Instant Pot Chicken Tortilla Soup recipe
Smoky, savory, and effortlessly comforting, this Instant Pot Chicken Tortilla Soup delivers bold Mexican-inspired flavors in a fraction of the time. Ancho chili powder and chipotle in adobo infuse each spoonful with a gentle heat and deep, earthy complexity.
Tender chicken thighs simmer with black beans, fire-roasted tomatoes, and sweet corn, creating a hearty base that’s both nourishing and satisfying. The pressure cooker locks in flavor, ensuring rich results with minimal hands-on effort.
Customize each bowl with a colorful array of toppings—crisp tortilla chips, creamy avocado, tangy queso fresco, or a squeeze of lime—for a vibrant finish that turns a simple weeknight dinner into a crave-worthy feast.
Instant Pot Chicken Tortilla Soup Ingredients
Chicken Thighs
Juicy and tender, these provide a rich, meaty foundation that infuses the broth with deep, savory flavor.
Onion & Garlic
A classic aromatic duo that builds a fragrant base, adding natural sweetness and depth to every spoonful.
Ancho Chili Powder
Smoky and earthy, it delivers the signature warmth that defines this Mexican-inspired soup.
Chipotle in Adobo
A touch of smoky heat and subtle spice, creating layers of complexity and a gentle kick.
Fire-Roasted Tomatoes
Bright and slightly charred, they lend a vibrant tang and a hint of natural sweetness.
Black Beans
Hearty and protein-packed, these add substance and a creamy texture to the comforting broth.
Sweet Corn
Pops of natural sweetness that balance the smoky spices and enrich each bite with fresh flavor.
Chicken Broth
The soul of the soup, blending all ingredients into a perfectly seasoned, flavorful base.
Recipe Tips
1. Build a Flavorful Base
Take a few extra minutes to properly sauté the onion and garlic until they turn soft and fragrant. This step enhances the soup’s natural sweetness and creates a rich foundation for the smoky spices. Deglazing the pot with a splash of broth after adding the ancho chili powder ensures no flavorful bits are left behind, delivering depth to every spoonful.
2. Control the Heat
The chipotle pepper provides gentle smokiness and a mild kick. For a bolder spice level, add an extra pepper or a teaspoon of the adobo sauce. Prefer a milder profile? Remove the pepper’s seeds before mincing, or use only half for a subtle warmth without overpowering the soup’s balanced flavors.
3. Perfect Texture Every Time
Shredding the chicken after pressure cooking and stirring in corn at the end keeps the meat juicy and the vegetables vibrant. If you like a thicker consistency, mash a small portion of the black beans before adding them, which naturally thickens the broth without extra ingredients.
What to Serve with Instant Pot Chicken Tortilla Soup
Pair this hearty soup with warm cheese quesadillas or a crusty loaf of artisan bread to soak up the flavorful broth. A crisp green salad with a lime-cilantro dressing offers a refreshing contrast to the smoky richness. For a festive touch, serve alongside a platter of roasted vegetables drizzled with olive oil and sprinkled with cotija cheese. These sides complement the soup’s bold flavors while adding variety to your meal.
FAQ
Q: Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, though thighs stay juicier and more flavorful after pressure cooking.
Q: How can I make this soup vegetarian?
Replace chicken with extra beans or hearty vegetables like zucchini and use vegetable broth instead of chicken broth.
Q: Can I freeze the soup?
Absolutely. Let it cool completely, then store in freezer-safe containers for up to three months. Thaw overnight and reheat gently.
Q: How do I thicken the broth?
Mash a handful of black beans or simmer the soup uncovered for a few extra minutes after cooking to achieve a thicker consistency.
Instant Pot Chicken Tortilla Soup
Ingredients
Method
- Activate the high sauté function on a 6- or 8-quart Instant Pot and preheat for 3 to 4 minutes. Add canola oil, then the chopped onion, garlic, and 1 teaspoon kosher salt. Cook, stirring often, until the onion becomes soft, about 6 to 8 minutes. Switch off the sauté setting. Sprinkle in the ancho chili powder and deglaze the pot with a small amount of chicken broth, scraping up any browned bits. Allow the spices to bloom in the residual heat for 1 minute.
- Incorporate the minced chipotle pepper, chicken thighs, black beans, diced tomatoes, remaining broth, and an additional teaspoon of salt. Secure the lid according to the manufacturer’s instructions and set to pressure-cook on high for 10 minutes. When the cycle is complete, allow a natural release for 5 minutes, then carefully release any remaining steam and remove the lid.
- Transfer the cooked chicken thighs to a separate bowl. Stir the thawed corn into the hot soup. Shred the chicken with two forks and return it to the pot. Taste and adjust seasoning with more salt if desired.
- Ladle the soup into bowls and serve with chosen garnishes such as tortilla chips, avocado, queso fresco, cilantro, sour cream, or a squeeze of fresh lime juice.
