Chicken Tortilla Soup (Printable)

Flavorful Mexican soup with tender chicken, beans, and vegetables simmered with spices in the Instant Pot for a comforting hands-off meal.

# What You’ll Need:

→ Proteins

01 - 1 pound boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can (14.5 ounces) diced tomatoes with juice

→ Beans

08 - 1 can (15 ounces) black beans, drained and rinsed

→ Liquids

09 - 4 cups low-sodium chicken broth
10 - 1 tablespoon tomato paste
11 - Juice of 1 lime

→ Spices and Seasonings

12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon dried oregano
16 - 1 teaspoon salt, or to taste
17 - ½ teaspoon black pepper

# Directions:

01 - Set Instant Pot to Sauté mode. Add splash of oil, then sauté onion, garlic, and bell pepper for 2 to 3 minutes until softened.
02 - Stir in tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
03 - Add chicken, diced tomatoes with juices, black beans, corn, and chicken broth. Stir thoroughly to combine all ingredients.
04 - Secure lid and set valve to Sealing. Set to Pressure Cook on High for 10 minutes.
05 - Allow natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
06 - Remove chicken from pot and shred with two forks. Return shredded chicken to pot.
07 - Stir in lime juice. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and serve with desired toppings such as tortilla strips, avocado, cilantro, cheese, sour cream, and lime wedges.

# Expert Hints:

01 -
  • The Instant Pot does all the heavy lifting while you pretend youve been slaving away for hours in the kitchen.
  • Every spoonful delivers that perfect balance of tender chicken, hearty beans, and just enough spice to make your taste buds dance without setting your mouth on fire.
02 -
  • Dont skip that 5-minute natural release or youll end up with soup spraying from your valve like a culinary volcano eruption.
  • Adding the lime juice at the very end rather than during pressure cooking maintains that bright, fresh citrus flavor that can completely transform the soup.
03 -
  • Freeze portions of this soup without the toppings in silicone muffin trays, then pop out the frozen portions into a freezer bag for perfect single-serving soup bombs you can thaw anytime.
  • For an even richer broth, toss a leftover Parmesan rind into the soup while cooking, just remember to fish it out before serving.
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