Instant Pot Chicken Tortilla Soup Recipe

I love making this Instant Pot Chicken Tortilla Soup because it’s one of my favorite comfort meals on hectic days. The blend of succulent chicken, crisp veggies, hearty beans, sweet corn, and zesty lime lights up every spoonful with flavor and soul. It’s my perfect meal when I need warmth.

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Hey everyone, I’m really excited to share my Instant Pot Chicken Tortilla Soup. I put together 1.5 lbs boneless skinless chicken breasts with a chopped large onion, 3 cloves garlic minced, and a seeded diced jalapeno pepper.

I also add diced red bell pepper and green bell pepper along with a 14.5 oz can of diced tomatoes, 1 cup of corn kernels, and a 15 oz can of black beans. This soup is packed with lean protein and fiber, which makes it a great nutritious meal after a long day.

The 4 cups chicken broth and spices like 2 tsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika come together to form a rich broth that is both hearty and light. I love that it cooks so fast in the Instant Pot.

Adding the juice of 1 lime at the end gives it a fresh twist. Enjoy this easy dinner that is quickly becoming one of my best Instant Pot soup recipes.

Why I Like this Recipe

I love this recipe because it’s super easy to make and it always turns out flavorful. First off, I really like that it doesn’t take forever to prepare; I can just chop up the veggies, toss everything in the Instant Pot, and have a hearty soup in no time. Second, the mix of ingredients—chicken, beans, corn, and all those peppers—gives it a delicious, layered taste that never gets boring. Third, I appreciate how versatile it is; I can adjust the spice level or add extra toppings like tortilla strips and cilantro to suit my mood. Finally, the fact that it makes a really comforting meal that feels homemade makes it one of my go-to recipes on busy days.

Instant Pot Chicken Tortilla Soup is a soup thats really easy to whip up yet comes loaded with chicken, beans, corn and tomatoes in a rich, tasty broth. It reminds me of a meal my family would make at home, and even though I sometimes mess around with the recipe, it always turns out hit or miss in a good way. The mix of warm spices and fresh veggies makes it feel hearty and satisfying even after a long day.

Ingredients

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Chicken breasts: Lean protein that builds muscle and gives the soup a hearty flavor.
Onion: Adds a sweet, soft taste and supports overall nutrition with essential vitamins.
Black beans: Rich in fiber and protein; they help thicken the soup naturally.
Corn: Offers a touch of natural sweetness and extra crunch to the dish.
Diced tomatoes: Bring a tangy burst with vitamin C, balancing the savory flavors well.
Lime juice: Provides a zesty, sour kick that enhances the overall taste of the soup.

Ingredient Quantities

1.5 lbs boneless skinless chicken breasts

1 large onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, seeded and diced

1 red bell pepper, diced

1 green bell pepper, diced

1 can (14.5 oz) diced tomatoes

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

4 cups chicken broth

2 tsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper, to taste

Juice of 1 lime

Optional: tortilla strips and chopped cilantro for garnish

How to Make this

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1. First, chop the large onion, mince the garlic, dice the jalapeno (after seeding), and dice both the red and green bell peppers.

2. Set your Instant Pot to “Sauté” mode and add the chopped onion and garlic. Let them cook for about 2 minutes until they start to soften.

3. Add the chicken breasts into the pot then toss in the diced jalapeno, red and green bell peppers.

4. Next, pour in the chicken broth, add the can of diced tomatoes (with the juice), cup of corn, and black beans.

5. Sprinkle in the chili powder, ground cumin, smoked paprika, and season with salt and pepper to taste.

6. Cancel the “Sauté” mode and close the lid. Set the Instant Pot on high pressure for 12 minutes.

7. When the timer goes off, let the pot naturally release pressure for about 5 minutes, then do a quick release for the rest of the steam.

8. Remove the chicken breasts carefully and shred them with two forks before returning the shredded chicken back to the pot.

9. Stir in the juice of one lime, and check the soup seasoning adjusting with salt and pepper if needed.

10. Serve hot and garnish with tortilla strips and chopped cilantro if you want a bit of extra crunch and flavor. Enjoy!

Equipment Needed

1. Instant Pot (with Sauté and Pressure settings)
2. Sharp knife
3. Cutting board
4. Measuring cup
5. Can opener
6. Two forks (for shredding the chicken)
7. Stirring spoon

These are the basic tools you need to make the recipe.

FAQ

Q: How long does this soup take to prepare and cook?

A: It usually takes about 15 minutes prep time and roughly 12 minutes under pressure in the Instant Pot, with extra time needed for it to come to pressure and release.

Q: Can I use another kind of chicken or cut instead of boneless skinless breasts?

A: Yeah, you can use bone-in chicken, but you'll need to adjust the cook time a bit so the meat is fully cooked.

Q: Is it possible to swap the corn or black beans with other veggies or beans?

A: Absolutely, you can add or substitute with other beans like kidney beans or even extra peppers, just keep an eye on the seasoning.

Q: Can I simmer the soup on the stovetop if I don't have an Instant Pot?

A: Sure, you just need to cook it on medium heat until the chicken is tender, then shred it and let the flavors meld together.

Q: How should I adjust the spice level if I'm not a big fan of heat?

A: If you dont like spicy food, you can leave out the jalapeno or use just a little bit, and you can also reduce the chili powder to suit your taste.

Instant Pot Chicken Tortilla Soup Recipe Substitutions and Variations

Instead of 1.5 lbs boneless skinless chicken breasts, you can use boneless chicken thighs or even tofu if you’re goin for a vegetarian twist.
If you don’t got a large onion, you can use a couple of medium-sized yellow onions or even a few shallots, which will still bring that sweet savory flavor.
For the diced tomatoes, you can try using fresh chopped tomatoes in season, just make sure to remove any excess liquid.
If you’re out of corn kernels, canned corn works just fine; some people even swith to frozen peas for a different crunch.
Instead of chicken broth, you might want to try vegetable broth, which gives the soup a lighter taste, or use bouillon cubes mixed with water if you’re in a hurry.

Pro Tips

1. When you’re sautéing the onions and garlic on the Instant Pot, make sure you dont let them burn. They should just be softened and fragrant before you add the chicken so you’ll avoid any bitter flavor that might ruin the whole dish.

2. Precise cutting is key. Dice your onions, peppers, and jalapeno evenly so everything cooks at the same rate. Uneven pieces can mean some bits end up overcooked while others are still crisp.

3. When it comes to pressure releasing, try letting the pot naturally release steam for 5 minutes before doing the quick release. This helps keep the flavors well blended and prevents bits of food from splattering everywhere.

4. Don’t be afraid to taste and adjust the seasonings after you add the lime juice. Sometimes a little extra salt or pepper can really bring out all the flavors in the soup, so it’s worth checking before serving.