I made this Chicken Tortilla Soup Instant Pot version and seriously the bowl of creamy, spicy Tex-Mex with avocado and cilantro disappeared in minutes.

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I’m obsessed with this Chicken Tortilla Soup Instant Pot version because it hits every Tex-Mex craving fast. I love the way shredded chicken and black beans play off bright lime and cilantro, and that creamy finish makes me go back for more.

Instant Pot Creamy Chicken Tortilla Soup? Yes please.

I’m not proud of how often I make it. And the avocado on top turns bowl into something seriously satisfying.

No fuss, just big flavor and crunchy tortilla strips. My kind of dinner when I want bold, messy comfort without pretending it’s gourmet.

I eat it way too often. seriously.

Ingredients

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Chicken: juicy protein, it’s what makes the soup feel like a meal.
Olive oil: warms things up, you’ll get a subtle fruitiness.
Yellow onion: sweet base, it melts into cozy flavor.
Garlic: punchy aroma, it’ll wake the whole pot.
Green bell pepper: fresh crunch and mild sweetness.
Diced tomatoes: bright acidity and chunky tomato comfort.
Tomato sauce: smooth body, it’s like tomato glue for the soup.
Black beans: earthy protein, you’ll feel fuller longer.
Corn: sweet kernels, fun texture contrast.
Chicken broth: savory liquid that ties everything together.
Cumin: warm, earthy spice that smells like home.
Chili powder: gentle heat, you’ll get that taco vibe.
Smoked paprika: subtle smoky note, it adds depth.
Oregano: herbal hint, keeps things a little bright.
Kosher salt: makes flavors pop, you’ll adjust to taste.
Black pepper: little bite, it keeps things interesting.
Lime juice: zippy citrus, it’ll brighten every spoonful.
Cilantro: fresh, herby finish you’ll either love or skip.
Tortillas: crunchy strips or chips for satisfying texture.
Avocado: creamy coolness that calms spicy bites.
Cheese: melty, gooey comfort when you want indulgence.
Sour cream: tangy creaminess, it’ll mellow the heat nicely.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts (or thighs, cut in big chunks)

1 tbsp olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1 green bell pepper, seeded and chopped

1 (14.5 oz) can diced tomatoes, undrained

1 (8 oz) can tomato sauce

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn or 1 (15 oz) can corn, drained

4 cups low sodium chicken broth

2 tsp ground cumin

1 1/2 tsp chili powder

1 tsp smoked paprika

1/2 tsp dried oregano

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

2 tbsp lime juice (about 1 large lime)

1/4 cup fresh cilantro, chopped (plus more for topping)

6 small corn tortillas, cut into strips or 2 cups tortilla chips for topping

1 ripe avocado, diced for serving

1 cup shredded cheddar or Monterey Jack cheese, for topping (optional)

1/2 cup sour cream or Mexican crema, for topping (optional)

How to Make this

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1. Turn Instant Pot to Sauté and heat 1 tbsp olive oil. Add chopped onion, minced garlic and chopped green bell pepper; cook until softened about 4 minutes, stir so garlic doesn’t burn.

2. Stir in 2 tsp ground cumin, 1 1/2 tsp chili powder, 1 tsp smoked paprika and 1/2 tsp dried oregano; cook 30 seconds to bloom the spices.

3. Add 1 (1
4.5 oz) can diced tomatoes with juices, 1 (8 oz) can tomato sauce, 1 (15 oz) can black beans (drained and rinsed) and 1 cup frozen corn or 1 (15 oz) can corn (drained).

4. Pour in 4 cups low sodium chicken broth, then nestle 1 1/2 lb boneless skinless chicken breasts or thighs (large chunks) into the liquid. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

5. Seal the lid, set Instant Pot to Manual/High pressure for 10 minutes. When cooking ends, let pressure release naturally for 10 minutes, then quick release any remaining pressure.

6. Open lid and remove chicken to a cutting board. Shred with two forks or chop roughly, then return shredded chicken to the pot. Taste and add more salt if needed.

7. Stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro. If soup seems thin, simmer on Sauté for a few minutes to reduce slightly, but don’t boil hard.

8. Meanwhile make tortilla strips: brush 6 small corn tortillas with a little oil, stack and cut into strips, then bake at 400 F for 8 to 10 minutes until crisp or fry quickly in a skillet. Or just use 2 cups tortilla chips for topping.

9. Serve soup hot topped with diced ripe avocado, extra chopped cilantro, shredded cheddar or Monterey Jack cheese and a dollop of sour cream or Mexican crema. Add tortilla strips or chips just before eating so they stay crunchy.

Equipment Needed

1. Instant Pot (or other electric pressure cooker)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Tongs and two forks (for removing and shredding chicken)
8. Baking sheet or skillet (for tortilla strips)
9. Mixing bowl (for tossing tortillas or holding shredded chicken)

FAQ

Q: Can I use frozen chicken?
A: Yes, you can. Add about 5 extra minutes of pressure cook time if the breasts are frozen, and let natural release for 10 minutes. Don’t try to stack too many frozen pieces or the pot may take longer to reach pressure.

Q: My soup is too thin, how do I thicken it?
A: Smash a few canned beans against the side of the pot and stir them in, or remove 1 cup, mash it, then stir back. You can also switch the soup to saute and simmer 5-10 minutes to reduce liquid, but watch it so it doesn't burn.

Q: Can I swap ingredients if I don't have something?
A: Totally. Use thighs if you want richer flavor, green chiles instead of bell pepper for more heat, or canned Rotel for a spicier tomato. No cilantro? Use parsley or just skip it, the lime helps brighten the flavor anyway.

Q: How long will leftovers keep, and how do I reheat?
A: Store in the fridge up to 4 days, or freeze up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it seems thick. If frozen, thaw overnight in the fridge first.

Q: Can I make this on the stove or in a slow cooker?
A: Yes. On the stove, simmer covered 20-25 minutes until chicken is cooked through then shred. In a slow cooker, cook on low 4-6 hours. Timing varies by equipment so check the chicken for doneness.

Q: How do I change the spice level?
A: For milder soup, cut the chili powder to 1/2 tsp and skip any hot peppers. For more kick, add 1/2 to 1 tsp cayenne, a diced jalapeno, or use chipotle in adobo. Taste after cooking and add a bit at a time, you can always add more but you cant take it out.

Instant Pot Chicken Tortilla Soup Recipe Substitutions and Variations

Chicken (1 1/2 lb boneless skinless breasts or thighs):
- Substitute roasted rotisserie chicken for faster prep, shred and add after pressure cooking.
- Use firm tofu or tempeh for a vegetarian version; press, cube and add after cooking so it holds texture.
Olive oil (1 tbsp):
- Swap for avocado oil if you want a higher smoke point and milder flavor.
- Or use a neutral vegetable oil or a couple tablespoons of butter for a richer soup.
Black beans (1 15 oz can, drained and rinsed):
- Replace with pinto beans or kidney beans for a slightly different texture and flavor.
- Or use an extra can of white beans for a milder, creamier result.
Corn (1 cup frozen or 1 15 oz can, drained):
- Fresh grilled or roasted corn kernels are great when in season, adds sweet charred flavor.
- Swap for frozen sweet peas in a pinch for a different but still pleasant sweetness.

Pro Tips

– Sear the chicken briefly on Sauté before adding the broth. Browning adds flavor and helps keep the pieces from falling apart while pressure cooking.

– Use thighs if you want juicier, more forgiving meat. If using breasts, cut them into large chunks first so they cook evenly and don’t dry out.

– Rinse and drain the black beans well, then add them after pressure cook if you prefer firmer beans. Canned beans can get mushy with long pressure and natural release.

– If the soup tastes flat at the end, lift the flavors with another squeeze of lime and a pinch more salt. Acid and salt are the quickest fixes.

– Make the tortilla strips ahead and keep them separate until serving. They’ll stay crisp that way, and you can quickly refresh them in a hot oven for a minute if they soften.

Instant Pot Chicken Tortilla Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

I made this Chicken Tortilla Soup Instant Pot version and seriously the bowl of creamy, spicy Tex-Mex with avocado and cilantro disappeared in minutes.

Servings

servings

Calories

506

kcal

Equipment: 1. Instant Pot (or other electric pressure cooker)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Tongs and two forks (for removing and shredding chicken)
8. Baking sheet or skillet (for tortilla strips)
9. Mixing bowl (for tossing tortillas or holding shredded chicken)

Ingredients

1 1/2 lb boneless skinless chicken breasts (or thighs, cut in big chunks)
1 tbsp olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 green bell pepper, seeded and chopped
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn or 1 (15 oz) can corn, drained
4 cups low sodium chicken broth
2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp smoked paprika
1/2 tsp dried oregano
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
2 tbsp lime juice (about 1 large lime)
1/4 cup fresh cilantro, chopped (plus more for topping)
6 small corn tortillas, cut into strips or 2 cups tortilla chips for topping
1 ripe avocado, diced for serving
1 cup shredded cheddar or Monterey Jack cheese, for topping (optional)
1/2 cup sour cream or Mexican crema, for topping (optional)

Directions

Turn Instant Pot to Sauté and heat 1 tbsp olive oil. Add chopped onion, minced garlic and chopped green bell pepper; cook until softened about 4 minutes, stir so garlic doesn’t burn.
Stir in 2 tsp ground cumin, 1 1/2 tsp chili powder, 1 tsp smoked paprika and 1/2 tsp dried oregano; cook 30 seconds to bloom the spices.
Add 1 (1
5 oz) can diced tomatoes with juices, 1 (8 oz) can tomato sauce, 1 (15 oz) can black beans (drained and rinsed) and 1 cup frozen corn or 1 (15 oz) can corn (drained).
Pour in 4 cups low sodium chicken broth, then nestle 1 1/2 lb boneless skinless chicken breasts or thighs (large chunks) into the liquid. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Seal the lid, set Instant Pot to Manual/High pressure for 10 minutes. When cooking ends, let pressure release naturally for 10 minutes, then quick release any remaining pressure.
Open lid and remove chicken to a cutting board. Shred with two forks or chop roughly, then return shredded chicken to the pot. Taste and add more salt if needed.
Stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro. If soup seems thin, simmer on Sauté for a few minutes to reduce slightly, but don’t boil hard.
Meanwhile make tortilla strips: brush 6 small corn tortillas with a little oil, stack and cut into strips, then bake at 400 F for 8 to 10 minutes until crisp or fry quickly in a skillet. Or just use 2 cups tortilla chips for topping.
Serve soup hot topped with diced ripe avocado, extra chopped cilantro, shredded cheddar or Monterey Jack cheese and a dollop of sour cream or Mexican crema. Add tortilla strips or chips just before eating so they stay crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.