Instant Pot Chicken Tortilla Soup
This Instant Pot Chicken Tortilla Soup brings together tender chicken, bold spices, and a rich tomato broth in one comforting bowl. Quick to make, easy to customize, and perfect for weeknights or leftovers.
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.
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