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Top down view of chicken tortilla sop with rice, beans, corn and green onions in a bowl
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Instant Pot Chicken Tortilla Soup

Instant Pot chicken tortilla soup has all the juicy ingredients, warming spices and crunch factor you want from a taco but in a soup form!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: Mexican
Keyword: instant pot chicken tortilla soup
Servings: 4 people
Author: Julia Frey of Vikalinka

Equipment

Ingredients

  • 1 tbsp This is an affiliate link.olive oil
  • 2 chorizo sausages casings removed
  • 1 onion
  • 2 bell peppers any colour
  • 3 cloves garlic
  • 1 tbsp cumin
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1/2 tsp oregano
  • 1/2 tsp This is an affiliate link.smoked paprika
  • 1 tsp This is an affiliate link.chipotle paste
  • 400g / 14 oz canned chopped tomatoes with juices
  • 400g / 14 oz canned black beans
  • 165g/1 cup frozen corn or canned corn
  • 1 litre / 4 cups This is an affiliate link.chicken stock
  • 2 chicken breasts
  • 3 small corn tortillas or a handful of tortilla chips
  • 1 tsp This is an affiliate link.olive oil
  • 1 cup cooked rice (optional)

Instructions

  • Chop the onion and bell peppers. Set the Instant Pot into a Saute mode and add the olive oil, then bring in the chorizo sausage and break it up into chunks with a spatula, brown until cooked.
  • Add the chopped onions and bell peppers and cook until slightly softened for about 5 minutes. If they start to burn, deglaze with 1/4 cup of the chicken stock. Then add the minced garlic and all spices listed, stir to coat.
  • Pour in the canned tomatoes together with the juices, drained black beans, corn (can be still frozen), 2 whole chicken breasts, chicken stock and 1 tsp of salt.
  • Cook on manual at hight pressure for 10 min. Once the time is up, allow for a natural release, which will take between 15-20 minutes. Open the Instant Pot and take out the chicken breasts, shred them with two forks and return to the pot. Stir to combine.
  • While the soup is cooking, preheat the oven to 180C/350F, cut the corn tortillas in quarters and toss with the olive oil. Arrange for a baking sheet in a single layer and bake for 10 minutes till crispy. Once done, remove from the baking sheet immediately or they will continue cooking and will burn.
  • Serve the soup topped with sliced green onions, sour cream, chopped cilantro (coriander), crispy tortilla and and a scoop of cooked rice if desired.

Nutrition

Calories: 600kcal | Carbohydrates: 62g | Protein: 46g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 1087mg | Potassium: 1486mg | Fiber: 12g | Sugar: 10g | Vitamin A: 2558IU | Vitamin C: 102mg | Calcium: 147mg | Iron: 6mg