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 a reliable 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 | It is satisfying to 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 skippable, but I really don’t consider them skippable! 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: It is satisfying to 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, It is worth 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 the edges turn 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 a low burner 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:
Slow Cooker
slow cooker Pinto Beans! (or Instant Pot)
Dinner
Instant Pot Beef Stew Recipe
Dinner
Salsa Verde Chicken (Instant Pot!)
Pasta And Pizza
Instant Pot Mac and Cheese
