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Easy Chicken Tortilla Soup (Instant Pot Friendly!)

Easy chicken tortilla soup that’s smoky, spicy, perfectly brothy, and undeniably comforting! Made in the Instant Pot for an incredibly flavorful meal with just 1 pot required!
Author Minimalist Baker
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Bowl of chicken tortilla soup topped with avocado, sliced radish, and tortilla chips
4.95 from 19 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (1 ½-cup servings)
Course Entrée
Cuisine Dairy-Free, Gluten-Free, Mexican-Inspired
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 Tbsp olive oil
  • 1 large sweet, white, or yellow onion, diced (1 large onion yields ~2 heaping cups chopped)
  • 4 cloves garlic, minced or crushed
  • 1 tsp ground cumin
  • 1 tsp chili powder blend (NOT chili flakes, cayenne pepper, or pure chili)
  • 1/2 tsp dried oregano
  • 1 (14.5-oz.) can fire-roasted diced tomatoes
  • 1 lb. boneless, skinless chicken breasts (organic, pasture-raised when possible // if vegan/vegetarian, sub more black beans)
  • 1 (15-oz.) can black beans, rinsed and drained (or sub 1/4 lb (113 g) more chicken)
  • 4 cups chicken broth or stock (or store-bought // if vegan/vegetarian, sub vegetable broth)
  • 1 tsp sea salt (plus more to taste)
  • 1/2 - 1 chipotle pepper in adobo sauce (from a can), minced
  • 1 ½ - 3 Tbsp adobo sauce (from a can of chipotle chiles in adobo)
  • 3 cups loosely packed chopped kale, chopped into bite-sized pieces
  • 1 Tbsp lime juice

FOR SERVING

  • 3 cups tortilla chips* (slightly crushed)
  • 1-2 large avocados (sliced or diced)
  • Thinly sliced radish (optional)
  • Lime wedges (optional)
  • Cilantro (optional)
US Customary - Metric

Instructions

INSTANT POT

  • Using a 6-quart or larger Instant Pot turn on the sauté function (to the default "Normal" — not high or low). Once hot, add the olive oil, onion, and garlic and cook for 3-4 minutes, stirring occasionally, until softened.
  • Turn off the sauté function by pressing “Cancel.” Add the cumin, chili powder, and oregano, and stir.
  • Add the diced tomatoes, whole chicken breasts, rinsed and drained black beans, broth, salt, chopped chipotle pepper, and adobo sauce (starting with the lesser amount). Stir.
  • Put on the Instant Pot lid and set the valve to Sealing, if applicable (some models seal automatically when the lid is turned). Pressure cook on HIGH for 15 minutes. The Instant Pot will take about 10-15 minutes to pressurize, then will begin counting down. When the timer goes off at the end of the cook time, let the pressure release naturally for 15 minutes, then manually release any remaining pressure. Carefully remove the lid, transfer the chicken breasts to a bowl, and add the kale and lime juice to the Instant Pot.
  • Use two forks to shred the chicken, then return it to the pot. Taste and adjust as needed, adding more adobo sauce for smokiness and heat (we added the full amount, but brands vary), lime juice for brightness, or salt to taste.
  • Divide between bowls and top with tortilla chips and avocado. Optionally, garnish with radish, lime wedges, and cilantro.
  • Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.

STOVETOP

  • Heat a large pot over medium heat. Once hot, add the olive oil, onion, and garlic and cook for 3-5 minutes, stirring occasionally, until softened.
  • Add the cumin, chili powder, and oregano, and cook for 30-60 seconds, until fragrant.
  • Add the diced tomatoes, whole chicken breasts, rinsed and drained black beans, broth, salt, chopped chipotle pepper, and adobo sauce (starting with the lesser amount) and stir. Bring to a simmer and cook (covered) for 15-20 minutes until the chicken is cooked through. Transfer the chicken breasts to a bowl and stir in the kale and lime juice.
  • Use two forks to shred the chicken, then return it to the pot. Taste and adjust as needed, adding more adobo sauce for smokiness and heat (we added the full amount, but brands vary), lime juice for brightness, or salt to taste.
  • Divide between bowls and top with tortilla chips and avocado. Optionally, garnish with radish, lime wedges, and cilantro.
  • Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.

Video

Notes

*Baked or fried tortilla strips are traditional in tortilla soup, but we used tortilla chips for ease. If you would prefer tortilla strips, use this method but leave out the spices and nutritional yeast.
*Total prep time and cook time are similar for the Instant Pot and stovetop.
*Nutrition information is a rough estimate calculated with the lesser amounts of chipotle peppers in adobo and avocado, with unsalted tortilla chips, and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 (1 1/2-cup serving) Calories: 388 Carbohydrates: 37.4 g Protein: 29.4 g Fat: 13.5 g Saturated Fat: 2.2 g Polyunsaturated Fat: 3.3 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 57 mg Sodium: 997 mg Potassium: 1078 mg Fiber: 11.9 g Sugar: 4.1 g Vitamin A: 880 IU Vitamin C: 24.6 mg Calcium: 150 mg Iron: 3.8 mg