Instant Pot Tortilla Soup

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.

A hearty, protein-packed chicken tortilla soup made in the Instant Pot with tender chicken thighs, black beans, corn, and a kick of serrano. Top it with crispy tortilla strips, avocado, and sour cream for an easy weeknight dinner.

Course Dinner

Cuisine hispanic, Mexican

Keyword fall recipe, Soup, Tortillas

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 2449kcal

Ingredients

1 Tbsp olive oil
1 medium onion chopped
3 garlic cloves minced
1 serrano pepper diced
1 tsp ground cumin
2 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.

Notes

Swap in blender salsa: For a brighter, fresher flavor, use about 2½ cups of my 5-Minute Blender Salsa in place of the crushed tomatoes. The salsa is already seasoned with garlic salt, lime, and jalapeño, so taste the soup before adding the salt and lime juice.
Chicken: Thighs stay the most tender under pressure, but boneless chicken breasts work too.
Heat level: Use half a serrano for a milder soup, or add a second one for more kick.
Slow cooker: Sauté the aromatics on the stove, then cook everything on low for 6–7 hours or on high for 3–4 hours.
Storage: Keep leftovers in an airtight container in the fridge for 3–4 days. Store the tortilla strips and avocado separately so they stay crisp and fresh.

Nutrition