Instant Pot Chicken Tortilla Soup recipe
Instant Pot Chicken Tortilla Soup is the perfect blend of smoky, spicy, and savory flavors that come together in under 30 minutes. With the convenience of an Instant Pot, this recipe delivers a satisfying, homemade meal without the long simmering time.
Featuring ancho chili powder and chipotles in adobo, this soup offers a mild kick, balanced by tender chicken thighs and the richness of black beans, fire-roasted tomatoes, and sweet corn. It’s a true comfort food with a Mexican flair that can be easily customized.
Set out a variety of toppings—from tortilla chips to avocado and cheese—so everyone can create their perfect bowl. This is a deliciously hearty, yet light dish, ideal for busy weeknights or casual gatherings.
Instant Pot Chicken Tortilla Soup Ingredients
Yellow Onion – The foundation of this soup, offering a sweet, aromatic base that enhances every layer of flavor.
Garlic – Adds a rich, savory depth, bringing warmth and intensity to the dish.
Ancho Chili Powder – Delivers a smoky, mildly spicy undertone, key to the soup’s signature flavor.
Chipotle in Adobo – A smoky kick with a hint of heat, creating a vibrant depth that complements the other spices.
Chicken Thighs – Tender and flavorful, they provide hearty, protein-rich bites throughout the soup.
Fire-Roasted Tomatoes – Infuses a charred sweetness that pairs beautifully with the spiciness.
Black Beans – A creamy, earthy element that adds texture and contrast.
Corn Kernels – Their natural sweetness balances the smoky and savory notes, adding a bright, crisp bite.
Recipe Tips
- Enhance the Flavor with Homemade Broth
While store-bought chicken broth works fine, using homemade broth elevates the soup’s depth of flavor. The natural richness of homemade broth adds a savory base that complements the smoky ancho chili and chipotle, making the soup taste more complex and comforting. - Adjusting the Heat
For those who prefer a spicier soup, feel free to add more chipotles in adobo or even a sprinkle of cayenne pepper. If you’re serving a crowd with varied spice preferences, start mild, and offer hot sauce or extra chipotle on the side so each person can adjust the heat to their liking. - Make it Ahead for Better Flavor
This soup is ideal for meal prep. After cooking, let it sit overnight in the fridge. The flavors will meld together even more, creating a richer and more developed taste when reheated. It also freezes well, so you can enjoy it anytime.
What to Serve with Instant Pot Chicken Tortilla Soup
- Fresh Garden Salad
A crisp, refreshing salad made with mixed greens, tomatoes, cucumbers, and a tangy lime vinaigrette complements the rich, smoky flavors of the soup. The lightness of the salad provides a nice contrast and balances out the heartiness of the dish. - Mexican Rice
Serve a side of Mexican-style rice to soak up the broth. The mildly spiced rice works well to complement the soup’s flavors without overpowering them, offering a satisfying and substantial pairing for a complete meal. - Cheesy Quesadillas
Warm, gooey quesadillas filled with melted cheese and perhaps some sautéed veggies or chicken are a delicious side dish. Their crispy exterior and cheesy goodness make them perfect for dipping into the soup or enjoying alongside for added texture.
FAQ
1. Can I use chicken breasts instead of chicken thighs?
Yes, you can substitute chicken breasts for thighs. However, thighs tend to be more flavorful and remain juicier when pressure-cooked, whereas chicken breasts may become a bit dry.
2. Can I make this recipe without an Instant Pot?
Absolutely! You can make this soup on the stovetop or in a slow cooker. Simply sauté the vegetables, then simmer all the ingredients on low heat for about 30–40 minutes until the chicken is cooked through and tender.
3. How can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken with extra black beans or your favorite plant-based protein. Use vegetable broth instead of chicken broth for a fully vegetarian-friendly soup.
4. Can I freeze leftovers?
Yes! This soup freezes beautifully. Just allow it to cool completely before transferring it to an airtight container. It will keep well in the freezer for up to three months. Reheat it on the stovetop or in the microwave when ready to enjoy.
Instant Pot Chicken Tortilla Soup
Ingredients
- 4 boneless skinless chicken thighs (approximately 1 1/2 pounds)
- 1 tablespoon canola oil
- 1 medium yellow onion roughly chopped (around 2 cups)
- 3 large garlic cloves minced
- 1 tablespoon ancho chili powder
- 4 cups low-sodium chicken broth
- 1 canned chipotle pepper in adobo sauce finely minced (about 1 1/2 teaspoons)
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 28 ounces fire-roasted diced tomatoes
- 1 cup frozen corn thawed
- Kosher salt
- Suggested toppings: tortilla chips diced avocado, crumbled queso fresco or cotija, cilantro, sour cream, lime wedges
- Directions
Instructions
- Select the high sauté setting on your 6- or 8-quart Instant Pot and allow it to heat for 3 to 4 minutes. Add the canola oil, then the chopped onion, garlic, and 1 teaspoon of kosher salt. Sauté, stirring frequently, until the onion softens, about 6 to 8 minutes. Turn off the sauté function. Add the ancho chili powder and a small amount of chicken broth, stirring to deglaze the pot and scrape up any browned bits from the bottom. Let it cook in the residual heat for 1 minute.
- Add the minced chipotle, chicken thighs, black beans, diced tomatoes, remaining chicken broth, and 1 teaspoon of salt to the pot. Secure the lid according to the manufacturer’s instructions and set the Instant Pot to pressure-cook on high for 10 minutes. Once the cooking time is complete, follow the manufacturer’s instructions for natural pressure release. After 5 minutes, carefully release any remaining steam and unlock the lid.
- Remove the chicken thighs from the pot and place them in a bowl. Stir the thawed corn into the soup. Shred the chicken using two forks, then return it to the soup. Taste and add additional salt if needed.
- Serve the soup in bowls, adding your choice of toppings such as crushed tortilla chips, avocado, queso fresco, cilantro, sour cream, or lime wedges.
