Instant Pot Chicken Tortilla Soup

5 from 2 votes

This instant pot chicken tortilla soup is made in only 40 minutes in the instant pot and is packed with hearty beans, fall-apart tender chicken, and lots of crispy tortilla strips.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 358kcal

Ingredients

Soup

1 tablespoon vegetable oil
1 medium onion, finely diced
3 medium cloves garlic, minced
1 small serrano pepper, finely minced (or skip for a mild version)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
4 cups chicken broth
2 medium chicken breasts (about 1 lb)
1 (15 oz) can crushed tomatoes
1 (15 oz) can petite-diced tomatoes
1 (15 oz) can sweet corn, drained
1 (15 oz) can black beans, drained and rinsed
1 bay leaf
Salt and pepper to taste

Tortilla Strips

8 (6-inch) corn tortillas, cut into thin strips
2 tablespoons vegetable oil
Salt to taste
Optional toppings: diced avocado, fresh tomato, cilantro, lime wedges, and sour cream

Instructions

Soup

Heat a 4-qt instant pot using BROWN/SAUTE function. Add vegetable oil and swirl to coat bottom. Add onion and saute several minutes until tender. Add garlic, serrano, chili powder, cumin, and paprika and cook 1-2 minutes until fragrant.
Add chicken broth, chicken, crushed tomatoes, diced tomatoes, corn, black beans, and bay leaf to instant pot. Seal lid and close vent. Cook soup on high pressure 10 minutes, then allow to release pressure naturally 15 minutes.
Release any remaining pressure from instant pot and unfasten lid. Remove bay leaf and discard. Remove chicken, transfer to a cutting board, and use two forks to shred. Add back to soup, stirring well to combine and season with salt and pepper to taste. Keep soup warm until ready to serve.

Tortilla Strips

Preheat oven or an air fryer to 400F. Toss tortilla strips with oil and lay in a single layer on a medium greased sheet pan or lay in a single layer in air fryer. For oven, bake tortilla strips 8-10 minutes, stirring once halfway through until strips are lightly browned and crispy. For air fryer, bake strips 5-7 minutes, shaking basket halfway through. Season strips with salt to taste.
To serve soup ladle into serving bowls and top with tortilla strips and optional toppings. Enjoy!

Video

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Store tortilla strips covered on counter up to 6 days.

Nutrition