Instant Pot Chicken Tortilla Soup

Share this post:

Everyone loves a good Chicken Tortilla Soup Recipe, and our Instant Pot version is going to be a new favorite. I love that I can throw all of this into the pressure cooker and it will be done in under 30 minutes! That’s a perfect easy meal for anyone.

Instant Pot Chicken Tortilla Soup Recipe

We love Mexican flavors and Taco Soup is one of our all-time favorite meals. We have it at least once or twice a month, year-round.

The best part of this easy Instant Pot Chicken Tortilla soup is that I almost always have all of these ingredients on hand in the pantry and freezer. Make a point of keeping them on hand, and you’ll know you have an easy meal anytime.

This Instant Pot tortilla soup delivers tender chicken in a spicy broth with minimal effort. Whether you use fresh or frozen chicken, this recipe works perfectly every time. The whole family will love this easy soup that’s become a great meal staple in our home.

Why You’ll Love This Recipe

I’m a big fan of pressure cooker recipes because they make dinner so much easier. This Instant Pot tortilla soup comes together with minimal effort and the results are always delicious. The fun part is customizing it with your favorite toppings!

Also, it’s super easy to change it up. You can more beans for more fiber. You can switch up the vegetables for your picky eaters. Or you can even use cooked, shredded chicken (leftovers or a Rotisserie chicken) OR frozen chicken straight from the freezer without thawing – just add a few extra minutes to the cook time.

Ingredients for Chicken Tortilla Soup

Everything in this recipe is pretty common and maybe already in your pantry!

• Boneless skinless chicken breasts or thighs (your preference), shredded or cubed
• Olive oil
• Onion, diced
• Bell pepper, diced (green or red bell peppers, or a mix)
• Garlic, minced
• Ground cumin
• Ground chili powder
• Salt
• Black pepper
• Frozen corn
• Diced tomatoes with green chiles
• Black Beans
• Green chiles enchilada sauce
• Chicken broth
• Corn tortillas, cut into small strips (optional)

Optional Toppings

• Sour cream
• Fresh lime juice (squeeze lime wedges over soup)
• Jalapenos
• Hot sauce
• Avocado, diced
• Fresh cilantro, chopped
• Cheddar cheese, shredded
• Sour cream 
• Crispy tortilla strips (I love these from Walmart) or tortilla chips (make them in your air fryer!) – see notes for making them below.

Find the complete recipe with ingredient measurements in the recipe card below.

Substitutions

Chicken Options: Use boneless skinless chicken thighs for more flavor and moisture, or chicken breasts for a leaner option. Frozen chicken works great too – just add 3-5 minutes to the cook time. You can also use cooked chicken or leftover chicken and add it at the end.

Bean Choices: Black beans and pinto beans are my go-to, but you can use any combination you prefer or have on hand.

Tomato Options: Fire-roasted tomatoes add amazing smoky flavor to the spicy broth, but regular diced tomatoes work fine too.

Oil: Either olive oil or vegetable oil works perfectly for this recipe.

Onion: We prefer sweet yellow onion, but red onion or white onion works just as well.

Slow Cooker Method: This recipe adapts beautifully to a slow cooker. Saute the chicken and veggies in a skillet first, then cook on low for 6-8 hours or high for 3-4 hours.

Spice Level: Adjust the heat by using mild or hot diced tomatoes with green chilies and adding more or less chili powder.

How to Make Instant Pot Chicken Tortilla Soup

1. Dice chicken thighs, if you haven’t already.
2. Drizzle olive oil on the bottom of Instant Pot and turn on saute setting to heat the oil.
3. Season chicken with 1/2 cumin, salt, and pepper then place in the bottom of the Instant Pot.

4. Add onion, bell pepper, and garlic.
5. Saute for 5 minutes, or until the chicken is browned on all sides and the vegetables start to soften.

6. Add frozen corn, black beans, the remaining spices, tomatoes with green chiles, enchilada sauce, and chicken broth.

7. Stir well to combine.
8. Add lid and set to seal.
9. Set to soup setting for 25 minutes.
10. All to come to pressure and cook. Allow to natural release for 2 minutes, then quick release remaining pressure.

11. Serve with your favorite toppings and tortilla chips!

How to Make Crispy Tortilla Strips

If you’re up for a little extra work, a fun part of this soup is making your own crispy tortilla strips! Here are three easy methods:

Oven Method: Cut corn tortillas into thin strips, toss with a little vegetable oil, spread on a baking sheet, and bake at 400°F for 8-10 minutes until golden and crispy.

Air Fryer Method: Place tortilla strips in your air fryer basket in a single layer. Cook at 350°F for 5-7 minutes, shaking halfway through. I have a full recipe for Air Fryer Tortilla Chips here.

Stovetop Method: Heat vegetable oil in a skillet and fry tortilla strips in batches until crispy, then drain on paper towels.

Slow Cooker Instructions

If you prefer to use a slow cooker instead of your pressure cooker:

1. Season chicken and saute it along with the onions, peppers and garlic in a skillet.
2. Place in the bottom of the slow cooker.
3. Add all remaining vegetables, beans, fire-roasted tomatoes, seasonings, and liquids.
4. Give it a good stir to combine.
5. Cook on low for 6-8 hours or high for 3-4 hours.

Storage Instructions

Refrigerator: Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 4-5 days. The leftover soup often tastes even better the next day as the flavors continue to develop!

Freezer: This soup freezes beautifully! Let the soup cool completely, then transfer to freezer-safe airtight containers or bags. Freeze for up to 3 months. Note: Don’t add tortilla strips before freezing – add them when reheating.

Reheating: Reheat leftover soup on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions. Add a splash of chicken broth if the soup has thickened too much.

Frequently Asked Questions

Serving Suggestions

This Instant Pot tortilla soup is a complete meal on its own, but pairs wonderfully with:

• Warm cornbread or Mexican cornbread
• Quesadillas on the side
• A simple green salad
• Mexican rice
• Chips and guacamole

More Delicious Instant Pot Recipes

• Instant Pot Black Bean Soup
• Instant Pot Taco Soup
• Instant Pot Orange Chicken
• Easy Instant Pot Chicken Alfredo with Jar Sauce
• Instant Pot Black-Eyed Peas