You know those nights when you want something bold, spicy, and satisfying but also don’t feel like babysitting a pot for three hours? That’s exactly where Instant Pot chicken tortilla soup swoops in like a culinary superhero. It’s fast, flavorful, and yes—your kitchen will smell like you’ve been slaving away all day (spoiler: you haven’t).
Why This Recipe is Awesome
First off, it’s basically a taco in soup form, which means you get all the zesty flavors without the mess of assembling twenty tacos. Win-win.
- It’s idiot-proof. Toss ingredients into the Instant Pot, press a button, and boom—dinner.
- You get that slow-simmered flavor in a fraction of the time. Thank you, pressure cooking magic.
- It’s customizable. Want it spicier? Add jalapeños. Need it heartier? Throw in more beans.
- Toppings galore. Crushed tortilla chips, sour cream, avocado—pile them on like it’s a party.
And let’s be honest, it’s one of those soups that tastes even better the next day. If you can manage leftovers, that is.
Ingredients You’ll Need
- 1 tablespoon olive oil – because we’re not about dry chicken here.
- 1 medium onion, diced – flavor foundation 101.
- 3 garlic cloves, minced – go bold or go home.
- 1 bell pepper, chopped – red or yellow if you’re feeling colorful.
- 1 jalapeño, seeded and diced – optional, unless you like boring soup.
- 1 pound boneless, skinless chicken breasts – or thighs if you prefer juicier meat.
- 1 can (14.5 oz) diced tomatoes – fire-roasted = extra flavor points.
- 1 can (15 oz) black beans, drained and rinsed – hello, protein.
- 1 cup frozen corn – because fresh corn isn’t always in season.
- 4 cups chicken broth – the soup’s lifeline.
- 1 teaspoon chili powder – brings the heat.
- 1 teaspoon cumin – smoky goodness.
- 1/2 teaspoon smoked paprika – optional, but worth it.
- Salt and pepper – taste and adjust like the kitchen boss you are.
- Juice of 1 lime – because citrus makes everything pop.
- Toppings: tortilla strips, shredded cheese, sour cream, avocado, cilantro. Go wild.
Step-by-Step Instructions
- Turn your Instant Pot to sauté mode. Heat olive oil, then toss in onion, garlic, and bell pepper. Cook until soft and fragrant.
- Add chicken, diced tomatoes, beans, corn, broth, and spices. Give it a good stir. Don’t overthink it—it’s all going to blend beautifully.
- Lock the lid, set to Pressure Cook (high) for 12 minutes. Walk away. Maybe dance around your kitchen.
- When the timer beeps, let the pressure release naturally for 10 minutes, then do a quick release. Careful, that steam is no joke.
- Remove chicken, shred it with two forks (or your hands if you’re chaotic), then toss it back into the soup.
- Stir in lime juice, taste test, and adjust seasoning. More chili powder? Always a yes.
- Ladle into bowls and go crazy with toppings. The crunchier the tortilla strips, the better.
Common Mistakes to Avoid
- Forgetting to sauté the veggies first. Raw onion soup is not the vibe.
- Over-shredding the chicken. You want hearty bites, not mystery meat mush.
- Skipping the lime juice. Seriously, don’t. It wakes up the whole dish.
- Using stale tortilla chips. They’ll just get soggy and sad. Treat yourself to fresh ones.
Alternatives & Substitutions
- Not a fan of chicken breast? Use thighs for juicier meat.
- Want vegetarian? Swap chicken for extra beans and use veggie broth.
- Hate heat? Skip the jalapeño. Love heat? Add two and keep the seeds.
- No black beans? Pinto beans are a solid backup.
- Dairy-free? Skip the sour cream and cheese—avocado and cilantro still bring the party.
FAQ (Frequently Asked Questions)
Can I make this without an Instant Pot?
Yep, stovetop works—just simmer for 30–40 minutes until chicken is cooked through.
Do I have to shred the chicken?
Not technically, but big chunks of chicken floating around just feel… wrong.
Can I freeze this soup?
Absolutely. Just skip the toppings until you reheat. Store flat in freezer bags for easy stacking.
What if my soup is too thin?
Let it simmer on sauté mode for a few extra minutes, uncovered, to thicken.
Can I make it ahead of time?
For sure. It tastes even better the next day once the flavors hang out together overnight.
Do I really need tortilla strips on top?
Yes. Otherwise, it’s just chicken soup with a sombrero.
Final Thoughts
Instant Pot chicken tortilla soup is one of those meals that checks all the boxes: fast, flavorful, hearty, and endlessly customizable. It’s basically proof that weeknight dinners don’t have to be boring or stressful. So grab your toppings, pile them high, and dig in. Trust me—you’re going to want seconds.