Instant Pot Chicken Tortilla Soup
Updated Jan 14, 2026
Easy Instant Pot chicken tortilla soup with tender chicken, beans, corn, tomatoes, and homemade crispy tortilla strips on top.
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Love making chicken tortilla soup in my ip!
If I’m making chicken tortilla soup, 90% of the time it’s in my Instant Pot. I find it way easier, and the broth ends up with a deeper flavor than when I make it on the stovetop. I use chicken thighs, canned tomatoes, beans, and corn, then shred the chicken right in the pot once it’s done. I always bake the tortilla strips separately so they stay crunchy and don’t get lost in the soup.
Happy Cooking!
– Yumna
Instant Pot Chicken Tortilla Soup Ingredients
- Chicken: I like to use boneless skinless chicken thighs for this soup recipe, but feel free to swap in chicken breast (you’ll just need to adjust the cooking time).
- Olive oil: I prefer the taste of olive oil, but any neutral cooking oil will do!
- Aromatics: I use fresh garlic and yellow onion for this chicken tortilla soup, but white onion will work, too.
- Vegetables: This recipe calls for corn (I like to use frozen rather than fresh), black beans, jalapeño, and two types of tomatoes: You’ll need crushed tomatoes, and canned tomatoes with chiles. You can usually find both in the canned goods section of the grocery store!
- Seasoning: I flavor this chicken tortilla soup with chili powder, cumin, salt, black pepper, and smoked paprika. Regular paprika will also work!
- Chicken broth: I like to make homemade chicken broth when I have time, but any store-bought broth will still be great. Regular or low-sodium versions will do!
- Corn tortillas: We’re going to bake these into fresh tortilla chips! Though you can also just pick up pre-made tortilla chips if that feels easier.
- Garnishes: I love finishing off this soup with fresh cilantro, sour cream, and cheddar cheese. Feel free to swap in Greek yogurt or a different type of cheese if you like!
How to Make Instant Pot Chicken Tortilla Soup
I like to knock out the tortilla strips first so they’re ready when the soup finishes pressure cooking. The rest of the recipe is mostly hands-off once everything’s in the Instant Pot.
Bake the Tortilla Strips
Cook the Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup
This Instant Pot chicken tortilla soup uses chicken thighs, pantry spices, beans, and corn, with crispy tortilla strips.
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil plus more for tortillas
- 1 ½ pound boneless skinless chicken thighs
- 1 onion diced
- 1 jalapeño minced
- 4 garlic cloves chopped
- 1 14.5-ounce can crushed tomatoes
- 1 14.5-ounce can diced tomatoes with chiles
- 1 32-ounce carton chicken broth
- 4 corn tortillas halved then cut into thin strips
- 2 14.5 ounce can black beans drained and rinsed
- 2 cups frozen corn
- Fresh cilantro for serving
- Sour cream for serving
- Shredded cheddar cheese for serving
Instructions
- In a small bowl, combine chili powder, cumin, smoked paprika, salt and pepper. Add the olive oil to the Instant pot, and set to ‘Sauté’. While the oil heats, season the chicken thighs all over with about half of the chili powder mixture, reserving the rest.
- Once the oil is shimmering, add chicken thighs and cook for about 6 minutes total, flipping halfway through cooking time. Remove from the instant pot and set aside. They should be lightly golden brown but not yet cooked through.
- Add onion, jalepeño, garlic and remaining spice mixture to the Instant pot and cook for about 3 minutes, or until the onion has softened slightly. Add crushed tomatoes, diced tomatoes, chicken broth and chicken thighs. Hit ‘cancel’ on the Instant Pot to stop the saute function, then add the lid with the vent sent to ‘seal’.
- Set to manual high pressure for 10 minutes. While the pot comes up to pressure, preheat the oven to 425˚F. Add tortilla stips to a medium bowl and toss with 1 to 2 teaspoons of olive oil. Spread into a single layer on a sheet pan and cook for 7 to 9 minutes, or until crisp.
- When the cooking time is up on the soup, let the pressure release naturally for about 15 minutes, then manually release any remaining pressure. Remove chicken and shred into bite-sized pieces and return to the pot.
- Turn the pot back to ‘Sauté’ and add black beans and corn. Cook for about 5 minutes.
- Serve the soup topped with crispy tortillas, cilantro, sour cream and cheese.
Notes
- My Top Tip: Use a stand mixer to shred your chicken! I like to place my cooked chicken thighs in a stand mixer fitted with the paddle attachment. A quick mix will shred your chicken into perfect bite-sized pieces way better than two forks.
- Storage: Just pour any leftover instant pot tortilla soup into an airtight container and pop it in the fridge for up to 4 days (but keep those crispy tortilla strips separate so they stay crunchy for next time). When you’re ready to eat, pour your chilled soup into a pot and warm it up on the stove over medium heat. If you’re in a rush, microwaving works too. Add your tortilla strips, cheese, and other toppings right before eating!
- Freezing: This soup freezes really well (minus the chips, of course). Just pour it into a freezer-safe container, leaving some room at the top for expansion, and it’ll keep well for up to three months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat it like you normally would.
Nutrition
Calories: 444kcal, Carbohydrates: 53g, Protein: 37g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 111mg, Sodium: 1347mg, Potassium: 1544mg, Fiber: 15g, Sugar: 6g, Vitamin A: 856IU, Vitamin C: 25mg, Calcium: 134mg, Iron: 7mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Mind the ‘Sauté’ setting. If you want to make the best instant pot chicken tortilla soup, don’t walk away during the ‘Sauté’ step. Keeping an eye on your pot ensures nothing sticks or burns!
- Double-check your vent setting. Make sure your Instant Pot vent is properly set to ‘seal’ before starting the pressure cooking. You don’t want to realize halfway through that you’ve been venting steam and losing flavor!
- Keep those tortilla strips thin. When you’re slicing up your tortillas, aim for thin strips. They’ll crisp up nicely in the oven and add the perfect crunch to your soup.
- Skim off any excess fat. If you notice some fat floating on top of your soup after cooking, just use a spoon to skim it off. This gives the soup a cleaner flavor and feel.
Serving Ideas
- Add a side salad. This hearty chicken tortilla soup calls for a nice side salad like my fresh garden salad, my classic Caesar salad, or my chopped green goddess salad.
- Pair with bread. I love eating some fresh corn bread with this instant pot chicken tortilla soup but my homemade dinner rolls will pair well, too.
FAQs
How do I thicken my tortilla soup?
If your soup is a bit too watery for your taste, you can easily thicken it by mixing a couple tablespoons of cornstarch with cold water and stirring it into the soup. Turn your Instant Pot back to the ‘Sauté’ setting and let it simmer for a few minutes. It’ll thicken right up!
Can I use dried beans instead of canned?
Absolutely! If you prefer using dried beans, soak them overnight and increase the pressure cooking time by about 10-15 minutes. Remember: dried beans expand, so adjust the quantity accordingly.
Comments
It is the bomb! My husband says he would eat it every day.
Love this, thank you!
Made this recipe over the weekend. Doubled the chicken, left out the corn, added a few extra spices based on preferences- so delicious! The broth was delicious and my husband loved it too! Highly recommend
So glad you liked it, Julie!
This tortilla soup is absolutely delicious, perfect amount of heat!!