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Instant Pot Chicken Tortilla Soup

Instant Pot chicken tortilla soup - featured image
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A quick and easy homemade comfort food featuring tender chicken, smoky spices, and crispy tortilla strips, ready in under 40 minutes using an Instant Pot.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 4 cups chicken broth (960 ml)
  • 1 can black beans (15 oz / 425 g), drained and rinsed
  • 1 can fire-roasted diced tomatoes (14.5 oz / 410 g)
  • 1 medium onion, diced (yellow or white)
  • 3 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, minced (adjust for heat preference)
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano (Mexican or regular)
  • Salt and pepper to taste
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped (optional, for garnish)
  • 6 small corn tortillas, cut into thin strips and toasted
  • 1 tablespoon olive oil or avocado oil (for sautéing and toasting tortillas)

Instructions

  1. Pat the chicken breasts dry and season lightly with salt and pepper. Dice the onion and mince the garlic. Set aside.
  2. Set your Instant Pot to ‘Sauté’ mode and heat 1 tablespoon of oil. Add the onion and garlic, stirring occasionally until translucent and fragrant, about 3-4 minutes.
  3. Stir in cumin, chili powder, oregano, and minced chipotle peppers. Cook for 1 minute to toast the spices and release their aroma.
  4. Place the chicken breasts directly on top of the sautéed mixture. Pour in the chicken broth, diced tomatoes (with juices), and black beans. Gently stir to distribute the spices but leave the chicken mostly on top.
  5. Seal the Instant Pot lid and set to ‘Pressure Cook’ or ‘Manual’ on high for 10 minutes. It will take about 10 minutes to come to pressure, then cook for 10 minutes.
  6. Allow the pressure to release naturally for 10 minutes, then carefully do a quick release for any remaining steam.
  7. Remove the chicken breasts and shred with two forks. Return shredded chicken to the pot and stir well.
  8. Use an immersion blender to puree about one-third of the soup directly in the pot to thicken the broth and add creaminess without cream. If you don’t have an immersion blender, carefully transfer a portion to a blender, then return it.
  9. Stir in fresh lime juice and adjust seasoning with salt and pepper as needed. Add chopped cilantro if using.
  10. While the soup is cooking, cut tortillas into thin strips. Toss with a bit of oil and toast in a hot skillet over medium heat until crispy and golden, about 3-5 minutes. Stir frequently to avoid burning.
  11. Ladle soup into bowls, top with crunchy tortilla strips, extra cilantro, and lime wedges on the side.

Notes

For gluten-free, use gluten-free tortillas or substitute with crispy plantain chips. Adjust chipotle peppers for desired heat. Toast tortilla strips carefully to avoid burning. If soup is too thick after blending, add broth or water to adjust consistency. Chicken thighs can be used with adjusted cooking time (12 minutes).

Nutrition

Keywords: Instant Pot, chicken tortilla soup, easy soup, comfort food, pressure cooker soup, Mexican soup, quick dinner, healthy soup

Find it online: https://pokirecipes.com/instant-pot-chicken-tortilla-soup-recipe-easy-homemade-comfort-food/