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!
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.
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!!!
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
SHOP THE POST! Serve your delicious soup in beautiful, handmade Ceramic bowls – found at our Bowl and Pitcher Store!
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.
If doubling the recipe, this will not fit in a 6 or 8 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,
Made this last weekend and it was fabulous. Forgot to buy limes but it was great without! Thanks
★★★★★
Great, thanks Gina!
This recipe was amazing, so fresh and delicious. I added some things as I always do but the original recipe was the star. My first insta pot recipe was a hit.
Being a real fan of Mexican food, I always keep my eyes open for good tortilla soup recipes. When I saw the Feasting at Home recipe, I thought it must be very tasty but it exceeded all my expectations. I have now made it several times for guests and family, and they have always asked for the recipe. This one is a true gem and I can promise that you will be thrilled.
★★★★★
Thanks so much- really appreciate Donald
Lime really makes this soup great. Best recipe I have found for this.
★★★★★
Thanks and so happy you enjoyed!
I’m new to instant pot so don’t want to mess up timing. If I am using frozen chicken breast, but no beans….how long do I cook? It is the 8-12 minutes?
Frozen Breasts would be longer…11-14 minutes depending on size.
Absolutely loved this soup! It was the first thing I’ve made using the Instant Pot. So easy, and it tastes divine! What would you recommend to increase the heat/spiciness without altering the flavor of the soup too much?
★★★★★
Ground Chipotle!
If I’m reading this right, you cook for a shorter amount of time if using breasts than when using thighs. Yes? Any breasts we buy are always much larger than thighs so this seemed backwards. It says 14 mins for thighs and 8-12 mins for breasts. (we are using canned beans)
Yes, thighs take a little longer to cook even though they are smaller. Breasts get dried out much quicker, less oil content.
Awesome recipe. Best soup I ever made. I didn’t have black beans so I used pinto beans and also added corn. Followed recipe word for word. Used chipotle cayenne and some hot Mexican chili powder. Served with a dollop of sour cream and jalepenos with Frito’s. So good.
★★★★★
I added chicken breast, how long should I cook for? They were cut up small
Di you use dry beans?
Did you use dry beans?
This is so good. I replaced a cup of water for a cup of chilli sauce for a bit more spice. Very very good!
★★★★★
Excellent! I made this exactly as written with 1 can of beans of using chicken breast. I used all the suggested toppings, too. This will go in my Instant Pot file — no need to look further for a chicken tortilla soup. Thank you!
(I forgot to give a rating in my previous feedback.)
★★★★★
Thanks Marsha- glad you enjoyed! xoxo
So easy and very tasty! I did sub 1 small chipotle in adobe sauce for the green chiles as that’s what I had. I too used canned black beans for ease. Even made it with frozen chicken thighs! Thanks! Perfect soup for today!
★★★★★
Made a double batch in the IP. Used 3lb frozen chicken thighs, substituted zucchini for celery (didn’t have any), dried beans and added corn at the end; its was awesome!!!
★★★★★
Great! What size Instant Pot do you have??
Just made this tonight and it was sooo delicious! Definitely a keeper!
★★★★★
Will this work in an Instant Pot Mini (3 Quart)?
Great question, and I’m not 100 % positive, but it looks like it should all fit?
I used this as my first recipe in my instant pot and we loved it.
I used canned beans and a can of corn.
The garnishes you suggested we’re spot on
Thank you for making my first use a happy one
★★★★★
Glad you enjoyed!