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Whip up a steamy bowl of Instant Pot Chicken Tortilla Soup in just half an hour. This easy meal brings together juicy chicken, sweet corn, hearty beans, and zesty tomatoes. It's perfect for game day or when you need dinner fast. You won't break the bank, it couldn't be simpler, and everybody comes back for seconds.
Beloved by the Whole Crew
Whenever I'm pressed for time but craving something comforting, I throw this together. You'd think it simmered all afternoon, but it takes barely any effort with the Instant Pot. The kitchen smells like a classic Tex-Mex spot, and you can tweak the ingredients for whatever diet you're following. It's so flexible and easy to pull off.
Stuff You'll Gather
- Toppings: Fresh cilantro, avocado chunks, shredded cheese, crushed tortilla chips—pile them on how you like.
- Garlic Salt: For an extra punch, use minced garlic if you want more flavor.
- Chicken Broth: You can use unsalted or low-salt broth so you have control over how salty things get.
- Corn: Canned or frozen both work for a pop of sweetness and crunch.
- Onion: Brings a nice, mellow flavor to the bowl.
- Tomatoes with Green Chiles: I like Rotel, but any brand adds a zippy, tangy base.
- Black Beans: Dump them in after rinsing and draining for extra goodness.
- Chicken Breast: Go with boneless, skinless breasts or thighs—frozen is totally fine.
- Chili Powder & Cumin: These seasonings bring all the Tex-Mex goodness.
Dive In and Cook
- Finish and Serve
- Pop the shredded chicken back in, mix everything, and spoon into bowls with all your favorite extras like avocado, cheese, and chips.
- Quick Release
- Let the pressure out using the valve, pull the chicken out, and shred it up with forks or your mixer.
- Cook Under Pressure
- Secure the lid, double-check the valve is set, and cook everything on high for 30 minutes.
- Add Ingredients
- Toss corn, beans, chicken, tomatoes, onion, the broth, and your spices right into your Instant Pot.
Cheat Codes I Swear By
I've found some shortcuts after many batches. Disassemble the chicken with a hand mixer—it takes no time and looks great. I try to chop and freeze veggies ahead so meal prep is a breeze. Don't forget to pile on those toppings, they're what makes the meal fun.
Switch It Up
What's cool about this one is how easy it is to change up. I skip the meat and toss in more beans and veggies for a no-meat dinner, or use rotisserie chicken when I'm extra lazy. Heat-lovers can dash in more chili powder or hit it with their favorite hot sauce. Everyone can make their bowl their own way.
Stays Great All Week
This soup is still tasty after a few days in the fridge—the flavors keep getting better. I'll freeze single servings for super-fast future meals. Microwave or warm them on the stove and they're just as good. Only add things like avocado and chips when you're ready to eat for the best taste and texture.
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Frequently Asked Questions
- → Can frozen chicken work for this?
- Definitely! You can toss frozen chicken breasts right into the Instant Pot, and 30 minutes of cooking still does the job.
- → What toppings taste great with this?
- Try crushed tortilla strips, cheddar cheese, sliced avocado, or some fresh cilantro. Kids will love smashing their own chips for extra fun!
- → Why should I do a quick release?
- Quick release keeps the ingredients from getting too soft, so the texture of the beans and corn stays just right, while the chicken cooks perfectly.
- → How can I make it kid-friendly?
- Get them involved! Have them crush their own tortilla chips or choose fun toppings they’d like to add to their bowls.
- → Can I lower the spice level?
- Of course! Tone down the chili powder or use plain diced tomatoes instead of the ones with green chilies to control the heat.