft and translucent. Make a space in the pan, then add the garlic and sauté for another 1-2 minutes.
- Other ingredients- Add part of the stock, and scrape up the bottom of the pan, before adding the rest of the stock, salsa, cumin, chili powder, salt, black beans, corn and chicken breasts.
- Cook- Place the lid on the Instant Pot, set the valve to the 'sealing' position, and pressure cook on high pressure for 5 minutes. When the cooking cycle completes, allow it to naturally release for 10 minutes before releasing any remaining pressure and removing the lid.
- Shred chicken- Use tongs to transfer the chicken to a clean bowl, then shred using two forks or a hand mixer. Return the chicken back to the soup, and serve.
- Serve- serve with tortilla strips, lime wedges, cilantro and cheese.
Tips:
Video
Nutrition Information
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