Chicken Tortilla Soup

My Tuesday evening routine used to involve scrolling takeout menus until I discovered this soup. Now, the sound of the Instant Pot sealing shut feels like comfort itself, and the house fills with spices that somehow make even a random Tuesday feel intentional. What started as lets try something new became the most requested meal in my house, mostly because it makes people feel cared for without me spending hours at the stove.

Last winter, my friend texted at noon saying she needed soup and comfort, so I threw this together. She showed up with red eyes from a hard week, and we ate steaming bowls on my couch while rain streaked the windows. She asked for the recipe before even finishing, and now she makes it for her own family on tough days. Thats the thing about this soup somehow it turns into whatever you need it to be.

Ingredients

• 1 lb boneless skinless chicken breasts or thighs: Thighs stay juicier but breasts work perfectly fine too
• 1 medium yellow onion diced: This builds the flavor foundation, so take the time to chop it evenly
• 3 cloves garlic minced: Fresh garlic matters here, jarred stuff loses its punch in soup
• 1 red bell pepper diced: Adds sweetness that balances the spices beautifully
• 1 jalapeño seeded and diced: Leave some seeds if you want real heat, otherwise it just adds background warmth
• 1 cup corn kernels: Frozen works great, but fresh corn in season makes this sing
• 1 can diced tomatoes with juices: Fire-roasted adds depth, regular is perfectly fine
• 1 can black beans drained and rinsed: Pinto beans work too if thats what you have
• 4 cups low-sodium chicken broth: You control the salt this way, taste before adding more
• 1 tablespoon tomato paste: This tiny addition makes the broth taste simmered for hours
• Juice of 1 lime: Brightens everything right at the end, dont skip it
• 1 teaspoon chili powder: Not chili seasoning, just the pure powder
• 1 teaspoon ground cumin: That earthy flavor that makes soup taste authentic
• 1 teaspoon smoked paprika: Regular paprika misses the smoky depth this brings
• 1/2 teaspoon dried oregano: Mexican oregano if you can find it, regular works too
• 1 teaspoon salt: Start here, adjust after the soup finishes
• 1/2 teaspoon black pepper: Freshly cracked makes a real difference

Instructions

Build the flavor base:

Set your Instant Pot to Sauté mode and add a splash of oil. Toss in the onion, garlic, and bell pepper, cooking for about 2 to 3 minutes until everything softens and your kitchen starts smelling amazing.

Wake up the spices:

Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Let this cook for just 1 minute until the spices become fragrant, which releases their essential oils and deepens the flavor.

Add everything but the lime:

Pile in the chicken, tomatoes with their juices, black beans, corn, and chicken broth. Give it a good stir to combine all the ingredients.

Pressure cook:

Secure the lid and make sure the valve is set to Sealing. Set to Pressure Cook on High for 10 minutes, then walk away.

Release the pressure:

Let the pot sit undisturbed for 5 minutes for natural pressure release, then carefully switch the valve to quick-release any remaining pressure.

Shred and finish:

Remove the chicken and shred it with two forks, then return it to the pot. Stir in the lime juice, taste, and adjust the seasoning if needed before serving.

Save

My mom used to make tortilla soup on the stove, simmering it all afternoon while we did homework at the kitchen table. Now I make this version and think about how she would have loved the Instant Pot, mostly because it frees you up to actually sit with people instead of stirring constantly. The taste transports me right back to that kitchen, minus the hours of watching the pot.

Making It Your Own

Add a smoked chipotle pepper in adobo sauce if you want real depth and heat. Just one chopped into the pot transforms the whole character of the soup, giving it that restaurant quality smokiness that makes people ask what your secret is. A dash of hot sauce works too if you want something simpler.

Toppings Make The Meal

Crushed tortilla chips are non negotiable for that perfect texture contrast. I keep a bag of restaurant style chips just for this soup, crushing them right over the bowl so they stay crunchy longer. Avocado adds creaminess that cuts the spice perfectly, while fresh cilantro makes everything taste bright and garden fresh.

Serving Suggestions

Warm corn tortillas on the side turn this from soup into a full meal. I wrap them in foil and warm them in the oven while the soup finishes, then let people scoop and eat however they prefer. This soup also freezes beautifully, so make a double batch and save some for the days you need comfort most.

• Top with shredded cheese while the soup is hottest so it melts slightly
• Sour cream adds a cooling element that balances the spices
• Extra lime wedges on the table let everyone adjust brightness to taste

Save

Theres something about a soup that comes together this easily but tastes like it simmered all day. Thats the magic of the Instant Pot, and why this recipe earned a permanent spot in my rotation.

Recipe FAQs

→ Can I make this soup without an Instant Pot?

Yes. Simmer on the stovetop for 30-40 minutes until chicken is cooked through and tender. Shred the chicken and return to the pot to heat through before serving.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors often improve overnight. Reheat gently on the stovetop or in the microwave.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. Skip toppings like avocado and sour cream when freezing—add those fresh when serving. Thaw overnight in the refrigerator.

→ What's the best way to shred the chicken?

Use two forks to pull apart the cooked chicken while it's still warm. You can also use a stand mixer with the paddle attachment on low for quick, even shredding.

→ Can I use fresh tomatoes instead of canned?

You can, but canned diced tomatoes provide consistent flavor and liquid. If using fresh, add an extra half cup of broth and cook slightly longer to break them down.

→ How can I make this soup spicier?

Leave the jalapeño seeds in, add a diced chipotle pepper in adobo sauce, or stir in your favorite hot sauce before serving. Adjust gradually to taste.