Instant Pot Chicken Tortilla Soup
This Instant Pot Chicken Tortilla Soup is hearty, comforting, and quick to make. Packed with tender chicken, black beans, corn, tomatoes, and a cozy blend of spices, it’s the perfect meal for busy nights. Finish with crispy tortilla strips and your favorite toppings for a restaurant-worthy bowl at home.
Equipment
- Instant Pot
- Cutting board
- Knife
Ingredients
Core Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 can black beans 15 oz, drained and rinsed
- 1 can corn 15 oz, drained
- 1 can diced tomatoes with green chiles 15 oz
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- salt and pepper to taste
Garnish and Toppings
- crispy tortilla strips
- shredded cheese
- fresh cilantro
- lime wedges
- avocado slices
Instructions
- Set Instant Pot to sauté. Add oil, then cook onion and garlic for 2–3 minutes until fragrant.
- Stir in chili powder, cumin, and smoked paprika. Nestle the chicken breasts into the pot.
- Add diced tomatoes, beans, corn, and chicken broth. Stir gently without breaking chicken apart.
- Seal the lid and cook on high pressure for 12 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Remove chicken and shred with forks. Return to pot. Season with salt and pepper to taste.
- Serve hot, topped with tortilla strips, cheese, cilantro, lime wedges, and avocado slices.
Notes
Use rotisserie chicken for an even faster prep. Add cream cheese, sour cream, or Greek yogurt for a creamy variation. Make it vegetarian by swapping chicken with extra beans and using veggie broth.
Nutrition
Calories: 320kcalCarbohydrates: 24gProtein: 30gFat: 12gSaturated Fat: 3gCholesterol: 70mgSodium: 880mgPotassium: 720mgFiber: 6gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 100mgIron: 3mg
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