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!
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!
Watch how to Make Chicken Tortilla Soup!
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!!!
More recipes you may like:
- Our top 25 Instant Pot recipes from around the Globe
- Feel Better Chicken Soup
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- 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
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,
The broth in this soup is so delicious that I make this weekly to take to lunch. I prefer to use chicken breasts in this recipe. Natural releasing (which takes approximately 30 minutes) keeps the chicken from drying out. Thank you for such an easy, but AMAZING tasting recipe!!!
★★★★★
Really, really good! Add some extra zing with an extra lime, otherwise follow it and it will taste great. I never say that, by the way 🙂
★★★★★
Oh my goodness…..this soup was not only simple to make but amazing! I used 3 chicken breast and I did add 3 Chipotles…we like spicy. This will become an all time favorite! Wish I could post a picture. Company quality!
★★★★★
Great to hear Jill!
This was amazing! I’m a huge soup lover and my husband is not. But this recipe- he ate FOUR bowls! I think we have a winner!
★★★★★
Wow! that is a LOT! Great to hear!
This is my first time using an insta pot and my first time making this meal. Super easy to make and really delicious too! Thank you so much.
★★★★★
Great to hear Jerry!
Are we able to omit chicken in this recipe to make it vegetarian?
I don’t see why not? Add more veggies or perhaps another type of bean?
This was AMAZING!!
★★★★★
Excellent flavor…. forgot to put the corn in but it was still delicious. The chicken pulled apart like nothing. Make this if you like soup.
★★★★
I never leave recipe ratings but oh my gosh this was incredible! Definitely restaurant quality and was so easy! Highly recommend!
★★★★★
Thanks Stephanie and appreciate this!
I’ve got a question that is never answered. How long do the tortilla strips take at 300 in the oven?
15-20 minutes or until crisp. All tortillas are different- you’ll have to check on these…
This recipe is so easy and delicious and versatile. I have been making it regularly for my family for months and it always pleases, even my toddler. I like to serve it with cornbread. Really solid recipe– it takes me 10-15 minutes of prep including chopping, and I sometimes add different veggies depending on what I have on hand. Highly recommend!!
★★★★★
I just opened up my instant pot after cooking for the recommended 22 minutes and the beans are still very hard 🙁
I pulled the thighs out and started it for another 10 but so far this is quite the disappointment.
Hi Jamie! Sorry about that. I’ve had good luck with the recipe using dry beans. I increased the time to 25 minutes. It is possible your black beans were very old? Sometimes older beans take more time, or could use a quick soak first. In any case, not sure what happened there, and sorry!
So good!
★★★★★
Love it !
★★★★★
This soup is AMAZING!! Thank you for sharing this!!
★★★★★
Delicious! Made this (crockpot version) for supper tonight and it did not disappoint.
★★★★★
Hi! My Instant Pot is only 3 quarts. Should I halve the recipe?
I would halve it, yes!
YESS!! This is delicious!! I added some dry ranch seasoning.. YUM
★★★★★
Love this recipe! Second time I’ve made it. I added a jalapeno instead of the green chiles and also added a chipotle from a can along with some of the adobo sauce. Lots of lime, cilantro and extra sharp cheddar cheese. Rockin.
★★★★★
Nice! Glad you liked it!
This is so tasty!! Comes together super fast too!
★★★★★
I’ve made this recipe several times- and it’s always delicious!
★★★★★
thanks Leslie!
Wow. Just, wow. I will be making this over and over again.
★★★★★
I am a good cook but for some reason I haven’t had much success with the Instant Pot…until this recipe! My family loves this soup and it is on our regular rotation. So comforting on a cold or rainy day!
★★★★★
Oh good! I’m so glad you had success with this Danielle!
This is FANTASTIC!! I can’t say enough about how great it is. The very first time I tried it, it turned out perfectly. I really appreciated the clear directions and all the little tips. It also makes a ton. My husband and I ate it for 4 straight meals (it’s even better as leftovers), and I could eat it for another 4. I agree that the toppings, especially the avocado, really seal the deal. It is definitely going down as one of my all-time favorite recipes. I’d give it 10 stars if I could.
★★★★★
Awesome, glad you enjoyed this Amanda!!!
Hi there, this looks great! Can I use a whole, small chicken? Wondering if I will have to increase time.
Hi Caitlin I’ve not tried this with a whole small chicken. I’m assuming it would take longer but not sure how much longer. You’d have to de-bone afterwards and also there would be the skin which would add a lot of fat to the soup.Your broth will not be as clear.
Got my instant pot today and had to try this since I had majority of the ingredients already at home and I’m so glad I found this!!! I used Mexican style diced tomatoes, 1 can of black beans and 1 can of corn, and 2 TBS of minced garlic, absolutely delicious! It was an absolute hit in my household tonight. Will be saving this recipe for life!
★★★★★
Awesome Desarae, Glad you enjoyed it!
Hi Slyvia. How many minutes would you recommend for large frozen chicken breasts? Thanks!!
I would say 12 minutes? It honestly depends on how large. If the breasts are not cooked after 12 minutes, break them apart a little and continue cooking on saute function for a few minutes, until they easily shred. Make sure to get that broth to a simmer before serving it.
What if I have already cooked chicken breast in the freezer on hand. How would I go about cooking time?
If they are separate smaller breasts- you can add directly to the pot, increase time by 2 mins. If they are all stuck together, I’d thaw first.
So delicious! I’m an IP newbie- this is only my second real recipe!- and the directions were easy to follow and it turned out perfectly. I made it with Trader Joe’s frozen fire-roasted corn and followed the instructions for just one can of beans for a brothier soup. Our house smelled amazing and dinner was a hit. Love that we were able to pack a few containers away in the freezer for another time! So glad I found your site!
★★★★★
perfect! Thanks Hilary.