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Easy Instant Pot Chicken Tortilla Soup

Easy Instant Pot Chicken Tortilla Soup is a flavorful, protein-packed meal perfect for busy nights! Made with tender chicken thighs, black beans, bell peppers, and a creamy, spiced broth, this comforting soup comes together quickly in the pressure cooker. It’s a high-protein, low-carb, and fiber-rich dish the whole family will love. Plus, it’s easily customizable for different spice levels! Serve it with avocado, cheese, or crispy tortilla strips for the ultimate cozy meal.
Print Recipe
Prep Time 12 minutes
Cook Time 9 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 258 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

  • 1.5 lbs boneless chicken thighs
  • 15 oz black beans canned
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 onion diced
  • 1.5 cups chicken bone broth low sodium
  • 3 cloves garlic minced
  • 1 tsp hot sauce
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 whole lime juiced
  • 1/2 cup heavy cream or dairy free cream
  • 1/4 cup tomato paste

Optional Toppings

  • sliced avocado
  • cilantro
  • greek yogurt
  • jalapeno slices
  • Mexican style cheese
  • crunchy tortilla chips

Instructions
 

  • Place the chicken thighs and beans in the Instant Pot.
  • Chop the bell peppers and onion and place on top of the chicken.
  •  In a bowl, whisk together the chicken bone broth, smoked paprika, cumin, oregano, salt, black pepper, garlic, lime juice, and hot sauce.
  • Pour the broth mixture over the chicken and vegetables, put the lid on the pressure cooker, lock the lid, and close the pressure valve.
  • Pressure cook on high for 9 minutes in the Instant Pot.
  • Once the soup is done cooking, release the pressure in cooker.
  • Shred the chicken in the pot with a fork or whisk (should shred easily).
  • Whisk together the tomato paste and heavy cream and pour into the soup and stir till combined.
  • Serve immediately topped with a sprinkle of the optional toppings! Enjoy!

Notes

This Instant Pot Chicken Tortilla Soup makes approximately 6 servings. Here’s the nutrition breakdown per serving:
  • Calories: ~258 kcal
  • Fat: ~13.6g
  • Protein: ~18.2g
  • Carbs: ~16.2g

Extras:

  • Adjusting Spice Level: If you prefer a milder soup, reduce or omit the hot sauce and use only half the smoked paprika. For extra heat, add diced jalapeños or a pinch of cayenne.
  • Shredding Chicken Easily: Use two forks or a whisk to shred the chicken directly in the pot. I know some people who use a hand mixer on low speed to do this but I have personally never tried that.
  • Dairy-Free Option: Swap the heavy cream for canned full-fat coconut milk or a dairy-free heavy cream alternative.
  • Make It Thicker: If you like a thicker soup, let it simmer on "Sauté" mode for a few extra minutes after adding the cream and tomato paste.
  • Toppings to Try: Avocado slices, shredded cheese, crushed tortilla chips, sour cream, fresh cilantro, or a squeeze of fresh lime juice take this soup to the next level!
  • Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well! I freeze in silicone soup molds so I am able to pull out a serving at a time to reheat when I am hungry!
Keyword high protein, instant pot, quick