Instant Pot Chicken Tortilla Soup is a quick and easy soup that can also be made in the slow cooker, or stovetop is easy, hearty, and full of fantastic flavors.
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❤️ Why you'll love this recipe
- This recipe is simple to make and will have your whole family drooling.
- Easy Chicken Tortilla Soup is made with easy and affordable pantry staple ingredients.
- This Tortilla 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.
- You can easily customize this tortilla soup to suit your taste buds and spice level.
- A perfect recipe to make for busy nights and it is even better the next day.
- Using the electric pressure cooker allows the chicken to become so tender and juicy and the perfect protein for this soup.
- Instant Pot Tortilla Soup is full of simple pantry staple ingredients for an affordable dinner.
- The tortilla soup will freeze well for meal planning.
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 broth or stock
- boneless skinless chicken breasts or boneless skinless chicken thighs
- diced green chiles
- chili powder
- cumin powder
- fire-roasted tomatoes
- red enchilada sauce or homemade enchilada sauce
- canned black beans drained and rinsed
- corn, frozen or canned if using canned corn, drain the corn
- salt
- black pepper
🥘 Equipment
🔪 🥘Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Instant Pot Instructions
- 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.
- 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)
- Add remaining broth, chicken, green chilies, chili powder, cumin, fire-roasted tomatoes, enchilada sauce, black beans, corn, salt, and black pepper.
- Close the lid and seal the pressure valve. Press " Pressure Cook" on high pressure for 10 minutes. Quick-release pressure and remove the chicken. Shred chicken and return to the pot. (Note 2)
- Taste for seasoning. If necessary, adjust any seasoning.
- Serve and enjoy with your favorite topping such as sliced lime wedges, or squeeze a little lime juice into the soup, crumbled tortilla chips or tortilla strips, sour cream, shredded cheese, and/or avocado.
Stovetop Instructions
- In a large Dutch Oven or stockpot, over medium-high heat add olive oil to the warm pot.
- 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.
- Stir in half of the chicken stock and use a wooden spoon to pick up any brown bits on the bottom of the stockpot.
- Add remaining broth, chicken, green chilies, chili powder, cumin, fire-roasted tomatoes, enchilada sauce, black beans, corn, salt, and black pepper.
- 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
- 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/74°C. Use an instant-read meat thermometer. Shred the chicken. Taste for seasoning. If necessary, adjust any seasoning. Serve with any optional toppings.
Storage
Store leftover soup in a covered airtight container in the refrigerator for up to 3 days. Reheat in a large saucepan over medium heat until warmed through.
Freezer: Leftovers can be kept in a freezer-safe container or freezer-safe bag for up to 4 months.
Defrost in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through.
If using a microwave to defrost and reheat, follow the manufacturer's instructions.
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
Yes, absolutely. Freeze in a freezer-safe container for up to 4 months.
Defrost in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through.
If using a microwave to defrost and reheat, follow the manufacturer's instructions.
I really recommend using chicken breasts, but you can use rotisserie chicken in pinch.
Shred the rotisserie chicken and add it in when the soup is finished to warm the chicken.
If you prefer a thicker soup, mix a little water and cornstarch and mix it into the soup at the end of the cooking time.
Let the soup simmer for about 5-10 minutes, stirring occasionally to warm the soup.
📋 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.
- Instant Pot or Baked Churros are the perfect sweet treat for dessert.
- Corn tortillas can be sliced into thin strips and served on top of the soup.
🥗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.
- Enjoy all our Instant Pot Recipes here.
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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! ⭐️⭐️⭐️⭐️⭐️
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Instant Pot Chicken Tortilla Soup
Equipment
Ingredients
Instructions
- 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.
- 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)
- Add remaining broth, chicken, green chilies, chili powder, cumin, fire-roasted tomatoes, enchilada sauce, black beans, corn, salt, and black pepper.
- 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)
- Taste for seasoning. If necessary, adjust any seasoning.
- 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.
- In a large Dutch Oven or stockpot, over medium-high heat add olive oil to the warm pot.
- 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.
- Stir in half of the chicken stock and use a wooden spoon to pick up any brown bits on the bottom of the stockpot.
- Add remaining broth, chicken, green chilies, chili powder, cumin, fire-roasted tomatoes, enchilada sauce, black beans, corn, salt, and black pepper.
- 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.
- Add all the ingredients to the slow cooker vessel. Cook on low for 6-7 hours or high for 3-4 hours. 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.
