Name: Instant Pot Chicken Tortilla Soup
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound boneless skinless chicken thighs (chopped); 15 oz can black beans (drained and rinsed); 14.5 oz can fire-roasted diced tomatoes; 1 cup frozen corn kernels; 1 teaspoon chili powder; 1 teaspoon chipotle chili powder ((depending on how much spice you prefer)); 1 teaspoon garlic powder; 3 cups chicken broth; 7 corn tortillas; Avocado oil spray

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A simple throw-everything-in-and-turn-it-on recipe! Only 10 minutes to cook! Forget working over a hot stove and make this Chicken Tortilla Soup in the Instant Pot instead!

Chicken thighs add flavor to this soup due to their higher fat content. If you’re looking for a healthier option, you can use chicken breasts and it will still turn out awesome.

Don’t like spicy food? Make it mild by adding less chipotle chili powder.

Add some gourmet flair to this soup by making fresh homemade tortilla strips. In a hurry? Crush some corn chips and add to the top to keep it easy.

Ingredients You’ll Need…

boneless skinless chicken thighs, chopped
black beans
fire-roasted diced tomatoes
frozen corn kernels
chili powder
chipotle chili powder
garlic powder
chicken broth
tortillas
avocado oil spray

How To Make Instant Pot Chicken Tortilla Soup:

Add all ingredients except tortillas and oil to instant pot
Set to high pressure for 10 minutes
Allow natural pressure release
Cut tortillas into thin strips
Spray until well coated with oil
Place on baking sheet and bake at 400 degrees until crispy

Pro Tips…

Using fire-roasted diced tomatoes in this soup will add some amazing flavor. They are also healthier than regular diced tomatoes. Roasted tomatoes maintain many of the nutrients lost in the cooking process.

Don’t like black beans? Use pintos or white beans… or leave them out entirely for a more authentic “chili.” It’s all up to your personal preference.

This soup freezes well. I like to use Souper Cubes or portion out in to individual containers. You can freeze for up to 3 months.

Everyone gets to make this soup their own with toppings. Try fresh cilantro, sour cream, avocado, and/or shredded cheese

chicken tortilla soup in a bowl with lime wedges and tortilla strips

Instant Pot Chicken Tortilla Soup

Print Recipe

A simple throw everything in and turn it on recipe! Only 10 minutes to cook! Forget working over a hot stove and make this Chicken Tortilla Soup in the Instant Pot instead!

Add to Collection

Prep Time:10

Cook Time:10

Pressurize:10

Total Time:30

Ingredients

1 pound boneless skinless chicken thighs chopped
15 oz can black beans drained and rinsed
14.5 oz can fire-roasted diced tomatoes
1 cup frozen corn kernels
1 teaspoon chili powder
1 teaspoon chipotle chili powder (depending on how much spice you prefer)
1 teaspoon garlic powder
3 cups chicken broth
7 corn tortillas
Avocado oil spray

Instructions

Add all ingredients except tortillas and oil to instant pot
Set to high pressure for 10 minutes
Allow natural pressure release
Cut tortillas into thin strips
Spray until well coated with oil
Place on baking sheet and bake at 400 degrees until crispy

Notes

Chicken thighs add flavor
Vary the amount of chipotle powder for spicy or mild
Keep it easy...use crushed corn chips and add to top
Use regular diced or fire-roasted diced tomatoes
Sub pinto or white beans for the black beans or leave them out
Freeze leftovers up to 3 months
Toppings: fresh cilantro, sour cream, avocado, shredded cheese

Nutrition

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 399kcal

Author: Jennifer Draper