Instant Pot Chicken Tortilla Soup
Hands down one of the absolute best Chicken Tortilla Soups you will ever have. Super easy to make if you have an Instant Pot or any other pressure cooker.
You all know I LOVE my Instant Pot (IP for short) so why not make some soup in my IP? You will be surprised at how easy it is to make this Instant Pot Chicken Tortilla Soup recipe.
There’s nothing like a good bowl of your favorite soup when you are feeling down. Not that I’m down or anything like that, I just had a craving for a good bowl of soup!
This Chicken Tortilla soup is just absolutely delicious. I will guarantee that if you make this soup per the instructions below, it will be better than any Chicken Tortilla soup you’ve had in restaurants.
The use of taco seasoning will give this soup a bit of a zing (which we love by the way), but if you want your soup with a little less heat, you can use less of the taco seasoning.
I guess you could omit it completely, but I have no idea how it would affect the flavor of the soup.
While the recipe says to use 2 chicken breasts, I have made this recipe with 3 breasts and it turned out fine. I didn’t need to adjust any of the other ingredients to compensate for the additional breasts.
If you prefer your soup on the meatier side, just add an additional breast to the Instant Pot.
Also, keep in mind that the taco seasoning typically has a lot of salt but if you find the soup too bland when you do your taste test, go ahead and add a pinch of salt.
Ingredient Substitution
You can substitute the black beans for an equal amount of pinto beans. Just make sure you rinse them before adding them to the soup mixture.
How to Handle Raw Chicken
- Leave the chicken in the fridge until ready to use.
- Be careful of dripping juices. Clean up immediately.
- Do not wash raw chicken (prevents cross-contamination).
- Wash all utensils and cutting boards.
- Wash your hands after handling raw chicken.
If you want to make a delicious soup in your Slow Cooker, you MUST give my Slow Cooker Nacho Soup or my Chicken Pozole recipe a try. One of my personal favorites. For another delicious soup recipe, I suggest you try my Dill Pickle Soup.
Instant Pot Pressure Cooker
If you have any questions about your Instant Pot Pressure Cooker, I suggest you visit Instant Pot’s Official Customer Care Center.
Gather your Ingredients
You will need the following ingredients to make this Chicken Tortilla Soup recipe in your Instant Pot Pressure Cooker (see recipe card for quantities): Chicken, Black Beans, Frozen Corn, Tomatoes with Chilies, Lime Juice, Low Sodium Chicken Broth, Better Than Bouillon Chicken Flavor, Taco Seasoning, Yellow Onion, Garlic Cloves, Tomato Paste, Cheddar Cheese, Tortilla Strips and Fresh Cilantro.
How to Make Instant Pot Chicken Tortilla Soup
- Place the Instant Pot on the saute function. Add the onions and garlic to the pot. Cook for 2 to 3 minutes until onions are soft.
- Add the chicken breasts, chicken broth, Better than Bouillon, taco seasoning, and tomato paste to the Instant Pot.
- Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 10 minutes.
- Allow the steam to naturally release for 10 minutes then perform a quick release Hit Cancel on your Instant Pot.
- Remove the lid. Remove the chicken from the pot and shred using a knife and fork.
- Return the chicken to the pot. Place the Instant Pot on the saute function.
- Add the corn, beans, diced tomatoes, and lime juice. Stir to combine. Allow the soup to cook for 3-4 minutes until the corn and beans have softened some.
- Serve in soup bowls. Top with tortilla strips and optionally cilantro, and shredded cheese.
Instant Pot Chicken Tortilla Soup
Equipment
Ingredients
- ½ Yellow Onion, finely diced
- 3 Garlic Cloves, minced
- 2 Chicken Breasts
- 32 oz Low Sodium Chicken Broth
- 1 Tbsp Better Than Bouillon Chicken Flavor
- ½ Tbsp Taco Seasoning, or to taste
- ⅓ Cup Tomato Paste
- 1 Cup Frozen Corn
- 15 oz Black Beans, rinsed & drained
- 10 oz Tomatoes with Chilies
- ½ Tbsp Fresh Lime Juice
Garnish (optional)
- ½ Cup Tortilla Strips, crushed
- 2 Tsp Fresh Cilantro, chopped
- ½ Cup Cheddar Cheese, shredded
Instructions
- Place the Instant Pot on the saute function. Add the onions and garlic to the pot. Cook for 2 to 3 minutes until onions are soft.
- Add the chicken breasts, chicken broth, Better than Bouillon, taco seasoning, and tomato paste to the Instant Pot.
- Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 10 minutes.
- Allow the steam to naturally release for 10 minutes then perform a quick release Hit Cancel on your Instant Pot.
- Remove the lid. Remove the chicken from the pot and shred using a knife and fork.
- Return the chicken to the pot. Place the Instant Pot on the saute function.
- Add the corn, beans, diced tomatoes, and lime juice. Stir to combine. Allow the soup to cook for 3-4 minutes until the corn and beans have softened some.
- Serve in soup bowls. Top with tortilla strips and optionally cilantro, and shredded cheese.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This recipe is a 10 out of 10. Loved it, and so easy to make.
This recipe surprised me with how tasty it was. Fabulous taste and very easy to make. Will make it again for friends coming for dinner this evening. A keeper for sure.