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.
Instant Pot Chicken Tortilla Soup
This chicken tortilla soup stands out thanks to a “secret ingredient” that adds flavor, thickness, and is as easy as opening a can. Instead of using just vegetable or chicken broth, I combine chicken broth with red enchilada sauce for an unforgettable base.
Just one can of enchilada sauce transforms the soup, adding layers of flavor, seasoning, and a touch of heat—all with minimal effort. Just open the can and dump it in!
Chicken Tortilla Soup Ingredients
- Chicken: While chicken breasts work, boneless chicken thighs are highly recommended.
- Red Enchilada Sauce: Enchilada sauces can vary in heat. I love Old El Paso® mild red enchilada sauce.
- Chicken Stock: A high-quality stock adds great flavor and reduces the need for extra spices.
- Chili Powder: I prefer McCormick®, which is very mild.
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 cheese.
- 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 perfectly ripe avocado adds creaminess and freshness. I also love using guacamole.
- Sour cream: This is another favorite for creaminess! I opt for fat-free or low-fat for a lighter option that still adds richness.
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.
Instant Pot Chicken Tortilla Soup Spice
With not hot enchilada sauce (Old El Paso) and McCormick chili powder, we consider this soup medium spicy. Putting on add-ons like cheese, sour cream, and avocado will significantly reduce the heat.
If you don’t like spicy soup, we suggest reducing or leaving out the chili powder, though this may lessen the flavor.
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:
- From-scratch Pinto Beans in the pressure cooker or slow cooker
- Instant Pot Beef Stew with carrots and potatoes
- Taco Chili with ground beef
- From-scratch Black Beans in the pressure cooker or slow cooker
- Sweet Potato Stew with carrots, corn, and sweet potatoes
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 fire-roasted 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.
Amazing! I added a chopped red pepper with the onion and garlic, and then decided to cube and saute the chicken. Best soup ever. Perfection in the instant pot.
So happy you enjoyed it! Thank you for the comment Noreen! 🙂
Very delicious and my favourite soup when mom made for me <3
Yay! I’m so happy to hear!:)
Wow! The flavor of this is DELICIOUS! I didn’t know if it would be as good as the reviews but it definitely was. I may add an extra can of black beans next time to make it a little thicker (since I like my soups rather hearty) but that is only change I will make.
So happy to hear you loved this soup Kim! 🙂 Thanks for the comment!
Wow it Look to yummy and i will definitely try this soup. thank you for sharing the recipe with us.
This is a very satisfying soup! Even a grown man can dine like this! Thank you for the recipe! and for incredibly tasty photos! And for the site as a whole – you are a wizard in the kitchen! I admire you!
Oh my gosh! I have to stop looking at all of your yummy soup recipes. It’s making me CRAVE fall…and fall foods!
OMG!I like tamato!Very delicious!
So glad you enjoyed! 🙂
Gosh! This looks soooo good and delicious. So many wonderful flavor going in there. Can’t wait to give this one a try.
That looks great! I’ve always wanted to try making a Mexican tortilla soup but never found a recipe I really loved but this one sounds super tasty!
Wow this looks good! Minus the chicken for me of course but I bet it would still be delicious! Absolutely going to try this for our next soup night.
I hope you love it 🙂