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
- Diet: Gluten Free
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.
STOVE TOP: Use a big pot or 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 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,
Great recipe. I added 3/4 pack of McCormick hot taco seasoning at the end and it made it taste just like the restaurant. A+++
★★★★★
One of my absolute favorite soups! Easy to prepare and deliciously flavorful. I don’t make any changes, just enjoy it exactly as the recipe recommends! We love an extra lime wedge, cilantro, sour cream, and I use store bought tortilla strips.
★★★★★
For dry beans, do I need to soak them first?
I usually don’t soak Black beans. A black bean farmer once told me not to soak- so I stopped. 😉
I’d love to try the recipe but I only have rotisserie chicken available. Do you think I could add everything, pressure cook for 14 minutes on high pressure. Then just add the chicken after? Thanks!!!
Yes! Sounds good to me!
Delicious and hearty soup- family loves it with the toppings and makes everyone happy.
Tastes even better the next day ❤️
★★★★★
My family loved this soup. I loved how easy it was to make. I also liked how flexible it is. I usually tell my recipes in the same way. For example I give instructions for several ways to make each thing and each part. So I like that you did this too. I’m glad I found your site!
★★★★★
Excellent!
Such an easy recipe – makes a copious amount – so great if you love leftovers. I added a good amount of chilies in in adobo for a kick.
★★★★★
I’m new to the instant pot…and cooking all together. I’ve made this soup 3 times and my children love it! How would I increase the recipe for a 8 quart instant pot? My family loves it so much that there isn’t enough for left overs!
★★★★★
You could try doubling? or 1.5-ing 😉
I have made this soup about 5 times now and WOW! It has become a family favorite! I have felt the need to write a review because this is truly the best chicken tortilla soup my family and I have ever had! Thank you for sharing your recipe! It has become a staple in my dinner routines! Hot or cold outside it is always requested by my family.
★★★★★
Great to hear- happy you like it Samantha and really appreciate your rating and comment. xo
Hello! Made this for dinner last night in the Instant Pot and it was amazing! Unfortunately I did not have celery (don’t like it anyway) or carrots (next time!) but it was the best tortilla recipe I’ve tried yet and I’ve tried quite a few. I’m no chef but this received rave reviews from the family too – and they typically don’t say much. 🙂
Thank you!
★★★★★
Yay- happy you liked it!
This soup is delicious, and gives us several leftovers to heat up and eat on the go. Thank you!
★★★★★
Thanks Clay!
May I freeze the leftovers? Do you think it would thaw out ok?
Yes, for sure!
I’m a beginner and nervous but going to try this! It looks delicious!! I have everything except the tomatoes. Any chance I could add salsa instead? My fam doesn’t like chunks of tomatoes in anything so I never have them 🤦♀️
Isn’t salsa chunks of tomatoes?
This recipe is amazing! I didn’t have green chiles so I substituted a can of jalapenos and carrots and I only used 2 chicken bouillon cubes instead of 4. Everything else was exactly as the recipe called for and it was so good! It was so flavorful (almost TOO flavorful according to my husband). I cannot wait to make this again!
★★★★★
I cut it in half for the recipe to fit in my instant pot mini. Loved it!
★★★★★
Perfect, thanks!