The BEST Instant Pot Chicken Tortilla Soup – made from scratch, in a fraction of the time! Delicious and healthy, loaded with chicken and veggies, this soup will warm you to your bones! Can also be made on the stovetop or slow cooker! With a video!
Hey friends, I’m so excited to share this Instant Pot Chicken Tortilla Soup with you! Full of flavor it can be made in a fraction of the time- perfect for busy nights. Delicious and hearty, it is loaded with chicken and veggies, so comforting and soul-warming!
Perfect for cool fall and winter days this version is highly adaptable. Make it with dry beans, canned beans or no beans at all, it’s totally up to you. Top it with cheese and sour cream, or keep it dairy-free and add avocado. Make it as spicy as you want! Lots of options here friends!
The best part is after you saute the onions, you can just dump everything else in the pot and let the pressure cooker work its magic. No pressure cooker? No problem….make it on the stove or in a slow cooker (see recipe notes).
The nice part is you don’t even have to touch or cut the chicken, just drop it in whole. You can use fresh or frozen boneless, skinless thighs or use chicken breast, up to you!
So easy! Very tasty and satisfying, and the left-over soup just gets better and better over the next few days- perfect for midweek lunches or dinners.
Chicken Tortilla Soup!| a 60-second video
Homemade tortilla chips:
For the healthiest, tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of salt, and bake until crisp, or feel free to use store-bought tortilla chips, or leave them off completely for a lower carb version.
When the soup is done, shred the chicken, right in the pot with two forks.
Feel free to add corn or beans in this recipe- or both!
Optional Tortilla Soup Toppings:
Make sure to garnish the Instant Pot Tortilla soup with either avocado or sour cream, and a squeeze of lime and fresh cilantro! The garnishes really make this! Garnishes: avocado, optional cheese (cotija or shredded), sour cream, cilantro, tortilla chips, fresh jalapeño or hot sauce for heat.
More recipes you may like:
- Our top 25 Instant Pot recipes from around the Globe
- Feel Better Chicken Soup
- 20 Healing Broth Based Soups!
- Mexican Noodle Soup! (vegan-adaptable)
- Turmeric Detox Broth (customizable)
So simple, so easy. So tasty! Make this Instant Pot Chicken Tortilla Soup and save the left-overs for mid-week meals.
Have a delicious week!
xoxo
Instant Pot Chicken Tortilla Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 8
- Category: soup
- Method: instant pot
- Cuisine: mexican
- Diet: Gluten Free
Description
Instant Pot Chicken Tortilla Soup – a fast and flavorful recipe that can be made using dry or canned beans, and using fresh or frozen thighs, or breast meat. Very adaptable! Very easy.
Ingredients
- 1–2 tablespoons olive oil
- 1 onion, diced
- 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
- 1–2 cups carrots, diced
- 1 cup celery, diced
- 1 x 14.5 ounce can diced tomatoes, and juices ( preferably fire roasted) or 1 ½ cups diced tomatoes w/juices
- 1 small 4-ounce can, mild green chilies (or sub 1 poblano chili, diced)
- 2 lbs chicken thighs (boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes)
- 1 cup dry black beans or sub 1-2 cans black beans, or sub corn-see notes ( do not use dry beans with chicken breast as breasts will overcook.)
- 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
- 2 cups water
- 2 teaspoons salt, more to taste
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- juice from 1–2 limes
- optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )
Garnish with any or all of the following: tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions
Instructions
- Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes. (If using granulated garlic, add later with the spices)
- Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
- Manually let the pressure out, covering steam with a kitchen towel. (Or feel free to let the pressure release naturally.)
- Shred chicken thighs with two forks (either right in the pot, or on a cutting board). The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If the soup tastes bland, it probably needs more of each.)
- Divide among bowls and top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.
- Enjoy!
Notes
I used a 6-quart Instant Pot.
For a more brothy soup, use only 1 can of beans vs. two. ( I prefer this brothy.)
Blackbeans: If your dry blackbeans are very old, I would recommend soaking first or extending the pressure cooking time to 30 minutes.
CHICKEN BREASTS If using whole chicken breasts, cook 8-12 minutes and do not use dry beans (you will overcook the breasts). 8 minutes for smaller breasts or 12 for thicker breasts.
The toppings really add to the soup. Use them!
For the tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of salt, and bake in a 300 F oven until crisp.
STOVE TOP: Use a big pot or dutch oven– follow the same directions, sauteeing over medium heat, then simmering covered until chicken thighs are cooked through and easily shreddable, and beans are tender, about 40 minutes. Soaking the beans first shortens this time!
For a bean-free version you could swap out 3 cups corn for the beans ( Trader Joes, frozen fire-roasted corn is great) adding it to the soup after you release the pressure.
For slow cooker version, cook as stated above then cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
If doubling the recipe, this will not fit in a 6 quart Instant Pot. I recommend making in a big pot on the stove.
Nutrition
- Serving Size: 1 3/4 cups
Keywords: instant pot chicken tortilla soup, chicken tortilla soup, instant pot chicken soup recipes, instant pot tortilla soup, chicken tortilla soup instant pot,
This was VERY good. I had a previous slow cooker recipe that I liked, but this was even BETTER! My only substitution was a small can of mild green enchilada sauce in place of the green chiles. It adds significant flavor to the soup! Thanks, this recipe is a KEEPER.
★★★★★
Great to hear BoBina! Glad you enjoyed this!
I love, love, love this soup. I come back to it again and again. I’m a wimp about spice but like a smoky heat so I skip the green chilis but use a little slice of frozen canned chipotle peppers I keep frozen just for this soup. I prefer can breasts in this and find that 7 minutes is perfect for my IP. so good!
★★★★★
Awesome Pamela- appreciate your adaptations. 🙂
Delicious! Broth is so tasty. I added chopped zuchini after venting. The piping hot soup cooks them without making them mushy. I might try adding 1/2 cup uncooked brown basmati rice at the beginning – wonder if it would get cooked?
★★★★★
Love that – great idea Jessica on adding the zucchini! Let me know about the rice. Yes, I think it would cook- but may get overcooked? Not sure!
Hi Sylvia! My roommate and I love this recipe! Is there a way to make this vegetarian? Would it be able to be made without chicken or with tofu instead? Thanks!
★★★★★
Yes, Paige! I would just “up” the beans or add a different kind like pinto beans, perhaps add some corn and bell pepper? And Use Veggie broth 🙂
So delicious and fresh tasting! My new go-to for lunch for the week!
★★★★★
Delicious! I’m always stressed about the “venting” but I guess I got it right bc it turned out great. Thanks so much for sharing!
★★★★★
Oh good! Glad it worked out for you Julie!
This recipe is great. I love that there are different options and explanations for ingredients. Prepped the ingredients and added frozen chicken breast before heading out to get kid from daycare. Came home to a delicious meal that everyone enjoyed. Great flavor.
★★★★★
Great to hear Tiffany and glad this worked for you!
Excellent Tortilla Soup!!!! Made this for the first rain of the season here in the NW. Able to taste the ingredients both individually and collectively. I used all fresh tomatoes instead of canned diced and the flavor was epic! I went with the dry beans but added fresh sliced corn off the cob (uncooked) at the beginning. Topped with finely grated cheddar, avocado, cilantro, and jalapeño. This is a recipe that will see many post Saturday ski days for certain. The whole family loved it!
★★★★★
Sounds delicious Glen!
This is our favorite soup to make at home. All of our family & friends love it too. We use chicken breasts, 1 can beans, 1 cup fire roasted corn & sub 1/2 tsp chipotle for equal portion of chili powder. Delicious with or without tortillas.
★★★★★
Awesome Amy- great to hear 🙌
So yum! A big hit for the whole family, even little kids. I used bone-in, skin on chicken thighs (because they were so cheap), and it worked really well. Just took the meat off when shredding. Highly recommend!
★★★★★
Great idea, thanks Abigail.
It’s OK, but the dry beans were definitely not done.
★★★
Sorry about that.
I make this recipe at least 1x a month during the colder seasons. It’s incredible and I share it with anyone who asks!
Thanks so much! Glad you like this one!
Amazing recipe! This recipe is so simple and easy to follow. We love replacing the can of chilies with a fresh jalapeno or serrano pepper and usually add more garlic and a bell pepper.
★★★★★
Perfect Keri! Thanks!
The recipe is the ABSOLUTE BEST! So easy to follow as well, very detailed and offers variations which is awesome. I’ll be making this over and over again!
★★★★★
Thanks so much Brook!
This is my favorite Chicken Tortilla Soup recipe! Just cooked it for me and my 6 guests for a party tonight, and every single one was begging me for the recipe! And I still had a little leftover. Thank you for sharing!
★★★★★
thanks so much Diego!
I made it today and my family loved it!! It was very easy to make.
Gracias!!!!
★★★★★
Thanks Melissa!
Hi, so excited to try this recipe!
Question… can I sub out pinto beans instead of the black beans? They don’t agree with my hubby. But I don’t want to omit the black beans if they are crucial.
Thanks so much!
Pinto beans would be fine but if using dry, they would need to be soaked first and possibly pressure cooked a little longer!
I love this blog and every single recipe I’ve tried has been wonderfully flavorful. This recipe in particular was amazing! It was 95 degrees and I decided I wanted soup, so we cranked up the air conditioning and enjoyed this so much. My husband declared it a definite top five recipe! Really the only thing I did a little different is that I added the whole can of Chipotle chiles in Adobo. It gave it such a nice little kick without it being too spicy. Another winner Sylvia! Thank you so much for all your great recipes.
★★★★★
thanks Mimi! And holy moly, that is a lot of chipotles! You must like it hot!
Ha ha, it was a small can and it really wasn’t too spicy.
Hi Mimi- is your ad blocker on? You could uncheck that in your browser preferences? or try a different Browser?
thanks Mimi! And holy moly, that is a lot of chipotles! You must like it hot!
This was so good!! Super flavorful even though I chose to use salt free tomatoes and low sodium broth. The chicken was tender juicy! Will definitely make this again!
★★★★★
I love your recipes! But I can never seem to figure out how to watch your videos?!
Hi Emily, check that your ad blocker is turned off in your browser settings.
This was delicious—the flavor was rich, the beans and chicken were tender and juicy!
★★★★★
If using leftover shredded chicken, how long would I cook?
★★★★★
Are you using dry beans? If so, I’d add the chicken in after the pressure cooking time, so it doesn’t over cook.
This was literally the first recipe I made in my new Instant Pot. I could not be happier with your instructions or the recipe. My family could not be happier about how GREAT it tastes! My 13yo thinks I’m a culinary genius, and I’m not going to tell her any different. Thank you!!!
★★★★★
haha! Love it!
this was so good. my boyfriend described it as an “updated chicken soup”. I love the brightness of the cilantro and lime. I’m all about broth and this soup was bomb. thank you so much!!!
★★★★★
Very tasty and the entire family enjoyed this last night! I did use one small chipotle pepper and a touch of the adobo sauce (no green chilies to be found here) and it was wonderfully smoky and flavorful!
★★★★★
Hey! This recipe looks great! I have only frozen thighs and frozen breast. Are you saying here that I would cook for the same amount of time if frozen or fresh? Excited to try this!
Theoretically yes, but I would still add a couple minutes if frozen. 😉
Pretty good. I always modify recipe as I am only one in family that likes soups of any kind.
I think I mis-read the recipe and added a can of Ro-tel AND a can of diced tomatoes (so the soup had a bit too much tomatoes).
I use “Better Than Bouillon” (just my preference to purchasing stock or broth).
Since I am making soup ‘for one’ these are the changes I do:
One skin on chicken thigh (I brown on the saute with a bit of olive oil), added chopped onions, red pepper, carrot, and celery.
I used a rinsed/drained can of black beans. I ‘rinse’ the tomato & Ro-tel cans with water and throw that water in the IP. Added seasonings. DON’T forget the lime juice!
After cooking for 15 minutes, I open and throw in a handful of frozen corn and some fresh chopped cilantro.
Added shredded cheese, avocado and corn chips to serving. Pretty tasty, but was ‘missing’ something.
Betty
PS, After making these type soups, I always leave the IP plugged in and let it simmer for several more hours before putting the refrigerator. The flavors get deeper with the longer cook time.
★★★★
Delish, quick and simple but flavorful and hearty meal in 25 minutes. I usually make this soup on the stovetop but this came together so easily in my instant pot! Thanks for the recipe!
★★★★★
This is without a doubt THE BEST chicken tortilla soup there is!! I have made it several times!! It is fool proof and so very delicious!!!
★★★★★
Very adaptable and delicious. I halved the recipe and still seemed to have about 8 servings total… plenty of leftovers for 2 people! I made these modifications: 1lb chicken breast, 1 can tomatoes, 4 cups stock- no water or salt, 1 can beans, let it naturally release for 20 min, added salt at the end to taste. It wasn’t as spicy as I like so next time I will add some fresh jalapeños with the poblanos, or dried chili / cayenne.
★★★★★
Looks great! Could I sub jackfruit for the chicken, veg broth for the chicken broth?
Give it a shot. You may need to adjust salt and spices at the end to get it there. 🙂 I would add the jackfruit after the pressure cooking time.
Sooooo freaking good!!! Everyone had 2 or more bowls and now my family wants me to make it again for Sunday dinner! Best recipe ever.
★★★★★
This was amazing. My hubby and I ate it for three days straight till it was all gone. Only thing I subbed was a jar of hot peppers instead of the green chili’s (only bc I couldn’t find them at the supermarket). Hubby said this may be the best soup I’ve cooked in the instant pot. Thanks for the recipe:)
★★★★★