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Easy Instant Pot Chicken Tortilla Soup

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A quick and flavorful chicken tortilla soup made in the Instant Pot, perfect for busy weeknights. It features smoky chipotle peppers, tender chicken, and crispy tortilla strips for a comforting meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 6 cups low sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, fire-roasted preferred
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Tortilla strips (store-bought or homemade from corn tortillas, toasted)
  • Optional garnishes: chopped fresh cilantro, sliced avocado, shredded cheese, sour cream

Instructions

  1. Turn Instant Pot to ‘Sauté’ setting and heat 1 tablespoon olive oil. Add chopped onion and cook until softened and translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Stir in ground cumin, chili powder, dried oregano, and minced chipotle peppers. Cook for 1 minute to toast spices.
  3. Place chicken breasts on top of sautéed mixture. Pour in chicken broth, diced tomatoes with juices, and black beans. Do not stir.
  4. Seal Instant Pot lid and set to ‘Pressure Cook’ or ‘Manual’ on high for 15 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
  5. Remove chicken breasts and shred with two forks.
  6. Optional: Blend about one-third of the soup using an immersion blender for a thicker texture. Stir shredded chicken back into the pot.
  7. Season soup with salt, pepper, additional chipotle if desired, and stir in lime juice.
  8. Prepare tortilla strips by cutting corn tortillas into thin strips and toasting in a dry skillet over medium heat for 3-5 minutes or baking at 375°F for 10 minutes, flipping halfway.
  9. Ladle soup into bowls, top with tortilla strips and optional garnishes. Serve immediately.

Notes

Do not rush the natural pressure release to keep chicken juicy. Blending part of the soup thickens it without losing texture. Adjust chipotle peppers to control heat. Toast tortilla strips fresh for best crunch. For vegetarian version, use vegetable broth and chickpeas instead of chicken. Confirm chili powder and tortilla strips are gluten-free if needed.

Nutrition

Keywords: Instant Pot, chicken tortilla soup, quick dinner, chipotle, easy soup, pressure cooker, healthy soup, gluten-free

Find it online: https://sofiaspice.com/easy-instant-pot-chicken-tortilla-soup-recipe-perfect-for-quick-dinners/