Have you ever wanted a chicken soup that’s full of layers of flavor, all conveniently made with simple ingredients? Instant Pot Southwest Chicken Tortilla Soup is a must-try. A fiesta in a flash, chicken is simply exquisite, with a simmered, simmered flavor.
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Instant Pot Southwest Chicken Tortilla Soup: Fiesta in a Flash Chicken
If you love a warm, comforting bowl of soup that’s filling, bold, and full of Tex-Mex flavors, but don’t want to spend hours in the kitchen, Instant Pot Southwest Chicken Tortilla Soup is the perfect solution.
This recipe gives you rich, wonderful flavor in no time, simmered over low heat, making it ideal for busy weekends, meal prep, or a cozy family dinner.
What makes this recipe special is its layered flavors, using one-pot convenience and all simple pantry ingredients to deliver restaurant-quality results. Tender shredded chicken, along with fire-roasted tomatoes, is simply amazing with garam masala, beans, corn, and some crispy tortilla strips.
This soup is filling and perfect to customize. In this article, you’ll learn about the simple ingredients and easy step-by-step instructions, from quick portion instructions to some pro tips, storage, variations, and nutrition. Finally, you’ll find answers to any questions you might have about making this soup perfectly the first time.
Why you’ll love Instant Pot Southwest Chicken Tortilla Soup:
- One-pot meal: Less cleanup
- Easy and quick: Ready in less than 45 minutes
- Meal-prep friendly: Tastes great the next day too
- Customize your preferences: Spicy or mild, creamy or brothy
- High protein and filling: Perfect for lunch or dinner
- This soup remains a favorite across the United States because it balances comfort food vibes with bold Southwest flavors.
All Required Ingredients – Serves about 6 people
Ingredients for the Soup
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless, or thigh chicken breast
- 1 jalapeño, finely chopped, optional
- 1 medium-sized, chopped yellow onion
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon smoked paprika
- 3 finely chopped garlic cloves
Add-ins and Liquid Ingredients:
- 1 cup frozen or canned corn
- Juice of one lemon
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) Rotel tomatoes with green chilies
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 1 can (15 oz) pinto beans, rinsed and drained
Serving ingredients – optional but recommended
- Sliced avocado
- Fresh cilantro
- Crispy tortilla strips or crushed tortilla chips
- Lime wedge
- Greek yogurt or sour cream
- Monterey Jack cheese or cheddar, grated
Instant Pot Southwest Chicken Tortilla Soup, full instructions on how to make it
1. Sauté for More Flavor
- Start your Instant Pot on normal.
- Add olive oil, add the chopped onion, and sauté for 3 to 4 minutes,
- until softened and translucent.
- Add the jalapeños and garlic, and cook for 30 to 35 seconds, until fragrant.
- Why it’s important: Sautéing creates a deep flavor base that makes the soup taste slowly cooked, resulting in a wonderful flavor.
2. Let the spices infuse
- Add the chili powder, smoked paprika, cumin, salt, oregano, and black pepper.
- Stir constantly for 35 to 40 seconds, stirring constantly to combine.
Tip: Letting the spices infuse the oil gives them a richer aroma and richness.
3. Adding the Chicken and Liquid
- Place the chicken breasts in the pot.
- Add the chopped tomatoes, Rotel, chicken broth, pinto beans, black beans, and corn.
- Stir gently without breaking the chicken.
4. Setting Up
- Close the pressure cooker lid and set the valve to sealing.
- Select the pressure cooker to high and set the timer.
- Set it for 11 to 12 minutes.
- When it begins cooking, it takes about 9 to 10 minutes for the Instant Pot to reach pressure.
5. Naturally Releasing and Shredding the Chicken
- Once fully cooked, allow the pressure to release naturally for 10 to 11 minutes.
- Carefully perform a quick release.
- Remove the chicken and use two forks to shred it and return it to the pot.
6. Finish with freshness
- Add fresh lemon juice and taste once.
- Adjust salt or seasoning if needed.
- Your Instant Pot Southwest Chicken Tortilla Soup is now ready to serve and enjoy.
How to make crisp tortilla strips at home:
- First, stack corn tortillas on top of each other, then cut them into thin strips.
- Add a little oil and salt and mix.
- Bake at 375°F for 11 to 12 minutes, turning once.
- Or,
- pan-fry until golden and crispy.
- This adds a classic crunch that makes tortilla soup so irresistible.
- For a flavor change
- Creamy Chicken Tortilla Soup
- Add:
- 4 oz cream cheese, after pressure cooking, or
- 1/2 cup heavy cream
For a spicy version, add:
1/2 teaspoon cayenne pepper
Extra jalapeño
Hot sauce to taste
For keto/low-carb:
Omit the corn and beans
Add cauliflower rice or zucchini
For the slow cooker option:
Cook for 6 to 6:30 hours on low speed or 4 hours on high speed.
Then shred the chicken.
Storage and Meal-Prep:
For refrigeration:
- Store in an airtight container.
- Stays fresh for up to 5 days.
Freezing:
- Freeze without the tortilla topping.
- Stores for up to 3 months.
- Let it thaw overnight in the refrigerator before reheating, then gently reheat.
- This soup is perfect for meal-prep and freezer meals every week.
Nutritional Facts:
- Protein – 28g
- Fiber – 7g
- Calories – 320
- Fat – 9g
- Carbohydrates – 30g
- Instant Pot Chicken Tortilla Soup is a filling, balanced meal that fits into many diets.
Tips to avoid some common mistakes:
- If you add the tortilla strips too quickly, they can become soggy.
- Only 12 to 13 minutes is the right time to overcook the chicken.
- Be sure to taste the seasoning at the end.
- If you leave the sauté pan unused, the flavor will diminish.
FAQ
Answers to Questions About Instant Pot Southwest Chicken Tortilla Soup
Q. Can I make Instant Pot Chicken Tortilla Soup dairy-free?
Yes! The base recipe is naturally dairy-free; just omit the cheese and sour cream topping.
Q. Can I use frozen chicken in Instant Pot Chicken Tortilla Soup?
Yes! Add about 3 minutes to the pressure cooking time and make sure the chicken pieces are separated.
Q. Is Chicken Tortilla Soup spicy?
This recipe is mild to medium; you can adjust the chili powder and jalapeño to easily control the spiciness.
Q. Can I double the chicken tortilla soup?
Yes! Just keep the ingredients below the Instant Pot’s Max Fill line.
Q. Is Instant Pot Chicken Tortilla Soup healthy?
Yes! It’s high in protein, rich in fiber, and can be customized to suit low-fat, low-carb, or gluten-free diets.
Q. How can I thicken chicken tortilla soup?
Add crushed tortilla chips.
Mash some beans into the pot and simmer on sauté mode for a few minutes.
Q. What’s the best chicken cut for Instant Pot Southwest Chicken Tortilla Soup?
Boneless, skinless chicken breast is very popular in the US, but thighs make for a richer, richer version.
Final Thoughts
Instant Pot Southwest Chicken Tortilla Soup proves that comfort food doesn’t have to be complicated. With bold Tex-Mex flavors, tender chicken, and a crunchy topping, it’s a recipe you’ll want to return to again and again. Whether you’re feeding the family, cooking for the week, or hosting friends, this soup can achieve restaurant-like results at home in less than 50 minutes. Just one pot. If you’re ready to make it, you can make it now and enjoy it.