Instant Pot Chicken Tortilla Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion
finely diced
- 3 medium cloves garlic
minced
- 1 small serrano pepper
finely minced, or skip for a mild version
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 4 cups chicken broth
- 2 medium chicken breasts
about 1 lb
- 1 can crushed tomatoes
15 oz
- 1 can petite-diced tomatoes
15 oz
- 1 can sweet corn
drained, 15 oz
- 1 can black beans
drained and rinsed, 15 oz
- 1 bay leaf
- Salt and pepper to taste
- 8 corn tortillas
cut into thin strips, 6-inch
- 2 tablespoons vegetable oil
- Salt to taste
- Optional toppings: diced avocado
fresh tomato, cilantro, lime wedges, and sour cream
Directions
- 1
Heat a 4-qt instant pot using BROWN/SAUTE function. Add vegetable oil and swirl to coat bottom. Add onion and saute several minutes until tender. Add garlic, serrano, chili powder, cumin, and paprika and cook 1-2 minutes until fragrant.
- 2
Preheat oven or an air fryer to 400F. Toss tortilla strips with oil and lay in a single layer on a medium greased sheet pan or lay in a single layer in air fryer. For oven, bake tortilla strips 8-10 minutes, stirring once halfway through until strips are lightly browned and crispy. For air fryer, bake strips 5-7 minutes, shaking basket halfway through. Season strips with salt to taste.
Instant Pot Chicken Tortilla Soup
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About this Recipe
Craving a deeply satisfying, flavor-packed meal that comes together in a flash? This Instant Pot Chicken Tortilla Soup delivers a hearty, comforting experience with minimal effort, perfect for any weeknight.
Why This Recipe Works So Well
The magic of the Instant Pot truly shines here, transforming humble ingredients into a rich, complex soup in just 40 minutes. The pressure cooker infuses the chicken with robust flavors from the chili powder, cumin, and paprika, resulting in fall-apart tender chicken that melts in your mouth. Plus, the quick cooking time means you get those rich, slow-simmered flavors without hours over the stove.
What to Expect from Your Bowl
Prepare for a vibrant, aromatic soup brimming with tender shredded chicken, sweet corn, and hearty black beans swimming in a savory, slightly spicy tomato-based broth. Each spoonful offers a delightful balance of textures and tastes, from the subtle heat of the serrano pepper (if you choose to include it) to the earthy warmth of the spices. But the real star is the satisfying crunch of those crispy, seasoned corn tortilla strips, providing a textural contrast that elevates this soup to something truly special.
Customization & Variations
This recipe is incredibly versatile. If you prefer a milder soup, simply omit the serrano pepper. For an extra kick, you could add a pinch of cayenne or a second serrano. Easily swap the chicken for shredded turkey or even a plant-based protein like extra black beans or chickpeas for a vegetarian version. Feel free to experiment with different toppings beyond the suggested avocado, tomato, cilantro, lime, and sour cream—a sprinkle of shredded cheese or a dollop of crema would also be delicious.
Serving & Context
This Instant Pot Chicken Tortilla Soup is a fantastic centerpiece for a cozy family dinner or a crowd-pleasing option for a casual gathering. Serve it with a fresh green salad or a side of cornbread for a complete meal. Presenting the crispy tortilla strips and other toppings separately allows everyone to customize their bowl to perfection.