Instant Pot Chicken Tortilla Soup Recipe

Instant Pot Chicken Tortilla Soup Recipe

A vibrant Mexican-style soup made in under 30 minutes using an Instant Pot. Loaded with tender shredded chicken, tomatoes, beans, corn, and fresh toppings, this pressure-cooked dish delivers bold flavors with minimal effort.

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Course: Instant pot

Cuisine: Mexican

Prep Time: 10

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 380kcal

Author: Eva Stoner

Ingredients

1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, undrained
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 (15-ounce) can white beans, drained and rinsed (e.g., Great Northern or cannellini)
1 (15-ounce) can whole kernel corn, drained
2 boneless, skinless chicken breasts
8 cups water
1/2 cup frozen green chiles (optional)
Toppings: shredded cilantro, diced avocado, lime wedges, crushed tortilla strips

Instructions

Heat olive oil in the Instant Pot on sauté mode. Add onion and garlic; sauté 2-3 minutes until softened.
Add tomato sauce, diced tomatoes, broth, cumin, oregano, and black pepper. Stir to combine.
Nestle chicken breasts into the mixture and add water to fully submerge. If using, add green chiles.
Secure lid, set to "Pressure Cook/High" for 8 minutes. Allow a 10-minute natural release, then quick release any remaining pressure.
Remove chicken, shred using two forks, and return to the pot. Stir in beans and corn, then cook for 1-2 minutes on "Sauté/Low".
Serve hot with desired toppings.

Notes

For richer flavor, brown chicken in the Instant Pot before adding broth.
Omit beans for a lighter version.
Chicken thighs (about 2 cups cooked) can replace breasts for juicier meat.
Store cooled soup in airtight containers for 3-4 days.

Nutrition