Turn the Instant Pot to the saute function and add in the oil. Once the oil is heated, add in the onion and saute for 3-4 minutes, or until just softened. Add in the garlic and saute for 30 seconds. Turn the Instant Pot off.
Add in ½ cup of the chicken stock and using a wooden or metal spatula, scrape up any browned bits on the bottom of the inner pot. This will prevent a burn notice.
Add the remaining chicken stock, along with the seasonings, beans, and corn to the Instant Pot and stir to combine. Nestle the chicken into the soup and then top with the diced tomatoes. DO NOT STIR.
Place the lid on the Instant Pot and be sure the vent knob is closed. Set cook time, using the manual or pressure cook button, for 9 minutes on HIGH PRESSURE for fresh chicken OR 14 minutes on HIGH PRESSURE if the chicken is frozen.
Once cook time has elapsed, let the pressure release naturally, or for at least 15 minutes.
Remove the chicken from the Instant Pot and place it in a large bowl or on a cutting board. Shred or cut the chicken into bite-size bites.
Mix the chicken back into the Instant Pot with lime juice and stir together.
Serve with cilantro, cheese, tortilla chips, sour cream, etc.
Tortilla Strips
Cut the tortillas into ½" strips using a pizza cutter or sharp knife and place the strips on a large baking sheet. Toss the tortillas with oil, cumin, and salt and toss to coat. Spread them out in a single layer on the baking sheet. Broil for 2-3 minutes per side, watching closely, so as not to burn. Remove from the oven and serve with the soup.
Video
Notes
Storage: Cooled Chicken Tortilla Soup can be kept in the refrigerator for 3-4 days or can be frozen for up to 3 months. To freeze the prepared soup, allow the soup to cool completely and then package in 2-4 cup freezer-friendly containers, leaving 1-inch space for expansion, and place in the freezer. Let soup thaw overnight in the refrigerator and then heat as desired. Chicken: Both boneless, skinless chicken thighs and chicken breasts can be used and the cooking time will remain the same. Chicken Breasts shred easier and chicken thighs may need to be diced up instead of shredded.Seasonings: In place of cumin, paprika, chili powder, and salt, feel free to use 2 teaspoons of homemade taco seasoning.Vegan-Friendly/Vegetarian Tortilla Soup: In place of the chicken stock, use vegetable broth. You also will want to omit the chicken and use 2-3 cans of beans to bulk the soup up. Spicy Tortilla Soup: Add in up to one finely minced jalapeno, along with the onion for a spicy version of Instant Pot Chicken Tortilla Soup.Speed It Up: Skip sauteing the onions and garlic. Instead, omit the oil and minced onion from the recipe and add 1 teaspoon of dried onion powder to the inner pot along with the remaining ingredients. Cook as directed.