Easy Instant Pot Chicken Tortilla Soup Recipe Perfect for Quick Dinners

Introduction

Let me tell you, the aroma of smoky chipotle peppers and simmering tomatoes wafting from my Instant Pot is enough to make anyone’s mouth water. The first time I whipped up this Easy Instant Pot Chicken Tortilla Soup, I was instantly hooked. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special—comfort food that’s both quick and satisfying.

Back when I was knee-high to a grasshopper, my grandma used to make a rustic chicken soup that warmed us on chilly nights, but this Instant Pot version? It’s a modern twist that packs bold flavor without hours of simmering. I stumbled upon this recipe on a rainy weekend when I needed something cozy, fast, and downright delicious. Honestly, I wish I’d discovered this one years ago—it’s dangerously easy and perfect for those busy weeknights when time is not on your side.

My family couldn’t stop sneaking spoonfuls off the stove, and I can’t really blame them. You know what really sells it? The crispy tortilla strips on top that add this amazing crunch every time. This Easy Instant Pot Chicken Tortilla Soup is perfect for potlucks, a sweet treat for your kids, or even brightening up your Pinterest cookie board with its vibrant colors and irresistible texture. After testing it multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting warm hugs in a bowl.

Why You’ll Love This Recipe

This Easy Instant Pot Chicken Tortilla Soup isn’t just your average soup—it’s a tried-and-true hit that brings together convenience and flavor like nobody’s business. Here’s why you’re going to love it:

• Quick & Easy: Ready in under 40 minutes, making it perfect for those busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything on hand in your pantry.
• Perfect for Any Occasion: Great for cozy dinners, casual lunches, or even a game-day snack.
• Crowd-Pleaser: Both kids and adults rave about the rich flavors and satisfying textures.
• Unbelievably Delicious: The smoky chipotle and fresh lime combo gives this soup a next-level comfort food vibe.

What sets this recipe apart is the way the Instant Pot brings out the deep, layered flavors in just minutes, while the tortilla strips add that crunch you didn’t know you were missing. Plus, blending part of the soup smooths out the texture without losing the heartiness—trust me, it’s a game changer. This soup isn’t just good; it’s the kind of meal that makes you close your eyes after the first bite and say, “Yeah, this is what I needed.” It’s comfort food reimagined—fast, flavorful, and totally doable on a busy schedule. Whether you’re impressing guests or just treating yourself, this recipe hits all the right notes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most items are pantry staples, and you can easily swap or tweak a few to suit your taste or dietary needs.

• Chicken: 1.5 pounds boneless, skinless chicken breasts (you can also use thighs if you prefer a richer taste)
• Chicken Broth: 6 cups (about 1.4 liters) low sodium for a healthier base
• Black Beans: 1 can (15 oz/425 g), drained and rinsed (adds protein and creaminess)
• Diced Tomatoes: 1 can (14.5 oz/411 g), fire-roasted if you want a smoky kick
• Onion: 1 medium yellow onion, finely chopped (for that savory depth)
• Garlic: 3 cloves, minced (fresh garlic makes a world of difference)
• Chipotle Peppers in Adobo Sauce: 1-2 peppers, minced (adds smoky heat; adjust to taste)
• Ground Cumin: 1 teaspoon (warm, earthy flavor)
• Chili Powder: 1 teaspoon (classic spice mix for warmth)
• Oregano: 1 teaspoon dried Mexican oregano preferred
• Lime Juice: Juice of 1 lime (brightens and balances flavors)
• Salt & Pepper: To taste
• Olive Oil: 1 tablespoon (for sautéing)
• Tortilla Strips: Store-bought or homemade from corn tortillas, cut into thin strips and toasted (for topping)
• Optional Garnishes: Chopped fresh cilantro, sliced avocado, shredded cheese, and sour cream

Tips: I recommend using a trusted brand like Swanson for chicken broth for best flavor. If you prefer a vegetarian version, swap chicken broth for vegetable broth and use cooked chickpeas instead of chicken. For a gluten-free option, double-check your chili powder and tortilla strips. Also, during summer, fresh tomatoes can replace canned for a lighter version.

Equipment Needed

• Instant Pot or Electric Pressure Cooker: The star of this recipe—makes cooking fast and hands-off.
• Sharp Knife and Cutting Board: For chopping your onion, garlic, and chipotle peppers.
• Measuring Cups and Spoons: To keep your flavors balanced.
• Wooden Spoon or Silicone Spatula: For sautéing and stirring inside the pot.
• Blender or Immersion Blender: Optional but recommended for blending part of the soup to get that perfect texture.
• Serving Bowls and Ladle: For enjoying your delicious soup.

If you don’t have an Instant Pot, a stovetop pressure cooker works well too, though cooking times may vary. For a budget-friendly option, basic electric pressure cookers from brands like Instant Pot Duo or Ninja Foodi work great without breaking the bank. Make sure to clean and maintain your Instant Pot regularly to keep it in tip-top shape—especially the sealing ring, which can sometimes hold onto aromas.

Preparation Method

1. Sauté the Aromatics (5 minutes): Turn your Instant Pot to the “Sauté” setting and heat 1 tablespoon olive oil. Add the chopped onion and cook until softened and translucent, about 3 minutes. Toss in the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to avoid burning.
2. Add Spices and Chipotle (1 minute): Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon dried oregano. Add the minced chipotle peppers in adobo sauce (start with one if you’re spice-sensitive). Cook for 1 minute to toast the spices and release their aroma.
3. Layer the Chicken and Liquids (2 minutes): Place the chicken breasts on top of the sautéed mixture. Pour in 6 cups (1.4 liters) of chicken broth, 1 can (14.5 oz/411 g) diced tomatoes with juices, and 1 can (15 oz/425 g) black beans (rinsed and drained). Do not stir; just let the liquids surround the chicken.
4. Pressure Cook (15 minutes): Seal the Instant Pot lid and set to “Pressure Cook” or “Manual” on high for 15 minutes. It will take a few minutes to come to pressure before timing begins. Once done, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
5. Shred the Chicken (5 minutes): Open the lid and carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat into bite-size pieces.
6. Blend Part of the Soup (Optional) (5 minutes): Using an immersion blender, blend about one-third of the soup in the pot to create a thicker, creamier texture. You can also transfer some soup to a blender if you don’t have an immersion blender. Stir the shredded chicken back into the pot.
7. Adjust Seasonings and Add Lime (2 minutes): Taste your soup and season with salt, black pepper, and additional chipotle if you want more heat. Stir in fresh lime juice from one lime—this brightens the whole pot and balances the smoky flavors.
8. Prepare Tortilla Strips (while soup cooks): Cut corn tortillas into thin strips and toast them in a dry skillet over medium heat until crisp and slightly browned, about 3-5 minutes. Alternatively, bake them in the oven at 375°F (190°C) for 10 minutes, flipping halfway through.
9. Serve: Ladle the soup into bowls, top with crispy tortilla strips, and garnish with chopped cilantro, sliced avocado, shredded cheese, or a dollop of sour cream as you like. Enjoy immediately for best texture.

Pro Tip: Don’t rush the natural pressure release—letting the soup rest this way keeps the chicken juicy and tender. Also, blending part of the soup creates a lovely thick base without losing the hearty bean and tomato chunks that make this soup so satisfying.

Cooking Tips & Techniques

Cooking this Easy Instant Pot Chicken Tortilla Soup has become one of my favorite go-to meals, and I’ve learned a few things to keep it foolproof every time.

• Use Fresh Ingredients When Possible: Fresh garlic and lime juice make a noticeable difference in flavor. Don’t skimp here.
• Adjust Chipotle to Your Heat Level: Start with one pepper and add more after cooking if you want it spicier—chipotle in adobo can surprise you!
• Don’t Skip the Toasted Tortilla Strips: They add the perfect crunch and contrast to the creamy soup; store-bought chips can work in a pinch but freshly toasted strips are unbeatable.
• Shred Chicken Right Away: Shredding while the chicken is warm makes it easier and keeps the meat juicy.
• Watch Salt Levels: Because canned beans and broth can be salty, add salt gradually and taste before final seasoning.
• Multitask Efficiently: While the soup is pressure cooking, prepare your tortilla strips and garnishes to save time.

One time, I forgot to sauté the onions first and the soup ended up a bit flat—lesson learned! Sautéing builds layers of flavor you don’t want to miss. Also, if the soup is too thin for your liking after cooking, blending a portion helps thicken it up without extra effort or added starches.

Variations & Adaptations

This Easy Instant Pot Chicken Tortilla Soup is wonderfully flexible, so you can tweak it to suit your cravings or dietary needs.

• Vegetarian Version: Skip the chicken and use vegetable broth. Add extra beans or cooked quinoa for protein.
• Spice Level: Swap chipotle peppers for mild roasted poblanos if you want less heat, or add extra jalapeños for a fiery punch.
• Seasonal Twist: In summer, toss in fresh corn kernels and diced zucchini for a garden-fresh feel.
• Slow Cooker Adaptation: You can make this soup in a slow cooker by sautéing onions and garlic separately, then adding all ingredients and cooking on low for 6-8 hours.
• Personal Favorite: I’ve tried adding a splash of smoky mezcal at the end for an adult-only version that adds a subtle boozy depth—totally optional but delicious.

For gluten-free diets, just confirm your chili powder and tortilla strips are certified gluten-free. Also, feel free to swap black beans with pinto beans or kidney beans based on what you have on hand.

Serving & Storage Suggestions

Serve this soup hot with plenty of the crispy tortilla strips on top for that ultimate crunch. I like to add a wedge of lime on the side so everyone can add a little extra zing if they want. Pair it with a fresh green salad or simple cornbread for a complete meal that’s both comforting and satisfying.

Leftovers keep beautifully in the fridge for up to 4 days. Just store the soup separately from the tortilla strips to prevent sogginess. When reheating, warm the soup gently on the stove or microwave and add fresh tortilla strips right before serving. You can also freeze the soup for up to 3 months—thaw overnight in the fridge and reheat as usual.

Fun fact: the flavors actually deepen after a day or two, so if you can resist digging in immediately, you’ll be rewarded with even richer taste the next day. Just add fresh lime juice and toppings before serving to brighten it back up.

Nutritional Information & Benefits

One hearty serving (about 1.5 cups/350 ml) of this Easy Instant Pot Chicken Tortilla Soup provides approximately:

Calories	280-320 kcal
Protein	28 grams
Fat	7 grams (mostly from olive oil and chicken)
Carbohydrates	25 grams (including fiber from beans)
Fiber	7 grams

Thanks to the black beans and chicken, this soup is a great source of lean protein and fiber, which keeps you full and satisfied. The tomatoes provide vitamin C and antioxidants, while the spices like cumin and chipotle offer anti-inflammatory benefits. It’s naturally gluten-free (with proper tortilla choices) and can be adapted to low-carb by swapping beans for extra veggies.

From a wellness perspective, this soup balances hearty nourishment with fresh brightness, making it a smart choice for those looking for comfort without the heaviness.

Conclusion

This Easy Instant Pot Chicken Tortilla Soup is absolutely worth trying if you want a quick, delicious dinner that feels like a warm hug in a bowl. You can easily customize it to your taste—spicy or mild, chunky or creamy, loaded with garnishes or simple and straightforward. Honestly, it’s one of those recipes that’s so flexible and reliable you’ll find yourself coming back to it again and again.

Personally, I love this soup because it reminds me of cozy family dinners but fits perfectly into a busy schedule. Give it a try, and don’t hesitate to share your variations or tweaks—I’m always excited to hear how you make it your own!

Go on, bookmark this recipe, make it your own, and let me know in the comments how it turns out. Sharing is caring, and I can’t wait to hear all about your delicious soup adventures!

Frequently Asked Questions

Can I use frozen chicken for this soup?

Yes! You can use frozen boneless chicken breasts, but increase the pressure cooking time to 20 minutes and allow a natural release for best results.

Is it possible to make this soup spicy or mild?

Absolutely. Adjust the amount of chipotle peppers or skip them altogether for a milder soup. You can also add fresh jalapeños or hot sauce if you want extra heat.

Can I prepare this soup without an Instant Pot?

Yes, you can make it on the stovetop or in a slow cooker. On the stove, simmer the soup for about 45 minutes until chicken is cooked. In a slow cooker, cook on low for 6-8 hours.

What can I use instead of tortilla strips for topping?

If you don’t have tortilla strips, crushed tortilla chips or even crunchy croutons work well. You can also skip the topping if you prefer.

How do I store and reheat leftovers?

Store soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave. Keep tortilla strips separate and add fresh before serving to maintain their crunch.

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