Instant Pot Chicken Tortilla Soup

Low angle shot of a bowl of Instant Pot Tortilla Soup.

4.77 from 17 votes

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a delicious and easy weeknight dinner. It's thickened with corn tortillas and loaded with shredded chicken, black beans, corn, tomatoes, green chiles, and, of course, tons of flavor.

Course Instant Pot Recipes

Cuisine Mexican

Keyword instant pot, instant pot chicken tortilla soup, instant pot soup, instant pot tortilla soup, tortilla soup

Prep Time 10

Cook Time 15

Servings servings

Calories 482kcal

Author Robin Donovan

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.

Nutrition