This Easy Instant Pot Chicken Tortilla Soup is the weeknight dinner that proves simple ingredients make the most incredible meals! Tender shredded chicken, black beans, sweet corn, colorful peppers, and bold salsa all pressure cooked together in a rich flavorful broth in just 30 minutes from start to finish. No chopping, no complicated spice blends — just open the bags and cans, dump everything in, and let the Instant Pot do all the work. Load it up with shredded cheese, sour cream, crispy tortilla strips, and fresh avocado for the ultimate loaded bowl. This is the soup recipe your family will request every single week all fall and winter long!
WHY YOU’LL LOVE THIS RECIPE:
- Ready in just 30 minutes start to finish
- Minimal prep — open bags and cans and dump everything in
- Bold Tex-Mex flavor everyone loves
- Feeds 6-8 people from one pot
- Budget friendly — uses simple pantry staples
- Completely customizable heat level
- Kid-approved and crowd-pleasing every single time
- Perfect for meal prep — even better the next day
- Freezer-friendly for up to 3 months
Save This Recipe! 💌
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6-8
Easy Instant Pot Chicken Tortilla Soup
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 bag 12 oz frozen onion and pepper blend
- 1 can 15 oz black beans rinsed and drained
- 1 can 15 oz sweet corn drained
- 1 jar 16 oz your favorite salsa
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
- Toppings: shredded cheddar or Monterey Jack cheese sour cream, crispy tortilla strips, diced avocado, fresh cilantro, sliced jalapeños, lime wedges
Instructions
- Add Everything to the Instant Pot
- Place chicken breasts in the bottom of the Instant Pot. Add frozen onion and pepper blend, black beans, corn, salsa, and chicken broth directly on top. Sprinkle cumin, chili powder, garlic powder, smoked paprika, salt, and pepper over everything. No stirring needed!
- Pressure Cook
- Secure the lid and set the valve to SEALING. Cook on HIGH pressure for 15 minutes. The Instant Pot will take about 10 minutes to come to pressure before the cooking time begins.
- Release Pressure
- When cooking time is complete do a QUICK RELEASE by carefully turning the valve to VENTING. Allow all steam to release before opening the lid.
- Shred the Chicken
- Remove chicken breasts from the Instant Pot and shred using two forks. Return shredded chicken to the pot and stir everything together.
- Add Lime and Season
- Stir in fresh lime juice. Taste and adjust seasoning — add more salt, cumin, or chili powder to your preference.
- Serve
- Ladle into bowls and top generously with shredded cheese, sour cream, crispy tortilla strips, diced avocado, fresh cilantro, and sliced jalapeños. Serve with lime wedges for squeezing!
Notes
- Use your favorite salsa — mild, medium, or hot depending on your heat preference. The salsa is doing most of the flavor work here so choose one you love!
- Don’t skip the lime juice at the end — it brightens all the flavors and makes everything pop
- For extra thick soup use an immersion blender to blend a small portion of the soup before adding the chicken back
- Leftovers store in the fridge for up to 4 days — even better the next day as flavors develop
- Freeze in airtight containers for up to 3 months — thaw overnight in the fridge before reheating
- Add a can of RO*TEL for extra heat and tomato flavor
TIPS & NOTES SECTION:
The salsa is your secret weapon: The beauty of this recipe is that the salsa does almost all the flavor work for you! Use a good quality salsa you already love — whatever brand is your family favorite. Mild for kids, medium for adults, hot if you love heat. The salsa adds tomatoes, onion, garlic, and spices all in one jar!
The frozen pepper and onion bag is a game changer: No chopping, no prep — just open the bag and dump it straight in. The frozen vegetables cook perfectly under pressure and add incredible flavor and color to the soup. This is the kind of shortcut that makes weeknight cooking actually manageable.
Loading up the toppings is everything: Set out small bowls of all the toppings and let everyone customize their own bowl. Kids especially love building their own loaded soup bowl and it makes dinner feel fun and interactive rather than just another weeknight meal!
Make it creamy: Stir in 4 oz of softened cream cheese after pressure cooking for an incredibly rich creamy broth that is absolutely irresistible. Just whisk until completely smooth before serving.
FAQs:
Can I make this in a crockpot instead?
Yes! Add all ingredients to the crockpot, cook on LOW for 6-8 hours or HIGH for 3-4 hours. Remove chicken, shred, return to pot, add lime juice, and serve with all your favorite toppings. Same incredible flavor completely hands-off!
Can I use rotisserie chicken instead?
Absolutely! Skip the raw chicken and add 3 cups of shredded rotisserie chicken after pressure cooking. Just use the sauté function to warm everything through for 5 minutes before serving. Even faster and just as delicious!
How do I make crispy tortilla strips?
Cut corn tortillas into thin strips, toss with a little olive oil and salt, and bake at 400°F for 8-10 minutes until golden and crispy. Air fryer works great too at 375°F for 5-6 minutes. Or simply crush tortilla chips for an even easier option!
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat or in the microwave. The soup thickens slightly overnight — just add a splash of chicken broth to loosen it up. Always add fresh toppings when reheating!
Can I freeze this soup?
Yes — freeze without toppings in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Add fresh toppings when serving for best results.
How do I make it spicier?
Use a hot salsa, add a can of RO*TEL diced tomatoes and green chiles, increase chili powder to 2 teaspoons, or add a diced fresh jalapeño before pressure cooking. A few dashes of hot sauce when serving also works perfectly!
What other toppings work well?
Beyond the classics — try crushed Fritos for extra crunch, pickled red onions for brightness, a drizzle of chipotle crema, or a dollop of guacamole instead of plain avocado. This soup is endlessly customizable and hard to mess up!
This Easy Instant Pot Chicken Tortilla Soup proves that the most incredible meals come from the simplest ingredients. Open the bags, open the cans, dump it in, and 30 minutes later you have a bold deeply flavorful soup the whole family absolutely loves. Make a big batch because this one disappears fast and the leftovers are even better the next day. Save this recipe and leave a comment below telling us what toppings your family piled on!
Love easy Instant Pot and soup recipes? Try our Crockpot White Chicken Chili, our Easy Crockpot Chicken Noodle Soup, or our Homemade Beef Chili for more cozy fall dinner favorites!
