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Instant Pot Chicken Tortilla Soup

This drool-worthy Instant Pot chicken tortilla soup is the ultimate 20-minute dinner recipe. Loaded with chicken, veggies, and flavorful spices, this cozy soup is comfort food at its finest. 

close up of the soup in crocks with tortilla strips on top and bread in the background

When I served tortilla soup at the Mexican restaurant where I worked so many years ago, I used to wonder why people ordered it. It didn’t look like much and if I were to pick one of the soups we served, it would have been albondigas soup.

Naturally, I didn’t think about this soup again for years. In fact, I forgot about it until I went to a Mexican restaurant recently and saw someone at the next table order it.

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It looked much different than the soup I’d served back in the day. And since I thought it looked delicious, I decided to make it at home. And boy, I’m glad I did. It tastes incredible and has just the right combination of flavors to make it your new favorite soup.

You can make this gluten-free by not adding the tortilla strip chips or crumbled tortilla chips if you don’t want to buy the strips..

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

Normally, I use boneless chicken thighs when I make tortilla soup but I had some ButcherBox chicken breasts in the freezer so I decided to use those. If you don’t know, ButcherBox is a meat delivery subscription service that I use and love.

Helpful tips

  • You can use either chicken breast meat, as I do in this recipe, or boneless chicken thighs.
  • I’ve also made this soup with shredded beef and beef broth.
  • If and when I sauté vegetables for something I’m cooking in the instant pot, I never wait for the IP to read ‘HOT’ after I press the sauté button. (That takes about 10 minutes.) I wait only 2 minutes before adding oil and starting the vegetables.
  • Once the IP beeps to indicate the soup is done, do a quick release after 5 min. Here’s how: don an oven mitt, carefully nudge the venting knob to the vent position, and let all the steam escape until the pressure indicator button drops.
  • I like to sprinkle tortilla strip chips on the soup, but if you want to go gluten-free, try chopping some cilantro on as garnish. Or add a few slices of avocado on top.
  • If you have any leftover soup, you can store it in an airtight container in the refrigerator for up to a week.
an overhead view of a two-handled soup bowl filled with the soup with beans, chicken and tortilla chip strips on top
Photo Credit: Dishes Delish.

How to make tortilla soup

Pre-step

Get your instant pot or pressure cooker.

Step one

Gather the vegetables – onion, carrots and celery. (A)

Step two

Chop onion and carrots in chunks and celery in slices. (B)

Veggies cut up for the tortilla soup

Step three

Gather the rest of the ingredients – chicken breasts, black beans, broth, diced tomatoes and herbs and spices. (C)

Step four

Plug instant pot in and press the sauté button. After two minutes, add olive oil. Then add the onion, carrots and celery and sauté for 4 minutes until they are somewhat tender. Add garlic and continue sautéing for another minutes. Then press the cancel button. Scrape the bottom of the pot for any browned bits.

Step five

Add black beans, chicken breasts, chicken broth, diced tomatoes, canned green chiles, cumin, oregano, chipotle powder, and salt.

Step six

Place the lid on the IP and seal it. Make sure the venting knob is in the sealed position. Press the pressure cook button and make sure the mode is set to normal and pressure is high. Set the timer to 7 minutes.

Step seven

After the IP beeps, let it sit for 5 minutes before doing a quick release. (See helpful tips to learn how.) If you want to do a natural pressure release, it will add at least 15 minutes to the cook time.

Step eight

Remove chicken breasts from the soup, take two forks and shred the meat. (D)

Ingredients and shredded chicken for the soup

Step nine

Transfer the soup to a serving bowl or pan and place the chicken back in the soup.

Pan of chicken tortilla soup with bread in the background

Ladle the soup in some soup bowls or crocks.

Chicken tortilla soup in a crock with bread in the background

Sprinkle some crispy tortilla strips on the soup. Add any other toppings you want, like shredded cheese or sour cream.

Overhead view of the tortilla soup with cheese and a corner of bread

I hope you enjoyed this instant pot chicken tortilla soup recipe.

It’s delicious and filling and would go perfect any day of the week.

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Overhead view of crocks of tortilla soup with tortilla strips on top - square

Instant Pot Chicken Tortilla Soup

This drool-worthy Instant Pot chicken tortilla soup is the ultimate 20-minute dinner recipe. Loaded with chicken, veggies, and flavorful spices, this cozy soup is comfort food at its finest. 
5 from 12 votes
Print Pin Rate
Course: Dinner, Soup
Cuisine: Mexican
Keyword: chicken soup, chicken tortilla soup, Mexican soup
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 8 cups
Calories: 286kcal

Ingredients

  • 2 tablespoons olive oil (extra virgin)
  • 1 large onion (chopped)
  • 4 medium carrots (chopped)
  • 1 stalk celery (sliced)
  • 3 teaspoons garlic paste (or 3 cloves garlic – chopped)
  • 1 pound chicken breasts (boneless and skinless – or chicken thigh meat)
  • 4 cups chicken broth
  • 14.5 ounces diced tomatoes (one small can)
  • 31 ounces black beans (drained and washed – 2 cans)
  • 4.5 ounces chopped green chiles (1 can)
  • 2 teaspoons cumin (ground)
  • 2 teaspoons oregano (dried)
  • 1 teaspoon salt
  • .25 teaspoon chipotle powder (or more – my hubby can't take much spice)

Optional

  • fried corn tortilla strips

Instructions

  • Plug in instant pot (IP) and press the sauté button. After 2 minutes, add oil and then the onion, carrots and celery and sauté for 4 minutes
    2 tablespoons olive oil, 1 large onion, 4 medium carrots, 1 stalk celery
  • Add garlic and continue sautéing for another minute
    3 teaspoons garlic paste
  • Add beans, broth, diced tomatoes, chicken, chiles, cumin, oregano, chipotle powder and salt. Seal IP and make sure the venting knob is set to sealed
    1 pound chicken breasts, 4 cups chicken broth, 14.5 ounces diced tomatoes, 31 ounces black beans, 4.5 ounces chopped green chiles, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon salt, .25 teaspoon chipotle powder
  • Press pressure cook button and make sure it is on normal mode and set to high pressure. Set the timer for 7 minutes
  • Once the IP beeps, wait for 5 minutes before doing a quick release. (See helpful tips in the notes section)
  • Remove chicken and take two forks to shread the meat
  • Transfer soup into serving pan or bowl and return chicken to the soup
  • Serve
  • Sprinkle fried tortilla strips on the soup
    fried corn tortilla strips
  • Smile
  • Enjoy

Equipment

See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

Helpful tips
  • You can use either chicken breast meat, as I do in this recipe, or chicken thighs.
  • I’ve also made this soup with shredded beef and beef broth.
  • If and when I sauté vegetables for something I’m cooking in the instant pot, I never wait for the IP to read ‘HOT’ after I press the sauté button. (That takes about 10 minutes.) I wait only 2 minutes before adding oil and starting the vegetables.
  • Once the IP beeps to indicate the soup is done, do a quick release after 5 min. Here’s how: don an oven mitt, carefully nudge the venting knob to the vent position, and let all the steam escape until the pressure indicator button drops.

Nutrition

Serving: 1.5cups | Calories: 286kcal | Carbohydrates: 35g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 750mg | Potassium: 969mg | Fiber: 12g | Sugar: 4g | Vitamin A: 5255IU | Vitamin C: 23mg | Calcium: 94mg | Iron: 4mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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30 Comments

  1. Homemade soup is the best. Can you believe it is May and we are still getting snow. Between the stupid covid issues…and the weather….I am going insane. This sounds like a great recipe for mind, body and soul.

    1. I agree about homemade soup and no, I can’t believe we got snow, though luckily, it was a flurry here in Boston and none of it stuck to the ground. Thanks so much for commenting Gloria!

    1. Thanks Cookilicious! I love this soup! I got these bowls at a thrift store and I could kick myself because there were 4 of them and I only got 2. 🙁

  2. This recipe was super easy to make and turned out to be so hearty and delicious! I love the depth of flavors it had!

  3. We’ve been trying so many new recipes while in quarantine. We tried this one today as a family and it was a HIT! I love how easy it is to make! We love our instant pot and we are adding this to our rotation!

    1. I’m very pleased that you liked it! We love our instant pot too and now that I use it regularly, I can’t imagine life without it! Thank you for taking the time to let me know Cindy!

  4. This looks so hearty and comforting. I don’t have an instant pot but it looks like I could easily make it in a normal pot. I love the addition of the fried tortilla strips on top! Crunchy crunchy!

  5. This instant pot chicken tortilla soup is making me drool! I definitely need a bowl of this right now!

  6. We’ve been having some cold days here in Germany and homemade soup seems like the perfect way to get over the cold. Lovely recipe, thank you

  7. Call me a novice but I had no idea tortilla soup was even a thing! Here in Sweden Mexican cuisine is limited to Tex-Mex tacos, full stop. Such a pity it’s so hard to get soups and other dishes. I guess Stockholm could deliver some more Mexican options but unfortunately not where I live. Well, the good thing is that I can recreate these recipes at home and I’m gonna start with this tortilla soup!

    1. My sister never heard of this soup either, so you’re not a novice. 🙂 I love Mexican food and would be bummed if I couldn’t get it regularly. I love to make it but nothing beats going out to an authentic restaurant. 🙂 Enjoy the soup Eva and thank you for your comment.

  8. This is a delicious alternative to my usual chicken soup. I just love the idea of the crunchy tortilla on top! Great recipe, thanks for sharing.

  9. I love chicken tortilla soup, I am sharing your recipe with a friend who always makes chicken tortilla soup too!

  10. That’s one tasty chicken tortilla soup! Love the beans and veggies in there!

  11. I just got an instant pot and was looking for wasy dinner ideas. This is the first I tried and I declare it to be delish!

    1. You are going to love your IP. It took me a month to use mine when I bought it and now I use it multiple times a week. 🙂 Thanks Sara!

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