This Instant Pot Chicken Tortilla Soup is a quick, hearty, and flavorful one-pot meal made with chicken, black beans, diced tomatoes, Hatch chiles, corn, and simple spices. The pressure cooker helps bring everything together quickly, making this a convenient option for a weeknight dinner.
The soup is finished with fresh lime juice and served with toppings such as avocado, sour cream, cheese, cilantro, and crispy tortilla chips.
Recipe Inspiration: This recipe is based on the cooking method demonstrated by Justin from Cooking with Coit in the video “Instant Pot Chicken Tortilla Soup.” The instructions below simplify the process into an easy-to-follow written format.
What Is Instant Pot Chicken Tortilla Soup?
Instant Pot Chicken Tortilla Soup is a hearty chicken soup prepared in a pressure cooker. Instead of simmering the soup for hours, the Instant Pot uses pressure to cook the chicken and other ingredients quickly.
In this version, chicken breast is cooked with chicken stock, black beans, Hatch chiles, diced tomatoes, cumin, and chili powder. After pressure cooking, the chicken is shredded and returned to the soup along with frozen corn and fresh lime juice.
The finished soup is served with creamy and crunchy toppings, especially avocado, sour cream, cheese, cilantro, and tortilla chips.
Why Make Chicken Tortilla Soup in an Instant Pot?
The main advantage of using an Instant Pot or similar electric pressure cooker is speed.
Pressure cooking allows the soup to develop its flavors while cooking the chicken quickly. The method also keeps the preparation simple because most of the ingredients can be added directly to the pot.
This makes the recipe especially useful when you want a quick chicken tortilla soup for a weeknight meal.
Ingredients for Instant Pot Chicken Tortilla Soup
Here are the ingredients used in the video:
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken stock
- 1 can black beans, rinsed and drained
- 1 can Hatch chiles, 4 ounces
- 1 can diced tomatoes, 14.5 ounces
- 1 pound boneless, skinless chicken breast
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 cup frozen corn
- Juice of 1 lime
- Salt, to taste
- Black pepper, to taste
For Serving
The soup is finished with simple toppings:
- Avocado
- Sour cream
- Cheese
- Fresh cilantro
- Tortilla chips
Greek yogurt can also be used instead of sour cream if preferred.
How to Make Instant Pot Chicken Tortilla Soup
1. Prepare the Onion and Garlic
Start by dicing one medium onion and mincing four cloves of garlic.
Having the vegetables prepared before turning on the pressure cooker makes the cooking process easier and quicker.
2. Sauté the Onion
Set the Instant Pot to Sauté mode and add about one tablespoon of olive oil.
Add the diced onion and cook it for a few minutes, just until it becomes softened.
Add the minced garlic and cook for about another minute.
3. Add the Soup Ingredients
Once the onion and garlic are softened, add the main soup ingredients to the pot.
Add:
- Chicken stock
- Rinsed and drained black beans
- Hatch chiles
- Diced tomatoes
- Boneless, skinless chicken breast
- Cumin
- Chili powder
Give everything a quick stir so the ingredients are combined.
The chicken breast goes into the pot whole at this stage. It will be removed and shredded after pressure cooking.
4. Pressure Cook the Soup
Place the lid on the Instant Pot and lock it into position.
Make sure the pressure release valve is set for pressure cooking. Turn off the Sauté function and select High Pressure for 10 minutes.
Keep in mind that the Instant Pot needs to build pressure before the 10-minute cooking timer begins.
5. Release the Pressure
Once the 10-minute pressure-cooking time is complete, release the pressure.
Wait until the pressure has fully released before opening the lid.
The soup should now be hot and the chicken should be cooked through and ready to shred.
6. Shred the Chicken
Remove the cooked chicken breasts from the pot.
Using two forks, pull the chicken apart in opposite directions until it is shredded into smaller pieces.
Return the shredded chicken to the soup.
7. Add Corn and Lime Juice
Add 1 cup of frozen corn to the soup.
Next, squeeze the juice of one lime into the pot.
The lime juice is an important finishing ingredient because its acidity adds a bright, fresh contrast to the rich and savory soup.
8. Season With Salt and Pepper
Season the soup with salt and black pepper to taste.
Give everything a good stir and adjust the seasoning according to your preference.
At this point, the Instant Pot chicken tortilla soup is ready to serve.
How to Serve Instant Pot Chicken Tortilla Soup
Ladle a generous portion of the hot soup into a bowl.
For the toppings, add sliced or fanned avocado, a dollop of sour cream, a small amount of cheese, and fresh cilantro.
Finally, add tortilla chips.
There are several ways to enjoy the tortilla chips. You can place them directly around the edge of the bowl, serve them on the side for dipping, or crush them and sprinkle them over the soup.
Best Toppings for Chicken Tortilla Soup
The toppings add different textures and flavors to the finished soup.
Avocado
Avocado adds a creamy texture that works well with the warm, savory soup.
Sour Cream
A dollop of sour cream adds a cool and creamy contrast. Greek yogurt can be used as an alternative.
Cheese
A small sprinkle of cheese adds extra richness without overpowering the other ingredients.
Cilantro
Fresh cilantro adds a fresh element to the finished bowl.
Tortilla Chips
Crispy tortilla chips provide the signature crunchy texture associated with tortilla soup. They can be added whole, served on the side, or crushed over the soup.
Tips for Making This Instant Pot Chicken Tortilla Soup
Prepare the Ingredients First
Dice the onion and mince the garlic before starting the Instant Pot. This keeps the cooking process organized.
Do Not Skip the Hatch Chiles
The Hatch chiles provide an important layer of flavor in this soup and are included as part of the main recipe.
Add the Lime at the End
The lime juice is added after pressure cooking. It gives the soup a fresh, acidic finish that balances the other flavors.
Shred the Chicken After Cooking
Cooking the chicken breast whole and shredding it afterward keeps the preparation simple. Once cooked, two forks are enough to pull the chicken apart.
Use Tortilla Chips for Texture
The soup is hearty and chunky, while the tortilla chips add a contrasting crispy texture. Add them just before eating so they retain some crunch.
Can You Use Greek Yogurt Instead of Sour Cream?
Yes. The video suggests using Greek yogurt as an alternative to sour cream if you want a different topping option.
Add a small dollop to the finished soup just before serving.
Can You Freeze This Chicken Tortilla Soup?
According to the video description, this chicken tortilla soup freezes well, making it possible to prepare extra portions for later.
Allow the soup to cool appropriately before storing and freezing it. Tortilla chips and fresh toppings are best added when serving rather than freezing them with the soup.
Frequently Asked Questions
How long does Instant Pot Chicken Tortilla Soup take to cook?
The pressure-cooking time in this recipe is 10 minutes on high pressure. Remember that the Instant Pot also needs additional time to build pressure before the cooking timer begins.
Do you shred the chicken before or after cooking?
The chicken is cooked whole in the soup and shredded after pressure cooking. It is then added back to the pot.
When do you add the corn?
The frozen corn is added after the chicken has been pressure cooked and shredded.
Why is lime juice added to tortilla soup?
Lime juice adds acidity and a fresh citrus flavor. In this recipe, the juice of one lime is added after pressure cooking to brighten the soup.
What toppings go on chicken tortilla soup?
This version is served with avocado, sour cream, cheese, cilantro, and tortilla chips. The tortilla chips can be added directly to the bowl, served on the side, or crushed over the soup.
Can Greek yogurt be used instead of sour cream?
Yes. The video specifically suggests Greek yogurt as an alternative to sour cream.
Final Thoughts
This Instant Pot Chicken Tortilla Soup keeps the preparation simple while creating a hearty and flavorful meal. Chicken breast, black beans, tomatoes, Hatch chiles, corn, and spices come together in the pressure cooker, while lime juice adds a fresh finishing touch.
The final bowl becomes even better with creamy avocado, sour cream, cheese, cilantro, and crispy tortilla chips.
If you are looking for a quick Instant Pot chicken tortilla soup, this one-pot method is an easy option for a comforting weeknight meal.
Recipe at a Glance
| Category | Details |
|---|---|
| Recipe | Instant Pot Chicken Tortilla Soup |
| Cooking Method | Instant Pot / Electric Pressure Cooker |
| Main Protein | Boneless, skinless chicken breast |
| Beans | Black beans |
| Main Vegetables | Onion, garlic, tomatoes, Hatch chiles, corn |
| Main Spices | Cumin and chili powder |
| Finishing Ingredient | Fresh lime juice |
| Main Toppings | Avocado, sour cream, cheese, cilantro, tortilla chips |
| Pressure Cooking | 10 minutes on high pressure |
Video: Instant Pot Chicken Tortilla Soup
This written recipe is based on the Cooking with Coit video titled “Instant Pot Chicken Tortilla Soup.” The video demonstrates the preparation, pressure-cooking process, shredding of the chicken, and serving suggestions used in this recipe.
For the full visual cooking process, readers can watch the video embedded on this recipe page.
Source: Cooking with Coit — Instant Pot Chicken Tortilla Soup