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Instant Pot Chicken Tortilla Soup

Delicious Instant Pot Chicken Tortilla Soup, is quick and easy to prepare. We have included the instructions to also make this soup on the stovetop or slow cooker. Enjoy this great Mexican soup for an easy weeknight meal.
Course Main Dish
Cuisine Mexican
Keyword chicken tortilla soup, healthy instant pot chicken tortilla soup, instant pot chicken tortilla soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 449kcal
Author Eileen Kelly

Equipment

Ingredients

  • 2 teaspoons olive oil                
  • ½ cup yellow onion, peeled and diced
  • 1 Tablespoon garlic, peeled and minced about 3-4 cloves of garlic
  • 4 cups low-sodium chicken stock
  • 1 pound boneless, skinless chicken. breasts
  • 4 ounce can, diced green chiles
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 14.5 ounce can, fire roasted tomatoes
  • 15 ounce can, red enchilada sauce or homemade enchilada sauce
  • 15 ounce can, black beans, drained and rinsed
  • 1 cup corn, frozen or canned if using canned corn, drain the corn
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional toppings

  • lime wedges
  • crumbled tortilla chips
  • sour cream
  • avocado
  • cheddar cheese, shredded

Instructions

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 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.

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

  • 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.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: Be sure to pick up the brown bits from the bottom of the Instant Pot vessel to remove all the brown bits. This adds flavor to the broth and ensures the Instant Pot won't get the "Burn Notice" as all the brown bits are up and the pot will not burn. 
Note 2: Internal temperature of cooked chicken is 165°F.
Note 3: Have a few extra minutes, make our Homemade Enchilada Sauce.
Storage: Store the soup in a covered airtight container in the refrigerator for up to 3 days. 
Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
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Nutrition

Serving: 1serving | Calories: 449kcal | Carbohydrates: 54g | Protein: 43g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1697mg | Potassium: 1174mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1453IU | Vitamin C: 19mg | Calcium: 101mg | Iron: 5mg