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Chicken Tortilla Soup

This chicken tortilla soup recipe is so quick and easy to make in the instant pot. It only takes a few ingredients to create this delicious soup. Enjoy this hearty soup with lime juice, sour cream, tortilla chips, and cheddar cheese.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican

Equipment

  • Instant Pot or Pressure Cooker

Ingredients
  

  • 4-6 cups broth (chicken or vegetable)
  • 1 medium sized diced onion
  • 3 cloves garlic (minced)
  • 1 Jalapeno (seeds removed and diced) optional
  • 1 lb chicken boneless (cubes bite-sized)
  • 1/4 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 can fire-roasted tomatoes (14 oz)
  • 1 can corn (15 oz) drained and washed
  • 1 can black beans (15 oz) drained and washed
  • 1 tsp cumin powder
  • 1 tsp chili powder (can add 2 tsp for more flavor)
  • 1/4 cup cilantro
  • 1/2 lime juice squeezed
  • 1 tsp tomato paste
  • 1 tsp chipotle peppers in adobo sauce Optional

Toppings - as needed

  • cheddar cheese
  • tortilla chips strips
  • sour cream
  • lime juice

Instructions
 

  • Add 1 medium diced onion and saute until translucent. This step will soften the onion for the soup.
  • Add 3 garlic cloves minced and jalapenos. Saute until fragrant.
  • Add cubed chicken, 1 tsp cumin and 1 tsp chili powder. Saute for 2-3 minutes or until chicken is slightly browned.
  • Add fire-roasted tomatoes and saute for 1 minute.
  • Add 4-6 cups of broth, 1 tsp tomato paste, salt to taste and black pepper. Be sure to deglaze the pot.
  • Add 1 can of corn and 1 can of black beans (drained and washed).
  • ** Optional: For a unique smokey flavor, 1 tsp of chipotle in adobo sauce can be added at this point.
  • Cover and seal the lid. Pressure cook for 15 minutes and 5 minutes NPR.
  • When the pin drops, open the lid. Adjust seasoning and salt as needed.
  • Add lime juice of 1/2 of a lime and cilantro. Simmer for 5 minutes.
  • Top it with tortilla chips, sour cream, and cheese.

Video

Notes

  • Jalapenos add some depth and a little heat to the soup. This is optional but highly recommended. 
 
  • I used cubed chicken in the recipe. You may use whole boneless chicken and shred after the pressure cooking cycle. I personally prefer the cubed chicken texture than the shredded chicken.
 
  • Chipotle pepper with adobo sauce can also be added to give this soup for a deep smokey flavor. If you choose to add it, you may add 1 tsp of the sauce with the main ingredients (before pressure cooking).