Name: Instant Pot Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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); 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)

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

Scale

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)

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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.