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Instant Pot® Chicken Tortilla Soup
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1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

1/8 teaspoon salt

1 (28-ounce) package boneless skinless chicken thighs


2 tablespoons Land O Lakes® Butter

1 small (1/2 cup) onion, chopped

2 (10-ounce) cans diced tomatoes with green chilies

1 (15-ounce) can black beans, rinsed, drained

1 cup frozen corn kernels

1 (14.5-ounce) can chicken broth

1 teaspoon chili powder

1/2 teaspoon ground cumin


Tortilla strips, if desired

Sour cream, if desired

Chopped fresh cilantro leaves, if desired

Lime wedges, if desired

How to make

  1. STEP 1

    Combine all chicken ingredients except chicken in small bowl. Rub chicken thighs with spice mixture. Set aside.

  2. STEP 2

    Melt butter in Instant Pot on Sauté setting until sizzling. Add chicken thighs; sear 2 minutes on each side.

  3. STEP 3

    Add all soup ingredients to Instant Pot; stir.

  4. STEP 4

    Turn setting to Manual. Cook 5 minutes; release steam.

  5. STEP 5

    Remove chicken thighs from pot. Shred chicken. Return chicken to pot; stir to combine.

  6. STEP 6

    Serve soup with desired toppings.

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