Go Back
–+ servings
Instant Pot Tortilla Soup
Jon Simon

Instant Pot Tortilla Soup

No ratings yet
Fire-roasted tomatoes, chicken, black beans, corn, and cumin — finished with crispy tortilla strips, avocado, and lime. Ready in 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
 
 

  • 2 pounds chicken breasts boneless and skinless, whole
  • 2 cans fire-roasted diced tomatoes 14.5 oz each
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 jalapeños seeded and diced; leave seeds for more heat
  • 6 cups chicken broth low-sodium preferred
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 6 corn tortillas cut into strips

Equipment

Method
 

  1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onions, garlic, and jalapeños and cook until softened, about 4 minutes.
  2. Add the chicken breasts, fire-roasted tomatoes with their juices, black beans, corn, broth, cumin, chili powder, oregano, salt, and pepper. Stir to combine.
  3. Lock the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
  4. While the soup cooks, arrange the tortilla strips on a baking sheet and bake at 375°F (190°C) for about 10 minutes until crispy.
  5. Allow a 10-minute natural release, then quick-release any remaining pressure. Remove the chicken, shred with two forks, and return to the pot.
  6. Serve hot, topped with the crispy tortilla strips and optional garnishes — avocado, lime wedges, fresh cilantro, sour cream, or shredded cheese.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 32gProtein: 28gFat: 12gSaturated Fat: 2gCholesterol: 60mgSodium: 680mgFiber: 8gSugar: 4g

Notes

Net carbs: 24g per serving (32g total carbs minus 8g fibre).
Heat adjustment: Remove the jalapeño seeds and membranes for milder soup; leave them in for spicier.
Shortcut: Use pre-cooked rotisserie chicken and reduce the pressure cook time to 8 minutes. Same flavour, less prep.
Storage: Refrigerator up to 4 days. Tortilla strips stay crisp for 2 days in an airtight container at room temperature.
Reheating: Stovetop over medium-low heat with extra broth. Add fresh tortilla strips at serving time, not before.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe