This Instant Pot Chicken Tortilla Soup recipe will quickly become your favorite dish because of the heartiness, adobo flavors, and how easy it is to make. You'll crave this Instant Pot soup all year round. You can't beat a hearty chipotle chicken soup!
This chicken soup is naturally gluten-free and dairy-free, but under our tips section, we did add a suggestion on how to make it creamier. And it wouldn't be taco soup without the delicious Mexican spices, tomatoes and beans.

INSTANT POT CHICKEN TORTILLA SOUP INGREDIENTS
You may have all of these ingredients for this easy Instant Pot Mexican soup recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious taco soup recipe you might want to read the possible variations before deciding on your ingredients. Full ingredient amounts in the recipe card.
Jump to Recipe- Marinated Chicken: Use our chipotle marinade with the chicken breasts
- Veggies: corn, black beans, green chiles, fire roasted diced tomatoes, cilantro
- Etc: crispy tortilla strips, chicken broth

POSSIBLE VARIATIONS

MORE WAYS TO SERVE CHIPOTLE CHICKEN
Enjoy this great Chipotle Marinade with so many different recipes:
- Chipotle Chicken Burrito Bowls– A simple lunch (or dinner) dish that is also great for meal prepping.
- Air Fryer Chicken Stuffed Pasta Shells – An easy and delicious way to use the leftover chipotle chicken if you get tired of chipotle chicken tacos.
- Air Fryer Chipotle Chicken Wings – These are so good you won't want to stop eating them.
- Chipotle Chicken Sheet Pan Fajitas - Making fajitas on a sheet pan is one of the easiest ways to make dinner!
- Chicken and Pineapple Kabobs - Time to fire up the grill for these delicious kabobs.
- Crock Pot Chipotle Chicken Tacos - Easy chicken tacos with the perfect amount of spice? Yes, please!

- Instant Pot (electric pressure cooker)
- Plastic bag or bowl (for marinade)
- blender or food processor (for marinade)

INSTRUCTIONS
Follow the full instructions and kitchen tips and quick tips for the best way to make this taco soup recipe. Don't forget to check the prep time and cook time in the recipe card below before you begin. Full instructions and ingredients list are in the recipe card below.
Jump to RecipeMARINATE CHICKEN: Make the chipotle marinade and coat chicken breasts with half the marinade. We recommend coating two additional breasts with the other half of the marinade and freezing them for next week.
ADD VEGGIES: Rinse the black beans, then add them to the inner pot along with the diced tomatoes, chiles, and frozen corn. Optional: add diced bell pepper or sliced jalapeños.
ADD CHICKEN AND BROTH: Remove the marinated chicken from the plastic bag and place the chicken breast or chicken thighs on top of the other ingredients. Pour in the chicken broth.
SEAL AND COOK: Place the lid on the Instant Pot and move the valve to the sealing position. Cook on high pressure for 15 minutes.
PRESSURE RELEASE: Once the chipotle soup has finished cooking, allow it to release naturally for 5-10 minutes, as always when you have a lot of liquid in an electric pressure cooker. Then turn the valve to vent the remaining pressure.
KITCHEN TIP
Be careful during the venting process. The steam is extremely hot and should also be pointed away from kitchen cabinets.
SHRED CHICKEN: Take the chicken out of the pot and shred. Return the chicken back to the pressure cooker and stir.
KITCHEN TIP
You can shred the chicken with two forks or place the chicken in a bowl and use an electric mixer, which shreds quickly.
SERVE: Ladle the soup into bowls, garnish with cilantro and serve with your favorite toppings, like cheese, avocado, sour cream, or tortilla chips.
If you want to make this recipe on the stove top instead, check out this Chicken Tortilla Soup.

STORAGE TIPS
Storing your food properly is important to prevent spoiling or food poisoning.
Refrigerate: Store instant pot chicken tortilla soup in an airtight container or ziploc bag in the fridge for up to 3 days if you can't eat it the next day.
Freeze: Store in an airtight, freezer safe, container. If you're storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.
Defrosting: A great way to defrost your chicken soup is in the refrigerator overnight.

FREQUENTLY ASKED QUESTIONS
Click the questions to see the answer.

Equipment
Ingredients
- 2 chicken breasts
- 1 cup frozen corn
- 15 oz can of black beans
- 15 oz can of fire roasted diced tomatoes
- 4 oz can of green chilies
- 2 cups tortilla strips
- 4 cups chicken broth
- ½ recipe Family Dinners Chipotle Marinade
Instructions
- Make chipotle marinade.
- Coat chicken in marinade for 30 minutes to 24 hours in the refrigerator. Or freeze for up to 3 months.
- Pour black beans (rinsed), tomatoes, chilies and frozen corn into bottom of Instant Pot.
- Place marinated chicken breasts on top of other ingredients.
- Add chicken broth.
- Lock Instant Pot lid and set vent to seal. Cook for 15 minutes.
- Allow 5 minute natural release. Vent Instant Pot carefully.
- Remove chicken from pot to shred. Return to pot.
- Serve soup with tortilla chip strips.
Notes
Nutrition
MORE RECIPES YOU MIGHT LIKE
- Air Fryer Naan Pizza
- Salted Caramel Chocolate Chip Cookie Bars
- Fried Fish Tacos
- Caprese Stuffed Portobello Mushrooms
- Air Fryer Cookie for One
Leave a Reply