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Chicken Tortilla Soup Recipe This soup recipe can be made in the instant pot under 30 minutes or use our stove top recipe. Garnish with tortilla chips, shredded cheese and avocado. DearCreatives.com #chickentortillasoup #instantpot #instantpotchickentortillasoup #chickentortillasoup #souprecipes #30minutemeal #soup #souptime #Mexican

Instant Pot Chicken Tortilla Soup

Making chicken tortilla soup in the instant pot is a breeze. Trust me anyone who loves flavorful soup or Mexican inspired dishes is going to love this Instant Pot Chicken Tortilla Soup. It's quick and easy! 

Course Soup
Cuisine Mexican
Keyword chicken tortilla soup, instant pot chicken tortilla soup, chicken tortilla soup in the instant pot
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Theresa Huse DearCreatives.com

Ingredients

  • 3 boneless, skinless chicken breasts cut into cubes
  • 1 onion peeled and chopped
  • 3 cloves garlic peeled and chopped
  • 1 jalapeno or poblano pepper (optional) seeded, rinsed and chopped
  • salt and pepper to taste
  • 1 tsp. cumin add more if you like
  • 1 to 2 tbsp. oregano crushed in your hand
  • olive oil
  • 1 32 ounce organic chicken broth
  • 1 14.5 ounce fire roasted tomatoes we like Hunts
  • 1 small can El Tapo Salsa de Jalapeno tomato sauce with jalapeno
  • 1 14. 5 ounce canned black beans drained
  • 1 14. 5 ounce canned corn drained

Toppings for the Chicken Tortilla Soup

  • 1 bag corn tortilla chips
  • 1 pound package shredded Mexican Three Cheese or shredded Sharp cheese
  • 2 limes quartered
  • 1 avocado diced into bite sized pieces

Instructions

  1.  Set your Instant Pot on Saute. 

  2. Saute Peel and chop your onion and garlic cloves. 

  3. If using peppers cut, seed, rinse and chop (use care oils from peppers can burn, wash hands immediately with soap and water)  

  4. Wash. seed and de-vein then chop your red bell pepper. 

  5. Add 1 tablespoon of olive oil (or other vegetable oil) to the instant pot. 

  6. Toss the onions, garlic, peppers and red bell peppers in the pot to saute in the olive oil. 

  7. Saute until onion is translucent. Then begin adding the rest of the ingredients. 

  8. Add your cubed chicken meat. Then add your fire roasted tomatoes, salsa de jalapeno, and chicken broth. Stir. 

  9. Add your spices. 

  10. Hit cancel. Close the lid of your pot, Ensure it seals and set to Pressure Cook on high for 10 minutes *make sure valve is on sealing

  11. Let the soup cook for full time and let it vent naturally for at least 10 minutes. Then carefully, put valve to venting to release any left over pressure. 

  12. It will stay on warm. Open lid and add can of drained black beans and corn stir in and cover again. Let the black beans and corn heat up for a few minutes. Then  Serve after black beans and corn are heated. 

  13. Garnish with the suggested toppings or your favorite toppings. 

Recipe Notes

I put the cook time as 25 minutes to include 5 minute saute time and 10 minute pressure release time.