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Instant Pot Chicken Tortilla Soup in bowl.

Instant Pot Chicken Tortilla Soup

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5 from 3 reviews

This hearty and nourishing Instant Pot Chicken Tortilla Soup recipe is so easy to make. Throw the ingredients in the pressure cooker and then top it with crispy baked tortilla strips. Everyone loves this easy chicken dinner!

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 4 corn tortillas, sliced into strips
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 4 cups low-sodium chicken broth
  • 1.25 pounds boneless, skinless chicken breasts (about 3 pieces)
  • 1 14.5ounce can black beans, rinsed and drained
  • 1 16ounce bag of frozen corn kernels
  • 1 lime, juiced

Instructions

  1. Preheat your oven to 350F. Line a baking sheet with parchment paper and spray with non-stick cooking spray. 
  2. Spread the tortillas strips on the baking sheet and bake for 15 minutes, tossing once halfway to prevent burning. 
  3. While the tortilla strips are baking, drizzle the olive oil into the Instant Pot bowl and press the Sauté button. Let the oil heat up for about 2 minutes. 
  4. Add the onion, garlic, chili powder, and ground cumin, and cook for 3 minutes so the vegetables start to soften. 
  5. Cancel the Sauté function and pour in the broth. Add the chicken, black beans, and corn kernels, but don’t stir. 
  6. Lock on the lid, select the Pressure Cook function, and adjust to high pressure for 10 minutes. Make sure the steam valve is set in the “Sealing” position.
  7. When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release any remaining pressure.
  8. Remove the lid and use a slotted spoon to transfer the chicken to a cutting board. Use two forks to shred the chicken. Add the chicken back to the pot.
  9. Stir in the lime juice and serve immediately with the baked tortilla strips on top, or cover and refrigerate for up to 4 days.

Notes

  1. You can freeze the cooked soup (without the tortilla chips) in an air-tight container for up to 2 months. Add the chips when you are ready to serve. 
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Instant Pot pressure cooker
  • Cuisine: Gluten-free, healthy
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 357
  • Sugar: 4.5 g
  • Sodium: 387.8 mg
  • Fat: 9.4 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 40.4 g
  • Fiber: 8.3 g
  • Protein: 32.1 g
  • Cholesterol: 68.9 mg