The Ultimate Chicken Tortilla Soup (Easy Instant Pot Recipe!)

Imagine a soup so deeply flavorful, so packed with tender shredded chicken and hearty vegetables, that it tastes like it has been simmering on the stove all day long. Now, imagine it being ready in about 40 minutes. That, my friends, is the incredible, weeknight-saving magic of this Chicken Tortilla Soup. It’s a vibrant, soulful bowl of comfort, made unbelievably easy in the Instant Pot or on the stovetop. This is, without a doubt, the best and most requested soup recipe in my entire collection.

I promise you, from the moment you take your first spoonful, you’ll be hooked. The broth is savory and perfectly spiced, the chicken is melt-in-your-mouth tender, and the real fun begins with the toppings! A crunchy mountain of tortilla strips, creamy avocado, a dollop of sour cream, and a fresh squeeze of lime transform this from a simple soup into an interactive feast.

Get ready to discover the recipe that will become your go-to for a fast, healthy, and outrageously delicious meal that the whole family will love.

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Why This Will Be Your New Favorite Soup Recipe!

You are going to be amazed by the depth of flavor in this incredibly simple soup. It is a true game-changer. Here’s why you have to try it:

• Incredibly Fast & Flavorful: The Instant Pot infuses the soup with slow-simmered flavor in just 25 minutes of pressure cooking. It’s the ultimate weeknight dinner hack!
• Versatile Cooking Methods: This recipe includes clear instructions for both the Instant Pot and a traditional stovetop Dutch oven, so you can make it no matter what equipment you have.
• Healthy and Hearty: It’s absolutely packed with lean protein from the chicken, fiber from beans, and tons of nutritious vegetables like carrots, celery, and tomatoes.
• Endlessly Customizable Toppings: The toppings are half the fun! Set up a toppings bar and let everyone customize their own perfect bowl.
• Perfect for Meal Prep: Like most soups, the flavors get even better the next day, making this a fantastic recipe for a week of delicious, easy lunches.

Recipe Snapshot

Your Shopping List for This Flavorful Soup

This recipe uses a wonderful mix of fresh veggies and pantry staples. Here’s what you’ll need:

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→ For the Soup Base

• 1–2 tablespoons olive oil → For sautéing the aromatics.
• 1 onion, 1-2 cups carrots, 1 cup celery → The classic mirepoix base that builds incredible flavor.
• 5 garlic cloves → Roughly chopped. Fresh is best!
• 1 (14.5 ounce) can diced tomatoes → Fire-roasted tomatoes add a wonderful smoky depth.
• 1 (4-ounce) can mild green chilies → For a gentle, tangy flavor, not heat.
• 2 lbs boneless, skinless chicken → Thighs will be more tender, but breasts work great too. Keep them whole!
• 1 cup dry black beans → Or 1-2 cans of cooked black beans. See notes for timing adjustments.
• 4 cups chicken stock & 2 cups water → The liquid foundation of our soup.

→ For the Spices & Finishers

• 2 teaspoons each: salt, cumin, chili powder, dried oregano → Our perfect, savory spice blend.
• Juice from 1-2 limes → The essential bright, acidic finish. This is non-negotiable!
• Optional: Chipotle in adobo sauce or powder → For a wonderful smoky heat.

→ For Topping (The Best Part!)

• Tortilla strips, grated cheese, sour cream, avocado, cilantro, jalapeño slices, scallions, and extra lime wedges.

Let’s Get Cooking! Your Step-by-Step Guide

Ready to make the best tortilla soup of your life? This process is incredibly simple, whether you’re using an Instant Pot or a Dutch oven.

Part 1: Sauté the Aromatics

1. Sauté the Veggies: Set your Instant Pot to the “Sauté” function (or heat olive oil in a large Dutch oven over medium heat). Add the diced onion, carrots, and celery. Sauté for about 4 minutes, stirring, until they are fragrant and the onion begins to soften. Add the chopped garlic and cook for one more minute.

Part 2: Cook the Soup

2. Load the Pot: To the pot, add the canned tomatoes with their juices, the green chilies, and place the whole chicken pieces on top. Add the black beans (dry or canned). Pour in the chicken stock and water, then sprinkle in the salt, cumin, chili powder, and dried oregano. Give it all a good stir.
3. Cook!:
   → For Instant Pot: Secure the lid and set the valve to “Sealing.” Pressure cook on HIGH for 25 minutes (this is for dry beans). See the FAQs/Tips for cook times with canned beans and different chicken cuts! Once done, perform a manual (quick) release of the pressure.
   → For Stovetop: Bring the soup to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 30-40 minutes, until the chicken is very tender and pulls apart easily.

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Part 3: Shred, Finish, and Serve

4. Shred the Chicken: Carefully remove the cooked whole chicken pieces and place them in a bowl. Using two forks, shred the meat—it should be incredibly tender and fall apart with ease.
5. Finish the Soup: Return the shredded chicken to the pot. Squeeze in a generous amount of fresh lime juice. Now is the time to taste! The soup will likely need more salt, especially if you used dry beans. Adjust the salt and lime until the flavors are bright and balanced.
6. Serve: Ladle the hot soup into bowls. Set out all the garnishes and let everyone build their own perfect bowl of tortilla soup. Enjoy!

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Easy Instant Pot Chicken Tortilla Soup

This fast and flavorful Chicken Tortilla Soup recipe can be made in an Instant Pot or on the stovetop! It’s packed with tender shredded chicken, black beans, and veggies in a rich, perfectly spiced broth. A healthy and easy weeknight favorite!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Main Course, Soup

Cuisine: American, Mexican-Inspired

Calories: 392

Ingredients Equipment Method Notes

Ingredients

  

• 1–2 tablespoons olive oil
• 1 onion, diced
• 5 cloves garlic, rough chopped
• 1–2 cups carrots, diced
• 1 cup celery, diced
• 1 14.5 ounce can diced tomatoes and juices fire-roasted recommended
• 1 4-ounce can mild green chilies
• 2 lbs chicken (boneless, skinless, thighs or breasts) left whole
• 1 cup dry black beans or sub 1-2 14-ounce cans
• 4 cups chicken stock or broth
• 2 cups water
• 2 teaspoons salt more to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1-2 limes, juiced
• as needed Garnish: tortilla strips, cheese, sour cream, avocado, cilantro, etc.

Equipment

• Instant Pot or Dutch Oven
• Forks (for shredding)

Method

 

Part 1: Sauté and Cook

1. In an Instant Pot set to “saute” (or Dutch oven over medium heat), saute onions, garlic, carrots and celery in olive oil for 4 minutes until fragrant.
2. Add the diced tomatoes and juices, green chilies, whole chicken, and black beans (dry or canned). Pour in the chicken stock, water, salt and all the spices and give a good stir.
3. INSTANT POT: Secure lid, set to Sealing. Pressure cook on HIGH for 25 minutes (if using dry beans). Manually release. (See notes for canned bean/chicken variations). STOVETOP: Bring to a boil, cover, and simmer on medium-low for 30-40 minutes, until chicken is tender.

Part 2: Shred and Finish

1. Carefully remove the cooked chicken. Shred the chicken with two forks, then return it to the pot.
2. Squeeze in a generous amount of lime juice. Taste and add more salt and/or lime juice until the flavors are bright and balanced.
3. Divide among bowls and top with your favorite garnishes like tortilla strips, avocado, cheese, and sour cream.

Notes

IP Cook Times w/ Canned Beans: For canned beans and chicken breasts, pressure cook 9-12 minutes. For canned beans and chicken thighs, pressure cook 14 minutes.

Frozen Chicken: If using frozen chicken in the Instant Pot, add 3-4 minutes to the cook time.

Slow Cooker Version: Sauté aromatics first, then transfer all ingredients to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

The Finish is Key: The soup will taste bland before you add the final lime juice and salt. Be generous and taste until the flavors pop!

Nutrition Disclaimer: Nutrition information is an estimate and may vary based on the specific ingredients and toppings used.

WiseRecipes’ Top Tips for the Best Tortilla Soup

These simple tricks are the secret to taking this soup from great to absolutely spectacular.

1. Don’t Skip the Sauté Step. This is the foundation of your soup’s flavor. Taking just a few minutes to sauté the onions, carrots, and celery in the beginning awakens their flavors and creates a much deeper, more savory broth.
2. Cook the Chicken Whole. It might seem counterintuitive, but cooking the chicken breasts or thighs whole and shredding them after makes for the most tender, juicy meat. Diced raw chicken can become dry and tough during the pressure cooking process.
3. Salt and Lime are the Secret. After the soup is cooked, it will taste good, but it won’t taste amazing until you finish it properly. Be generous with the fresh lime juice and then taste for salt. The combination of salt and acid is what makes all the other flavors in the soup pop. If it tastes bland, it almost always needs more of both.
4. Make Your Own Tortilla Strips. This is a game-changer! Simply cut corn tortillas into thin strips, toss them with a little oil and salt, and bake at 300°F (150°C) until crispy. They are infinitely better than store-bought.
5. The Toppings are Not Optional! A great tortilla soup is as much about the toppings as it is about the soup itself. The combination of creamy avocado, crunchy tortilla strips, cool sour cream, and fresh cilantro is essential to the full experience.

Keep It Fresh! Storing Your Leftovers

This soup is a meal-prepper’s dream, as the flavors only get better overnight.

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Keep the toppings separate and add them fresh when serving.
• Freezing: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

FAQs: Your Chicken Tortilla Soup Questions, Answered!

What are the Instant Pot cooking times if I use canned beans?

Great question! Since canned beans are already cooked, the time is based on the chicken. For boneless, skinless chicken breasts, pressure cook on HIGH for 9-12 minutes (9 for small, 12 for large). For boneless, skinless chicken thighs, pressure cook on HIGH for 14 minutes.

Can I use frozen chicken?

Yes, the Instant Pot is great for that! If using frozen chicken breasts or thighs, just add 3-4 minutes to the pressure cooking time. Make sure the pieces are separated and not frozen together in a solid block.

Can I make a bean-free version?

Absolutely. Simply omit the beans. For extra heartiness, you can stir in about 2 cups of frozen corn (fire-roasted corn is especially delicious!) after the chicken has been shredded and returned to the pot.

Can I make this in a slow cooker?

Yes! Follow step 1 (sautéing the aromatics) in a skillet on the stovetop. Transfer everything to your slow cooker, then follow step 2. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Proceed with shredding and finishing as directed.

Final Thoughts: A Bowl of Pure Joy

There is nothing quite like a recipe that is fast enough for a Tuesday, but special enough for a Sunday. This Chicken Tortilla Soup is a true kitchen hero, delivering deep, satisfying flavor with minimal effort. It’s a healthy, vibrant, and endlessly customizable meal that I know will bring a little bit of sunshine to your dinner table. Happy cooking!