Instant Pot Chicken Tortilla Soup

Anne Lawton
by Anne Lawton
4 servings
25 min

This delicious soup is made with tender chicken, juicy tomatoes, spicy jalapenos, and black beans! It's made in an Instant Pot which makes any soup taste amazing! If you don't have an instant pot, you can also make it on top of your stove.

This spicy soup tastes great for dinner topped with chips, sliced avocados and chopped onions. Serve it with a salad to round out your meal.

a hearty and warming bowl of spicy soup.

This soup is made with fresh ingredients!

Lime juice brings all of the flavors together in this soup.

Instant Pot Chicken Tortilla Soup
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 1 Tablespoon of olive or avocado oil - for pressure and stove-top methods
  • ¾ pounds boneless skinless chicken breasts
  • 3 cups cold water
  • 1 ½ cups diced tomatoes
  • 1 cup frozen organic corn
  • 1 diced red or yellow bell pepper
  • 1 diced green bell pepper
  • 1 jalapeno pepper small dice – optional
  • 1 medium onion diced
  • 2 cloves chopped garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 ½ teaspoons oregano
  • 2 15 ounce cans black beans drained and rinsed
  • ½ cup chopped cilantro
  • The juice of one fresh lime
  • Sea salt to taste

Prepare the ingredients: chop the vegetables and cilantro, measure the spices, drain and rinse the beans, squeeze the lime juice, measure the tomatoes
Set the Instant pot or pressure cooker to the saute setting. Once it's hot add the chicken and cook for a few minutes on each side to brown the chicken.
Turn off the saute setting and add the corn, chopped onions, peppers, garlic, spices, water and tomatoes.
Cover the Instant Pot and cook the soup on high pressure for 10 minutes and slow-release 5 to 8 minutes.
Carefully release any remaining pressure and remove the top. Take the chicken out and shred it with two forks.
Place the shredded chicken back into the instant pot along with the beans, cilantro and lime juice.
Keep warm until it's time to serve.
  • For a vegetarian version, leave out the chicken and replace the water with vegetable broth
  • For a Mild version if you don't like spice, no problem! Just leave out the jalapeno pepper or use just 1 half of the jalapeno pepper.
  • Serving suggestions: Serve the soup topped with crushed tortilla chips, corn tortillas, slices of avocado, lime wedges or a dash of hot sauce, guacamole and a spoonful of sour cream or Greek yogurt.
  • Store leftover soup in the refrigerator for up to 5 days or the freezer for up to three months.
Anne Lawton
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  • Kathryn Kathryn on Feb 17, 2022

    When do you add the peppers?

    • See 1 previous
    • Anne Lawton Anne Lawton on Feb 17, 2022

      Hi Kathryn, Cathy is correct, the peppers are added with the rest of the vegetables. I will fix that in the recipe!

  • Mary Jo Brown-Arnold Mary Jo Brown-Arnold on Feb 17, 2022

    I don't have an Instant Pot (not even sure what it is) but I do have a crock pot. Can this recipe be adjusted for a Crockpot?

    • Trish106 Trish106 on Feb 18, 2022

      Yes, Just brown your chicken in a skillet before adding it into the crockpot. Set on high for 6-8 hours.