Instant Pot Chicken Tortilla Soup (Easy)

When you need dinner on the table fast but still want real flavour, this Instant Pot chicken tortilla soup is the one to make. Tender shredded chicken, black beans, sweet corn and fire-roasted tomatoes come together in a smoky chili-and-cumin broth — all in about 30 minutes, most of it hands-off. The pressure cooker does the heavy lifting while you fry up a batch of homemade crispy tortilla strips and set out a toppings bar, turning an easy weeknight soup into a family dinner everyone looks forward to.

Why You’ll Love This Instant Pot Chicken Tortilla Soup

• True dump-and-go — add everything to the pot, pressure cook 12 minutes, shred and serve. No sautéing mountains of onions first.
• Smoky, restaurant-style broth — fire-roasted tomatoes, green chiles, chili powder and cumin build deep Mexican flavour fast.
• Homemade crispy tortilla strips — a 5-minute method that beats anything from a bag and adds the perfect crunch.
• Toppings-bar ready — avocado, lime, cilantro, cheese and sour cream turn it into a customisable family dinner event.
• Meal-prep friendly — reheats beautifully and freezes well for up to 3 months.

Instant Pot Chicken Tortilla Soup Ingredients

For the Soup

• 1½ lbs (700g) boneless, skinless chicken breasts (or thighs for juicier meat)
• 1 can (15 oz / 425g) black beans, drained and rinsed
• 1 can (14.5 oz / 400g) fire-roasted diced tomatoes, undrained
• 1 can (4 oz / 115g) diced green chiles, undrained
• 1 cup (170g) frozen corn kernels (or 1 can, drained)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups (950ml) low-sodium chicken broth
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• Juice of 1 lime

For the Crispy Tortilla Strips

• 6 small corn tortillas, cut into ¼-inch strips
• 3 tablespoons neutral oil (or cooking spray for a lighter version)
• ½ teaspoon salt

For the Toppings Bar

• 1 ripe avocado, diced
• Fresh cilantro, chopped
• Lime wedges
• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Diced red onion
• Sliced jalapeños (optional)

How to Make Instant Pot Chicken Tortilla Soup

Step 1: Load the Instant Pot

Add the chicken broth, chicken breasts, black beans, fire-roasted tomatoes with their juices, green chiles, corn, onion, garlic and tomato paste to the Instant Pot. Sprinkle over the chili powder, cumin, smoked paprika, oregano, salt and pepper. Stir gently to combine.

Step 2: Pressure Cook

Seal the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. When the timer finishes, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. The chicken should be fully cooked and easy to shred (165°F / 74°C internal temperature).

Step 3: Shred the Chicken

Lift the chicken breasts out onto a plate and shred with two forks — they’ll fall apart with almost no effort. Return the shredded chicken to the pot and stir in the lime juice. Taste and adjust the salt; add an extra pinch of chili powder if you like more heat.

Step 4: Make the Crispy Tortilla Strips

While the soup finishes, heat the oil in a large skillet over medium-high heat. Fry the tortilla strips in batches for 1–2 minutes per side until golden and crisp. Drain on a paper towel and sprinkle with salt while hot. (Lighter option: mist with cooking spray and bake at 400°F / 200°C for 10–12 minutes, flipping once.)

Step 5: Set Up the Toppings Bar

Arrange the diced avocado, cilantro, lime wedges, shredded cheese, sour cream, diced red onion and jalapeños in small bowls so everyone can build their own bowl.

Step 6: Serve

Ladle the hot soup into bowls, pile on a generous handful of crispy tortilla strips, and finish with your favourite toppings. Serve immediately while the strips are still crunchy.

Tips for the Best Chicken Tortilla Soup

• Use fire-roasted tomatoes. They add a smoky depth that regular diced tomatoes can’t match — the single biggest flavour upgrade for this soup.
• Don’t skip the natural release. Ten minutes of natural release keeps the chicken breasts tender; a full quick release can make them tough.
• Shred inside the pot. If your pot is deep enough, shred the chicken right in the broth with two forks to save a dish — just watch for hot splashes.
• Fry the strips fresh. Tortilla strips lose their crunch in soup within minutes, so add them at the table, not in the pot.
• Control the heat. Green chiles and chili powder give a mild, family-friendly warmth. For spicier soup, add a diced jalapeño with the onions or a pinch of cayenne.

What to Serve with Chicken Tortilla Soup

This soup is a complete meal on its own, but it pairs beautifully with a simple Mexican rice, cilantro-lime rice, or warm cornbread. For a lighter spread, add a crisp green salad with a lime vinaigrette. A pitcher of agua fresca or a cold Mexican lager rounds out the toppings-bar dinner party vibe.

Storage and Reheating

• Refrigerator: Store the soup (without toppings or tortilla strips) in an airtight container for up to 4 days. The flavours deepen overnight.
• Freezer: Freezes well for up to 3 months — cool completely, then freeze in portions. Leave out the avocado and fresh toppings.
• Reheating: Warm gently on the stovetop or in the microwave until steaming. Make a fresh batch of tortilla strips for serving — frozen-and-reheated strips won’t crisp.
• Leftovers tip: Turn leftover soup into a filling for burritos or enchiladas — just reduce the broth slightly.

Chicken Tortilla Soup FAQs

Can I use frozen chicken breasts in the Instant Pot?
Yes — add 4 minutes to the pressure-cook time (16 minutes total). No need to thaw first, but make sure the pieces aren’t frozen together in a solid block, or the centre won’t cook through evenly.

Is chicken tortilla soup spicy?
This version is mild and family-friendly. The warmth comes from chili powder and green chiles rather than raw heat. Want it spicier? Add a jalapeño, extra chili powder, or serve with hot sauce.

Can I make this on the stovetop instead?
Absolutely. Sauté the onion and garlic in a large pot, add everything except the lime juice, and simmer for 20–25 minutes until the chicken shreds easily. Stir in the lime juice at the end.

Are the tortilla strips essential?
They’re the signature crunch of tortilla soup — don’t skip them. The homemade fried version takes 5 minutes and tastes far better than bagged strips. Corn tortillas crisp up best, but flour tortillas work in a pinch.

Can I make this dairy-free?
Easily — the soup base is already dairy-free. Just skip the cheese and sour cream toppings, or swap in dairy-free alternatives and avocado for richness.

More Chicken Recipes You’ll Love

• Instant Pot Chicken Vindaloo
• Instant Pot Tandoori Chicken
• Chicken Biryani Recipe