Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is an easy, delicious, full of comfort recipe that the whole family will love. This tasty soup is perfect for a quick weeknight meal. It's so hearty and filling that you'll feel like you're eating a meal straight from a Mexican restaurant.

We have included instructions for the stovetop and the slow cooker too.

Jump to:

• ❤️ Why you'll love this recipe
• Ingredients
• Equipment
• Instructions
• Storage
• Expert Tips
• Frequently Asked Questions
• Variations
• Serving Suggestions
• Similar recipes
• Instant Pot Chicken Tortilla Soup
• 💬 Comments

❤️ Why you'll love this recipe

• This recipe is simple to make and will have your whole family drooling.
• It is made with easy and affordable pantry staple ingredients.
• You can easily customize this recipe to suit your taste buds and spice level.

Ingredients

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• olive oil                
• yellow onion, peeled and diced
• garlic, peeled and minced about 3-4 cloves of garlic
• low-sodium chicken stock
• boneless, skinless chicken. breasts
• diced green chiles
• chili powder
• cumin powder
• fire-roasted tomatoes
• red enchilada sauce or homemade enchilada sauce
• black beans drained and rinsed
• corn, frozen or canned if using canned corn, drain the corn
• salt
• black pepper

Equipment

• 6 quart Instant Pot
• Cutting Board
• Knives
• Measuring Spoons and Cups
• Instant Read Thermometer

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Instant Pot Instructions

1. Set the Instant Pot to sauté and add the oil. Once hot, sauté onions for 5 minutes, or until lightly brown. Add garlic and sauté for another minute.
2. Press "Cancel" on the Instant Pot. Add a half cup of broth and scrape the bottom of the pot to pick up all the brown bits. (Note 1)
3. Add remaining broth, chicken, green chilies, chili powder, cumin, fire-roasted tomatoes, enchilada sauce, black beans, corn, salt, and black pepper.
4. Close the lid and seal the pressure valve. Press " Pressure Cook" on high for 10 minutes. Quick-release pressure and remove the chicken. Shred chicken and return to the pot. (Note 2)
5. Taste for seasoning. If necessary, adjust any seasoning.
6. Serve and enjoy with your favorite topping such as sliced lime wedges, crumbled tortilla chips or tortilla strips, sour cream, shredded cheese, and/or avocado.

Stovetop Instructions

1. In a large Dutch Oven or stockpot, over medium-high heat add olive oil to the warm pot.
2. Stir in the onions and saute and stir occasionally for 5 minutes, onions will be soft and begin to brown. Add in the garlic and continue to stir and blend flavors for another minute.
3. Stir in half of the chicken stock and use a wooden spoon to pick up any brown bits on the bottom of the stockpot.
4. Add remaining broth, chicken, green chilies, chili powder, cumin, fire-roasted tomatoes, enchilada sauce, black beans, corn, salt, and black pepper.
5. Bring the mixture to a boil, reduce heat to low, and simmer for about 30 minutes. The chicken will be cooked through to an internal temperature of 165°F. Shred the chicken. Taste for seasoning. If necessary, adjust any seasoning. Serve with any optional toppings.

Slow Cooker Instructions

1. Place all the ingredients into the slow cooker vessel. Cook on low for 6-7 hours or high for 3-4 hours. The chicken will be cooked when it reaches an internal temperature of 165°F. Use an instant-read meat thermometer. Shred the chicken. Taste for seasoning. If necessary, adjust any seasoning. Serve with any optional toppings.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days.            

Expert Tips

Expert Tip: Be sure to scrape up all the brown bits from the bottom of Instant Pot. Not only is that full of flavor but it can also cause a burn notice.

Frequently Asked Questions

Variations

• If you like it spicy, add a sliced jalapeno or two to the pot.
• Boneless skinless chicken thighs can be used in place of chicken breasts.
• If you can't find fire-roasted tomatoes, regular diced tomatoes can be used instead.
• Garlic powder can be substituted for fresh garlic.
• Peppers such as Anaheim, poblano, jalapeno, and/or serrano can be used instead of green chilies.
• For a richer flavor, substitute half of the chicken broth with a good quality beer such as Corona.
• If you can't find enchilada sauce, substitute with ½ cup salsa and 2 tbs of taco seasoning.

Serving Suggestions

• If you ask me, nothing goes better with healthy Chicken Tortilla Soup than chips and Instant Pot Queso.
• Chicken Taquitos Recipe, Air Fryer,or Baked would be perfectly paired with this tasty soup.
• Easy Tres Leches Cake is a Mexican inspired dessert that the entire family is going to love.
• Grapefruit Margarita has the perfect balance of sweet and sour flavors that pair perfectly with this Instant Pot Chicken Tortilla Soup.
• Top the soup with tortilla strips, lime wedges, sour cream, pico de gallo, or guacamole.

Similar recipes

• Slow Cooker Chicken Enchilada Soup is one of the best set and forget recipes for busy weeknights.
• If you are craving a comforting bowl of soup, check out this Broccoli Beer Cheese Soup recipe.
• Ham Bone Soup is the best way to use leftover ham and still have a delicious meal that the entire family will enjoy.

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Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️