Save My kitchen timer went off at 6 p.m. on a Tuesday, and I realized I had nothing planned for dinner except a half-empty can of black beans and a vague craving for something warm. That's when the Instant Pot became my unlikely hero, transforming a handful of pantry staples into a soup so fragrant and comforting that my family stopped scrolling their phones and actually gathered around the table. This chicken tortilla soup came together in barely half an hour, proving that sometimes the best meals arrive when you're not overthinking them.
I made this for a potluck once when someone asked for something "not too complicated but impressive," and it was the first thing gone. People kept coming back for seconds, and someone's mom asked for the recipe, which is always the highest compliment in my book. That soup taught me that comfort food doesn't need fancy techniques, just good ingredients and a little respect for the spices.
Ingredients
- Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay more tender than breasts, but either works; the pressure cooker is forgiving enough that you won't end up with rubber chicken.
- Yellow onion, diced (1 medium): This is your flavor foundation, and sautéing it first releases all the sweet, savory notes that make people say "wow, this tastes amazing."
- Garlic, minced (3 cloves): Fresh is non-negotiable here; jarred garlic will taste tinny and disappointing.
- Red bell pepper, diced (1): I love red peppers for their natural sweetness, though orange or yellow work beautifully too.
- Jalapeño, seeded and diced (optional): Leave the seeds in if you want serious heat, remove them if you're cooking for people who like things mild.
- Corn kernels (1 cup): Frozen corn is honestly better than fresh in winter because it's picked at peak ripeness and tastes sweeter.
- Diced tomatoes with juices (1 can, 14.5 oz): The juice is liquid gold for flavor, so don't drain it like you might with other canned tomatoes.
- Black beans, drained and rinsed (1 can, 15 oz): Rinsing removes the starchy liquid that can make the soup cloudy, though some people skip this step and it's fine.
- Low-sodium chicken broth (4 cups): Low-sodium lets you control the salt level, which matters more than you'd think.
- Tomato paste (1 tablespoon): This concentrate of tomato flavor is what deepens the whole soup; don't skip it.
- Lime juice (from 1 lime): Fresh lime brightens everything at the very end, transforming the soup from good to "why does this taste so vibrant?"
- Chili powder (1 teaspoon): This is your warm, gentle spice base.
- Ground cumin (1 teaspoon): Cumin is what makes soup taste Mexican; it's the unmistakable signature spice.
- Smoked paprika (1 teaspoon): Smoked paprika adds depth that regular paprika can't touch; it's worth the small upcharge.
- Dried oregano (1/2 teaspoon): Mexican oregano is more fragrant than Mediterranean oregano, but use what you have.
- Salt and black pepper (1 teaspoon salt, 1/2 teaspoon pepper): Taste as you go because everyone's broth is slightly different in saltiness.
Instructions
- Sauté your aromatic vegetables:
- Set the pot to Sauté mode and add a splash of oil, then throw in the diced onion, garlic, and bell pepper. You'll know they're ready when the kitchen fills with that savory aroma and the onions turn translucent, about 2 to 3 minutes.
- Bloom the spices:
- Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper, cooking for just 1 minute. This short cooking time releases all the aromatic oils in the spices, making them vibrant instead of dusty and dull.
- Build the soup base:
- Add the chicken, diced tomatoes with their juices, black beans, corn, and chicken broth, stirring gently to combine so nothing sticks to the bottom. The pot should smell absolutely incredible at this point.
- Pressure cook:
- Secure the lid, make sure the valve is set to Sealing, and set the pot to Pressure Cook on High for 10 minutes. The pot will take a few minutes to build pressure before it starts counting down.
- Release the pressure:
- Once the timer beeps, let the pressure release naturally for 5 minutes, which keeps the chicken tender. After 5 minutes, carefully turn the valve to Quick Release to let out any remaining pressure.
- Shred and finish:
- Carefully remove the chicken pieces and shred them with two forks right on a cutting board, then return them to the pot. Stir in the lime juice and taste, adjusting salt and spices to your preference.
- Serve with style:
- Ladle the soup into bowls and let everyone build their own masterpiece with toppings like tortilla strips, avocado, cilantro, cheese, sour cream, and extra lime.
Save One afternoon, my daughter came home from school and walked straight to the stove, inhaling deeply and asking if we were having "the soup again." I'd made it three times that month, and she still got excited, which told me everything about whether this recipe was a keeper. Food that makes people feel understood and cared for is the real magic.
Customizing Your Soup
The beauty of this soup is how flexible it is; I've made it with pinto beans instead of black beans when that's what I had, and honestly, you barely notice the difference. Some nights I add a minced chipotle in adobo sauce for serious depth and smokiness, or a dash of hot sauce right before serving if I'm feeling bold. The base is solid enough that you can play around without worrying you'll ruin it.
Making It Your Own
For vegetarians, simply omit the chicken and use vegetable broth instead; I usually add an extra can of beans or some diced zucchini to keep it hearty and satisfying. You can also throw in diced sweet potato, carrots, or even cauliflower if that's what you're in the mood for. The spice blend stays the same and still tastes perfect.
The Finishing Touches That Matter
This soup is honestly good on its own, but the toppings transform it into something people remember. I learned the hard way that setting out a little toppings bar with tortilla strips, avocado slices, fresh cilantro, and lime wedges makes everyone feel like they're at a restaurant rather than eating soup at home. Sour cream swirled on top, a handful of shredded cheese, and warm corn tortillas on the side make this a complete, restaurant-quality meal.
- Have all toppings prepped and ready before you ladle the soup so everything is still hot and fresh when people eat.
- If you're making this ahead, store the soup and toppings separately so the tortilla strips don't get soggy.
- Warm the tortillas in a dry skillet or directly over a flame for about 30 seconds per side, and they'll taste infinitely better than cold ones.
Save This soup has become my answer to "what should I cook tonight?" because it delivers comfort, flavor, and minimal stress in one pot. Once you make it, you'll understand why it's impossible to have just one bowl.
Recipe FAQ
- → Can I make this soup without an Instant Pot?
Yes, you can make this on the stovetop. Sauté vegetables in a large pot, add remaining ingredients, and simmer covered for 30-40 minutes until chicken is cooked through. Shred the chicken and return to the pot.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop and improve. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- → Can I freeze this soup?
Freeze the soup without toppings for up to 3 months. Leave a bit of space in the container as liquids expand when frozen. Thaw overnight in the refrigerator before reheating.
- → Is this soup spicy?
The soup has mild heat from the spices. Adjust the spiciness by including or omitting the jalapeño, adding more chili powder, or incorporating chipotle peppers for a smoky kick.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart into bite-sized pieces. You can also use a hand mixer on low speed for perfectly shredded chicken in seconds, or place it in a stand mixer with the paddle attachment.
- → Can I use frozen chicken?
Yes, you can use frozen chicken breasts directly in the Instant Pot. Increase the pressure cooking time to 12-15 minutes depending on the thickness of the pieces.