Gluten-Free Instant Pot Chicken Tortilla Soup
A hearty Mexican-inspired soup combining tender shredded chicken, black beans, and corn in a smoky tomato broth seasoned with chili powder and cumin. Perfect for busy weeknights or meal prep, this versatile recipe works in an Instant Pot for quick pressure cooking or on the stovetop for traditional simmering. The fire-roasted tomatoes add depth while fresh toppings like avocado, cilantro, and crispy tortilla strips provide textural contrast. Serves as a complete meal that's both comforting and nutritious.
Ingredients
- 3 tortillas, flour and taco-sized
- 2 bell peppers, any color, diced
- 1 lb chicken thighs, boneless and skinless
- 1 can beans, black (14 oz / 397 g), drained and rinsed
- 1 cup corn, frozen
- 1 avocados, chopped
- 2 Tbsp cilantro leaves, chopped
- 1 Tbsp oil, cooking(optional)
- 2 cups stock, any type
- 1 can tomatoes, diced and preferably fire-roasted (14 oz / 397 g)
- 2 tsp chili powder
- 2 tsp cumin
- 3 cups tomato juice
- sour cream(optional)
Instructions
- 1
Combine stock, diced tomatoes with liquid, bell peppers, chili powder, cumin, and salt in Instant Pot bowl
- 2
Add chicken and pour tomato juice over top without stirring
- 3
Close and lock lid, set pressure valve to sealing, cook on manual high pressure for 10 minutes
- 4
Manually release pressure when done, covering valve with dish towel
- 5
Remove chicken from pot and shred or chop
- 6
Stir shredded chicken back into soup with corn and beans
- 7
Let sit covered for 5 minutes for flavors to meld
- 8
Divide half the tortilla strips between serving bowls
- 9
Ladle soup over tortilla strips and stir
- 10
Serve topped with avocado, cilantro, sour cream, and remaining tortilla strips
Tips
Cover the pressure valve with a dish towel when manually releasing pressure to prevent liquid spray
Let the soup rest covered for 5 minutes after adding corn and beans to allow flavors to meld together
Use fire-roasted tomatoes when possible for deeper, smokier flavor that enhances the overall soup profile
Good to Know
refrigerate up to 4 days in sealed containers
can be made 1-2 days ahead, add fresh toppings when serving
ladle hot into bowls over tortilla strips, top with fresh garnishes
Common Mistakes
don't stir after adding tomato juice in Instant Pot to avoid burn notice
don't skip manual pressure release to prevent overcooking chicken
cover pressure valve when releasing to avoid burns from spraying liquid
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time slightly as breasts cook faster and can become dry. Thighs stay more tender and flavorful.
What if I don't have an Instant Pot?
Follow the stovetop method provided - sear chicken first, then simmer covered for 10-15 minutes until cooked through.
How long does this soup keep in the refrigerator?
Store covered for up to 4 days. Reheat gently and add fresh toppings just before serving for best texture.