Easy Instant Pot Chicken Tortilla Soup
Tender shredded chicken, black beans, corn, peppers, and salsa pressure cooked together in a bold Tex-Mex broth — ready in just 30 minutes with minimal prep!
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