Instant Pot Chicken Tortilla Soup Recipe

There’s just something magical about a steaming bowl of Instant Pot Chicken Tortilla Soup—zesty, deeply savory, and layered with all your favorite toppings. This shortcut weeknight version delivers bold Tex-Mex flavor and remarkable comfort in less than an hour, right from your Instant Pot. Whether you need a crowd-pleasing dinner or a cozy pick-me-up on a chilly evening, this recipe will become your new go-to favorite!

this …

Ingredients You’ll Need

One of the best things about Instant Pot Chicken Tortilla Soup is how effortless it is to make with simple, colorful ingredients that you probably already have stashed in your pantry and fridge. Each one packs a purpose—building up amazing flavor and a perfect, hearty texture.

• Olive oil: Sautéing the onion in olive oil kickstarts the soup with a subtle richness right from the start.
• Onion: Essential for that aromatic base—use yellow or white for the sweetest, mellowest punch of flavor.
• Garlic: Freshly minced garlic infuses the broth with irresistible depth. Don’t be shy: four cloves is just right!
• Fire roasted diced green chiles (4oz can): These bring a touch of gentle heat and a smoky edge, but the mild version won’t overwhelm.
• Fire roasted diced tomatoes (14.5oz can): The fire roasting adds a little charred sweetness for next-level base flavor.
• Red enchilada sauce: This shortcut is a secrets-to-success ingredient for big, bold, and complex savoriness.
• Chili powder & cumin: The classic Tex-Mex duo for warmth and a just-right kick; adjust the chili powder to your spice preference.
• Black beans: Rinsed and drained, these add protein and creamy texture—not to mention gorgeous color contrast!
• Low sodium chicken broth: Using a lower-salt broth lets YOU control seasoning, while rounding out all the flavors.
• Boneless skinless chicken breast: The lean star of the show; cooks perfectly tender and shreds easily.
• Corn (canned or frozen): Adds bursts of sweetness and sunny yellow pop—use whatever you have on hand.
• Salt and pepper: Add just before serving, so you can season to taste for absolute perfection.
• For serving: Lime wedges, crumbled tortilla chips or strips, sour cream or Greek yogurt, shredded cheese, avocado—your chance to get creative!

Variations

Instant Pot Chicken Tortilla Soup is so wonderfully adaptable! You can tailor it to just about any ingredients you have on hand or dietary preferences—feel free to mix things up every time for a new twist you’ll love.

• Turn Up the Heat: Swap mild green chiles for hot, add a diced jalapeño or a pinch of chipotle powder for extra spice.
• Vegetarian Twist: Skip the chicken and use vegetable broth along with an extra can of beans for a meatless main dish that’s just as hearty and delicious.
• Swap the Protein: Use boneless, skinless chicken thighs for richer flavor, or stir in cooked shredded rotisserie chicken at the end for a super-speedy shortcut.
• More Veggies: Add diced bell pepper, zucchini, or even baby spinach for extra color, nutrition, and texture.
• Low-Carb Option: Omit corn and beans, and load up on more veggies instead for a lighter version of this favorite soup.

How to Make Instant Pot Chicken Tortilla Soup

Step 1: Sauté That Flavor Base

Begin by turning your Instant Pot to the sauté function and adding the olive oil. When it’s hot, toss in the chopped onion and cook, stirring, until it’s soft and fragrant—about three minutes. Once the onion is just translucent, stir in the garlic and let that gorgeous aroma bloom for about 30 seconds. This builds the foundational flavor for your soup!

Step 2: Layer in Your Ingredients

Turn off the sauté function and stir in the green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans, and chicken broth. Give everything a good stir, scraping up any bits stuck to the bottom (this helps avoid the dreaded “burn” warning!). Then gently nestle the chicken breasts into the broth so they’re mostly covered.

Step 3: Lock, Cook, and Wait for Magic

Place the lid on the Instant Pot, seal it, and make sure the steam valve is set to “sealing.” Set to manual/high pressure for 9 minutes. The pot will take about 20 minutes to come to pressure (don’t worry—this is normal!), then the countdown will begin. After the timer is up, leave it for a natural pressure release for 10 minutes before carefully venting any remaining steam.

Step 4: Shred the Chicken and Add Corn

When the pressure has released and it’s safe to open your Instant Pot, gently lift out the chicken breasts and let them rest while you stir the corn into the hot soup. Cover and let it sit for 5 minutes so the corn can heat through. While that’s happening, shred the chicken with two forks until it’s nice and tender.

Step 5: Finish and Serve

Return the shredded chicken to the Instant Pot, then taste and season with salt and pepper as needed. Ladle the piping-hot Instant Pot Chicken Tortilla Soup into bowls and top generously with your favorite garnishes—time to dig in!

How to Serve Instant Pot Chicken Tortilla Soup

Garnishes

Garnishing is half the fun: top each bowl with crunchy tortilla strips or chips, a dollop of sour cream or Greek yogurt, a handful of shredded cheese, creamy avocado slices, and a squeeze of fresh lime. Even a sprinkle of fresh cilantro can make your Instant Pot Chicken Tortilla Soup truly shine!

Side Dishes

Although this soup is hearty enough to stand alone, I love pairing it with a simple green salad tossed in lime vinaigrette or a warm slice of cheesy cornbread. If you want to keep things classic, a plate of quesadillas or a stack of warm flour tortillas makes a fantastic companion.

Creative Ways to Present

Make any meal special by serving Instant Pot Chicken Tortilla Soup in individual mugs or mini cocottes, or arrange a colorful toppings bar so everyone can customize their bowl. For a festive touch, use striped napkins and bright dinnerware to celebrate those southwest vibes.

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Chicken Tortilla Soup is just as delicious the next day! Allow any leftovers to cool completely, then transfer to an airtight container and store in the refrigerator for up to three days. The flavors deepen overnight, making a second bowl even more rewarding.

Freezing

This soup is a true freezer hero. Let it cool, then pour into freezer-safe containers or zip bags (leaving a little space for expansion). Store for up to three months. For best texture, add toppings and tortilla chips fresh after reheating—never freeze them on the soup.

Reheating

To reheat, gently warm your soup on the stovetop over medium-low, or microwave in short bursts, stirring every minute. Add a splash of chicken broth if it’s thickened a bit, and don’t forget to refresh those toppings for maximum flavor and crunch.

FAQs

Final Thoughts

If you’re craving comfort and a little adventure in one bowl, I can’t recommend Instant Pot Chicken Tortilla Soup enough. It’s the recipe I reach for when I want something fuss-free yet seriously flavorful, and it never fails to bring everyone to the table with a smile. Give it a try—you might just find it becomes your new weeknight staple too!

Print