Instant Pot Chicken Tortilla Soup Makes the Best Leftovers (2024)

For the soup:

• 1

  medium yellow onion

• 4 cloves

  garlic

• 1 tablespoon

  olive or vegetable oil

• About 1 pound

  boneless, skinless chicken thighs (3 to 4)

• 3/4 teaspoon

  kosher salt, plus more as needed

• Freshly ground black pepper

• 1 teaspoon

  chili powder

• 3/4 teaspoon

  ground cumin

• 1/2 teaspoon

  dried oregano

• 3 cups

  low-sodium chicken broth

• 1 (14.5-ounce) can

  diced tomatoes with green chiles or fire-roasted diced tomatoes with green chiles

• 1 (about 15-ounce) can

  black beans

• 1 1/4 cups

  frozen corn kernels

• Topping options: fresh cilantro leaves, shredded Monterey or colby jack cheese, diced avocado, lime wedges, thinly sliced scallions

For the tortilla chips (optional):

• 3

  (about 6-inch) corn tortillas

• 1 1/2 cups

  vegetable oil (if deep frying) or cooking spray (if air frying or baking)

• Kosher salt

Make the soup:

1. Dice 1 medium yellow onion (about 1 1/2 cups). Coarsely chop 4 garlic cloves (about 1 tablespoon).

2. Heat 1 tablespoon olive or vegetable oil in a 4-quart or larger Instant Pot or electric pressure cooker with the Sauté function until shimmering. Meanwhile, pat about 1 pound boneless, skinless chicken breasts or thighs dry with paper towels, then season with 3/4 teaspoon kosher salt and a few grinds of black pepper.

3. Add the chicken to the pot and sear until well-browned on the bottom, about 5 minutes. Transfer to a plate. Add the onion to the pot and cook until starting to soften, about 3 minutes. Add the garlic, 1 teaspoon chili powder, 3/4 teaspoon ground cumin, and 1/2 teaspoon dried oregano, and cook until fragrant, about 30 seconds. Add 3 cups low-sodium chicken broth and scrape up any browned bits from the bottom of the pot. Turn the cooker off.

4. Return the chicken and any accumulated juices to the cooker. Add 1 (14.5-ounce) can diced tomatoes with green chiles and their juices and stir to combine. Lock the lid in place and make sure the valve is set to seal. Cook on high pressure for 10 minutes (it will take about 11 minutes to come up to pressure). Meanwhile, drain and rinse 1 (about 15-ounce) can black beans. (This is a good time to make the chips.)

5. When the cook time is up, let the pressure naturally release for 10 minutes, then quick release any remaining pressure. Transfer the chicken to a clean plate. Blend the soup until smooth with an immersion blender directly in the cooker. (Alternatively, transfer to a stand blender, blend until smooth, and return to the pot.)

6. Shred the chicken into bite-sized pieces and return to the soup. Add the black beans and 1 1/4 cups frozen corn kernels and use the Sauté setting to bring back to a simmer. Taste and season with more kosher salt and black pepper as needed. Serve with the tortilla chips and desired toppings.

Make the chips:

1. Option 1: Deep fry. Stack 3 corn tortillas and cut in half. Cut crosswise into 1/4-inch wide strips. Line a plate with paper towels. Heat 1 1/2 cups vegetable oil in a small saucepan over medium-high heat until 375ºF. Fry the tortilla strips in 3 batches: Add to the hot oil and fry, stirring occasionally, until light golden brown all over, 1 1/2 to 2 minutes. Use tongs or a slotted spoon to transfer to the paper towels and season lightly with kosher salt.

2. Option 2: Air fry. Heat an air fryer to 375ºF. Lightly coat 3 corn tortillas on both sides with cooking spray and season lightly with kosher salt. Stack the tortillas and cut in half. Cut crosswise into 1/4-inch wide strips. Working in batches if needed, place in the air fryer basket in a single layer and air fry until light golden brown and crisp, 4 to 5 minutes.