If you are craving a warm, comforting, and flavor-packed meal, then this Instant Pot Chicken Tortilla Soup Recipe is an absolute game changer. Combining tender chicken thighs cooked to perfection with vibrant, smoky tomatoes, beans, and spices, this soup bursts with depth and heartiness in every spoonful. It’s quick to make, incredibly satisfying, and perfect for any day of the week when you want a bowl of pure deliciousness. The Instant Pot makes the process simple, ensuring the flavors meld beautifully while you get dinner on the table in no time.
Ingredients You’ll Need
The secret to this Instant Pot Chicken Tortilla Soup Recipe’s incredible taste lies in its simple yet essential ingredients. Each component plays a vital role in building layers of flavor, giving the soup a perfect balance of richness, tang, and freshness. From the fire-roasted tomatoes adding a smoky punch to the fresh lime juice brightening every bite, these ingredients come together effortlessly for a dish you’ll want to revisit again and again.
- 2 tablespoons canola oil: This neutral oil helps sauté the onion and tortillas without overpowering the other flavors.
- 1 diced onion: Adds sweetness and depth of flavor as it softens and caramelizes.
- 10 ounces fire-roasted Rotel tomatoes (or regular Rotel Tomatoes): Brings a smoky, slightly spicy tomato base that forms the heart of the soup.
- 2 cloves garlic, minced: Provides aromatic warmth and a subtle kick.
- 6 boneless, skinless chicken thighs: Juicy and tender, thighs hold up well in the Instant Pot and infuse the broth with rich flavor.
- 2 tablespoons unsalted butter (¼ stick): Adds a silky mouthfeel and richness to the broth.
- 10.75 ounces low-sodium beef broth (1 can): Enhances the meaty undertones without excess salt.
- 10.75 ounces low-sodium chicken broth (1 can): Lightens the broth while building layers of savory goodness.
- 1½ cups water: Balances the liquid content to achieve the perfect soup consistency.
- 1½ cups tomato juice: Offers a smooth, tangy base that brightens the dish.
- 1 teaspoon chili powder: Brings warmth and a little complexity to the spice profile.
- 1 teaspoon ground cumin: Adds earthy, nutty notes that complement the chili powder beautifully.
- 1 tablespoon fresh lime juice (from ½ lime): Provides a zesty pop that lifts the soup at the end.
- 2 tablespoons Worcestershire sauce: Infuses subtle umami and depth.
- 1 tablespoon steak sauce (we used A1): Contributes a tangy, slightly sweet complexity that enhances the broth.
- 15 ounces canned black beans (drained and rinsed): Adds protein, texture, and a creamy bite.
- 15 ounces canned corn (1 can): Brings a natural sweetness and pleasant crunch.
- ¼ cup chopped fresh cilantro: Offers a fresh, herbal lift to finish the dish.
- 3 corn tortillas: Sliced and fried to crispy perfection for garnish and added crunch.
- 1 tablespoon canola oil: For frying the tortilla strips golden and crisp.
How to Make Instant Pot Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics and Chicken
Start by setting your Instant Pot to the sauté function and heating the canola oil. Toss in the diced onion and minced garlic, cooking until soft and fragrant, about 3 minutes. This step builds the foundational flavor, elevating the soup’s complexity. Next, add the chicken thighs directly to the pot, searing them lightly on both sides just until they begin to brown. This seals in juices and adds even more richness to your soup base.
Step 2: Add Liquids and Seasonings
Pour in the fire-roasted Rotel tomatoes, low-sodium beef broth, chicken broth, water, and tomato juice. Stir in the chili powder, cumin, Worcestershire sauce, steak sauce, and unsalted butter. Each ingredient melds into the broth, creating layers of savory, smoky, and tangy notes that dance on your palate. Be sure the chicken is mostly submerged so it cooks evenly under pressure.
Step 3: Pressure Cook the Soup
Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes. This step infuses the chicken and seasonings, making the meat tender enough to shred and allowing all those vibrant flavors to marry beautifully. When the timer beeps, carefully release the pressure using the quick-release method to get your soup ready quickly.
Step 4: Shred the Chicken and Add Beans and Corn
Open the lid and remove the chicken thighs to shred them with two forks. Return the shredded chicken back into the pot. Stir in the drained black beans and canned corn, warming them through for about 5 minutes on sauté mode. These ingredients add hearty texture and heartiness, turning a simple soup into a fulfilling meal.
Step 5: Prepare the Crispy Tortilla Strips
While the beans and corn heat, slice the corn tortillas into thin strips. Heat the remaining tablespoon of canola oil in a skillet and fry the tortillas until crispy and golden brown. These crunchy strips add a delightful contrast to the soup’s smooth broth and tender chicken.
Step 6: Finish with Fresh Lime and Cilantro
Turn off the heat, squeeze fresh lime juice into the soup, and stir in chopped cilantro. The lime juice brightens the flavors while the cilantro adds a fresh, herbal note that completes the dish perfectly. Your Instant Pot Chicken Tortilla Soup Recipe is now ready to be enjoyed!
How to Serve Instant Pot Chicken Tortilla Soup Recipe
Garnishes
Nothing finishes off this soup better than a handful of crunchy tortilla strips on top. You can also add dollops of sour cream or shredded cheese if you like a creamy or cheesy touch. Slices of avocado and a sprinkle of extra cilantro make for a fresh and vibrant presentation that elevates each spoonful.
Side Dishes
This soup shines on its own as a hearty meal, but if you want to round it out, serve it alongside warm corn bread or a crisp green salad. A simple Mexican street corn salad or chips with guacamole also pair beautifully, keeping the flavors cohesive and exciting.
Creative Ways to Present
For an impressive dinner party or casual gathering, serve this soup in small bowls topped with colorful garnishes. Layer it in mason jars for a portable lunch or create a build-your-own tortilla soup bar, letting guests add their own toppings like jalapeños, cheese, or crispy bacon. The Instant Pot Chicken Tortilla Soup Recipe adapts wonderfully to any occasion!
Make Ahead and Storage
Storing Leftovers
Leftover soup should be cooled completely and stored in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it perfect for easy weeknight lunches or dinners without any fuss.
Freezing
This soup freezes beautifully. Portion the cooled soup into freezer-safe containers or heavy-duty bags, leaving some space for expansion. It can be frozen for up to 3 months. When ready, thaw in the fridge overnight for best results.
Reheating
Reheat your Instant Pot Chicken Tortilla Soup Recipe gently on the stovetop or in the microwave until warm throughout. If the soup has thickened, add a splash of broth or water to adjust the consistency. Add fresh toppings after reheating to keep textures lively.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they may cook faster and be a bit leaner, so keep an eye on them to avoid drying out. Thighs provide more flavor and juiciness, which is why they are preferred in this recipe.
What if I don’t have fire-roasted Rotel tomatoes?
No worries! You can substitute regular diced tomatoes with a pinch of smoked paprika or chipotle powder to replicate that smoky flavor. The soup will still be delicious and full of character.
Can I make this soup in a regular pot on the stove?
Yes! You can follow the same steps sautéing onions and chicken first, then simmer everything covered for about 45 minutes until the chicken is tender. The Instant Pot just speeds up the process without sacrificing flavor.
Is this soup spicy?
The spice level is mild to moderate thanks to the chili powder and Rotel tomatoes. You can easily adjust the heat by adding more chili powder, jalapeños, or hot sauce if you prefer more kick.
Can I add other vegetables to this soup?
Definitely! Diced bell peppers, zucchini, or even carrots would work well and add more texture and nutrition. Just add them during the sauté step to soften before pressure cooking.
Final Thoughts
This Instant Pot Chicken Tortilla Soup Recipe has become one of my go-to dishes whenever I want something quick, nourishing, and explosively flavorful. I truly hope you find the same joy in making and savoring it as I do. It’s the kind of meal that warms your soul and fills your kitchen with inviting aromas, making every single bite a celebration. Give it a try soon—you won’t regret it!
Print
Instant Pot Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Description
This Instant Pot Chicken Tortilla Soup is a flavorful and hearty meal combining tender chicken thighs, fire-roasted tomatoes, black beans, corn, and a blend of spices, all simmered to perfection. Finished with fresh cilantro and crisped corn tortillas for a delightful crunch, this soup brings vibrant Mexican-inspired flavors to your table with minimal effort and quick cooking.
Ingredients
Soup Base
- 2 tablespoons canola oil
- 1 onion, diced
- 10 ounces fire-roasted Rotel tomatoes (or regular Rotel tomatoes, 1 can)
- 2 cloves garlic, minced
- 6 boneless, skinless chicken thighs
- 2 tablespoons unsalted butter (¼ stick)
- 10.75 ounces low-sodium beef broth (1 can)
- 10.75 ounces low-sodium chicken broth (1 can)
- 1½ cups water
- 1½ cups tomato juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon fresh lime juice (from ½ lime)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon steak sauce (such as A1)
Add-ins and Garnishes
- 15 ounces canned black beans, drained and rinsed (1 can)
- 15 ounces canned corn (1 can)
- ¼ cup chopped fresh cilantro
- 3 corn tortillas
- 1 tablespoon canola oil (for frying tortillas)
Instructions
- Sauté the Aromatics: Turn the Instant Pot to the sauté mode and heat 2 tablespoons of canola oil. Add the diced onion and sauté until translucent, about 3-4 minutes, then add minced garlic and cook for another 30 seconds until fragrant.
- Add Chicken and Liquids: Place the chicken thighs in the pot. Add fire-roasted tomatoes, beef broth, chicken broth, water, tomato juice, chili powder, and ground cumin. Stir gently to combine all ingredients.
- Pressure Cook: Secure the lid on the Instant Pot and set to pressure cook on high for 15 minutes. Once the cooking cycle completes, allow for a natural release of pressure for 10 minutes, then carefully release any remaining pressure manually.
- Shred Chicken and Add Flavorings: Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the pot. Stir in the unsalted butter, fresh lime juice, Worcestershire sauce, steak sauce, black beans, and corn. Use the sauté mode again to warm through for about 5 minutes, stirring occasionally.
- Crisp Tortilla Strips: While the soup warms, cut the corn tortillas into thin strips. Heat 1 tablespoon of canola oil in a skillet over medium heat and carefully fry the tortilla strips until crisp and golden, about 2-3 minutes. Drain on paper towels.
- Finish and Serve: Stir chopped fresh cilantro into the soup just before serving. Ladle the soup into bowls and top each serving with crispy tortilla strips and extra cilantro if desired.
Notes
- For a spicier kick, add diced jalapeños when sautéing the onion.
- Low-sodium broths allow you to control the salt level better.
- Chicken thighs provide juicier, more flavorful meat than chicken breasts.
- If you prefer, tortillas can also be baked until crisp instead of fried.
- This soup freezes well; store in airtight containers for up to 3 months.
