This Instant Pot Chicken Tortilla Soup is a tasty and comforting Instant Pot soup recipe that’s full of flavor. It’s an easy meal that works perfectly for any day of the week!
This Instant Pot chicken tortilla soup has everything you want in a soup. Amazing flavor. Lots of topping options. Healthy ingredients. And it’s super quick and simple to make.
If the fact that I’ve made this soup three times in two weeks doesn’t prove that it’s a keeper, then I don’t know what will!
This chicken tortilla soup was one of the first recipes I ever made in my Instant Pot, and it’s still one of my favorites years later. It’s tried-and-true Instant Pot recipes like this that make me love using my pressure cooker to make meals for my family.
I honestly think pressure cooking soups in the Instant Pot gives them the best flavor. The ingredients cook together and the flavors really blend as the soup cooks. Even though the cook time is quick (only 9 minutes), you do need to plan for the time it takes the Instant Pot to come to pressure and then release pressure. Overall, this recipe is quick to prep, and while it cooks you can relax or work on the rest of the meal.
This flavorful tortilla soup is filling, so you won’t need many side dishes. I recommend serving Cornbread, tortilla chips, or a Green Salad on the side.
Love soup? You might also enjoy these Instant Pot Soup Recipes or my Instant Pot Vegetable Beef Soup.
Recipe Ingredients
- Olive Oil: Used for sautéing the onion and garlic.
- Onion & Garlic: The start of any good soup! You can use red onion or yellow onion.
- Diced Green Chiles: A can of mild fire roasted diced green chiles adds great flavor. Be sure to use mild unless you want the soup very spicy.
- Fire Roasted Diced Tomatoes: I love fire roasted diced tomatoes in soups because they add extra flavor.
- Red Enchilada Sauce: Enchilada sauce is an easy way to add lots of flavor to the broth base. Use homemade enchilada sauce or store-bought enchilada sauce.
- Chili Powder & Cumin: These spices add warm flavor. Adjust the chili powder to your taste. I use only 1 teaspoon since my kids don’t like too much spice.
- Black Beans: Canned black beans work perfectly, or you can cook your own Instant Pot black beans ahead of time.
- Chicken Broth: Low sodium chicken broth helps you control the salt level.
- Chicken Breasts: Boneless, skinless chicken breasts add lean protein and cook tender and juicy in the Instant Pot. You can also use boneless, skinless chicken thighs with no changes to cook time.
- Corn: Canned or frozen corn both work great. If using canned corn, drain it first.
- Salt & Pepper: This soup usually doesn’t need much extra seasoning, so cook first and then taste before adding more.
- Toppings: This is the fun part! Some favorite toppings include crumbled tortilla chips or tortilla strips, shredded cheese, sour cream, avocado, fresh cilantro, and a squeeze of lime juice.
How to Make Chicken Tortilla Soup Instant Pot
Here is a quick overview of the steps for making this recipe. You can find the full printable recipe with ingredient amounts and instructions in the recipe card below.
- Sauté the onion in olive oil using the Instant Pot sauté function. Turn off the pot and stir in the garlic.
- Add the diced green chiles, diced tomatoes, enchilada sauce, chili powder, cumin, black beans, and chicken broth. Stir.
- Nestle the chicken into the liquid.
- Pressure cook on high pressure for 9 minutes.
- Let the pot release naturally for 10 minutes.
- Move the valve to venting to release the remaining pressure. Carefully open the Instant Pot.
- Remove the chicken to a clean plate.
- Stir in the corn, cover the pot, and let it rest for 5 minutes.
- Shred the chicken and stir it back into the soup.
- Taste and season with salt and pepper if needed.
- Serve with toppings and enjoy!
If you are new to Instant Pot cooking, must check this guide on how to use an Instant Pot is perfect for beginners.
Tips for making this Instant Pot Chicken Tortilla Soup
- You can use a stand mixer to shred the cooked chicken. It’s so easy! Put the cooked chicken in the mixer bowl and mix on low using the paddle attachment until shredded. It takes less than a minute. See my blog on How to Make Shredded Chicken for more tips.
- To make this recipe with frozen chicken breasts, increase pressure cooking time to 12 minutes. Then let the pot release naturally for 10 minutes before releasing the rest of the pressure.
- To make this recipe vegetarian and vegan, swap the chicken for canned chickpeas, pinto beans, or a second can of black beans. Use vegetable broth instead of chicken broth. This recipe is already gluten-free.
- To cook this soup in a slow cooker, place all ingredients except chicken and corn in the slow cooker. Stir and add chicken breasts. Cook on low for 6-8 hours or high for 3-4 hours. Then stir in corn and shred the chicken.
Storage and Reheating Tips
Like many soups, this Instant Pot chicken tortilla soup reheats well and freezes great too.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Let cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat on the stove over medium heat, in the Instant Pot using sauté mode, or in the microwave.
More Instant Pot Soup Recipes
Chicken Tortilla Soup Instant Pot (Recipe Card)
Servings: 6 servings
Prep Time: 10 Minutes
Cook Time: 9 Minutes
Total Time: 50 minutes
This delicious Instant Pot Chicken Tortilla Soup is easy to make and full of flavor. Add your favorite toppings for a healthy one pot dinner!
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 4 ounce can mild fire roasted diced green chiles
- 14.5 ounce can fire roasted diced tomatoes
- 15 ounces red enchilada sauce
- 1-2 teaspoons chili powder
- 1 teaspoon cumin
- 15 ounce can black beans, rinsed and drained
- 4 cups low sodium chicken broth
- 1 pound boneless skinless chicken breast
- 1 cup canned or frozen corn, drained if canned
- salt and pepper, to taste
- For serving: lime wedges, crumbled tortilla chips or tortilla strips, sour cream or plain Greek yogurt, shredded cheese, and/or avocado
Instructions
- Add olive oil to the Instant Pot insert and turn on sauté. Add the onion and cook, stirring, until softened (about 3 minutes). Turn off Instant Pot. Stir in the minced garlic.
- Add diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans, and chicken broth. Stir well, scraping any bits stuck to the bottom. Nestle the chicken into the liquid.
- Place the lid on and set it to closed. Move the steam valve to sealing.
- Set Instant Pot to manual/pressure cook on high pressure for 9 minutes. It will take about 20 minutes to reach pressure before the cook time starts. When cook time ends, allow pressure to release naturally for 10 minutes. Then carefully move the steam valve to venting to release remaining pressure (I usually use the handle of a long spoon).
- When the float valve drops, it’s safe to open the pot. Carefully remove the lid. Remove the chicken to a clean plate and let it rest for a few minutes.
- Stir the corn into the Instant Pot. Cover and let sit for 5 minutes. Meanwhile, shred the chicken.
- Return shredded chicken to the pot. Season soup to taste with salt and pepper. Serve with toppings as desired.
Notes
- Frozen chicken breasts: Increase pressure cooking time to 12 minutes. Then allow natural release for 10 minutes before quick releasing remaining pressure.
- Slow Cooker Instructions: Place onion, garlic, diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans, and chicken broth in slow cooker. Stir well. Nestle chicken into mixture. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken and stir in corn. Shred chicken and return to slow cooker. Season to taste with salt and pepper.
- Leftovers can be stored in the refrigerator up to 3 days or frozen up to 3 months. For more guide you must check my another blog How Long Does Cooked Chicken Last in the Fridge?
Nutritions
Serving: 1.5 cups
Calories: 279kcal
Carbohydrates: 33g
Protein: 27g
Fat: 5g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Cholesterol: 48mg
Sodium: 1211mg
Potassium: 795mg
Fiber: 8g
Sugar: 8g
Vitamin A: 901IU
Vitamin C: 17mg
Calcium: 77mg
Nutrition information is an estimate.
Cuisine: Mexican
Course: Main Course, Soup
FAQs
Q: What cut of chicken is best for tortilla soup?
Boneless, skinless chicken thighs work just as well as chicken breasts in tortilla soup. They’re a bit richer and more flavorful, and they’ll shred beautifully after cooking. Just swap them in using the same amount of chicken breasts called for in this recipe and cook as directed.
Q: How to use an Instant Pot?
To use an Instant Pot, place the inner pot into the base, add at least 1 cup of liquid, and lock the lid with the valve set to “Sealing”. Use “Pressure Cook” (or “Manual”) on high for most recipes. Once cooking finishes, allow a “natural release” (10-15 mins) or quick release the steam, ensuring the float valve drops before opening.
Q: What to serve with Chicken Tortilla Soup?
Chicken tortilla soup pairs perfectly with crunchy, cheesy, or fresh sides that complement its smoky, savory flavor. Top bowls with crispy tortilla strips, diced avocado, sour cream, cheddar cheese, and cilantro. For a complete meal, serve alongside quesadillas, Mexican rice, lime-dressed slaw, or cheesy jalapeño cornbread.
Q: If I am using the meat off of a rotisserie chicken, what would you suggest for the instant pot cook time?
If you’re using cooked meat from a rotisserie chicken, then everything that you put into the soup will essentially be “cooked” and you just need to heat everything up and develop the flavors. I would try cooking for just 3 or 4 minutes.
Q: Is chicken tortilla soup healthy?
Chicken tortilla soup is generally considered very healthy, as it is typically packed with lean protein (often 16-38g per serving), fiber, and nutrient-dense vegetables like tomatoes, onions, and peppers. It is often low-fat (approx. 8g per serving) and can be easily made lighter by using low-sodium broth and healthier toppings like Greek yogurt or avocado.