Instant Pot Chicken Tortilla Soup Recipe

Quick and easy, this Instant Pot Chicken Tortilla Soup is loaded with vegetables, beans, corn and bold spice. It takes about 10 minutes to prep and is simple to make — perfect for piling on your favorite toppings.

This is my go-to chicken tortilla soup, especially when using an Instant Pot. The chicken stays tender and juicy, the flavors concentrate quickly, and the soup feels both cozy and hearty.

Pressure cooker soups are a favorite in our kitchen. If you like this one, you may also enjoy other Instant Pot soup recipes made the same way.

Why You Will Love This Instant Pot Chicken Tortilla Soup:

• Easy dump-and-go meal. For busy weeknights you can skip sautéing and simply add everything to the pot, set it, and walk away.
• Veggie and nutrient packed. This recipe includes peppers, zucchini, beans and corn for a well-rounded, family-friendly meal.
• Freezer-friendly. Cool the soup, portion it, and freeze for up to three months for quick future meals.
• Flexible to customize. Adjust the heat, change the beans or vegetables, or make it thicker or brothy depending on your preference.

Recipe Ingredients and Substitutions:

• Chicken: Boneless skinless chicken breasts are used here; boneless skinless thighs work well and stay a bit more forgiving.
• Bell pepper: Green is preferred, but any color will work. Swap in canned diced green chiles or jalapeño for added heat.
• Onion: Red or yellow onion, diced.
• Zucchini: Adds bulk and nutrients but can get soft; avoid sautéing it and don’t let the soup sit too long after cooking.
• Salsa: Use a chunky salsa you enjoy — it changes the flavor profile more than you might expect.
• Diced tomatoes: One can (14.5 oz). Drain or leave the liquid depending on how brothy you want the soup. Fire-roasted tomatoes add smoky depth.
• Corn: Frozen sweet corn is ideal; canned drained corn can be used if needed.
• Kidney and black beans: Canned, rinsed and drained. Pinto beans are a fine substitute or addition.
• Broth: Low-sodium chicken broth is used here. Substitute vegetable broth, chicken stock, or use less liquid for a chunkier soup.
• Lime juice: Fresh is best, but bottled works in a pinch.
• Garlic: Fresh minced garlic preferred; garlic powder can substitute (about 1/2 teaspoon to start).
• Spices: Chili powder, cumin, smoked paprika, crushed red pepper, salt and black pepper. Add cayenne or extra crushed red pepper for more heat.
• Cilantro: Stir fresh chopped cilantro into the finished soup and add more for serving.

Step-By-Step Instructions:

• If you choose to sauté, set the Instant Pot to Sauté, warm 1 tablespoon olive oil, and cook the onion and pepper until the onion is translucent. Turn off Sauté.
• Place the chicken on top of the vegetables and season with garlic and spices.
• Add the remaining ingredients (except cilantro). Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes. Allow about 20 minutes for the pot to come to pressure.
• When cooking ends, let it sit for 5 minutes, then carefully release the remaining pressure. Check the chicken reaches 165°F before removing.

• Remove the chicken, shred it with two forks, then return the shredded chicken to the pot.
• Stir in the chopped cilantro, taste and adjust seasonings, and serve with your preferred toppings.

Recipe Tips:

• Soup thickness: For a thick, chunky soup use about 2 cups broth. For a brothy soup use closer to 4 cups.
• Adjust the spice: Use milder salsa for less heat, or add more crushed red pepper, cayenne, or a spicier salsa for adults who want more kick. Smoked paprika adds great depth.
• Toppings: Fresh cilantro, shredded cheese, a dollop of sour cream or Greek yogurt, avocado slices, jalapeños and tortilla chips or strips are all excellent choices.

Ways to Vary This Chicken Tortilla Soup:

• Stir in 2–4 ounces cream cheese before adding the shredded chicken for a creamy texture.
• Add shredded cheese and stir until melted for a cheesy version.
• Stir in 1/4 cup heavy cream for richness.
• Use bone broth for added flavor and protein, or fire-roasted tomatoes for more depth.

Favorite Toppings:

• Shredded cheddar or your preferred cheese blend
• Avocado slices
• Sour cream or plain Greek yogurt
• Tortilla strips or crushed tortilla chips
• Sliced black olives
• Fresh cilantro
• Pickled onion
• Jalapeño slices

Other Instant Pot Recipes:

• Instant Pot Mac and Cheese
• Instant Pot Potato Leek Soup
• Instant Pot Carnitas
• Creamy Garlic Parmesan Chicken
• Butter Herb Instant Pot Salmon
• Instant Pot Cheesy Chicken and Rice

Instant Pot Chicken Tortilla Soup

By: Lorie Yarro

Quick and easy, this Instant Pot Chicken Tortilla Soup is packed with veggies, beans, corn and plenty of spice. This chunky, hearty soup is ready with very little effort.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 6

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 cup chunky salsa
• 1 can diced tomatoes (14.5 oz)
• 1 cup corn
• 1 can kidney beans, rinsed
• 1 can black beans, rinsed
• 4 cups chicken broth
• Juice of 1/2 lime
• 2–3 garlic cloves, minced
• 1 T chili powder
• 1/2 T cumin
• 1 tsp smoked paprika
• 1/4–1/2 tsp crushed red pepper (optional)
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup cilantro, chopped

Instructions

1. Place chicken breasts into the pressure cooker. Add in the vegetables, beans, broth, salsa, tomatoes and spices — essentially everything except the cilantro.
2. Stir gently to combine and distribute the spices.
3. Close and lock the Instant Pot lid, set the valve to sealing, and pressure cook on high for 10 minutes. Allow time for the pot to come to pressure.
4. When the cook time finishes, let it sit for 5 minutes, then release the remaining pressure. Ensure chicken is 165°F, remove and shred the breasts, and return shredded chicken to the pot.
5. Stir in chopped cilantro, adjust seasoning to taste, and serve with your favorite toppings.

Notes

Storage: Refrigerate leftovers in an airtight container for 3–4 days. To freeze, cool completely, transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Tip: Vary the amount of broth to make the soup thicker or more brothy, and adjust spice with different salsas, crushed red pepper or cayenne to suit your family.

Nutrition

Calories: 338 kcal — Carbohydrates: 34 g — Protein: 36 g — Fat: 8 g — Fiber: 10 g

Nutrition information is an approximation.