Instant Pot Chicken Tortilla Soup

Instant pot chicken tortilla soup served with tortilla chips and lime wedges

This recipe for Instant Pot Chicken Tortilla Soup is hands down the easiest comfort food recipe ever.

This recipe is the perfect combination of earthy, zesty and creamy. This powerhouse of flavors is an all-season Tex-Mex delight!

Chili powder, cumin, coriander and fire-roasted tomatoes provide an intense earthy flavor to the broth, which contrasts so beautifully with the soft tender chicken, creamy beans and sweet corn.

A squeeze of lime before serving takes it over the top. This super easy and delicious soup is the perfect finale to any day!

Instant pot chicken tortilla soup with melted cheese

Instant Pot Chicken Tortilla Soup

Chicken Tortilla Soup is a traditional Mexican soup, in which the broth is simmered with tomato, onions, garlic and spices.  Beans and chicken are cooked in this broth, till the chicken is falling apart tender.  It is typically served with deep-fried strips of corn tortilla.

In my pour-and-start recipe, I put all the ingredients in, turn on my Instant Pot and set it to cook for 8 minutes. It takes around 10 minutes for the pot to come to pressure, 8 minutes to cook, after which I let the pressure release naturally for 5 minutes.

I manually release the remaining pressure, garnish with cilantro and lime, and just like that, dinner is ready in under 30 minutes!

This easy authentic Mexican chicken tortilla soup recipe is part of my fill-it-forget-it  meal series.

Instant-Pot-Chicken-Tortilla-Soup

Garnish Choices

What I love most about Mexican food is the variety of garnishing choices.

It works out really great in a household like mine, where one kid loves sour-cream and the other one absolutely hates it 🙂

Everyone picks their garnishes straight from the fridge.  Shredded cheese, sour cream, pickled jalapeños, chopped avocados are some popular choices.

And of course, we all love crushing some tortilla chips in our creamy chicken tortilla soup.  It’s a total stress-buster meal for us 🙂

If you like spicy chicken tortilla soup, you can add some cayenne while cooking or some hot sauce or sriracha on top.

Instant pot chicken tortilla soup topped with shredded cheese

Stove-Top Recipe for this Easy Chicken Tortilla Soup

Don’t have a pressure cooker, no problem!  It is as easy and simple to make this delicious soup on the stove too.

Start by placing a tall stock pot on medium-high heat.

Add all the ingredients to the pot, give it a stir and let it come to a boil.

Reduce the heat to medium, and let it cook for around 20 minutes.  That’s about the time it takes for  the chicken to become shreddable.

Once its done, turn off the heat, shred your chicken, add it back to the pot and serve with your choice of garnish.

Instant pot chicken tortilla soup served with tortilla chips

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Instant pot chicken tortilla soup served with tortilla chips and lime wedges
Instant Pot Chicken Tortilla Soup
Prep Time
5 mins
Cook Time
8 mins
Resting Time
5 mins
Total Time
25 mins
 

Instant Pot Chicken Tortilla Soup recipe is hands down the easiest comfort food recipe ever.  It's the perfect combination of earthy, zesty and creamy.  This powerhouse of flavors is an all-season Tex-Mex delight!

Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Chicken Soup, Mexican, Tortilla Soup
Servings: 6 people
Calories: 276 kcal
Author: Spice Cravings
Ingredients
Optional Add-ons
  • 1 medium carrot chopped
  • 1 rib celery chopped
Garnish:
  • Juice of 1 lime
  • 2 tbsp chopped cilantro
Instructions
  1. If the chicken breasts are too thick, slice them through the middle.  This is optional, but I find the chicken to be more flavorful this way. Rinse and drain canned beans.

  2. Turn ON the Instant Pot.  Add all ingredients to the pot.  No particular order, just add them as you like. Stir, close lid and press Manual/Pressure cook for 8 minutes.  In DUO, set vent to sealing. In ULTRA, press start.

  3. Let pressure release naturally for 5 minutes (NPR 5), then release remaining pressure manually (QR).  Once the pin drops, open lid. 

  4. Remove chicken breasts and shred them using two forks.  Put them back in the soup.  Add chopped cilantro, squeeze a lime and top with your favorite toppings- cheese, sour cream, avocado and tortilla chips!

    Instant-Pot-Chicken-Tortilla-Soup
Stove-top Recipe
  1. Start by placing a tall stock pot on medium-high heat.   Add all the ingredients to the pot, give it a stir and let it come to a boil.

  2. Reduce the heat to medium, and let it cook for around 20 minutes. That’s about the time it takes for the chicken to become shreddable.

  3. Once its done, turn off the heat, shred your chicken, add it back to the pot and serve with your choice of garnish.

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  They do not include the garnishes.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Instant Pot Chicken Tortilla Soup
Amount Per Serving
Calories 276 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 48mg 16%
Sodium 1068mg 45%
Potassium 864mg 25%
Total Carbohydrates 32g 11%
Dietary Fiber 8g 32%
Sugars 2g
Protein 25g 50%
Vitamin A 50%
Vitamin C 21.8%
Calcium 6.9%
Iron 18.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Tortilla Soup recipe in an Instant Pot by Spice Cravings. This simple and easy recipe combines the flavors of chili powder, cumin, coriander, lime juice, & paprika, with tender chicken, creamy beans, & sweet corn.  #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #mexicancuisine #30minutemeal #instagood #foodphotography #tasty #soup #chicken

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8 Comments

  • Reply
    Deb
    November 30, 2017 at 3:10 am

    Will be trying this soon!

    • Reply
      aneeshasg
      November 30, 2017 at 9:50 am

      Great! Would love to hear how you like it.

  • Reply
    Bobbi
    August 26, 2018 at 12:32 pm

    Is the cook time 8 minutes as stated in the recipe or 18 minutes as mentioned at the top?

    • Reply
      aneeshasg
      August 26, 2018 at 12:34 pm

      Hi Bobbi, Its 8 mins. The 18 mins includes the 10 mins it takes to come to pressure. I can see how that can get confusing. I’ll edit it. Thanks for pointing that out. Hope you enjoy this recipe!

  • Reply
    Wallam Smet
    August 30, 2018 at 5:58 am

    Hi, Thanks for this nice recipe.
    Will it be ok if I serve the recipe with some fried chicken?

    • Reply
      aneeshasg
      August 30, 2018 at 8:24 am

      Hi Wallam, You’re very welcome! Of course! If you want to have it with fried chicken, go for it! Enjoy!

  • Reply
    Lindsey
    August 30, 2018 at 6:13 am

    This recipe was so easy! My pot is coming up to pressure now! Can’t wait to see how it turns out! Will make this a staple for meal prepping!

    • Reply
      aneeshasg
      August 30, 2018 at 8:22 am

      Hi Lindsey! Thank you! I am glad you found it easy to make. Its on weeknight-rotation in our home 🙂 Hope you enjoy the flavors. Would love to hear how you like it!

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