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 stove top or slow cooker!
Instant Pot Chicken Tortilla Soup – made from scratch and in a fraction of the time. Delicious and hearty, loaded with chicken and veggies, this soup is 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.
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.
For the tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of salt, and bake until crisp.
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. Serve it up with avocado, optional cheese or sour cream, cilantro and fresh jalapeño or hot sauce for heat.
Feel free to add corn or beans in this recipe- or both!
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 make this!!!
So simple, so easy. So tasty!!! Make this Instant Pot Chicken Tortilla Soup and save the left-overs for mid-week meals!
P.S. Here are a few more of my all-time favorite, Instant Pot Recipes from around the globe!
And if you like broth-based soups, take a look at these soul-warming brothy soups!
Have a delicious week.
xoxo
PrintInstant Pot Chicken Tortilla Soup
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.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 8 1x
- Category: soup
- Method: instant pot
- Cuisine: mexican
Ingredients
- 1–2 tablespoons olive oil
- 1 onion, diced
- 5 garlic cloves, rough chopped ( or sub 1 tablespoon 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
- 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 over cook)
- 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 ( if using granulated garlic, add later with the spices) 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.
Add the diced tomato, 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 22 minutes. If using canned black beans, pressure cook for 14 minutes ( same for either fresh or frozen thighs). Manually let pressure out, covering steam with a kitchen towel. (Or feel free to let pressure release naturally.)
Shred chicken thighs with two forks. 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 soup tastes bland, it probably needs more of each.)
Top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.
Notes
For a more brothy soup, use only 1 can of beans vs. two. ( I prefer this brothy.)
If using whole 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.
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.
To make this on the stove top, using a dutch oven– follow same directions, simmering covered until chicken is cooked through and easily shreddable, and beans are tender, about 40 minutes.
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.
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,
428
Best chicken tortilla soup recipe! I don’ have an instant pot, but just made it in a dutch oven on the stove top exactly the same way. Didn’t cut up the chicken beforehand and just put whole chicken breasts and thighs in with the broth and took them out and shredded them when they were tender. Perfect cold night dinner.
★★★★★
Thanks so much for sharing how you adapted it …very appreciated and glad it worked!!!
In the recipe, it says to ad 2 cups of water in addition to the 4 cups of broth. Why? Why wouldn’t you add 2 more cups of broth? Is it because of the instant pot pressure? Sorry, I’m new to the instant pot and still trying to figure it out.
Denise you sure can sub more broth for water. It has nothing to do with the instant pot, and mostly to do with economy- many people use a 4 quart container of broth, so instead of having them open two containers,(and having left overs) I opt for one, with the addition water. It seems the flavor isn’t compromised at all and saves a little money. If you use all broth, you may need less salt.
You can get the quart (4cups) and get a can to.
So good! I love how healthy and wholesome this recipe is. I didn’t buy jalapenos for a topping, but I wish I would have. Next time! Thanks also for the 4 qts of broth + 2 cups of water – I hate wasting broth. Can’t wait to eat this for leftovers.
★★★★★
Would I need to adjust the time if I use chicken breasts instead of thighs?
Made this tonight, and it was so delicious! Thank you for sharing! This is definitely going on our rotation list!
★★★★★
Easy and delicious. It was the first recipe I made in my instant pot. We were blown away. I used dried black beans, the fire roasted tomatoes and the Trader Joes frozen fire roasted corn. I didn’t add the tortilla strips to lower the Weight Watchers points. It had a great, kind of smoky, flavor that we loved. I’ve now made it several times. Thank you for sharing this recipe. It is an all around winner.
★★★★★
Made this soup. In instapot and it was delicious !!! I added a little enchilada sauce to the broth which made it even more flavorful and rich. Thanks
★★★★★
Perfect…glad you enjoyed and thanks for sharing your adaption. Sounds delicious!
First time making chicken tortilla soup and it was absolutely delicious! Thank you!
★★★★★
Really great recipe. Proportions of spices and liquid were right on for a nice mild yet smoky soup. Skipped the jalapeños and tortilla strips and topped w a dollop if sour cream and some avocado slices. Also used shredded carrots instead of diced and added both a can of black beans and sweet corn. Even my toddler ate it. Delicious and perfect for the rainy weather. Will be my go to chicken tortilla soup recipe from now on.
★★★★★
Ann! So glad you liked it and thanks for sharing your adaptions! Perfect!
Made this, ate this, shared this, YUM!!!!
Hi there! Any recommendation if we opt to use bone in thighs?
Cook a bit longer and take the skin off before hand??
This came out delicious. I cheated and added a bit of skin and I think it made it pretty delicious, but of course a little more fatty.
★★★★★
It’s totally OK to cheat- and I actually don’t think of it as cheating, just making it your own! And that is wonderful! Glad you liked it.
In notes, I don’t think substituting corn for the beans qualifies the dish as “low carb” – just bean free 🙂
Yup you are right, my mistake!
Loved this. My spouse gave it a, yes to make it agin. I ran out of chili powder, so substituted a teaspoon of ancho powder. I did not use beans, but used the Trader Joe’s fire-roasted corn.
★★★★★
Awesome! My 5 yr old loved it! I pre-cooked dry beans 10 min in IP, then drained the purplish water and put in chicken broth with rest of ingredients for 8 more minutes on high pressure. (to avoid totally mushy veggies).
★★★★★
Absolutely delicious! Just bough my Instant pot and after it sat for 3 weeks, i finally got braved enough and tried this as my first recipe after doing the water test. I’ve made some of your other recipes and I have yet to be disappointed. You are my go to for good healthy food. Thank you
★★★★★
Sylvia,
This was SUCH a delicious soup! … and you were right – the leftovers were even better! This will be in our ‘winter’ rotation for sure! Thank You.
★★★★★
Thanks Diane, Im so glad you enjoyed this!!!
My first Instant Pot meal. Yum! So easy and so delicious, and something I can feel good about sending in my son’s lunch for several days afterward, if I can keep him from eating it all up as a snack.
★★★★★
I never leave comments on recipes, but this one is so good so I had to.
I substituted the chicken thighs with 3 chicken breasts and it was delicious. I also added both corn and black beans.
The recipe was extremely easy to follow and tasted amazing. I will be making this soup as a regular meal.
★★★★★
Delish!! I made exactly as the recipe stated but also added a can of refried beans which “melts” in the broth after all was said and done. It helps to thicken the broth and give it just a bit more protein and texture. Absolutely favorite dish, my kids loved it! Avocado’s on top make it so amazing, creamy, just enough zing, a touch of grit & overall mostly healthy!! My mouth was singing 🙂
This one is a hit! I left out the chili powder and chili peppers so the kids would be able to eat it as well. However, I added jalapeños and hot sauce to mine and it was exquisite! Highly recommended!
I’ve made this already twice and it’s just so good! Love it… I am cooking it on the stove top with one can of black beans and one can of sweetcorn. A definite keeper!
★★★★★
Yes, so easy to cook on the stove top too- thanks!
My first instant pot recipe and it turned out great. Thanks!
★★★★★
Awesome Ben!
How long do I cook it if the chicken is frozen?
Hi Tobie, that is a great question and I’m not sure. Are you cooking thighs or breasts?
So easy to make and SO delicious! I made it with chicken breast and canned beans, wouldn’t change a thing! Highly recommend!
★★★★★
Great to hear Crystal, thanks so much!
Is there an adjustment to the time if I used chicken breasts?
How many should I use? Thx
9-12 minutes depending on the size. 2 lbs
I thought it was delicious and easy to make. I wish my children were not as picky.
★★★★★
I just got my pot for Christmas & I’m looking for recipes. This one looks great. Which tortillas did you use? Corn or flour? Thank you.
★★★★★
I use a corn and flour blend, but corn seems to get crunchier.
Could this recipe be doubled to still fit in the instant pot?
I think so?? I would increase time.
this was perfection even though i didn’t have quite the right ingredients. I used pinto beans instead of black, crushed tomatoes instead of diced and two chicken legs and thighs because i had a whole chicken. my secret was special chili powder from new mexico a friend gave me instead of the standard spice rack stuff. i cannot wait to make it again.
★★★★★
The flavor is amazing!
★★★★★
This looks delicious! Could you add rice or small noodles to it as another filling aspect?
Yes, but I would add them cooked, to your bowl, rather than to the pot, so they don’t swell too much.
The best recipe! The soup was delicious and better than any restaurant I’ve tried. My whole family loved it and it took little effort to prepare (so I love it even more).
★★★★★
This was the best tortilla soup recipe I have EVER made and so easy. I rinsed a can of black beans, 1 cup frozen corn, added 1/2 cup mexican blend cheese, used a fresh diced poblano and 2tsp corn starch slurry to thicken. Lots of cilantro at end.Omitted the celery. I only wish I had added a seeded jalapeno to the pot. So adaptable and Crazy good! Thank you.
★★★★★
Glad you enjoyed and thanks for sharing your adaptions!
I love this soup! Flavorful, delicious, easy to prepare and modifiable for different tastes. Perfect for our family of seven!
★★★★★
This is my favorite chicken tortilla soup! It was a hit with the whole family.
★★★★★
I have not made this yet but am anxious to do so! What do I need to change if I am using the Mini 3 at Instant Pot?
Great question, and I’m not sure? You may need to halve the recipe??
I never follow a recipe exactly. I doubled this one for my 8 quart pot so I could stretch it to 2 meals (I have 17 year old triplets to feed). In doubling I omitted one of the 2 cups of water, used fresh jalapenos instead of the canned, and added 2 cups frozen corn to cook on saire while I shredded the chicken. And, I made the toasted fresh tortilla strips for garnish along with shredded cheese, minced jalapenos, Greek yogurt and cilantro. I had enough to freeze down a third serving for another meal. Excellent soup. I can’t wait to make when I can add fresh ingredients from my garden in the summer!
★★★★★
Very delicious! I don’t like carrots so I didn’t add them. I used chicken breasts and canned black beans. Next time I will add 2 cans of black beans. Will make again!
★★★★★
Yum!
★★★★★
Just made this tonight and it was really good. The only thing I did differently was one can of black beans and one can of corn. The family said that I will definitely be making this again. Thank you
★★★★★
Wow! What a great recipe! I added tablespoon of peppers in adobo to give it a little smokiness. Absolutely Amazing! THANK YOU!!
Love that, thanks for sharing! I love the smokiness of chipotles too- great addition!
I just made this and it was amazing! Easy, good and healthy.?I used boneless skinless chicken breasts and both corn and beans. I will definitely make it again.
★★★★★
The first recipe I tried when I bought my Instant Pot this past November. And it is SO GOOD!! It’s been my most repeated instant pot meal so far. Tonite, by very enthusiastic request, I’ll be making it for the 5th time!! Even with just my husband and I, It never lasts long enough to try freezing leftovers. As it is every lunch and dinner, (and even snack!) until it’s all gone, every time!!
As for the garnishes, I use them all! LoL It makes for a nice filling flavor party of swoon worthy deliciousness!! And baking the tortilla strips in lieu of frying them, makes it pretty much guilt free!
Thank you, for sharing this recipe. It has easily slid to the top of my favorite soups. To make AND eat! 10 stars from me!!
★★★★★
Love it- thanks Jennifer!
Very delicious! I used 1 tbsp. of olive oil, 1 1/2 tablespoons each of the cumin and chili powder, and only 1 tsp. of salt. Also, since I had some left over broth in the fridge, I used it instead of the two cups of water. I had no fresh limes but used 3 tablespoons of lime juice. Thanks so much for creating and sharing this tasty recipe!
★★★★★
Perfect! Thanks for sharing!
EXCELLENT! Perfect that I made it on a 16 degrees/feels like 1 degree night. I used frozen chicken breasts cooked at 14 mins with a 10 min natural release. The chicken was still moist and shredded very easily. Added some adobo sauce as suggested. Didn’t have black beans. Flavor was incredible with the perfect amount of heat. Will definitely be making again adding black beans and probably omitting carrots. Yum yum!
★★★★★
Delicious especially with avocado, cilantro, and sour cream
★★★★★
Yummy!!! Loved it
★★★★★
This is truly an easy and delicious soup to make! My entire family loved it and it is definitely going onto my recipe rotation list.
★★★★★
Thanks Karen! Glad you enjoyed it!
Great recipe, loved the lime juice with the spiciness of the soup. The only thing I changed was to put a quick browning on the outside of the chicken but not cook it through. Almost any type of protein takes on a better flavor when you brown it first. Then you can use the drippings which have a lot of flavor and enhances a dish.
★★★★★
Looking forward to making this for Super Bowl Sunday! Do you know the calorie count?
Love this simple and delicious recipe. I’ve made it several times now I garnish it with sour cream and avocado slices. Yum…..
★★★★★
Excellent soup,Very tasty. I did add one crushed Chipotle pepper and some Adobe sauce from a can.
★★★★
Perfect!Thanks!
Yum Yum Yum I added extra carrots and celery chopped up very fine and did not use the water. My favorite thing I’ve ever made in the instant pot.
★★★★★
Delicious!! I added corn and cilantro at the end, and used whole, fire roasted, canned serrano chiles instead of green chiles. I also made my own tortilla strips in the air fryer with fresh tortillas. Absolutely delicious, thank you very much.
★★★★★
Perfect! Thanks for sharing!
Really delicious!!! This will definitely be my go to recipe for chicken tortilla soup.
Why can’t you do dry beans with chicken breast?
★★★★★
You can, but the longer cooking time would really overcook the breast.
Definitely the most delicious soup I’ve ever made! I added a bit more lime to give it a more sour flavour and topped it off with some sour cream, cheddar cheese, and avocado. This will become a staple in our household for sure.
★★★★★
I have made this a recurring meal in our home! We can’t believe how delicious and filling this soup is, thank you so much for sharing!
★★★★★
You are so welcome, glad you liked it!
If the chicken breasts are frozen, does that change the cook time? Thanks!
Yes Melanie- You would need to increase the time!
Made this today… soo yummy! I didn’t realize I was out of chicken broth so I just used 6 C water instead and was worried it would come out bland, but it turned out great!! Topped with cheese, sour cream, tortilla strips and jalapeños 😋 thank you for the recipe!!
★★★★★
Delicious soup and easy quick to make delicious
If I’m using frozen chicken thighs, how long would you cook in the Instant Pot? Looks like a great recipe – I’ll be making it tonight!
Same amount of time! Seems strange!
Love the recipe! Just make it and you will have a lovely family meal in no time! I much prefer it with canned beans rather than dried. I had to remove the bone in skin on chicken thighs and start the IP again to get the dried beans fully cooked. Also the dried beans turned the veggies a weird color.
★★★★★
Made this soup tonight. Thank you so much for this recipe. It was just what I needed to clear my sinuses and be able to breathe again. Didn’t have any canned chilies but there was one fresh jalepeno still clinging to last summer’s plant outside so I used that, ribs and seeds included. Used one can of black beans plus one can of sweetcorn and the liquid. Only used the 4 cups of stock/broth, did not add extra water. as I was using less chicken, about 1.25 lbs (but I might add extra liquid when reheating the leftovers). I did add a squeeze of raw honey to offset the spice for my son, the addition of avocado and cheese when serving helps in that regard also. I’ll definitely be making this recipe again.
★★★★★
I used a bag of frozen “Southwest “veggies It has some black beans, corn and some peppers. Used a jalapeño pepper as we like spicy and a spoon of Chile adobo sauce. So so good!
One of our local taco places makes a chicken soup with coconut milk and rice that my husband loves. I used your recipe and added red bell peppers when pressure cooking, only one can of beans and added a little coconut milk at the end with some corn and some leftover brown rice. Lots of lime too. Delicious! Thanks for a great, easy recipe.
Excellent soup, making it for the second time tonight. My only change is I add about 1/4-1/2 packet of taco seasoning. Can not say enough good things- the flavor is excellent and it’s healthy. I use chicken breasts, canned black beans and add corn at the end.
★★★★★
This is the best chicken tortilla soup I’ve ever tasted. I’ve had the recipe for about a month and have already made it three times. Plus, I plan to make it again next week when my daughter visits. I’ve given ithe recipe to friends and they’ve raved about it. The adobo sauce is a “must add” ingredient. Thank-you for your recipe.
★★★★★