Instant Pot Chicken Tortilla Soup is a simple, dump-and-forget meal! With shredded chicken, black beans, crisp corn, tomatoes, and a flavorful broth, it’s unforgettable.
If you’re looking for a quick 20-minute stovetop version of this recipe, check out this Chicken Tortilla Soup.
author’s note
The Secret to Chicken Tortilla Soup With BIG Flavor!
Once September hits, I’m fully back in soup mode. I’m thinking about all the fall recipes I haven’t made in months and, if you know me, probably already planning something for Halloween too.
Chicken tortilla soup is one I come back to again and again because it’s filling, flavorful, mostly hands-off, and everyone can load up their bowl exactly how they want.
For this Instant Pot Chicken Tortilla Soup, I wanted more than just broth, tomatoes, and spices tossed into the pot. So I start by sautéing the onion, garlic, spices, and tomato paste, then add red enchilada sauce. That’s the ingredient that really pulls the broth together, adding tons of flavor, body, and just enough heat.
From there, chicken thighs, fire-roasted tomatoes, green chiles, black beans, corn, and chicken stock go in, and the Instant Pot does the rest.
A squeeze of fresh lime and cilantro finishes it off, and then comes my favorite part: ALL the toppings.
Chicken Tortilla Soup Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Chicken thighs | My first choice. They get incredibly tender in the pressure cooker & are much more forgiving than chicken breasts. Breasts work too, but can overcook quickly. |
| Red enchilada sauce | This is the secret to the broth! I use a mild sauce. Brands vary quite a bit in heat, so taste yours first if you’re sensitive to spice. |
| Fire-roasted tomatoes | They add a little more depth than regular diced tomatoes. Regular diced or canned whole tomatoes will still work. |
| Chicken stock | Use a stock you really like because it makes up a big part of the soup. I use Swanson. Chicken broth also works. |
| Black beans | Drain & rinse these before adding. Pinto beans would be the swap I’d reach for if you’re out of black beans. |
| Corn | I love fire-roasted canned corn here. Don’t drain it because that liquid goes into the soup too. Regular canned corn also works. |
| Lime & cilantro | Technically optional, but I really don’t consider them optional! They brighten up the entire pot after pressure cooking. |
How To Make Chicken Tortilla Soup
- Sauté: Use the Instant Pot’s sauté function to cook the onion, garlic, spices, tomato paste, and diced tomatoes in stages.
- Add Everything: Once the base is ready, add the remaining ingredients.
- Pressure Cook: Cook for just 7 mins, followed by 15 minutes of natural release.
- Finishing Touches: After releasing the pressure, shred chicken, add cilantro and lime juice, and serve the soup with your favorite toppings!
Quick Tip
When making this soup in the Instant Pot, don’t hurry the pressure release. A quick change in temperature and pressure can make the chicken tough. Let the pressure release on its own for at least 10 (preferably 15) minutes before opening the valve fully.
Instant Pot Chicken Tortilla Soup Toppings
- Tortilla strips: I use pre-packaged tortilla strips found near croutons and salad toppings.
- Cheese: I love adding a Mexican blend of sharp Cheddar or Monterey-Colby Jack.
- Fresh lime: A squeeze of fresh lime in each bowl adds a refreshing touch.
- Fresh cilantro: If you’re a cilantro lover, I recommend adding some extra on top.
- Avocado: A ripe avocado adds creaminess and freshness. Or use guacamole.
- Sour cream: This is another favorite for creaminess! I use fat-free or low-fat here!
Variations
To make your own baked tortilla strips: Stack 2-3 corn or flour tortillas and slice in half. Cut crosswise into 1/2 inch strips and place on a parchment-paper-lined baking sheet. Toss with oil, salt, and pepper. Spread into an even layer and bake until golden brown and crisp (turn halfway through), about 7-10 minutes.
chelsea’s recipe tip
Instant Pot Chicken Tortilla Soup Spice
With not hot enchilada sauce (Old El Paso) and McCormick chili powder, I consider this soup medium spicy. Putting on add-ons like cheese, sour cream, and avocado will significantly reduce the heat to mild.
Storage
Leftovers?
- Store the instant pot chicken tortilla soup (without toppings) in an airtight container in the fridge for 4-6 days.
- Reheat in a pot over low heat or in the microwave (cover to prevent splatter).
- Freeze the soup (without toppings) can be frozen for up to 3 months. Here are some thawing methods.
More Instant Pot Favorites:
Instant Pot Chicken Tortilla Soup
Equipment
- Instant Pot or slow cooker
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced, 1-1/2 cups
- 1-1/2 teaspoons minced garlic 3 cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons chili powder see note 1
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes fire-roasted (or plain) or whole canned tomatoes
- 1 pound (16 ounces) boneless, skinless chicken thighs or breasts, see note 2
- 1 (10-ounce) can red enchilada sauce see note 3
- 1 (4-ounce) can diced green chiles
- 1 (15.25-ounce) can black beans drained and rinsed
- 1 (15.25-ounce) can corn undrained, fire-roasted (or plain)
- 1 (32-ounce) container chicken stock or broth works, see note 4
- 1 bay leaf
- Salt and pepper
- 2 to 3 tablespoons finely chopped cilantro optional but recommended!
- 1 lime optional but recommended!
- Toppings as desired see note 5
Instructions
- Trim fat from the chicken. If using breasts, cut each one into 2–3 large pieces. Turn Instant Pot on by pressing the “sauté” button to begin warming it up.
- Once the Instant Pot is on the sauté function, add the olive oil and sauté the diced onion for 4–6 minutes or until onion starts to soften and turn golden. Add minced garlic and sauté for another 30 seconds to a minute or until fragrant. Add in the seasonings and tomato paste. Sauté for 1–2 minutes or until slightly darkened and very fragrant (but nothing should be burning!) Add diced tomatoes and continue to sauté, scraping the bottom to release any browned bits (this is important to avoid a burn warning).
- Add prepared chicken to the Instant Pot along with all the other ingredients up until salt and pepper. Season to taste with salt and pepper; I add 1 teaspoon salt and 1/2 teaspoon pepper. Secure the lid, making sure to seal and cook on high pressure (manually select) for 7 minutes. Let the pressure naturally release for 10–15 minutes (10 minutes for breasts, 15 for thighs) before using quick release to release the remaining pressure. Remove the chicken and transfer to a separate bowl. Using two forks, shred chicken, then return to the pot along with the cilantro and 2 tablespoons lime juice. Taste and adjust any seasonings (salt/pepper) to taste. Remove and discard the bay leaf.
- Serve bowls of soup with your favorite toppings. I love freshly shredded cheese, a large spoonful of sour cream, additional cilantro, chopped avocado or guac, fresh lime, and lots of tortilla strips!
- Slow Cooker Instructions: Follow steps 1–2. Sauté ingredients in slow cooker base if your slow cooker has that function; otherwise, sauté in a separate pot, then add everything to the slow cooker. Cover and cook for 3–5 hours on high or 5–7 hours on low or until the chicken is cooked through, tender, and easily shreds. Remove the chicken and transfer to a separate bowl. Using two forks, shred chicken, then return to the pot along with the cilantro and 2 tablespoons lime juice. Taste and adjust any seasonings (salt/pepper) to taste. Remove and discard bay leaf. Follow step 4 for serving. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been making this for years and we love it! I accidentally got green enchilada sauce….how would that taste, do you think?
Yes, that should still be delicious! Green enchilada sauce will make it a bit brighter and more tangy, with a lighter chile flavor compared to the richer taste of red sauce. The overall dish will be slightly different, but still really good. If you enjoy green enchilada flavor, I think you’ll love it.
This had been my absolute favorite chicken tortilla soup for 5 years now. Love the suggestions for toppings as well.
I am so thrilled to hear this! Thanks so much Tina!