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Instant Pot Chicken Tortilla Soup

You'll love this delicious and easy Chicken Tortilla Soup recipe, perfect for your Instant Pot! This vibrant, flavorful soup combines tender chicken, zesty tomatoes, hearty beans, and a blend of spices to create a comforting meal in no time. Follow the instructions to enjoy a bowl of this classic Mexican-inspired dish, complete with tips for the perfect toppings like crispy tortilla strips, creamy avocado, and tangy lime. Whether you're a seasoned Instant Pot user or a beginner, this recipe will become a family favorite in your kitchen.
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Course: Soup
Cuisine: Mexican
Ingredients Method Video

Ingredients
  

  • 2 T avocado oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 chipotle pepper chopped
  • 1,4- ounce can diced green chiles
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 2 lbs boneless skinless, chicken thighs
  • 1, 14.5 ounce can fire roasted diced tomatoes
  • 1, 15- ounce can enchilada sauce
  • 32 ounces low sodium chicken broth
  • 14 oz can black beans drained and rinsed
  • 1 ½ C frozen corn no need to thaw
  • 1/2 cup cilantro chopped, divided (reserve 1/4 of it for garnish)
  • 1 lime juiced
  • 1 tsp kosher salt or to taste
Toppings
  • 1 large avocado diced
  • 1 lime cut into wedges, to serve
  • Tortilla strips
  • Shredded blend Mexican cheese

Method
 

  1. Set Instant pot to sauté mode “normal” and add avocado oil. When hot, add onions and sauté for about 2-3 minutes or until they become translucent.
  2. Add minced garlic, chipotle pepper and spices (cumin, chili powder, salt) and sauté for 1 more minute. After 1 minute, add in the chicken broth and scrape up any stuck-on bits on the bottom of the pot.
  3. Press cancel to stop the sauté mode. Now add the crushed tomatoes, enchilada sauce, lime juice, black beans and corn. Give it all a stir. Nestle the chicken thighs into the pot.
  4. Close the lid and seal the pressure valve. Set to pressure cook on high pressure “more” for 10 minutes. When the cooking time is complete, let the pressure naturally release for 5 minutes, then quick release the remaining pressure.
  5. When the pin drops, carefully remove the lid and use tongs to remove the chicken from the pot. Transfer them to a plate and shred with 2 forks.
  6. Return the shredded chicken back into the pot and give the soup a good mix so that all the ingredients are evenly distributed.
  7. Serve with tortilla chips/strips and toppings of your choice!
  8. Note: I love this soup! It freezes well too. I like to top mine with shredded cheese, tortilla strip and avocado.

Video