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Overhead view of shredded chicken in a tomato-based broth inside an Instant Pot, with a ladle lifting some of the chicken and vegetables from the soup.
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Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is bold, hearty, and bursting with authentic flavor, made with fire-roasted tomatoes, serrano chilies, and tender chicken thighs.

Ingredients

  • 1 Tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 serrano pepper diced
  • 1 tsp ground cumin
  • 1 tsp Creole seasoning
  • 2 lb chicken thighs
  • 20 oz crushed tomatoes or homemade blender salsa
  • 32 oz chicken broth
  • 1 16 oz can black beans, drained and rinsed
  • 1 16 oz can corn, drained and rinsed
  • ½ cup cilantro chopped (reserve ¼ cup for garnish)
  • 1 lime juiced
  • 1 tsp salt or to taste
  • Optional Toppings:
  • Tortilla strips avocado slices, sour cream, fresh cilantro

Instructions

Sauté the Aromatics:

  • Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, garlic, and serrano pepper until softened.

Add Seasonings and Chicken:

  • Stir in cumin and Creole seasoning. Add chicken thighs and sear for about 3 minutes per side for extra flavor.

Build the Soup Base:

  • Add chicken broth, crushed tomatoes (or blender salsa), black beans, and corn. Stir well to ensure the chicken is submerged in the liquid.

Pressure Cook:

  • Seal the Instant Pot and cook on High Pressure for 25–30 minutes.

Release Pressure:

  • Allow pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.

Shred the Chicken:

  • Remove the chicken and shred using two forks. Return the shredded chicken to the pot and stir.

Finish the Soup:

  • Add lime juice and the remaining cilantro. Stir to combine, and taste for seasoning.

Serve and Garnish:

  • Ladle soup into bowls and top with tortilla strips, avocado slices, sour cream, and extra cilantro.