Instant Pot Chicken Tortilla Soup
Trust me when I say this Chicken Tortilla Soup will quickly become a family favorite. I’ve tried so many versions that just didn’t hit the mark, either bland or missing that special something. This one? It’s the one. With fire-roasted tomatoes, serrano chilies, and rich bone broth from Fire & Kettle, every spoonful bursts with warmth, spice, and authentic flavor. It’s hearty, protein-packed, and tastes like it came straight from someone’s cozy Mexican kitchen.
The best part? Your Instant Pot makes it ridiculously easy, no long simmering or complicated prep, just deep, delicious flavor in under an hour. Perfect for weeknights, meal prep, or those chilly evenings when you want something nourishing and bold.
What You Need to Make Chicken Tortilla Soup
- Olive oil
- Onion
- Garlic
- Serrano pepper
- Ground cumin
- Creole seasoning
- Chicken thighs
- Crushed tomatoes (or homemade blender salsa)
- Chicken broth
- Black beans
- Corn
- Fresh cilantro
- Lime juice
- Salt
For Toppings (Optional but Highly Recommended):
- Crispy tortilla strips
- Avocado slices
- Sour cream
- Fresh cilantro
How to Make Chicken Tortilla Soup in the Instant Pot
Step 1: Sauté the Aromatics
Turn your Instant Pot to the Sauté function. Once hot, add olive oil. Toss in the chopped onion, minced garlic, and diced serrano pepper. Sauté for a few minutes until the onion becomes soft and fragrant.
Step 2: Add Seasonings and Sear the Chicken
Stir in ground cumin and Creole seasoning. Add the chicken thighs and sear for about 3 minutes on each side, this step locks in flavor and gives your soup extra depth.
Step 3: Build the Broth
Pour in the chicken broth, crushed tomatoes (or your homemade blender salsa), black beans, and corn. Stir well to make sure everything is combined and the chicken is fully submerged.
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Step 4: Pressure Cook
Seal the Instant Pot and set it to High Pressure for 25–30 minutes. Once cooking is complete, let the pressure release naturally for 10 minutes before carefully switching to a quick release for the remaining steam.
Step 5: Shred and Finish
Open the lid and remove the chicken thighs. Shred them with two forks, then return the shredded chicken to the pot. Add lime juice and chopped cilantro, stirring everything together. Taste and adjust seasoning as needed.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with crispy tortilla strips, fresh avocado slices, sour cream, and a sprinkle of cilantro.
Commonly Asked Questions
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well too, though thighs add a richer flavor and stay more tender during pressure cooking.
How spicy is this soup?
The serrano pepper adds mild heat, but you can adjust it, use half for a lighter kick or add a second for extra spice.
Can I make this soup ahead of time?
Absolutely. It reheats beautifully and tastes even better the next day as the flavors deepen.
Can I make it in a slow cooker?
Yes, simply sauté the aromatics on the stove, then transfer everything to a slow cooker and cook on low for 6–7 hours or high for 3–4.
What can I serve with it?
Fresh lime wedges, warm flour tortillas, or a side of Mexican rice all pair perfectly with this hearty soup.
Instant Pot Chicken Tortilla Soup
Ingredients
Instructions
- Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, garlic, and serrano pepper until softened.
- Stir in cumin and Creole seasoning. Add chicken thighs and sear for about 3 minutes per side for extra flavor.
- Add chicken broth, crushed tomatoes (or blender salsa), black beans, and corn. Stir well to ensure the chicken is submerged in the liquid.
- Seal the Instant Pot and cook on High Pressure for 25–30 minutes.
- Allow pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
- Remove the chicken and shred using two forks. Return the shredded chicken to the pot and stir.
- Add lime juice and the remaining cilantro. Stir to combine, and taste for seasoning.
- Ladle soup into bowls and top with tortilla strips, avocado slices, sour cream, and extra cilantro.
