Easy Instant Pot Chicken Tortilla Soup: Your Quick & Flavorful Weeknight Meal
Transform your weeknight dinner with this incredibly easy and delicious Instant Pot Chicken Tortilla Soup recipe! Experience the rich, authentic flavors of your favorite chicken tortilla soup, ready in minutes with the magic of your Instant Pot. Perfect for chilly evenings, this hearty soup is a true lifesaver. No Instant Pot? No problem! We’ve included simple stovetop instructions so everyone can enjoy this fantastic meal.
There’s nothing quite like a warm bowl of homemade soup to bring comfort and joy, especially on a cold night. This Chicken Tortilla Soup isn’t just any soup; it’s a culinary masterpiece that delivers authentic Mexican-inspired flavors in record time. Made from scratch with wholesome ingredients, this dish will be on your table in about 20 minutes from start to finish. It’s the ultimate combination of speed, ease, and mouth-watering deliciousness. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is designed for success.
Embrace the convenience of your Instant Pot to create a flavorful, tender chicken tortilla soup with minimal effort. The pressure cooker locks in all the vibrant tastes, infusing every spoonful with a depth that usually takes hours to achieve. And for those who prefer traditional cooking methods, we’ve got you covered with equally fast stovetop instructions. So, gather your ingredients and prepare for a soup experience that will quickly become a family favorite.
Looking for more amazing Instant Pot recipes to simplify your cooking? My Salsa Verde Chicken is a fantastic choice, perfect for whipping up tacos, quesadillas, or salads throughout the week. For a tender, juicy sandwich that’s packed with flavor, you absolutely have to try the Instant Pot French Dip Sandwiches. These recipes are designed to make your cooking life easier and more delicious!
Why You’ll Absolutely Love This Instant Pot Chicken Tortilla Soup
This Instant Pot Chicken Tortilla Soup isn’t just a meal; it’s an experience waiting to happen. Here’s why it will quickly become a cherished recipe in your kitchen:
- Endless Fun Toppings! The ultimate joy of this Instant Pot Tortilla Soup lies in customizing it with an array of delicious toppings. Imagine crisp, golden tortilla strips, generous sprinkles of shredded cheddar, and creamy diced avocado adding texture and flavor to every spoonful. Don’t forget a dollop of sour cream or a squeeze of fresh lime for that extra zing! Each bite is a unique combination of flavors and textures, making it a truly interactive and delightful meal.
- Incredibly Versatile & Adaptable. This recipe is wonderfully forgiving and adaptable to your preferences or whatever you have on hand. Feel free to incorporate any type of beans you enjoy, such as black beans or pinto beans, for added fiber and substance. You can also mix up the protein! While chicken is classic, shredded pork or beef (leftovers work great!) can be fantastic alternatives, offering a different depth of flavor. Make it your own every time you cook!
- Simply Irresistible Flavor! Prepare your taste buds for a symphony of flavors! This soup is a harmonious blend of savory, spicy, and tangy notes. It’s robust, deeply satisfying, and infused with the rich, earthy spices of traditional Mexican cuisine. Beyond its incredible taste, it’s also packed with nutritious ingredients, making it a meal you can feel good about serving to your family.
- Unbelievably Fast & Easy. In today’s busy world, a quick and simple meal is a true blessing. This chicken tortilla soup shines in its ease and speed. It’s unbelievably simple to prepare and can go from your pantry to your plate in under 30 minutes, especially when utilizing the efficiency of the Instant Pot. Less time cooking means more time enjoying delicious food with loved ones!
What You’ll Need: Essential Ingredients
To ensure you have everything ready, be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card with exact measurements.
- Chicken – One pound of boneless, skinless chicken, cut into cubes. Tender, lean chicken breast or succulent chicken thighs add healthy protein and substance to this hearty soup. Cubing the chicken allows it to cook quickly and absorb all the delicious flavors.
- Olive Oil – Just one tablespoon to sauté the aromatics and chicken. Olive oil provides a healthy base and helps to brown the ingredients, building the foundational flavors of the soup.
- Onion – One cup of finely chopped onion. Onions are a staple in most savory dishes, providing a sweet, pungent base that deepens the overall flavor profile of the soup as they soften.
- Garlic – Two cloves of minced garlic. Fresh garlic adds an indispensable aromatic and savory kick, making this soup extra delicious and wonderfully comforting, especially during cold and flu season. Don’t skimp on the garlic!
- Corn Kernels – One and a half cups of corn kernels, either frozen or canned. Sweet corn kernels add a delightful pop of natural sweetness, a pleasant chewy texture, and a vibrant splash of color to the soup.
- Diced Tomatoes with Chilies – One 10 oz can. These canned tomatoes, often labeled “Rotel,” come with a perfect dose of acidity and a gentle, balanced spice, enhancing the soup’s complexity without overwhelming heat.
- Enchilada Sauce – One 10 oz can. Canned enchilada sauce is a secret weapon for adding a tremendous amount of rich, authentic Mexican flavor without the extra effort of making a sauce from scratch. It’s key to the soup’s signature taste.
- Chicken Broth – Four cups of prepared chicken broth. This forms the flavorful liquid base of the soup, tying all the ingredients together and adding a deeply comforting, savory essence. Choose a low-sodium option if you’re watching your salt intake.
- Cumin – Two teaspoons of ground cumin. Cumin is a cornerstone spice in Mexican cuisine, lending its signature earthy, warm, and slightly peppery flavor that defines the character of this soup.
- Chili Powder – One teaspoon of chili powder. This spice adds a beautiful depth of smoky flavor and a mild, pleasant warmth to the broth, enhancing the overall Mexican profile. Adjust to your preferred spice level.
- Salt and Black Pepper – One teaspoon of salt and half a teaspoon of black pepper. These essential seasonings enhance and balance all the other flavors, bringing the soup to life. Always taste and adjust as needed!
Irresistible Optional Toppings for Your Tortilla Soup
While the soup itself is a star, the toppings truly elevate the experience, allowing you to customize each bowl to perfection. Here are some of our favorite optional additions:
- Shredded Cheddar Cheese – A generous sprinkle of shredded cheddar cheese melts beautifully into the hot soup, adding a creamy texture and a rich, savory flavor that complements the spices. Other great options include Monterey Jack, Pepper Jack for a kick, or Cotija cheese for an authentic touch.
- Diced Avocado – Creamy chunks of diced avocado offer a lovely, smooth texture and a vibrant green color contrast against the rich red broth. They also add healthy fats, making the soup more satisfying and filling.
- Crispy Tortilla Strips – Essential for “tortilla soup”! Crispy tortilla strips provide that satisfying crunch with every spoonful. They can be added right before serving to maintain their crispness or allowed to soften slightly in the broth for a different texture. You can buy them pre-made or easily make your own (see FAQ!).
- Sour Cream or Mexican Crema – A dollop of sour cream or its milder cousin, Mexican crema, adds a luxurious creamy element. It also works wonders to mellow out the spice level if you prefer a milder soup, creating a delightful tangy contrast.
- Black Olives – Sliced black olives offer a mild saltiness and a distinct visual appeal. They add another layer of savory flavor without overpowering the main components of the soup.
- Lime Slices or Wedges – A squeeze of fresh lime juice just before serving brightens the entire dish, adding a zesty, citrusy zing and a fresh dimension that cuts through the richness of the soup.
- Fresh Cilantro – A scattering of freshly chopped cilantro adds a burst of herbaceous freshness and a classic Mexican flavor that ties everything together.
- Jalapeño Slices – For those who crave extra heat, thinly sliced fresh or pickled jalapeños can be a fantastic addition, providing an extra kick.
How To Make Instant Pot Chicken Tortilla Soup: Step-by-Step Guide
For precise measurements and a printer-friendly version, refer to the FULL PRINTABLE recipe card at the bottom of this post.
- Sauté Aromatics and Chicken: Begin by activating the “Saute” setting on your Instant Pot. Once hot, add the olive oil to coat the bottom of the pot. Introduce the cubed chicken and chopped onions, stirring occasionally. Sauté until the chicken is lightly browned and the onions have softened, typically for about 3-5 minutes. Then, stir in the minced garlic and cook for just 1 minute until fragrant. Be careful not to burn the garlic.
- Combine Remaining Ingredients: Carefully add the corn kernels, diced tomatoes with chilies, enchilada sauce, chicken broth, ground cumin, chili powder, salt, and black pepper into the Instant Pot. Stir everything thoroughly until all the ingredients are well combined and evenly distributed.
- Pressure Cook: Secure the lid on your Instant Pot, ensuring it’s properly sealed. Close the vent (set to “Sealing” position). Select the “Soup” setting or manual pressure cook on high for 6 minutes. The Instant Pot will take a few minutes to build pressure before the cooking cycle begins.
- Quick Release and Serve: Once the cooking cycle is complete, the Instant Pot will beep. Carefully perform a quick release of the pressure by turning the vent to the “Venting” position (use a kitchen towel or oven mitt to protect your hand from the steam). Once the float valve drops, indicating all pressure has been released, open the lid. The chicken will be perfectly cooked and tender.
- Shred Chicken (Optional): For a more classic tortilla soup texture, you can remove the chicken pieces from the soup, shred them with two forks, and then return the shredded chicken to the pot. This step is optional but highly recommended for a truly authentic experience.
- Ready to Enjoy: Ladle the hot Instant Pot Chicken Tortilla Soup into bowls. Garnish generously with your favorite optional toppings, such as shredded cheese, diced avocado, and crispy tortilla strips, and serve immediately. Enjoy your incredibly fast and flavorful homemade meal!
Can I Make It On The Stovetop? No Instant Pot? No Problem!
Absolutely! If you don’t have an Instant Pot, or simply prefer cooking on the stovetop, you can still enjoy this delicious Chicken Tortilla Soup in no time. The flavors develop beautifully in a traditional pot as well.
- Sauté Aromatics and Chicken: Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the cubed chicken and chopped onions. Sauté, stirring frequently, until the chicken is lightly browned and the onions are soft and translucent, typically for 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine All Ingredients: Add the corn kernels, diced tomatoes with chilies, enchilada sauce, chicken broth, ground cumin, chili powder, salt, and black pepper to the pot. Stir well to ensure all ingredients are thoroughly combined.
- Simmer to Perfection: Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes. This allows the flavors to meld beautifully and ensures the chicken is cooked through and tender. If you prefer shredded chicken, remove the chicken pieces, shred with two forks, and return them to the soup.
- Serve with Toppings: Ladle the hot soup into serving bowls and invite everyone to customize their meal with a variety of their favorite toppings. Enjoy this comforting and easy stovetop version!
Recipe Tips & Tricks for the Best Tortilla Soup
Enhance your Instant Pot Chicken Tortilla Soup experience with these helpful tips and tricks:
- Cheese Varieties: Don’t limit yourself to just cheddar! Experiment with different types of cheese to top off this soup. Some fantastic alternatives include spicy pepper jack, crumbly cotija cheese for an authentic Mexican touch, or mild Monterey Jack for extra creaminess. A blend of cheeses can also add complexity.
- Adjusting Spice Levels: Not a fan of spicy food? No problem! You can easily tailor the heat to your liking. Replace the chili powder with sweet paprika for a milder, smoky flavor. Instead of diced tomatoes with chilies, use regular canned diced tomatoes. To further mellow out the heat in the finished soup, simply stir in a spoonful or two of sour cream or Greek yogurt just before serving.
- Homemade Enchilada Sauce: For an even more exceptional and deeply flavorful soup, consider skipping the store-bought sauce and using my easy Homemade Enchilada Sauce. It’s surprisingly simple to make and adds an unparalleled richness that elevates the entire dish.
- Topping Bar Fun: Make mealtime exciting by setting up a “tortilla soup topping bar.” Lay out all the optional toppings in separate bowls and let everyone customize their own bowls. This is a fantastic way to cater to individual preferences and ensures the whole family is happy and engaged with their meal!
- Sodium Control: If you are watching your sodium intake, opt for low-sodium chicken broth and adjust the added salt to taste. Canned tomatoes and enchilada sauce can be high in sodium, so look for low-sodium varieties if available.
- Shredding Chicken Easily: If you opt to shred the chicken, the easiest way to do this is to remove the cooked chicken breasts from the pot and place them in a separate bowl. Use two forks to pull the chicken apart. For an even quicker method, you can place the cooked chicken breasts in a stand mixer with the paddle attachment and mix on low speed for about 30 seconds until perfectly shredded.
- Storage and Freezing: Leftover Instant Pot Chicken Tortilla Soup stores beautifully in an airtight container in the refrigerator for up to 3-4 days. It also freezes exceptionally well for up to 3 months. Allow the soup to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Add fresh toppings when serving.
Frequently Asked Questions (FAQ)
Yes, absolutely! Making your own crunchy tortilla strips is easy and adds an extra layer of freshness. To make them, cut corn tortillas into thin strips. You can lightly fry them in a shallow amount of oil in a skillet until golden and crispy, then drain on paper towels and season with salt. Alternatively, for a healthier option, toss the strips with a little olive oil, spread them on a baking sheet, and bake in a preheated oven (around 375°F / 190°C) until they’re crunchy and lightly browned, usually 8-12 minutes, flipping halfway.
Yes, it’s incredibly easy to adapt this recipe to create a delicious vegetarian Instant Pot Tortilla Soup. Simply replace the chicken with plant-based protein options such as marinated and crumbled tempeh, cubed firm tofu, or canned black beans (rinsed and drained) added at the end of the cooking process. Crucially, replace the chicken broth with an equal amount of high-quality vegetable broth to maintain a rich and savory base.
Yes, using pre-cooked rotisserie chicken is a fantastic shortcut! If using rotisserie chicken, you can skip the initial sautéing of raw chicken. Simply shred the rotisserie chicken and add it to the Instant Pot along with the corn kernels, tomatoes, sauces, and broth. Cook on the “Soup” setting for 3-4 minutes to allow the flavors to meld, then quick release. This makes the recipe even faster!
Tortilla soup is often a meal in itself, especially with all the delicious toppings. However, a simple green salad with a light vinaigrette makes a great fresh contrast. You could also serve it with warm cornbread or a side of rice. For a heartier meal, a quesadilla or a side of refried beans can round it out perfectly.
How To Serve Your Delicious Tortilla Soup
This Instant Pot Chicken Tortilla Soup is an invitation to get creative with your meal. It practically begs to be showered with your favorite toppings, turning each bowl into a personalized culinary adventure.
For an added layer of smoky depth, consider drizzling some of my homemade Fire Roasted Salsa over your soup. Its complex flavors perfectly complement the rich broth.
If you have a penchant for soft corn tortillas over crispy strips, why not try making these fresh Homemade Corn Tortillas? They’re surprisingly simple and add an authentic touch to your meal, perfect for scooping up every last drop of soup.
And to truly complete your Mexican-inspired feast, why not finish off the meal with a sweet treat? My Mexican Chocolate Chip Cookies are an absolute delight. They are warm and subtly spicy, featuring a comforting hint of cinnamon and a gentle kick of cayenne. They’re like your favorite classic chocolate chip cookie, but with a truly memorable flavor upgrade!
More Easy & Flavorful Mexican Recipes
If you loved this Instant Pot Chicken Tortilla Soup, you’re in for a treat! Explore more delicious and easy-to-make Mexican recipes from my collection:
- Hearty Beef Enchilada Casserole: A comforting, cheesy bake that’s perfect for feeding a crowd.
- Creamy Chicken Enchiladas with Green Chile Sauce: A vibrant and savory twist on classic enchiladas.
- Crispy Air Fryer Tacos: Get perfectly crispy taco shells with minimal oil, making taco night a breeze.
- Quick Air Fryer Chimichanga: Enjoy the deep-fried taste without the guilt, all thanks to your air fryer.
- Authentic Instant Pot Pozole: A traditional Mexican stew, simplified for your Instant Pot.
Instant Pot Chicken Tortilla Soup
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Equipment
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Instant Pot
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Sharp Knife
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Cutting Board
Ingredients
- 1 pound boneless, skinless chicken, cut into cubes
- 1 Tablespoon olive oil
- 1 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups corn kernels, frozen or canned
- 1 can diced tomatoes with chilies, (10 oz can, e.g., Rotel)
- 1 can enchilada sauce, (10 oz can, red or green)
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping Options
- Shredded Cheddar Cheese
- Diced Avocado
- Tortilla Strips
- Sour Cream
- Sliced Black Olives
- Lime Slices or Wedges
- Fresh Cilantro, chopped
Instructions
For the Instant Pot
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Heat the Instant Pot using the “Saute” setting. Add olive oil to coat the bottom of the pot. Add the cubed chicken and chopped onions, then sauté until the chicken is lightly browned and onions are soft (3-5 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.
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Mix in the corn kernels, diced tomatoes with chilies, enchilada sauce, chicken broth, ground cumin, chili powder, salt, and black pepper. Stir until all ingredients are well combined.
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Secure the Instant Pot lid and close the vent (set to “Sealing”). Select the “Soup” setting or manual pressure cook on high for 6 minutes.
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Once the cooking cycle is complete, carefully use the quick release method to release the pressure. Wait until the float valve drops before opening the lid.
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Remove chicken, shred with two forks if desired, then return to the pot. Serve hot with your favorite toppings.
To make on the stovetop
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Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add the cubed chicken and chopped onions, sauté until the chicken is lightly browned and onions are soft (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
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Mix in corn kernels, diced tomatoes with chilies, enchilada sauce, chicken broth, ground cumin, chili powder, salt, and black pepper. Stir until well combined.
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Bring the mixture to a simmer. Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until chicken is thoroughly cooked and tender.
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Serve hot with your favorite toppings and enjoy your flavorful stovetop tortilla soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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