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.

A bowl of chicken tortilla soup topped with chopped cilantro, black beans, corn, and crispy tortilla strips, with a spoon in the bowl.

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

Ingredients displayed on a gray surface: raw chicken, black beans, corn, chopped onions, green onions, garlic, spices, oil, salsa, lime halves, water, cilantro, and corn tortillas.

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

Chopped onions, jalapeños, and minced garlic are inside an Instant Pot, ready to be cooked.

Diced onions, garlic, and green peppers cooking in an Instant Pot, viewed from above.

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.

Diced onions, green peppers, and ground spices are in the bottom of an Instant Pot, ready to be stirred and cooked.

Raw chicken pieces placed on top of sautéed onions and spices inside an Instant Pot, ready to be cooked. The ingredients are uncooked and evenly distributed at the bottom of the pot.

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.

Chicken pieces marinated with onions and spices inside an Instant Pot, ready to be cooked. The ingredients are mixed and spread evenly in the pot.

Top view of a soup with corn, beans, and vegetables simmering in an Instant Pot. The broth is orange and slightly creamy, with visible chunks of corn and beans.

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.

An overhead view of a pot filled with soup containing black beans, corn, and broth, ready to be cooked. The soup appears to be in an electric pressure cooker on a gray countertop.

An overhead view of an Instant Pot filled with soup ingredients, including black beans, corn, broth, and a large portion of crushed tomatoes, before mixing or cooking.

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.

Chicken soup with corn, beans, and vegetables cooking in an Instant Pot. A ladle lifts a piece of chicken from the flavorful broth. The soup has a reddish color, showing spices and ingredients mixed throughout.

Shredded meat in a rich, red broth inside a pressure cooker, with a ladle resting in the soup.

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.

A pot of red soup topped with fresh cilantro, with a ladle partially submerged in the soup.

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.