There’s something comforting about a warm bowl of soup simmering on the stovetop. When you’re short on time but still craving something hearty, this chicken tortilla soup comes together in no time. With the Instant Pot doing most of the heavy lifting, you get layers of flavor created by simple, wholesome ingredients. Let’s dive into the process and enjoy the cozy vibes of a homemade meal.
Why This Instant Pot Chicken Tortilla Soup Works
This recipe is reliable because it harnesses the convenience of the Instant Pot to infuse flavor quickly. The combination of cumin, smoked paprika, and chili powder gives the soup a warm, slightly smoky undertone that pairs perfectly with the chicken and tomatoes. It’s practical, too—most ingredients are pantry staples, and the richness of the broth mixed with the textures from the beans, corn, and chicken ensures a satisfying meal.
Kitchen Tools for Instant Pot Chicken Tortilla Soup
- Instant Pot
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 chicken breasts (boneless, skinless)
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 (12 fluid ounce) can corn drained
- 1 (15 fluid ounce) can black beans drained & rinsed
- 1 (4 ounce) can diced green chiles
- 2 (13.5 fluid ounce) cans fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- Salt & pepper to taste
- Toppings (optional, to taste): Chopped avocado, Mexican shredded cheese blend, cilantro, tortilla chips/strips, lime wedges, sour cream
How to Make Instant Pot Chicken Tortilla Soup
Step 1. Start by sautéing the chopped onion in the Instant Pot with a tablespoon of olive oil. You want to cook it until it becomes soft and translucent, which usually takes a few minutes. This step helps build a beautiful flavor base for your soup.
Step 2. Next, add in the minced garlic and stir it together with the onions for a minute. You’ll notice the fragrant aroma as the garlic begins to cook. Then, it’s time to add in the remaining soup ingredients—chicken breasts, spices, drained corn and black beans, green chiles, tomatoes with their juices, and chicken broth. Be sure to give everything a good stir to combine.
Step 3. Once everything is well combined, cancel the sauté function. Close the lid of the Instant Pot, making sure the valve is set to the ‘sealing’ position. This is important as it keeps the steam in, allowing the pressure to build up for cooking.
Step 4. Now, set the pot to high pressure and cook for a brief 8 minutes. While it’s cooking, the Instant Pot will take some time to reach pressure—this usually takes about 10 to 15 minutes. You might hear some hissing as it builds up steam, which is normal.
Step 5. As the timer goes off, let the pressure release naturally for about 5 minutes. After this, carefully do a quick pressure release to let out any remaining steam. This step will help ensure your soup is perfectly cooked without the chicken drying out.
Step 6. Remove the chicken breasts from the pot and shred them using two forks. They should be tender and should pull apart easily. After shredding, stir the chicken back into the soup, and now it’s ready to be served.
Step 7. Dish up the warm soup and add your desired toppings. Fresh avocado, shredded cheese, and a squeeze of lime can elevate the flavors even more.
Serving Ideas for Instant Pot Chicken Tortilla Soup
This chicken tortilla soup is not just any soup; it’s a full meal in a bowl. It pairs wonderfully with crusty bread or tortilla chips on the side for some added crunch. If you have leftovers, they make for a fantastic lunch the next day. Just reheat, and consider adding a sprinkle of fresh herbs or a dollop of sour cream to freshen it up.
Practical Tips for Instant Pot Chicken Tortilla Soup
- Make sure to drain and rinse the black beans to avoid any excess sodium.
- Adjust the spices to your heat preference by adding more chili powder or even some hot sauce.
- Don’t skip shredding the chicken—this helps distribute the flavor evenly throughout the soup.
- Introducing some lime juice at the end can brighten the overall taste.
Common Mistakes to Avoid
1. Not sautéing the onions and garlic enough. If you skip this step or rush it, the soup can taste bland. Sautéing these aromatics builds the foundational flavor. Always sauté until they’re soft and fragrant.
2. Overcooking the chicken. It’s easy to overthink the cooking time in pressure cooking. If chicken is left too long, it can become dry. Stick to the recommended time and keep an eye on the steam release.
3. Forgetting to seal the valve. If the valve isn’t set to sealing, the pot won’t build pressure properly. Always double-check this before starting to avoid having to start over.
4. Adding too much liquid. This can dilute the flavors of your soup. The ingredients you add should naturally produce enough liquid, so follow the measurements closely.
5. Not allowing for natural release. Skipping the natural pressure release might yield rubbery chicken. Give it that 5 minutes to rest and let flavors meld.
6. Overloading on toppings. While toppings can enhance your dish, piling them on can weigh it down. Choose one or two to complement the soup without overshadowing it.
Simple Variations
You can add extra ingredients like fresh spinach or chopped bell peppers for more veggies if you like. The toppings are also flexible; feel free to switch them up based on your preferences.
Storage & Reheating
This chicken tortilla soup can be kept at room temperature for a couple of hours. If you have leftovers, store them in the refrigerator for up to three days in an airtight container. You can also freeze the soup for longer storage, allowing it to keep for up to three months. For reheating, thaw overnight in the fridge and reheat on the stovetop or in the microwave, adding a splash of chicken broth if it’s too thick.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this soup stores well! You can prepare it a day in advance and then reheat it for an easy meal.
How long does it last in the fridge?
In the fridge, it’s best to enjoy your soup within three days for optimal freshness.
Can I freeze this recipe?
Absolutely! Store it in a freezer-safe container for up to three months. Just remember to thaw it completely before reheating.
What can I substitute for one ingredient?
If you don’t have black beans, other beans like pinto or kidney beans can work as a substitution. Just be sure to drain and rinse them.
Why didn’t my recipe turn out as expected?
A common reason is not following the steps precisely, especially the pressure cooking guidelines. Ensuring all steps are followed closely will yield the best results.
Final Thoughts
Having a warm, homemade soup ready at the end of a busy day is such a simple pleasure. This Instant Pot Chicken Tortilla Soup makes the hustle feel a bit lighter with its comforting flavors and easy preparation. Cooking is often about sharing not just food, but moments too, and this soup is a beautiful way to do just that. Enjoy each cozy bowl!
Instant Pot Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 pieces chicken breasts (boneless, skinless)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 can (12 fluid ounce) corn, drained
- 1 can (15 fluid ounce) black beans, drained & rinsed Make sure to drain and rinse to avoid excess sodium.
- 1 can (4 ounce) diced green chiles
- 2 cans (13.5 fluid ounce) fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- Salt & pepper to taste
Toppings (optional)
- Chopped avocado
- Mexican shredded cheese blend
- cilantro
- tortilla chips/strips
- lime wedges
- sour cream
Instructions
Cooking Steps
- Sauté the chopped onion in the Instant Pot with olive oil until soft and translucent.
- Add the minced garlic and stir for one minute.
- Add the chicken breasts, spices, corn, black beans, green chiles, tomatoes, and chicken broth. Stir to combine.
- Cancel the sauté function. Close the Instant Pot lid and ensure the valve is set to ‘sealing’.
- Cook on high pressure for 8 minutes. It may take 10-15 minutes for the pot to reach pressure.
- Let the pressure release naturally for about 5 minutes, then do a quick release for any remaining steam.
- Remove chicken, shred it using two forks, and stir back into the soup.
- Serve the warm soup and add desired toppings.
