Instant Pot Chicken Tortilla Soup Recipe - Easy Chicken Recipes (2024)

• ▢ 2 tablespoons olive oil
• ▢ 1 onion chopped
• ▢ 1 pinch kosher salt to taste
• ▢ 3 cloves garlic minced
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 chipotle pepper in adobo sauce finely chopped
• ▢ 4 cups low-sodium chicken broth
• ▢ 15 ounces canned black beans 1 can
• ▢ 14.5 ounces fire-roasted diced tomatoes 1 can
• ▢ 1 cup corn fresh or frozen
• ▢ 4 ounces chopped green chiles 1 small can
• ▢ 1½ pounds boneless, skinless chicken thighs
• ▢ 4 corn tortillas
• ▢ ¼ cup vegetable oil divided

Optional toppings

• ▢ Fresh cilantro
• ▢ Shredded Cheese or Cotija cheese
• ▢ Avocado slices
• ▢ Lime wedges

• Press the "Sauté" button on the Instant Pot. Add in the oil, let it warm up, then add in the onion and sprinkle with salt. Sauté for a few minutes until softened.

  2 tablespoons olive oil, 1 onion, 1 pinch kosher salt

• Add in the garlic, chili powder, cumin, and chipotle pepper, and cook for a minute.

  3 cloves garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 chipotle pepper in adobo sauce

• Stir in the chicken broth, black beans, tomatoes, corn, and green chiles.

  4 cups low-sodium chicken broth, 15 ounces canned black beans, 14.5 ounces fire-roasted diced tomatoes, 1 cup corn, 4 ounces chopped green chiles

• Add in the chicken thighs and press the "Cancel" button.

  1½ pounds boneless, skinless chicken thighs

• Cover the Instant Pot, and set the timer for 15 minutes.

• While the soup is cooking, slice the corn tortillas into thin strips.

  4 corn tortillas

• Heat 2 tablespoons of oil in a large skillet over medium-high heat.

  ¼ cup vegetable oil

• Add in half of the tortilla strips and fry until golden brown and crispy.

• Repeat by heating remaining 2 tablespoons oil in the skillet and frying the remaining tortilla strips.

• When the soup has finished cooking, let the steam release naturally for 10 minutes.

• Remove the chicken thighs and shred.

• Return the shredded chicken to the Instant Pot and give everything a stir.

• Serve with optional toppings.

  Fresh cilantro, Shredded Cheese, Avocado slices, Lime wedges

• Sautéing the onions first really enhances the flavor, so don’t skip this step.
• If making ahead of time, let the soup cool fully before chilling or freezing it.
• Nutritional information does not include optional toppings.

Storage:Store Instant Pot chicken tortilla soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Nutrition Facts

Instant Pot Chicken Tortilla Soup Recipe

Amount Per Serving

Calories 383Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Trans Fat 1g

Cholesterol 108mg36%

Sodium 1572mg68%

Potassium 1080mg31%

Carbohydrates 26g9%

Fiber 5g21%

Sugar 9g10%

Protein 27g54%

Vitamin A 1309IU26%

Vitamin C 25mg30%

Calcium 69mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.