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Easy Instant Pot Chicken Tortilla Soup Recipe with Crispy Strips for Perfect Flavor

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A quick and comforting chicken tortilla soup made in the Instant Pot, topped with crispy homemade tortilla strips for added texture and flavor. Perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), trimmed and cut into chunks
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (red or green)
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 can (14.5 oz / 410 g) diced tomatoes with green chilies
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 1–2 chipotle peppers in adobo sauce, chopped
  • Juice of 1 fresh lime
  • 4 corn tortillas, cut into thin strips
  • Vegetable oil or avocado oil for frying tortilla strips
  • Optional toppings: chopped cilantro, diced avocado, shredded cheese, sour cream, sliced jalapeños

Instructions

  1. Dice the onion and bell pepper, mince the garlic, and chop the chipotle peppers finely. Cut the chicken breasts into roughly 1-inch chunks. Cut corn tortillas into thin strips about 1/4 inch wide.
  2. Heat about 1/4 cup (60 ml) vegetable oil in a skillet over medium heat. Fry tortilla strips in batches, stirring frequently until golden and crispy (2-3 minutes per batch). Transfer to paper towel-lined plate and season lightly with salt. Set aside.
  3. Turn the Instant Pot to ‘Sauté’ mode. Add a splash of oil, cook onions and bell peppers until softened, about 3-4 minutes. Add garlic, cumin, smoked paprika, chili powder, and oregano; stir for 30 seconds until fragrant.
  4. Add chicken broth, diced tomatoes with chilies, black beans, chopped chipotle peppers, and chicken pieces. Stir gently, scraping any browned bits off the bottom.
  5. Secure the lid and set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ for 15 minutes on high pressure. Allow natural pressure release for 10 minutes, then quick-release remaining pressure.
  6. Open the lid, remove chicken pieces and shred with two forks. Return shredded chicken to the pot and stir in fresh lime juice. Adjust salt and chipotle heat to taste.
  7. Ladle soup into bowls and top generously with crispy tortilla strips and optional garnishes like avocado, cilantro, or cheese.

Notes

Bloom spices with veggies to enhance flavor. If Instant Pot indicates ‘Burn’, add more broth and stir before pressure cooking. Frying tortilla strips fresh adds best texture and flavor. Shred chicken after pressure cooking to keep it tender. Store tortilla strips separately to maintain crunch when reheating.

Nutrition

Keywords: Instant Pot, chicken tortilla soup, crispy tortilla strips, quick soup, easy dinner, smoky soup, chipotle, healthy soup

Find it online: https://evabake.com/easy-instant-pot-chicken-tortilla-soup-recipe-with-crispy-strips-for-perfect-flavor/