Instant Pot Chicken Tortilla Soup

My sister called me on a Tuesday afternoon, frazzled because she'd promised her book club a homemade soup but had maybe ninety minutes before they arrived. I walked her through this Instant Pot version while she chopped vegetables at lightning speed, and by the time her friends got there, the kitchen smelled like cumin and lime, like something that took hours. She's made it probably fifty times since then, always with that same relieved laugh when the timer goes off. That's when I knew this recipe was the real deal.

I made this on a rainy October evening when a friend stopped by unexpectedly with her daughter, and I threw it together without much planning. The kid, who's normally picky, had three bowls and asked if we could make it again next week. Watching her pile tortilla strips and avocado on top like she was building something precious reminded me that the best meals are the ones that bring people together without fuss.

Ingredients

• Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay juicier under pressure, but breasts work fine if that's what you have; either way, they'll shred beautifully.
• Yellow onion, diced (1 medium): This is your flavor foundation; don't skip the sauté step or you'll miss that caramelized sweetness.
• Garlic, minced (3 cloves): Fresh is non-negotiable here because it blooms when you cook it in that oil.
• Red bell pepper, diced (1): The color matters as much as the mild sweetness it brings to balance the spices.
• Jalapeño, seeded and diced (1, optional): Keep the seeds if you want more heat, remove them for warmth without bite.
• Corn kernels (1 cup): Frozen works just as well as fresh and honestly tastes better in winter.
• Diced tomatoes with juices (1 can, 14.5 oz): Those juices are liquid gold; don't drain them.
• Black beans, drained and rinsed (1 can, 15 oz): Rinsing removes excess sodium and that tinny flavor from the can liquid.
• Low-sodium chicken broth (4 cups): Low-sodium lets you control the salt level and taste the actual spices.
• Tomato paste (1 tablespoon): This deepens the soup's flavor without making it taste like tomato soup.
• Lime juice (1 lime's worth): Fresh squeezed makes an enormous difference; bottled just doesn't have the same brightness.
• Chili powder, ground cumin, smoked paprika, dried oregano (1 teaspoon, 1 teaspoon, 1 teaspoon, 1/2 teaspoon): Toast these in that oil for a moment and they transform from flat to fragrant.
• Salt and black pepper (1 teaspoon and 1/2 teaspoon): You'll likely add more after tasting, so go easy at first.

Instructions

Build your flavor base in Sauté mode:

Turn the Instant Pot to Sauté and let it heat for a moment, then add a splash of oil. Toss in the onion, garlic, and bell pepper, listening for that gentle sizzle as they soften over two to three minutes. You're looking for them to turn translucent and smell amazing, like the start of something good.

Bloom the spices:

Stir in the tomato paste and all your spices, cooking for just one minute until the whole pot smells like a Mexican kitchen. This step wakes up those dried spices and makes them sing instead of tasting dusty.

Add everything and stir:

Pour in the chicken, tomatoes with their juices, black beans, corn, and broth, stirring so nothing gets stuck to the bottom. You want everything distributed evenly so the chicken cooks all the way through.

Pressure cook:

Lock the lid, make sure the valve is set to Sealing, and set it to Pressure Cook on High for ten minutes. The pot will take a few minutes to build pressure, and that's all part of the timing.

Release the pressure carefully:

Let the pressure release naturally for five minutes, then move the valve to Venting to quick-release any remaining pressure. Be careful of the steam; it's hot and comes out fast.

Shred the chicken:

Remove the chicken with tongs or a slotted spoon and use two forks to pull it apart into tender shreds. It should fall apart easily if it's cooked right, and then you stir it back into the pot so every spoonful has chicken in it.

Finish with lime:

Squeeze in that lime juice and taste the soup, adjusting salt and pepper as needed. The lime brightens everything and pulls all the flavors together.

Serve and celebrate:

Ladle it into bowls and pile on your toppings: tortilla strips for crunch, avocado for creaminess, cilantro for fresh, and whatever else speaks to you. This is where the soup becomes your own.

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There was a Saturday morning when my neighbor mentioned her teenage son refuses to eat anything green, so I made this soup with extra corn and no jalapeño, and sent a container over. She told me later that he ate it without question, asked for the recipe, and has made it twice now. Sometimes food is just about meeting people where they are.

Topping Your Soup Like You Mean It

The toppings aren't just decoration; they're what makes each spoonful feel different. I used to serve this soup plain and wondered why it felt one-note, then I started putting out a little topping bar and watching people customize their bowls. Suddenly it became interactive, like everyone had agency in their meal. The tortilla strips add texture, the avocado brings richness, the cilantro adds brightness, and the lime wedge is your last-minute flavor boost if you want it.

Swapping Ingredients Without Losing the Soul of the Soup

This soup is forgiving in ways that some recipes aren't. Pinto beans work if you don't have black beans, and honestly, they add a slightly earthier flavor that some people prefer. I've made it with shredded rotisserie chicken when I was short on time, and it was faster and still delicious. Vegetable broth instead of chicken broth turns it vegetarian, and adding an extra can of beans or some diced zucchini keeps it substantial.

How to Make This Soup Even Better Tomorrow

This soup tastes better the next day because the flavors marry overnight and become more cohesive. I've stored it in glass containers in the refrigerator for up to four days, and it reheats beautifully. The first time I made a double batch and froze half, I was amazed at how it thawed without losing any character; it's one of the few soups that actually freezes well.

• If you're making it ahead, add the lime juice right before serving so it stays bright and doesn't fade.
• Crisp up fresh tortilla strips in a skillet instead of using stale ones, and your texture won't get soggy.
• Keep toppings separate and let people build their own bowls so everything stays the texture it should be.

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This soup has become my go-to when I want to feed people something warm and substantial without the stress. It's the kind of recipe that quietly becomes a regular rotation, the one you make when you need comfort but don't have hours to spend in the kitchen.

Recipe FAQs

→ Can I use frozen chicken breasts?

Yes, you can cook frozen chicken directly in the Instant Pot. Add 3-5 extra minutes to the pressure cooking time to ensure the chicken is fully cooked and tender enough to shred.

→ How do I make this soup spicier?

Keep the jalapeño seeds for more heat, add a diced chipotle pepper in adobo sauce, or stir in hot sauce to taste. You can also top with sliced fresh jalapeños or red pepper flakes.

→ Can I make this without an Instant Pot?

Absolutely. Use a large pot on the stovetop. Sauté the vegetables, add all ingredients, and simmer for 25-30 minutes until the chicken is cooked through. Shred and return to the pot.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors actually deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

→ Can I freeze chicken tortilla soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.

→ What can I substitute for black beans?

Pinto beans, kidney beans, or white beans all work beautifully. You can also use a combination of different beans for added texture and visual appeal.