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instant pot chicken tortilla soup

Instant Pot Chicken Tortilla Soup

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A smoky, bold instant pot chicken tortilla soup made with chipotles in adobo, tender shredded chicken, and rich broth, ready in under 45 minutes with minimal effort.
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Prep Time 10 minutes
Cook Time 15 minutes
Pressure Build Time 10 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts (frozen or fresh) (For the Soup)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo, minced
  • 1 tbsp adobo sauce (from the can)
  • 1 dried ancho chile, stemmed and torn (or 1 tbsp ancho chili powder)
  • 4 cups low-sodium chicken broth
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt (plus more to taste)
  • 2 tbsp olive oil
  • juice of 1 lime
  • 1 cup tortilla strips or crushed tortilla chips (For Toppings Optional)
  • 1 avocado, sliced
  • 1/2 cup sour cream or Mexican crema
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/2 cup shredded Mexican cheese blend
  • 1/4 cup pickled jalapeños

Equipment

Method
 

  1. Set Instant Pot to Sauté mode.
    Add olive oil.Add diced onion and cook for 3 to 4 minutes until softened.
    Add garlic and cook for 1 minute until fragrant.
  2. Stir in chipotle peppers, adobo sauce, and ancho chile.
    Add cumin, chili powder, smoked paprika, oregano, and salt.
    Cook for 1 minute until fragrant and toasted.
  3. Place chicken breasts on top.
    Add tomatoes, black beans, corn, and chicken broth.
    Lightly stir around edges, keeping chicken submerged.
  4. Seal lid and set to High Pressure:
    Fresh chicken: 15 minutes
    Frozen chicken: 20 minutes
    Allow 5-minute natural release, then quick release remaining pressure.
  5. Remove lid carefully.
    Use two forks to shred chicken directly in the pot.
  6. Stir soup well.
    Add lime juice and adjust salt or spice if needed.

Nutrition

Calories: 320kcalCarbohydrates: 24gProtein: 28gFat: 12gFiber: 6gSugar: 4g

Notes

  • For thicker soup: simmer on Sauté for 5 to 7 minutes
  • For more heat: add extra chipotle or adobo sauce
  • Flavor improves the next day

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