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This dump and start Instant Pot Chicken Tortilla Soup features tender chicken, fire roasted tomatoes, creamy beans and sweet corn swimming in an earthy and zesty broth. It's a gluten-free Tex-Mex delight from scratch in under 30 minutes!

With busy weeknights and a slight chill in the air comes the need for fast, flavorful and comforting recipes. Enter Chicken Tortilla Soup!

Crisp tortilla chips crushed right in your bowl give it a bite, and a squeeze of lime before serving takes it over the top. This super easy and delicious soup is the perfect finale to any day!

Best Soup Recipe for Weeknights in Under 30 Minutes!

You will be amazed at how flavorful this soup gets in just 30 minutes. The fact that I can dump all the ingredients in my Instant Pot and let it make dinner makes it a total stress-buster meal for me, especially on weeknights. I also make it because:

It's a complete, one-pot, dump & start meal!

meal! Protein, veggies and crunch make for a nutritious and delicious meal.

make for a nutritious and delicious meal. An assorted toppings bar allows your family to personalize the soup to their liking (plus, it feels like a treat!).

to their liking (plus, it feels like a treat!). It's a school-night-approved soup recipe that freezes beautifully!

Ingredients - Notes & Substitutions

This soup is one powerhouse of flavors. Chili powder, cumin, coriander and fire-roasted tomatoes provide an intense smoky and earthy flavor to the broth, which contrasts so beautifully with the soft chicken, black beans and corn.

Canned Tomatoes: Fire-roasted tomatoes with green chilies add an extra layer of smokey flavor. They can be found in the Mexican section of grocery stores - right next to the chips and salsa. Alternatively, regular canned diced plum tomatoes or 2 fresh Roma tomatoes can also be used.

Fire-roasted tomatoes with green chilies add an extra layer of smokey flavor. They can be found in the Mexican section of grocery stores - right next to the chips and salsa. Alternatively, regular canned diced plum tomatoes or 2 fresh Roma tomatoes can also be used. Corn: Frozen corn allows me to make this easy soup recipe year-round. But if corn is in season, by all means, use fresh corn kernels sliced from the cob!

Frozen corn allows me to make this easy soup recipe year-round. But if corn is in season, by all means, use fresh corn kernels sliced from the cob! Beans: Black beans are my family's preferred bean, but feel free to use pinto or red kidney beans. Just make sure to rinse and drain beforehand.

Black beans are my family's preferred bean, but feel free to use pinto or red kidney beans. Just make sure to rinse and drain beforehand. Chicken: Boneless, skinless chicken breasts come in a variety of sizes. You will need 1-pound total or roughly 2 8-ounce chicken breasts. If your chicken breast is thicker than 1-inch, slice them through the middle, or increase the cook time to 10 minutes. Boneless, skinless chicken thighs are another great substitute (adjust the cook time based on notes below).

Boneless, skinless chicken breasts come in a variety of sizes. You will need 1-pound total or roughly 2 8-ounce chicken breasts. If your chicken breast is thicker than 1-inch, slice them through the middle, or increase the cook time to 10 minutes. Boneless, skinless chicken thighs are another great substitute (adjust the cook time based on notes below). Spices: A special blend of Mexican spices adds spice, depth and aroma. If you want to make it spicy, add a pinch of cayenne, too.

A special blend of Mexican spices adds spice, depth and aroma. If you want to make it spicy, add a pinch of cayenne, too. Broth: Low-sodium chicken broth or stock works best since it helps to control the salt. This recipe requires one 32-ounce box for cooking! If using water instead, add 1/4 teaspoon extra of each seasoning.

Low-sodium chicken broth or stock works best since it helps to control the salt. This recipe requires one 32-ounce box for cooking! If using water instead, add 1/4 teaspoon extra of each seasoning. Toppings: Finish the soup with any of your favorite Mexican toppings - shredded cheese, sour cream, diced avocado and tortilla chips. If you are lucky enough to find the colorful tortilla strips, snag 'em while you can!

Cooking Tip: Want to make homemade tortilla strips? Cut fresh tortillas into thin strips, spray with olive oil spray and sprinkle with salt. Bake in 300 degree F oven for 5-8 minutes, or until crisp.

Step By Step Instructions for Instant Pot Chicken Tortilla Soup

This easy authentic Mexican chicken tortilla soup recipe is part of my dump and start one pot meal series. Here's how this delicious dinner is ready in under 30 minutes!

1. Add All Ingredients & Pressure Cook

Turn ON the Instant Pot. Add the olive oil, tomatoes, corn and black beans (Pic 1).

Next, add the carrot and celery, if using, along with the garlic, chicken breasts and all the spices. Pour in the chicken broth (Pic 2).

Stir and close the lid. Set Manual/Pressure Cook at high pressure for 8 minutes on sealing mode. After cook time is over, let pressure release naturally for 5 minutes (NPR 5), then release remaining pressure manually (QR). Once the pin drops, open lid (Pic 3).

2. Shred the Chicken, Garnish & Serve

Remove chicken breasts and shred them using two forks (Pic 4).

Put the shredded chicken back in the soup (Pic 5).

Finish with chopped cilantro and a squeeze of lime (Pic 6).

Alternative Method: Stovetop Recipe

Don't have a pressure cooker, no problem! It is as easy and simple to make this delicious and healthy soup on the stove, too. Simply:

Start by placing a tall stock pot on medium-high heat. Add all the ingredients to the pot, give it a stir and let it come to a boil.

Reduce the heat to medium, cover and let it cook for about 20 minutes, or until the chicken becomes tender enough to shred.

Turn off the heat, shred the chicken and add it back to the pot. Finish with chopped cilantro and a squeeze of lime.

Serving Suggestions - Chicken Tortilla Soup Toppings

What I love most about Mexican food is the variety of garnishing choices. It works out really great in a household like mine, where one kid loves sour-cream and the other one absolutely hates it 🙂

Everyone picks their garnishes straight from the fridge - shredded cheese, sour cream, pickled jalapeños, chopped avocados are some popular choices.

And of course, our favorite garnish is tortilla chips. I love to serve them on the side and we all crush them in our soup bowls just before eating. The chips become slightly tender, but still retain a bite and give this soup it's iconic taste.

How to Store - Meal Prep & Freezer-Friendly

This Instant Pot chicken tortilla soup makes meal prep a breeze! The soup will keep in an airtight container in the fridge for up to 5 days. This makes for a filling lunch throughout the week, too.

For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator. Then, reheat on the stovetop over medium heat, while stirring occasionally, until hot and bubbly.

Note: If planning to freeze, omit the garnish and toppings. Reserve for the day you are going to serve!

Recipe Tips & Notes:

Slice the chicken, if necessary. If your chicken breast is thicker than 1-inch, slice them through the middle, or increase the cook time to 10 minutes.

If your chicken breast is thicker than 1-inch, slice them through the middle, or increase the cook time to 10 minutes. Use chicken thighs. If you prefer dark meat chicken thighs (boneless skinless), reduce the cook time to 7 minutes.

If you prefer dark meat chicken thighs (boneless skinless), reduce the cook time to 7 minutes. Make it spicy. If you like spicy chicken tortilla soup, you can add some cayenne while cooking. Alternatively, serve some hot sauce or sriracha on the side.

If you like spicy chicken tortilla soup, you can add some cayenne while cooking. Alternatively, serve some hot sauce or sriracha on the side. Make it bean-free. Use 3 cups frozen corn (one whole bag) to replace the volume of black beans in the recipe.

Use 3 cups frozen corn (one whole bag) to replace the volume of black beans in the recipe. Cook it in the slow cooker. Simply add all the ingredients to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Simply add all the ingredients to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Store in an airtight container in the fridge or freezer. It will keep for up to 5 days in the fridge or 3 months in the freezer. Reheat as instructed above.

Instant Pot Chicken Tortilla Soup FAQ

What's in Tortilla Soup? Tortilla soup is an authentic Mexican combination of tomatoes, black beans, corn, chili powder, spices and tortilla chips! Meat such as chicken, beef or lamb is added for additional flavor and protein. Can I use leftover chicken in tortilla soup? Yes! Leftover rotisserie, poached or seared chicken breasts are a great option. Simply shred and add when you would add the shredded chicken at the end. Can I make low-carb chicken tortilla soup? Yes! In this dish, corn, beans and tortilla chips are the big carb contributors. Skip them depending on how lower in carbs you want it to be. For my husband and I, I typically end up halving or skipping the corn and beans.

More Soup Recipes From My Kitchen

Here are some popular INSTANT POT SOUP Recipes on the blog:

Chicken Enchilada Soup: A colorful and comforting Mexican-spiced meal filled with tender chicken, beans and corn, in a thick, velvety, tomato-based broth.

Chicken Noodle Soup: An earthy broth flavored with aromatics, herbs and seasoning, fall-apart tender chicken, hearty vegetables and gluten-free noodles.

Minestrone Soup: A tasty and hearty Italian soup that's a delicious blend of vegetables, herbs and fiber-rich beans simmered in a tomato-based broth.

Corn Chicken Chowder Soup: This chowder is creamy, hearty and pure deliciousness in a bowl with fall-apart tender chicken, corn and vegetables.

Thai Red Curry Soup: Packed with assorted vegetables, chicken and delicate rice noodles, this mildly spicy dish is ready in 30 minutes in the Instant Pot or Stove.

Moroccan Chickpea Soup: Hearty, healthy and full of flavor with creamy chickpeas cooked with fire-roasted tomatoes and earthy spices that's vegan and gluten-free.

Tex-Mex Recipes From My Kitchen

My family loves eating Mexican food. Being in California, we get some of the best Cal-Mex dishes. Here is my take on some of our favorites. All these recipes are GLUTEN-FREE :

Black Bean Chili (Vegan): Creamy black beans simmered with tomatoes, corn, peppers and fire-roasted green chilies that's seasoned with taco seasoning.

Easy Chicken Chili: Ground chicken, taco seasoning and creamy pinto beans makes for a protein and fiber-packed warm bowl of goodness on chilly nights.

Mexican Rice: A restaurant-style dish that's soft, fluffy and bursting with flavor that will become your go-to Tex-Mex side.

Creamy Black Beans: Creamy and delicious black beans that are the perfect side for tacos, enchiladas, burritos or any Cal-Mex or Tex-Mex inspired meal.

Carnitas Tacos: An easy dump and start pressure cooker recipe for juicy, tender and flavorful Mexican pulled pork.

Salsa Chicken Tacos: A 3-ingredient wonder featuring chicken and store-bought taco seasoning and salsa.

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Instant Pot Chicken Tortilla Soup This Instant Pot Chicken Tortilla Soup features tender chicken, tomatoes, beans and corn in an earthy, zesty broth ready in under 30 minutes! 4.28 from 40 votes Print Pin Prep Time: 5 minutes Cook Time: 8 minutes NPR/Resting Time: 10 minutes Total Time: 23 minutes Servings: 6 people Calories: 246 kcal Author: Aneesha Gupta Ingredients 1 tablespoon olive oil 1 tablespoon olive oil

1 (14.5 oz) can diced fire roasted tomatoes 1 (14.5 oz) can diced fire roasted tomatoes

1 ½ cups frozen corn 1 ½ cups frozen corn

1 (15 oz) can black beans rinsed and drained 1 (15 oz) can black beans rinsed and drained

2 garlic cloves minced 2 garlic cloves minced

1 lb chicken breast sliced through the middle - see notes 1 lb chicken breast sliced through the middle - see notes

2 teaspoons chili powder 2 teaspoons chili powder

1 teaspoon ground cumin 1 teaspoon ground cumin

2 teaspoons ground coriander 2 teaspoons ground coriander

1 teaspoon paprika 1 teaspoon paprika

¾ teaspoon salt ¾ teaspoon salt

32 oz chicken broth low sodium 32 oz chicken broth low sodium Optional Add-Ons 1 medium carrot chopped 1 medium carrot chopped

1 rib celery chopped 1 rib celery chopped Garnish 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro

juice of 1 lime juice of 1 lime Toppings shredded cheese shredded cheese

sour cream sour cream

diced avocado diced avocado

tortilla chips tortilla chips Equipment Instant Pot Instructions Add All Ingredients & Pressure Cook Turn ON the Instant Pot . Add the olive oil, tomatoes, corn and black beans.

Next, add the carrot and celery, if using, along with the garlic, chicken breasts and all the spices. Pour in the chicken broth.

Stir, close lid and press Manual/Pressure Cook for 8 minutes. In DUO , set vent to sealing. In ULTRA , press start. Let pressure release naturally for 5 minutes (NPR 5), then release remaining pressure manually (QR). Once the pin drops, open lid. Shred the Chicken, Garnish & Serve Remove chicken breasts and shred them using two forks.

Put the shredded chicken back in the soup.

Finish with chopped cilantro and a squeeze of lime. Ladle into bowls and top with your favorite toppings - cheese, sour cream, avocado and tortilla chips! Alternative Method: Stovetop Recipe Start by placing a tall stock pot on medium-high heat. Add all the ingredients to the pot, give it a stir and let it come to a boil.

Reduce the heat to medium, cover and let it cook for about 20 minutes, or until the chicken is tender enough to shred.

Once its done, turn off the heat, shred your chicken and add it back to the pot. Finish with chopped cilantro and a squeeze of lime. Serve with your favorite toppings - cheese, sour cream, diced avocado or tortilla chips! Video Notes & Recipe Tips Slice the chicken, if necessary. If your chicken breast is thicker than 1-inch, slice them through the middle, or increase the cook time to 10 minutes.

If your chicken breast is thicker than 1-inch, slice them through the middle, or increase the cook time to 10 minutes. Use chicken thighs. If you prefer dark meat chicken thighs (boneless skinless), reduce the cook time to 7 minutes.

If you prefer dark meat chicken thighs (boneless skinless), reduce the cook time to 7 minutes. Make it spicy. If you like spicy chicken tortilla soup, you can add some cayenne while cooking. Alternatively, serve some hot sauce or sriracha on the side.

If you like spicy chicken tortilla soup, you can add some cayenne while cooking. Alternatively, serve some hot sauce or sriracha on the side. Make it bean-free. Use 3 cups frozen corn (one whole bag) to replace the volume of black beans in the recipe.

Use 3 cups frozen corn (one whole bag) to replace the volume of black beans in the recipe. Cook it in the slow cooker. Simply add all the ingredients to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Simply add all the ingredients to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Store in an airtight container in the fridge or freezer. It will keep for up to 5 days in the fridge or 3 months in the freezer. Reheat as instructed in post. If you are new to the Instant Pot , please read my FAQ on Instant Pot Terminology and Accessories to learn more. Note: The nutrition facts below are my estimates and do not include toppings. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator. Nutrition Calories: 246 kcal | Carbohydrates: 27 g | Protein: 23 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 48 mg | Sodium: 1336 mg | Potassium: 817 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 2396 IU | Vitamin C: 19 mg | Calcium: 71 mg | Iron: 3 mg Did you try this recipe? Mention @SpiceCravings or tag #spicecravings

This recipe has been updated in with latest images, process shots and detailed instructions.