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!!!
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- Our top 25 Instant Pot recipes from around the Globe
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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,
We just made this and the entire family enjoyed, That you for the recipe and the demo video. Delicious!
★★★★★
Question – when using frozen chicken breasts in the instant pot – I always cook for at least 25 minutes but you are saying will overcook? Am I safe to use frozen breasts with dry beans and cook time 25 min? Thank you! Can’t wait to try it!
Yes I feel like they would be overcooked, but try it if that is what you normally do.
Best chicken tortilla soup I’ve ever made. Every time
★★★★★
I don’t usually post reviews but this one deserves five stars and credit! I make this dish often and love to give a container to friends and family . I always get good reviews from them and they always ask for the recipe. This one is definitely a keeper! Yum!
★★★★★
thanks so much Jenny!
This was AMAZING!! Topped it with Cotija cheese. Yum!
★★★★★
Delish
★★★★★
This recipe is amazing and has become a family favorite. It has replaced my old chicken tortilla soup recipe that I’ve been for 20 years.
★★★★★
perfect and easy recipe …love it!
★★★★★
This recipe is phenomenal. I subbed two 10oz cans of Rotel for the chopped tomatoes and chilies and it was perfect!
★★★★★
Best Chicken Tortilla recipe. Made it a few times and it’s a big hit with everyone in my family. Easy directions and amazing spices!
★★★★★
This was soooo good! I think it is my new favorite soup! I cooked it on the stove top though as I don’t have an instant pot and it came out beautifully and sooooo good!
★★★★★
We made this soup last weekend for friends & the flavor was fantastic! My husband didn’t want carrots or celery in it, so I left those out. It was still very delicious. Definitely a keeper! We are making it again tonight for a different couple. 😋
★★★★★
Really delicious! I was in a hurry and bought some frozen chicken tenderloins at Target. Threw together this recipe when I got home. It was great even the next day. Definitely a make again. Thank you!
★★★★★
Hi, can this recipe be doubled in a 8qt IP?
Hi Marie- I think someone tried this and it didn’t all fit. Sorry. I have a 6-quart so haven’t personally tried.
Can this recipe be doubled in a 8qt instapot? If so, does cooking time change?
Doubled, it won’t fit in an 8 quart IP, is what I’m being told.
WOW! This is the best chicken tortilla soup I’ve ever eaten. I added a half can of corn as well as two cans of black beans, but it’s the only deviation. Absolutely wonderful. Oh, and I made the tortilla strips in the oven, as well.
Thank you for this recipe! So good & so easy! I used homemade smoked chicken broth that we had on hand…yum! Sauteed the carrots & celery along with the onions in the IP and used the combo of chicken thighs & canned black beans- turned out great!
★★★★★
Yum!!! Tell us how you smoke the chicken broth? Do you smoke the chicken first, then turn it into broth? I’ve loving the idea of that….
This was amazing and easy. My family and I loved it. So warm and comforting on a cold night. I didn’t have oregano but I didn’t feel like it was missing it. I did dissolve 1 “better than bouillon” cube to my 2 cups of water. Definitely will make this again.
★★★★★
Loved the soup! So tasty and makes enough for the week.
★★★★★
Absolutely delicious! This one’s a keeper.
★★★★★
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.
★★★★★