With over 400 5-star reviews, this chicken tortilla soup is one of our most highly-rated soup recipes on the blog!
After spending years developing this recipe for our catering business, I thought I’d share a simplified version that can be made at home in your instant pot or on the stovetop- with very little hands-on time.
The secret is in the spices: our blend of spices creates the perfect balance of savory depth and mild heat that the whole family will love.
Why I love Instant Pot Tortilla Soup
- I love how adaptable this recipe is. Make it with chicken thighs or chicken breast. Use dry black beans or canned beans; for a low-carb version, use no beans at all; it’s totally up to you.
- The flavorful base of this soup is what makes this recipe shine. Once you nail that, the recipe is so versatile. We think it’s the best recipe for Chicken tortilla soup out there!
- It’s EASY! The best part is after you saute the veggies for a few minutes, you can dump everything else in the pot, and just let it cook and be totally hands-off.
Chicken Tortilla Soup Video (Instant Pot)
Table of Contents
- Why I love Instant Pot Tortilla Soup
- Chicken Tortilla Soup Video (Instant Pot)
- Chicken Tortilla Soup Ingredients
- How to make homemade Tortilla Chips:
- Tortilla Soup variations
- Chicken Tortilla Soup Toppings
- How to store Chicken Tortilla Soup
- Chicken Tortilla Soup Faqs
- What to serve with Chicken Tortilla soup?
- Chicken Tortilla Soup Recipe (Instant Pot)
Chicken Tortilla Soup Ingredients
- Tomatoes – use canned diced tomatoes, fire-roasted diced tomatoes, or use fresh diced tomatoes w/ their juices.
- Chilies -For ease, we use canned mild green chilies , but feel free to use a fresh poblano chili
- Chicken – boneless chicken thighs offer up great richness, while boneless chicken breast keeps this light and lean; both work great.
- Chicken Stock– use store-bought or make your own homemade chicken stock.
- Veggies: carrot, celery onion and garlic.
- Beans: We love using dry black beans if using the instant pot or canned black beans in the stovetop version, but both work in either instance. You can also leave the beans out completely or sub corn.
- Fresh Lime Juice and cilantro elevate.
- Spices: in addition to the Mexican seasonings, adding a little chipotle here elevates. Use ground chipotle or the adobo sauce from the can for a delicious smoky heat!
How to make homemade Tortilla Chips:
For the healthiest, tastiest tortilla chips, spray strips of fresh corn 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 entirely for a low-carb version.
Tortilla Soup variations
How to Make Chicken Tortilla Soup on the Stovetop
*See the recipe card for instant pot instructions.
In a large Dutch oven or soup pot, saute onions, garlic, carrots and celery, in olive oil, for 5 minutes over medium heat. Add the chicken (whole), tomatoes, black beans, and chilies.
Add chicken stock, water, salt and all the spices. Give a good stir, and bring to a simmer. Cover, and gently simmer until chicken pulls apart easily, about 30 minutes.
Shred the chicken with two forks, either right in the pot or on a cutting board.
Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary. Garnish with cilantro.
Instant Pot Chicken Tortilla Soup Recipe Tips
- Use flavorful chicken stock and enough salt to ensure your soup has good flavor. You can always add a chicken bouillon cube if it tastes bland. Conversely, if your soup is too salty, add a little water.
- Add chipotle, whether ground or from the can, it really elevates the soup, adding a smoky heat. Add gradually to taste, remembering that the toppings will help moderate or mute the heat. If you are sensitive to heat but love the smoky flavor, add a little smoked paprika to taste.
- Fresh Lime enhances the soup. Start with a squeeze of half a lime, then add more to taste. If you added more tomato than the recipe called for, this will add acidity to the soup, so you’ll need less lime.
- Never cook jalapenos in the soup unless you like your soup extra spicy! I always add as a garnish at the end of cooking to moderate the heat better.
Chicken Tortilla Soup Toppings
These toppings elevate the tortilla soup- and ding flavor and texture. You don’t need all, but pick a few!
- Shredded Mexican cheese, or cheddar (or crumbled cotija)
- Sour cream- (or Mexican Crema) adds a nice creaminess and is especially lovely if your soup is tastes too spicy.
- Avocado– if going dairy-free, avocado adds a nice richness!
- Cilantro– it just belongs here. If you can’t tolerate it, scallions work too!
- Tortilla chips– homemade or store-bought, add a great texture!
- Fresh jalapeño- thinly sliced, or add hot sauce for heat.
- Lime wedges
Serve the chicken tortilla soup in bowls with a few of the toppings.
How to store Chicken Tortilla Soup
The soup will keep up to 4 days in the fridge or freeze for up to 6 months. Thaw overnight in the fridge before reheating. Leave all the toppings off when storing, and add right before serving.
Chicken Tortilla Soup Faqs
Chicken Tortilla Soup can be thickened in two ways- add soft corn tortillas, torn into small pieces, into the simmering soup; they will dissolve and thicken it. You can also use corn meal; create a slurry, whisking a few tablespoons of corn meal with water, then whisk this paste into the soup, simmering it for 15 minutes, thickening the soup, and giving it a beautiful corn flavor.
Chicken tortilla soup is very soothing for a sore throat or cold and healing and nourishing to the body. It is low in carbs, high in protein and nutrients while being low in calories. Black beans add good healthy fiber to the soup.
Find the balance between salt, spicy heat, and acid, in this case, lime. If the soup tastes bland, try adding more salt and lime.
Absolutely! Use veggie broth instead of chicken broth, and replace the chicken with pinto beans and corn. Feel free to add other veggies like bell pepper and zucchini.
What to serve with Chicken Tortilla soup?
We love this soup and hope you do too. ❤️
⭐️ Please rate it for us and share your adaptions or your thoughts in the comments below!
xoxo
More recipes you may like:
- Chicken Ramen
- Our top 25 Instant Pot recipes from around the Globe
- 35+ Chicken Breast Recipes
- 50+ Easy Dinner Ideas
- Feel Better Chicken Soup
- Chicken Noodle Soup
- 20 Broth-Based Soups!
- Mexican Noodle Soup! (vegan-adaptable)
- Turmeric Detox Broth (customizable)
Need more dinner ideas? Check out our 40+Best Chicken Breast Recipes and our 50 Easy Dinner Ideas!
Chicken Tortilla Soup Recipe (Instant Pot)
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 12 cups
- Category: soup, dinner idea,
- Method: stovetop, pressure cooker
- Cuisine: mexican
Description
Our Chicken Tortilla Soup recipe is highly rated- it’s a fast and flavorful soup that can be made on the stovetop or in an instant pot! ⭐️ Please rate it for us and share your adaptions or what you think of it in the comments below!
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
- 14.5 ounce can diced tomatoes and juices (or fire-roasted) or 1 1/2 cups diced tomatoes w/juices
- 4–ounce can, mild green chilies (or sub a poblano chili, diced)
- 2 lbs chicken (boneless, skinless, thighs or breasts) left whole –see cooking notes
- 1 cup dry black beans,or sub 1 to 2 14-ounce cans black beans (or sub corn) see notes
- 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
- 2 teaspoons dried oregano
- lime 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, and lime wedges.
Instructions
- In an Instant Pot set to “saute” (or Dutch oven over medium heat), saute onions, garlic, carrots and celery in olive oil, for 4 minutes or until fragrant, stirring (If using granulated garlic add with the spices, and if using fresh poblano chili, add it now).
- Add the diced tomatoes and their juices, green chilies, whole chicken, and black beans. Pour in the chicken stock, water, salt and all the spices and give a good stir.
- Set the Instant Pot to pressure cook on high for 25 minutes if using dry beans. See notes for canned beans. Manually release. See notes for modifications. Alternatively, if cooking on the stovetop, bring it to a boil, cover, and simmer on medium-low heat for 30 minutes, until chicken is tender and pulls apart easily.
- Shred the chicken with two forks, either right in the pot, or in a bowl. (At this point, you could add frozen corn to the soup, heating it up.) Return the shredded chicken to the pot and simmer on low 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, grated cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.
Notes
I use a 6-quart Dutch Oven, or a 6-quart Instant Pot. Doubling the recipe will not fit in a 6-quart.
Black beans: If your dry black beans are very old, I recommend soaking them first or extending the pressure cooking time to 30-35 minutes. You can also use dry beans in the stovetop version, but I recommend soaking them first. For a more brothy soup, use only one can of beans vs. two. ( I prefer this soup brothy.)
Chicken Breast: If using whole chicken breasts and canned beans in the instant pot, lower the pressure cook time to 9-12 minutes (9 minutes for smaller breasts or 12 minutes for extra-large chicken breasts). Set the pressure cooker time to 14 minutes for chicken thighs and canned beans. If cooking on the stovetop, cutting extra-large chicken breasts in half will shorten the cooking time.
Frozen Chicken: If using frozen chicken breasts or chicken thighs in the instant pot, add 3-4 minutes (make sure they are not all stuck together in one block).
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.
For a bean-free version you could swap out 2 cups of corn for the beans ( Trader Joes, frozen fire-roasted corn is great) adding it to the soup after chicken is cooked.
For slow cooker version, do steps 1 & 2 as stated above, 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
- Calories: 392
- Sugar: 3.9 g
- Sodium: 729.2 mg
- Fat: 22.2 g
- Saturated Fat: 5.6 g
- Carbohydrates: 23.6 g
- Fiber: 6.5 g
- Protein: 25.3 g
- Cholesterol: 111.3 mg
This is absolutely delicious! My husband (who apparently hates chicken tortilla soup) went back for seconds, and has been telling anyone who will listen about it. So easy to make. Thank you!
Sylvia, My sister FINALLY convinced me to by an Instapot…I’ve always been a bit afraid of the pressure cooker! Anyway, I did and I have made this recipe via normal means, but tonight made it in the Instapot and I have to say….YUM! It’s always been a favorite, but the fam gave it ‘two thumbs up’ for the time as well as the delicious taste! Thanks so much!
Excellent. Used 1 can well rinsed back beans, 1 fresh poblano pepper, 1 chipotle, and a few teaspoons of the adobo sauce. Stirred in 2 cups of sweet white corn at the end and garnished with avocado, cilantro and lime. As good as any I ever had while living in Mexico. Will definitely make again and again.
Made this stove top with a mix of light and dark meat, dried beans, and doubled the spices. Just delicious. Wow. Thank you!
So good! I recommend 5 cups broth and 1 cup water as opposed to 4 cups broth and 2 cups water. Load up on the chipotle sauce and a touch of chicken bouillon at the end and you have a WONDERFUL soup! I put the corn in with everything instead of after and it was totally fine, probably added to the flavor. Definitely adding this recipe to the book!
Second time making this. Turned out great. I halved the garlic & onion and do not measure the spices at all. Just a small pinch of each. Turned out great. I’m getting the hang of the instant pot now!
Any guidance on using up leftover roasted chicken for this? Toss it before pressure cooking, or stir in at the end?
I’d stir it in at the end using saute function. 🙂
Whole family loved it!
Amazing flavor. Best I’ve ever had
This is truly the best chicken tortilla soup I’ve ever had And simple. My very picky husband even loved it. Definitely a favorite.
I substituted 1.5 diced jalapeños w/some seeds for the canned chili’s since we like it spicy.
Thank you for this delish recipe. Better than a restaurant! I will be making this again. We added avocado, cheese, sour cream and crumbled organic tortilla chips. I am going to look at your other recipes too! Wish I could give it 10 stars!
Excellent recipe. Hubby loved it and he can’t wait to make it again. I found it too spicy but edible with a lot of added toppings to dampen the spice. I added avocado, cheese, hot dogs and potatoes to mine to be able to eat it.
Wow. Been making chicken tortilla soup for a while. Finally bought an instant pot and used this recipe. Absolutely fabulous! Thank you for sharing this. Will be making this the rest of my life.
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!