The Ultimate Instant Pot Chicken Tortilla Soup: A Quick & Flavorful Homemade Recipe (Stovetop Option Included!)

Embark on a culinary journey to create the most incredible chicken tortilla soup right in your own kitchen! This recipe is a true lifesaver for busy weeknights, delivering a comforting, vibrant bowl of homemade goodness in a fraction of the time you’d expect. Whether you’re a seasoned Instant Pot enthusiast or prefer the traditional stovetop method, this flavorful chicken tortilla soup can be on your table in about 20-30 minutes, making it an ideal choice for a delicious and nutritious meal any day of the week, especially when the weather turns chilly.

Gone are the days of spending hours simmering soup; our Instant Pot version streamlines the process without sacrificing any of the rich, authentic flavors you crave. And for those without a pressure cooker, we’ve included equally efficient stovetop instructions to ensure everyone can enjoy this delightful dish. Prepare to savor tender chicken, sweet corn, spicy tomatoes, and a robust broth, all crowned with your favorite toppings for a truly personalized and satisfying experience. Get ready to elevate your dinner game with this quick, easy, and undeniably delicious chicken tortilla soup recipe!

Looking for more amazing Instant Pot creations to simplify your cooking? You’ll love my Instant Pot Salsa Verde Chicken, perfect for creating versatile meals like tacos, quesadillas, or healthy salads throughout the week. And for a truly comforting and savory sandwich, don’t miss out on these tender and juicy Instant Pot French Dip Sandwiches – they are pure perfection!

Why You’ll Love This Easy Chicken Tortilla Soup

This Instant Pot chicken tortilla soup isn’t just another recipe; it’s a culinary triumph that will quickly become a staple in your meal rotation. Here’s why this homemade tortilla soup is so irresistible:

• Endless Toppings Fun! The absolute best part of this quick chicken tortilla soup is customizing each bowl with an array of delicious toppings. Imagine the satisfying crunch of tortilla strips, the creamy melt of shredded cheddar, or the cool, buttery texture of diced avocado. Every spoonful is an opportunity to create a new flavor and texture combination, making it a hit with kids and adults alike.
• Incredibly Versatile. This recipe is a fantastic canvas for creativity. While chicken is classic, feel free to experiment with different proteins like shredded pork or beef. You can also toss in any type of beans you enjoy, such as black beans or pinto beans, to add more substance and fiber. This adaptability ensures that your Instant Pot tortilla soup can always cater to your cravings and what you have on hand.
• Bursting with Flavor. Prepare your taste buds for an explosion of authentic Mexican-inspired flavors. This soup is wonderfully savory, with just the right kick of spice from the chilies and chili powder, balanced by the earthy notes of cumin. It’s a truly satisfying and wholesome meal that warms you from the inside out, making it perfect for a cozy night in.
• Unbeatably Fast & Easy. In today’s fast-paced world, finding a scratch-made meal that’s ready in under 30 minutes feels like a superpower. This Instant Pot tortilla soup delivers exactly that! Minimal prep and quick cooking times mean you can enjoy a delicious, homemade dinner without the fuss, even on your busiest evenings. It’s perfect for meal prepping or last-minute dinner decisions.

Essential Ingredients for Your Tortilla Soup

Crafting a truly spectacular chicken tortilla soup starts with fresh, quality ingredients. Below is a detailed look at what you’ll need to create this incredibly flavorful dish. Remember to check the bottom of this post for the FULL PRINTABLE recipe card with exact measurements!

• Chicken – Lean, tender chicken breast or thighs, cut into cubes, provide a healthy and satisfying protein base for this hearty soup. It absorbs all the wonderful flavors of the broth as it cooks.
• Corn kernels – Both frozen or canned corn kernels work beautifully, adding a burst of sweet flavor, vibrant color, and a pleasant chewy texture to every spoonful.
• Diced tomatoes with chilies – A can of diced tomatoes with chilies (like Ro*Tel) is a secret weapon, delivering a perfect dose of acidity and a gentle, balanced spice to the soup base, eliminating the need for extra chopping.
• Enchilada sauce – Canned enchilada sauce is a convenient flavor powerhouse, contributing a rich, savory depth and traditional Mexican notes without any extra effort.
• Cumin – This aromatic spice is fundamental to Mexican cuisine, lending its signature warm, earthy, and slightly smoky flavor that ties all the ingredients together.
• Chili powder – Adding a touch of chili powder deepens the smoky warmth and introduces a mild, inviting spice that enhances the overall profile of the broth.
• Olive Oil – Used for sautéing, it provides a healthy fat base and helps to build the initial layers of flavor.
• Onion – Finely chopped onion creates a foundational aromatic base, adding sweetness and depth as it softens.
• Garlic – Freshly minced garlic is essential for a savory soup. Its pungent, aromatic qualities make this dish incredibly delicious and provide a comforting boost, especially during cold and flu season.
• Chicken broth – High-quality prepared chicken broth forms the comforting liquid base of this soup, infusing it with a rich, savory essence that is both nourishing and satisfying. Low-sodium options are great for managing salt intake.

Optional Toppings to Elevate Your Soup Experience

One of the true joys of chicken tortilla soup is the ability to customize it with a vibrant array of toppings. These additions not only enhance the flavor and texture but also make each bowl a unique creation. Here are some of our favorite optional toppings:

• Shredded Cheddar Cheese – A generous sprinkle of shredded cheddar cheese melts beautifully into the warm soup, adding a creamy texture and a delightful, tangy flavor that complements the spicy broth. Other great choices include Monterey Jack, Pepper Jack, or even Cotija cheese for an authentic touch.
• Diced Avocado – Creamy, rich chunks of diced avocado offer a lovely cool contrast to the warm soup. Their smooth texture and subtle flavor enhance the dish, making it more filling and visually appealing with a pop of vibrant green.
• Tortilla Strips – Crispy tortilla strips are a must-have! They add a fantastic crunch that slowly softens as it soaks up the savory broth, providing a dynamic textural element. You can buy these pre-made or easily make your own (see tips below!).
• Sour Cream or Greek Yogurt – A dollop of sour cream (or plain Greek yogurt for a healthier alternative) introduces a creamy, tangy element that beautifully balances the soup’s spice. It’s perfect for those who prefer to mellow out the heat a notch.
• Black Olives – Sliced black olives can add a distinct briny saltiness and a pop of dark color, offering another layer of flavor and visual interest to your bowl.
• Lime Slices or Fresh Lime Juice – A squeeze of fresh lime juice just before serving brightens the entire dish, adding a zesty, citrusy zing that elevates all the other flavors. Don’t underestimate the power of fresh acidity!
• Fresh Cilantro – A sprinkle of fresh, chopped cilantro adds a burst of herbaceous freshness that is classic in Mexican cuisine and wonderfully aromatic.
• Jalapeños or Serranos – For those who love extra heat, thinly sliced fresh jalapeños or serrano peppers can provide an additional spicy kick.

How To Make Instant Pot Chicken Tortilla Soup: Step-by-Step Guide

Making this delicious chicken tortilla soup in your Instant Pot is incredibly straightforward and efficient. Follow these steps for a quick and easy meal. For precise measurements, scroll down to the FULL PRINTABLE recipe card.

1. Sauté Aromatics and Chicken: Begin by plugging in your Instant Pot and pressing the “Sauté” button. Allow it a minute or two to heat up. Once hot, add the olive oil to coat the bottom of the pot. Add your cubed chicken pieces and finely chopped onions. Sauté, stirring occasionally, until the onions become translucent and soft, and the chicken is lightly browned on all sides. This step builds a crucial flavor base. Next, add the minced garlic and cook for just 1 minute more until it becomes fragrant – be careful not to burn it!
2. Combine Ingredients: Carefully add the remaining ingredients to the Instant Pot: the corn kernels (frozen or canned), diced tomatoes with chilies, enchilada sauce, chicken broth, ground cumin, chili powder, salt, and black pepper. Stir everything thoroughly until all components are well combined and the spices are evenly distributed throughout the liquid.
3. Pressure Cook: Secure the lid on your Instant Pot, ensuring it is properly sealed. Close the vent to the “Sealing” position. Select the “Soup” setting, or manually set the Instant Pot to cook at High Pressure for 6 minutes. The Instant Pot will take a few minutes to come to pressure before the 6-minute cooking cycle begins.
4. Release Pressure and Serve: Once the cooking cycle is complete and the timer goes off, carefully use the quick release method to vent the pressure. This means turning the vent from “Sealing” to “Venting” (use a kitchen towel or oven mitt to protect your hand from the steam). Once the floating valve drops, it’s safe to open the lid. Stir the soup gently.
5. Garnish and Enjoy: Ladle the hot, delicious chicken tortilla soup into bowls. Now comes the fun part: let everyone add their favorite optional toppings! From crunchy tortilla strips to creamy avocado and shredded cheese, personalize each bowl to perfection. Serve immediately and savor every comforting spoonful!

Can I Make This Chicken Tortilla Soup on the Stovetop?

Absolutely! If you don’t have an Instant Pot or simply prefer the traditional method, you can still enjoy this fantastic chicken tortilla soup. It comes together quickly on the stovetop too, offering the same delicious results. Here’s how to prepare it:

1. Sauté Aromatics and Chicken: Place a large stock pot or Dutch oven over medium-high heat on your stovetop. Add the olive oil to coat the bottom of the pan. Add your cubed chicken and finely chopped onions. Sauté, stirring frequently, until the onions are soft and translucent, and the chicken is lightly browned. Stir in the minced garlic and cook for another minute until fragrant, taking care not to burn it.
2. Simmer the Soup: Add the corn kernels, diced tomatoes with chilies, enchilada sauce, chicken broth, ground cumin, chili powder, salt, and black pepper to the pot. Stir all the ingredients well to combine them thoroughly.
3. Cook Until Done: Bring the entire mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes, or until the chicken is fully cooked through and the flavors have had a chance to meld beautifully. If your chicken was already cooked and shredded, you only need to simmer for about 10-15 minutes to allow the flavors to deepen.
4. Serve with Toppings: Ladle the hot soup into individual bowls and let everyone customize their serving with their preferred toppings. Enjoy your homemade stovetop chicken tortilla soup!

Recipe Tips & Tricks for Perfect Tortilla Soup

Making this chicken tortilla soup is already simple, but these extra tips and tricks will help you achieve the best flavor and consistency every time, whether you’re using an Instant Pot or a stovetop method.

• Cheese Variety: While shredded cheddar is a classic, don’t hesitate to experiment with different types of cheese to top your soup. Shredded Monterey Jack offers a mild, creamy melt, Pepper Jack adds a subtle spice, and crumbled Cotija cheese provides a salty, authentic Mexican touch.
• Adjusting the Heat: If you’re not a fan of spicy food, it’s easy to adjust the heat level. Simply swap the chili powder for an equal amount of sweet paprika, and instead of diced tomatoes with chilies, use regular canned diced tomatoes. To further mellow out any remaining heat in the finished soup, stir in a dollop of sour cream or Greek yogurt before serving.
• Homemade Enchilada Sauce: For an even more authentic and deeply flavorful experience, consider skipping the store-bought enchilada sauce and making your own! My easy Homemade Enchilada Sauce recipe is fantastic and will take this soup to the next level.
• Get Creative with Toppings: Encourage everyone at the table to personalize their soup bowls with various toppings. Setting out a “topping bar” with different options makes mealtime fun and ensures everyone gets exactly what they like, promoting happy eaters!
• Mind Your Sodium: If you’re watching your sodium intake, opt for low-sodium chicken broth and check the labels on your canned tomatoes and enchilada sauce for low-sodium versions. You can also reduce the amount of added salt and adjust to taste at the end.
• Shredded Chicken vs. Cubed: For an even quicker soup, you can use pre-cooked shredded chicken (leftover rotisserie chicken works wonderfully!). If using pre-cooked chicken, add it along with the broth and other ingredients, as it only needs to heat through.
• Adding Beans: For a heartier soup with added fiber and protein, consider adding a can of drained and rinsed black beans or pinto beans along with the corn and tomatoes.
• Make Ahead & Storage: This soup reheats beautifully! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; simply thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

How To Serve Your Delicious Chicken Tortilla Soup

This comforting Instant Pot chicken tortilla soup is a meal in itself, but it truly shines when paired with complementary sides. It simply begs to be garnished with a cascade of your favorite toppings, transforming a simple bowl into a vibrant feast.

For an added layer of smoky depth, consider serving it alongside my homemade Fire Roasted Salsa. The smoky notes in the salsa will beautifully echo the spices in the soup, creating a harmonious flavor profile.

If you prefer the soft, warm embrace of corn tortillas over crispy strips, why not whip up a batch of these fresh Homemade Corn Tortillas? They’re perfect for dipping into the rich broth or for scooping up spoonfuls of the delicious ingredients.

And to truly complete your Mexican-inspired meal on a sweet note, you simply must try these Mexican Chocolate Chip Cookies. They’re a unique twist on a classic, offering warmth and spice with a hint of cinnamon and cayenne. It’s like your favorite chocolate chip cookie got a delicious flavor upgrade – the perfect ending to a satisfying meal!

More Easy Mexican Recipes You’ll Love

If you enjoyed this Instant Pot chicken tortilla soup, you’re in for a treat! Explore more of our delicious and easy Mexican recipes that are perfect for any occasion:

• Hearty Beef Enchilada Casserole
• Flavorful Chicken Enchiladas with Green Chile Sauce
• Crispy Air Fryer Tacos
• Quick Air Fryer Chimichanga
• Authentic Instant Pot Pozole

Rating: 4.50 from 16 votes

Instant Pot Chicken Tortilla Soup

By
Erin Sellin

This Instant Pot Tortilla Soup recipe lets you make your favorite chicken tortilla soup in minutes! It’s ready fast and is perfect for a cold night. Don’t have an Instant Pot? No problem, stovetop instructions are included!

Prep:
5 mins

Cook:
15 mins

Total:
20 mins

Servings:
5

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Video

Watch a video tutorial for this recipe here:

Equipment

• Instant Pot

Ingredients

• 1 pound chicken, cut into cubes
• 1 Tablespoons olive oil
• 1 cup 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)
• 1 can enchilada sauce, (10 oz can)
• 4 cups chicken broth
• 2 teaspoon 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
• Black Olives
• Lime slices

Instructions

Instant Pot Instructions

1. Heat the Instant Pot using the “Sauté” setting. Add olive oil to coat the pan. Add cubed chicken and chopped onions, sauté until onions are soft and chicken is lightly browned. Add minced garlic and cook for 1 minute until fragrant.
2. Mix in corn kernels, diced tomatoes with chilies, enchilada sauce, chicken broth, ground cumin, chili powder, salt, and pepper. Stir until well combined.
3. Secure the lid and close the vent to the “Sealing” position. Set the Instant Pot to “Soup” setting (or Manual/Pressure Cook) for 6 minutes on High Pressure.
4. Once cooking is complete, carefully use the quick release method to vent the pressure.
5. Stir the soup and serve hot with your favorite toppings.

Stovetop Instructions

1. Heat a large stock pot or Dutch oven over medium-high heat. Add olive oil to coat the pan. Add cubed chicken and chopped onions, sauté until onions are soft and chicken is lightly browned. Add minced garlic and cook for 1 minute until fragrant.
2. Mix in corn kernels, diced tomatoes with chilies, enchilada sauce, chicken broth, ground cumin, chili powder, salt, and pepper. Stir until well combined.
3. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes until the chicken is cooked through and flavors have melded.
4. Serve hot with your favorite toppings.

Nutrition

Calories:
400kcal

|

Carbohydrates:
24g

|

Protein:
28g

|

Fat:
23g

|

Saturated Fat:
6g

|

Polyunsaturated Fat:
14g

|

Cholesterol:
96mg

|

Sodium:
1484mg

|

Fiber:
5g

|

Sugar:
8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Erin Sellin

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Course:
Dinner Recipes

Cuisine:
American, Mexican

Servings:
5

Calories:
400

Keyword:
Tortilla Soup, Instant Pot Tortilla Soup, Chicken Tortilla Soup

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