There are nights when you want something hot, something bold, and something fast - like a broth-forward soup you can finish in under 30 minutes. That's where this chicken tortilla soup steps in, a Mexican-inspired, broth-based soup studded with shredded chicken, tomatoes, and crisp tortilla strips.
You toss in the ingredients, hit a few buttons, and the Instant Pot takes over.
The result? A soup that's warm, hearty, and layered with smoky spices and tender chicken.
Each spoonful brings a little heat, a little crunch from tortilla strips, and just enough zing from lime juice to keep you coming back. It's easy to make, and even easier to crave again the next day.
Why You’ll Keep Coming Back to This Soup
One bowl isn't always enough - this recipe makes about 6 hearty servings from a 6-quart Instant Pot. This soup brings a lot of comfort without being heavy, thanks to its broth base and lean, shredded chicken.
Pressure cooking gets you deep flavor without simmering all day, extracting aromatics and tenderizing chicken in about 20 minutes at high pressure. The broth turns rich and savory while the chicken stays juicy.
You can go classic with toppings like avocado and sour cream, or keep it simple with a squeeze of lime.
For other side-dish ideas that complement soups and travel well, consider these sweet potato side dishes for cozy meals.
- One-pot meal with real depth
- Tastes even better the next day
- Fast cook time and freezer-friendly; if you want other make-ahead ideas, see Cajun potato soup for make-ahead meals.
Simple Ingredients That Make It Work
No need to overthink it. These are pantry staples that come together quickly and cook even faster.
- Boneless chicken thighs or breasts - They shred beautifully and hold moisture.
- Onion, garlic, and jalapeño - The trio builds the flavor from the start.
- Crushed tomatoes and broth - Create the base of the soup.
- Corn, black beans, and spices - Add texture and round out the flavor.
- Lime juice and tortilla strips - Brighten everything at the end.
You can swap in pinto beans, use frozen corn, or even add extra veggies if you have them on hand.
How to Make Chicken Tortilla Soup in the Instant Pot
This is pressure cooking at its best-simple steps with big flavor payoff.
- Sauté the aromatics
Turn on Sauté mode. Cook chopped onion, garlic, and jalapeño in oil until soft and fragrant. - Add chicken and spices
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add raw chicken pieces and coat them in the spice mix. - Pour in liquids and vegetables
Add crushed tomatoes, chicken broth, black beans, and corn. Give everything a good stir. - Pressure cook
Seal the lid. Cook on HIGH for 10 minutes, then let pressure release naturally for 5 minutes before quick-releasing the rest. - Shred and finish
Remove the chicken and shred it with two forks. Return it to the pot, stir in lime juice, and let it sit a minute to blend.
Topping Ideas to Customize Your Bowl
Everyone gets to build their own bowl; for more protein options see chicken fajita rice bowl for quick dinners.
- Crispy tortilla strips or crushed chips
- Diced avocado
- Shredded cheese
- Sour cream or plain yogurt
- Fresh cilantro
- Extra lime wedges
- Sliced jalapeños
It's also great with hot sauce if you like extra kick, such as smoky chipotle or tangy Cholula.
Side Dishes That Go Well With Chicken Tortilla Soup
| Side Dish | Why It Works |
|---|---|
| Cheese quesadillas | Melty, crisp edges and great for dipping |
| Cilantro lime rice | Adds balance and soaks up broth |
| Cornbread muffins | Slightly sweet and great with spice |
| Grilled street corn | Charred, creamy, and bold |
| Black bean salad | Fresh contrast with the warm soup |
| Tortilla chips and guac | Crunchy and creamy combo on the side |
| Chopped cabbage slaw | Cool, crisp, and refreshing |
Storage, Reheating, and Freezer Tips
This soup was made for meal prep. It holds up beautifully in the fridge and reheats without losing flavor.
- Fridge: Store for 4-5 days. The flavors deepen, and the texture stays great.
- Freezer: Cool completely, then freeze in sealed containers for up to 2 months.
- Reheat: Warm on the stovetop or in the microwave. Stir in water or broth if it gets too thick.
Toppings like avocado and chips should be added fresh-those don't freeze well.
Common Questions You Might Have
Can I use rotisserie chicken instead?
Yes. Add it after cooking and skip the pressure cook step.
Let it heat through on Sauté mode.
Is it spicy?
Mild to medium. You control the heat by adjusting jalapeño or chili powder.
It's easy to scale.
What's the best way to make it thicker?
Reduce it after pressure cooking by simmering a bit, or add some crushed tortillas to thicken.
Does it work with frozen chicken?
It does! Just increase the pressure cook time to 13-15 minutes depending on thickness.
Instant Pot Chicken Tortilla Soup
Equipment
- Instant Pot For fast pressure cooking
- Tongs or Fork For shredding chicken
- Ladle To serve the soup easily
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 jalapeño seeded and diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt to taste
- 1 pound boneless skinless chicken thighs or breasts
- 1 can black beans rinsed and drained
- 1 cup frozen corn or canned, drained
- 1 can crushed tomatoes 14 oz
- 3 cups chicken broth
- 1 tablespoon lime juice fresh
- tortilla strips for topping
- chopped cilantro for garnish
Instructions
- Turn on Sauté mode in the Instant Pot. Heat olive oil and cook onion, garlic, and jalapeño for about 3-4 minutes until softened.
- Add chili powder, cumin, paprika, and salt. Stir well to coat the vegetables.
- Add chicken, black beans, corn, crushed tomatoes, and broth. Stir to combine.
- Seal the lid. Cook on HIGH pressure for 10 minutes. Let pressure naturally release for 5 minutes, then quick release the rest.
- Remove chicken and shred with two forks. Return it to the soup. Stir in lime juice.
- Serve hot with tortilla strips and optional toppings like avocado, cilantro, and sour cream.
Notes
- Double the recipe and freeze extra for quick meals.
- Great with pinto beans if you're out of black beans.
For a pasta-forward alternative, try the Instant Pot chicken tortellini soup that pairs tender tortellini with shredded chicken in a cozy broth: tortellini-based chicken soup for pasta lovers. For a lighter, classic option, the Instant Pot chicken noodle soup uses egg noodles and a clear chicken broth for an easy weeknight meal: classic chicken noodle soup for weeknights.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
