If you’re craving a warm, comforting bowl that bursts with vibrant flavors, this Easy Instant Pot Chicken Tortilla Soup Recipe is about to become your new best friend. It’s one of those miraculous meals that comes together quickly, thanks to the Instant Pot, yet feels like you’ve been simmering it lovingly all day. Packed with tender shredded chicken, zesty salsa, and hearty beans and corn, every spoonful dances with a perfect balance of spice, tang, and richness. Whether you’re feeding a family or looking for easy meal prep, this soup truly shines as a weeknight superstar.
Ingredients You’ll Need
Getting the ingredients just right is key to nailing this soup’s irresistible flavor and comforting texture. Don’t worry — these pantry staples and fresh veggies come together effortlessly, adding layers of deliciousness that make this recipe truly special.
- 1 ½ lbs. chicken breasts: The lean protein base that shreds perfectly for a hearty soup experience.
- 2 Tbsp. oil (avocado or olive oil): Essential for sautéing the veggies to golden softness and building depth of flavor.
- 1 cup onion (red or sweet, finely diced): Offers natural sweetness and aromatic warmth to the broth.
- 1 green bell pepper (finely diced): Adds a subtle crunch and fresh, slightly tangy notes.
- 4 cups chicken broth (regular sodium): The savory liquid that carries all the flavors.
- 16 oz. jar salsa (mild or medium): Brings a zesty, tangy kick that defines the soup’s personality.
- 3 Tbsp. homemade taco seasoning (or store bought): Infuses the soup with classic southwestern spices for that unmistakable taco-inspired flair.
- ½-¾ tsp. salt (to taste): Amplifies all the vibrant ingredients without overpowering them.
- 1 (15.5-ounce) can black beans (rinsed and drained): Adds a creamy texture and fiber-packed heartiness.
- 15 oz can whole kernel corn (drained): Sweet bursts that brighten every spoonful.
- 1 lime (juiced): The secret weapon for freshness and tangy brightness just before serving.
- Tortilla chips: Perfect for crunch and authentic Mexican flair on the side or in the bowl.
- Cilantro: Fresh herbaceousness that livens up each bite.
- Green onions: Adds mild oniony notes and crunchy color.
- Avocado: Creamy and cooling to balance the lively spice.
- Sour cream: Optional but highly recommended for silky richness.
How to Make Easy Instant Pot Chicken Tortilla Soup Recipe
Step 1: Sauté the Vegetables
Set your Instant Pot to the sauté function and heat the oil. Toss in the finely diced onions and green bell pepper, cooking until they soften and release their natural sweetness — about 3 to 4 minutes. This step builds the base flavor and gives your soup a wonderful, inviting aroma that fills your kitchen.
Step 2: Add Broth and Scrape the Pot
Pour in the chicken broth and take a spatula to gently scrape the bottom of the pot. This ensures you lift up any browned bits from the sautéing process, preventing a burn notice later while adding even more depth to your soup’s broth.
Step 3: Mix in Seasonings, Corn, and Beans
Stir in the jarred salsa, taco seasoning, and salt until everything is evenly blended. Nestle the chicken breasts down into the flavorful liquid, making sure they’re fully submerged. Finally, add the drained corn and rinsed black beans for that perfect combination of textures and sweet, earthy notes.
Step 4: Pressure Cook the Soup
Seal the Instant Pot lid and double-check that the pressure valve is set to “sealed.” Set the timer for high pressure for 8 minutes to allow the chicken to cook tenderly and soak in all those delicious flavors. Once done, let the pot naturally release pressure for 10 minutes before turning the valve to “venting” to release any remaining steam.
Step 5: Shred Chicken and Add Lime Juice
Remove the chicken breasts and shred them with two forks before stirring them back into the soup. Just before you ladle it out, squeeze in the fresh lime juice – this bright citrus punch is essential to wake up all the savory and spicy notes that make this soup unforgettable.
Step 6: Serve with Toppings
Finally, dish out this vibrant soup into bowls and pile on your favorite toppings like tortilla chips, fresh cilantro, green onions, sliced avocado, and a dollop of sour cream. Each topping adds a new flavor and texture layer that turns simple soup into a feast.
How to Serve Easy Instant Pot Chicken Tortilla Soup Recipe
Garnishes
Garnishes are where the personality of this soup truly shines. Fresh cilantro and green onions deliver crisp herbal and mild onion flavors, while creamy avocado cools down the gentle heat. Crunchy tortilla chips and a scoop of tangy sour cream create a perfect finishing touch that transforms every bite into a delightful mix of textures and tastes.
Side Dishes
This soup pairs beautifully with crisp salads or warm cornbread to soak up every last drop of broth. For a fun twist, consider serving with a light Mexican street corn salad or even simple rice on the side—any of these will round out your meal with complementary flavors and satisfying bites.
Creative Ways to Present
Hosting a casual dinner or taco night? Present your Easy Instant Pot Chicken Tortilla Soup Recipe in colorful bowls or mason jars to show off the vibrant ingredients. You can set up a “make your own topping bar” so everyone can customize their bowls — it’s a fun way to get everyone involved and excited about their dinner!
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day as the flavors deepen, so store leftovers in airtight containers in the refrigerator for up to 4 days. Just make sure to add fresh lime juice and toppings right before serving again for maximum freshness.
Freezing
Want to save some for later? Freeze soup in portions using freezer-safe containers or bags. Leave room at the top for expansion. When ready, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Reheating
To reheat, warm the soup slowly in a saucepan over medium heat, stirring occasionally, or microwave in short bursts, stirring between intervals. Add fresh garnish after reheating for that signature zest and freshness you expect from the Easy Instant Pot Chicken Tortilla Soup Recipe.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a richer flavor and stay tender when shredded, making them a delicious alternative in this soup.
How spicy is this soup, and can I adjust the heat?
The heat level is mild to medium depending on your salsa choice and taco seasoning. For less spice, use mild salsa and reduce taco seasoning; add jalapeños if you want more kick.
Do I have to use canned beans and corn?
Canned beans and corn save time and blend perfectly in the soup, but you can use frozen corn or soaked dried beans if you prefer. Just adjust cooking times accordingly.
Is it possible to make this recipe in a slow cooker?
Yes! You can sauté veggies on the stove, then combine all ingredients in a slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
Can I make this soup vegetarian?
Swap the chicken broth for vegetable broth and omit the chicken to make a flavorful vegetarian version. You can add extra beans or veggies for heartiness.
Final Thoughts
This Easy Instant Pot Chicken Tortilla Soup Recipe is a wonderful way to bring warmth, hearty nutrition, and incredible flavor to your table with minimal effort. Once you try it, the combination of zesty salsa, tender chicken, and fresh garnishes will have you coming back for seconds (and thirds!). So, grab your Instant Pot and dive into a bowl of this cozy comfort — I promise it will quickly become one of your favorites too.
Print
Easy Instant Pot Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Description
This Easy Instant Pot Chicken Tortilla Soup is a flavorful, comforting dish perfect for quick weeknight dinners. Tender chicken breasts are cooked with sautéed onions and bell peppers, then pressure-cooked with salsa, beans, corn, and homemade taco seasoning to create a deliciously hearty and zesty soup. It’s garnished with fresh tortilla chips, cilantro, green onions, avocado, and sour cream for a customizable finish everyone will love.
Ingredients
Main Ingredients
- 1 ½ lbs. chicken breasts
- 2 Tbsp. oil (avocado or olive oil)
- 1 cup onion (red or sweet, finely diced)
- 1 green bell pepper (finely diced)
- 4 cups chicken broth (regular sodium)
- 16 oz. jar salsa (mild or medium)
- 3 Tbsp. homemade taco seasoning (or store-bought)
- ½–¾ tsp. salt (to taste)
- 1 (15.5-ounce) can black beans (rinsed and drained)
- 15 oz can whole kernel corn (drained)
- 1 lime (juiced)
Toppings
- Tortilla chips
- Cilantro
- Green onions
- Avocado
- Sour cream
Instructions
- Sauté Vegetables: Set your 6-quart Instant Pot to the sauté function and add the oil, finely diced onions, and bell pepper. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften and become tender.
- Scrape the Pot: Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot, removing any stuck bits. This prevents the burn warning and adds flavor.
- Add Seasonings, Corn, and Beans: Stir in the salsa, homemade or store-bought taco seasoning, and salt. Nestle the chicken breasts down into the liquid so they are fully submerged. Add the drained corn and black beans on top.
- Pressure Cook: Secure the lid on the Instant Pot and make sure the pressure release valve is sealed. Set to high pressure for 8 minutes. Once done, allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure.
- Shred Chicken: Open the lid and remove the chicken breasts. Shred them using two forks, then return the shredded chicken to the soup. Stir in the fresh lime juice for brightness.
- Serve with Toppings: Ladle the hot soup into bowls and serve with tortilla chips, fresh cilantro, chopped green onions, sliced avocado, and a dollop of sour cream for added creaminess and flavor.
Notes
- Use mild or medium salsa depending on your spice preference.
- Homemade taco seasoning is recommended for a fresher taste but store-bought works well too.
- Natural pressure release is important to keep the chicken tender and retain flavor.
- Leftover soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- For a vegetarian or vegan version, omit chicken and use vegetable broth, adding extra beans and corn.
