Instant Pot Chicken Tortilla Soup

I remember a Tuesday when it rained so hard the gutters overflowed. I needed something that felt like a hug but did not require me to stand over a stove. This soup happened by accident when I realized I had exactly one chicken breast and a half empty bag of frozen corn. The way the lime juice brightened up the dark evening was a total revelation.

One time I accidentally doubled the cumin because the lid fell off the jar. Instead of a disaster the soup took on this deep earthy soul that filled the whole house. My neighbor knocked on the door just to ask what that incredible smell was. We ended up sharing a pot and talking for hours while the rain tapped on the window.

Ingredients

• Chicken: Using thighs instead of breasts keeps the meat incredibly juicy even under high pressure.
• Onion and Garlic: These form the aromatic backbone that makes the broth taste complex and developed.
• Bell Pepper and Jalapeno: They add a subtle sweetness and a kick that cuts through the rich beans.
• Corn and Black Beans: These provide a satisfying texture and heartiness that makes the soup a full meal.
• Chicken Broth and Tomato Paste: The paste adds a concentrated umami depth that mimics a slow simmered base.
• Spices and Lime: Fresh lime juice at the very end is the secret to waking up all the dried spices.

Instructions

Saute the aromatics:

Hit the saute button and let the onions and garlic soften until they smell like a professional kitchen. You want them to be translucent before you move to the next step.

Layer the flavors:

Stir in the tomato paste and spices to toast them slightly which unlocks their oils and richness. This step ensures the spices do not taste raw after pressure cooking.

Set the pressure:

Lock the lid and let the machine work its magic for ten minutes of high pressure intensity. Ensure the valve is set to the sealing position so the steam builds up correctly.

Shred and finish:

Pull the chicken out to shred it with two forks then stir it back in with a generous squeeze of lime. The citrus will cut through the density of the beans perfectly.

Garnish and serve:

Pile on the avocado and cheese until the bowl looks like a colorful piece of art. Serve it while the steam is still rising to get the full effect of the herbs.

Save to Pinterest

My youngest once insisted on crushing the tortilla chips into a fine powder before sprinkling them on top. We called it soup dust and now we cannot eat it any other way. It is those little quirks that make a Tuesday night dinner feel like a celebration.

Choosing Your Heat Level

Some days call for a mild warmth while others require a spicy punch that clears the sinuses. I usually leave the seeds in the jalapeno if I have had a particularly long day and need a wake up call. You can always add a dash of hot sauce at the table for those who want more fire.

The Topping Philosophy

A tortilla soup is really just a vehicle for as many toppings as the bowl can physically hold. I like to create a little assembly line so everyone can customize their own level of crunch and creaminess. Sliced radishes can add a surprising and welcome bite to the finished dish.

Storage and Reheating

This soup actually tastes even better the next day after the spices have had time to get to know each other. Just be sure to store the tortilla strips separately so they do not turn into a soggy mess. I find that a gentle reheat on the stove brings back the brightness of the lime.

• Store the broth in airtight containers for up to four days.
• Freeze individual portions for a quick lunch that beats any takeout.
• Add a splash of water when reheating to loosen up the thickened broth.

Save to Pinterest

This bowl of comfort is proof that a few simple ingredients can create a lasting memory. Enjoy every spoonful of this vibrant and zesty kitchen staple.

Recipe Q&A

→ Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Increase the pressure cooking time to 12-15 minutes and ensure the internal temperature reaches 165°F before shredding.

→ How long does this keep in the refrigerator?

Store cooled portions in airtight containers for up to 4 days. The flavors actually develop and taste even better the next day.

→ Can I make this on the stovetop?

Absolutely. Sauté vegetables in a large Dutch oven, add all ingredients, and simmer covered for 30-40 minutes until chicken is tender and cooked through.

→ Is this soup freezer-friendly?

Yes, freeze without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding fresh toppings before serving.

→ How can I make it spicier?

Add more jalapeño, include the seeds, stir in a diced chipotle pepper in adobo sauce, or add your favorite hot sauce when seasoning at the end.