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an up close view of chicken tortilla soup in a white bowl

Spicy Chicken Tortilla Soup in an Instant Pot

Spicy chicken tortilla soup is filled with vibrant flavors that blend perfectly together to make a comforting and satisfying bowl of soup.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Pressure build and release: 15 minutes
Total Time: 40 minutes

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Course: Dinner Recipes, Lunch
Cuisine: Tex-Mex
Keyword: instant pot chicken tortilla soup
Servings: 4
Calories: 323kcal
Author: Anne

Spicy Chicken Tortilla Soup in an Instant Pot

Equipment

Scale this Recipe 4

Ingredients

  • 1 Tablespoon of olive or [avocado oil]
  • 3/4 pounds boneless skinless chicken breasts
  • 3 cups cold water
  • 1 1/2 cups diced tomatoes
  • 1 cup frozen corn
  • 1 red bell pepper
  • 1 diced green bell pepper diced
  • 1 jalapeno pepper small dice
  • 1 onion medium chopped
  • 2 cloves garlic chopped
  • 1 teaspoon cumin
  • 1 teaspoon [chili powder]
  • 1 1/2 teaspoons [oregano]
  • 2 15 ounce cans [black beans] drained and rinsed
  • 1/2 cup cilantro fresh, chopped
  • 2 tablespoons lime juice (fresh)
  • 1/4 teaspoon sea salt
US Customary - Metric
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Instructions

  • Prep ingredients: Chop vegetables and cilantro, measure spices, drain and rinse beans, squeeze lime juice, and measure tomatoes.
  • Sauté chicken: Set Instant Pot to Sauté and add oil. Once hot, brown chicken on both sides. Turn off sauté.
  • Add aromatics and spices: Stir in spices, peppers, onion, garlic, and corn.
  • Pressure cook: Add tomatoes and water. Lock lid and cook on High Pressure for 15 minutes. Allow a 5–8 minute natural release, then carefully release remaining pressure.
  • Shred the chicken: Remove chicken, shred it with 2 forks and return it to the pot.
  • Stir in beans, cilantro, and lime juice. Cover loosely to keep warm. Serve with crushed tortilla chips and favorite toppings.
  • Keep the soup warm until it's time to serve.

Notes

Stove-Top Instructions:
If you don’t have an Instant Pot, you can make this soup on the stove using the same ingredients. Brown the chicken in a large pot, add the vegetables, spices, tomatoes, and broth, then simmer for 20–25 minutes until the chicken is cooked through. Shred the chicken, return it to the pot, and finish with beans, cilantro, and lime juice before serving with your favorite toppings.
For a vegetarian version, leave out the chicken and replace the water with vegetable broth
Substitute a 1/4 teaspoon cayenne pepper for the jalapeno pepper.
For a Mild version if you don't like spice, no problem!  Just leave out the jalapeno pepper or use just 1 half of the jalapeno pepper.
Serving suggestions: Serve the soup topped with crushed tortilla chips, corn tortillas, slices of avocado, lime wedges or a dash of hot sauce, guacamole and a spoonful of sour cream or Greek yogurt.
Store leftover soup in the refrigerator for up to 5 days or the freezer for up to three months.
This recipe serves 4. If you are cooking for 2, use the scale recipe button in the recipe card to automatically halve the ingredients. You can also the full recipe and enjoy leftovers during the week or freeze it. This soup tastes even better the next day. Cook time will be the same.

Nutrition

Serving: 11/2 cups | Calories: 323kcal | Carbohydrates: 40g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 866mg | Potassium: 1144mg | Fiber: 12g | Sugar: 4g | Vitamin A: 640IU | Vitamin C: 53mg | Calcium: 118mg | Iron: 5mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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