Instant Pot Tortilla Soup

A vibrant Mexican-inspired soup with tender shredded chicken, black beans, and corn in a bold, creamy broth. Garnished with crispy tortilla strips, avocado, and melted cheese for a satisfying, flavorful meal in 27 minutes.

Print Pin

Course: Instant pot

Cuisine: Mexican

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: servings

Calories: 320kcal

Author: Eva Stoner

Ingredients

1 (1.5-pound) bone-in chicken breast
1 large onion, diced
3 cloves garlic, minced
1 tablespoon ground chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste
4 cups low-sodium chicken broth
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
1 medium lime, juiced and zested
Tortilla strips, avocado slices, grated cheddar cheese, chopped fresh cilantro (for garnish)

Instructions

Sauté onion and garlic in Instant Pot until tender
Add chili powder, cumin, and salt; cook 30 seconds to bloom spices
Add chicken breast and 1 cup water; secure lid and pressure cook on HIGH for 12 minutes
Quick release pressure, shred chicken into soup
Add black beans, corn, and remaining chicken broth; stir to combine
Serve hot with toppings like tortilla strips, avocado, and cheese

Notes

For a vegan version, substitute chicken with 1 (14-ounce) can chickpeas and use vegetable broth
Natural release time (5 minutes) not included in total time
Store in airtight containers up to 3 days

Nutrition