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Instant Pot Chicken Tortilla Soup with a ladle lifting some up.
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5 from 3 votes

Instant Pot Chicken Tortilla Soup

Enjoy a delicious Instant Pot Chicken Tortilla Soup made with tender chicken, corn, and black beans in a tomato broth infused with Mexican spices.
Course Soup
Cuisine Mexican
Method Instant Pot
Prep Time 20 minutes
Cook Time 20 minutes
Pressure Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 444kcal
Author Yumna Jawad


  • 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


  • 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.


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