Instant Pot Chicken Tortilla Soup is one of my favorites for an easy weeknight dinner. It’s loaded with shredded chicken, black beans, corn, tomatoes, and, of course, tons of flavor.
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Thickened with corn tortillas, this Instant Pot Tortilla Soup is a meal in itself. It’s even better topped with crispy Baked Tortilla Strips, diced avocado, shredded cheese, hot sauce, pickled jalapenos, Pickled Onions, or lime wedges.
This Chicken Tortilla Soup recipe has all the taco flavors you love—seasoned shredded chicken, rich tomato, chili powder, cumin, garlic, onion, and diced green chiles. But it’s all cooked together in the Instant Pot for an easy and comforting soup that’s thickened with corn tortillas and then topped with crispy tortilla strips.
I like to dress my Instant Pot Tortilla soup up with shredded cheese, sour cream, diced avocado, pickled jalapeno peppers, and pickled onions.
I love using my Instant Pot to cook dishes with Mexican flavors. Another dish I love to make in it is Instant Pot Chicken Fajitas.
WHAT YOU’LL LOVE ABOUT instant pot tortilla soup
- MEXICAN FLAVORS YOU LOVE – Seasoned shredded chicken, tomatoes, chili powder, cumin, garlic, onion, and diced green chiles, and toasty corn tortillas.
- EASY INSTANT POT RECIPE – Saute onions and garlic and then toss everything else in the pot. 20 minutes later, you’ll be eating delicious tortilla soup!
- NUTRITIOUS AND FILLING – This is a one-pot meal that’s loaded with healthy ingredients—chicken breast and lots of veggies.
- DRESSED UP WITH TOPPINGS – You can top this soup with all the same toppings you’d add to chili—shredded cheese, sour cream, hot sauce, pickled jalapenos, pickled onions, cilantro, etc.
Ingredients you need for Instant Pot Tortilla Soup
For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.
- Olive oil
- Onion
- Garlic
- Chicken broth
- Chicken breasts
- Black beans
- Diced tomatoes
- Enchilada sauce (use my Easy Enchilada Sauce or use a store-bought version)
- Corn
- Green chiles
- Corn tortillas
- Chili powder
- Cumin
- Homemade crispy Baked Tortilla Strips or regular tortilla chips for topping
How to make it
For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.
This is a super easy Instant Pot tortilla recipe. Here’s how to make it:
- Saute the garlic and onions in the Instant Pot.
- Add the remaining ingrdients, except for the crispy tortilla strips and other toppings, and pressure cook for 10 minutes.
- Release the pressure, remove the chicken breasts from the pot, shred it, and hten return it to the soup.
- Serve hot, garnished with crispy tortilla strips or tortilla chips and other toppings.
What To Serve With Tortilla Soup
Instant Pot Tortilla soup is a full meal all on its own. And it’s totally satisfying when you top it with Crispy Tortilla Strips, Pickled Onions, shredded cheese, diced avocado, and other toppings.
If you want to add additional sides, try Mexican Street Corn Salad or Zucchini Salad with Almonds and Corn. Or add a bowl of Mango Habanero Salsa or Tomatillo Salsa Verde for dipping your tortilla strips in.
If you love Mexican recipes, try my Camarones a la Diabla, Camarones al Mojo de Ajo, Blackened Fish Tacos, Chicken Enchiladas, Salpicon de Res, and Chilaquiles.
More Instant Pot Recipes You’ll Love
- Instant Pot Palak Paneer
- Instant Pot Coconut Rice
- Instant Pot Chicken Shawarma
- Instant Pot Spare Ribs
- Instant Pot Chicken Biryani
- Instant Pot Thai Chicken Curry
- Instant Pot Mulligatawny Soup
- Instant Pot Beef Pho
- Instant Pot Congee with Brown Rice and Turmeric
- Instant Pot Refried Beans
- Instant Pot Mexican Black Beans
- Instant Pot Duck Confit
Instant Pot Chicken Tortilla Soup
Ingredients
- 2 teaspoons olive oil
- ½ cup diced onion
- 2 garlic cloves minced
- 4 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breast
- 1 15-ounce can black beans, drained and rinsed
- 1 14 ½-ounce can fire-roasted diced tomatoes
- 1 ¾ cups Easy Enchilada Sauce or 1 15-ounce can red enchilada sauce
- 1 cup fresh or frozen corn
- 1 4-ounce can diced green chiles
- 4 corn tortillas cut into strips
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
- Crispy tortilla strips or tortilla chips for serving
Instructions
- Heat the oil in the Instant Pot using the sauté setting. Add
the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Add garlic and cook, stirring, for 1 more minute. - Press cancel to turn off the sauté function and then add ½ cup of the broth, stirring and scraping up the browned bits on the bottom. Add the remaining broth along with the chicken, beans, tomatoes, enchilada sauce, corn, green chiles, tortilla strips, chili powder, cumin, salt, and pepper.
- Close and seal the Instant Pot lid. Cook on high pressure
for 10 minutes. - Quick release the pressure and remove the chicken. Shred the chicken and then return it to the pot.
- Serve and enjoy with your favorite toppings such as lime crumbled tortilla chips or tortilla strips, sour cream, shredded cheese, and/or diced avocado.
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