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Chicken Tortilla Soup

Course Lunch, Main Course, Soup
Cuisine Mexican, Tex Mex
Keyword Chicken, Chicken Soup, Leftover, Soup
Prep Time 10 minutes
Cook Time 10 minutes
Natural Pressure Release 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 200kcal
Author Jennifer Gainer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Stock Pot
  • Bamboo Spurtles 
  • Ladle
  • Knife
  • Cutting Board


  • 2 tbsp Olive Oil Cilantro & Onion
  • 1 Onion small (Vidalia onion) minced
  • 2 tbsp Garlic minced
  • 2 Jalapeños
  • 4 cups Chicken Broth
  • 1 14.5 Fire Roasted Tomatoes diced
  • 1 14.5 Spicy Black Beans lightly drained
  • 1 14.5 Corn drained, rinsed
  • 1 lb Chicken breasts diced or sliced, (you can cook whole then shred if you have time)
  • 2 Limes
  • 1/4 cup Rice
  • 1 Avocado sliced or chunked for garnish
  • 1 cup Shredded Mexican style cheese garnish
  • 1 cup Cilantro fresh, rough cut
  • 1 bag Tortilla chips or strips garnish only


  • Place Instant Pot on Saute setting, add the chicken, onions, and garlic to the pot. Once browned after 5-7 minutes turn off pot. 
  • Pour the chicken stock over the corn, tomatoes, beans, jalapenos and rice.
  • Place the lid on, lock it, and cook the mixture on manual high pressure for 10 minutes.
  • Let the pressure release naturally for about 10 minutes. Serve into bowls and squeeze with half a lime. Top with cheese, chip strips, avocado, and cilantro.  You can also add sour cream and salsa if you wish.