Instant Pot Chicken Tortilla Soup
We can’t get enough of this delicious Instant Pot Chicken Tortilla Soup recipe! This easy chicken tortilla soup can also be made in the slow cooker. It’s a healthy one pot dinner!
If the fact that I’ve made this soup three times in two weeks doesn’t convince you that it’s a total keeper of a recipe, then I’m not sure what will!
This Instant Pot Chicken Tortilla Soup has it all. Crave-worthy flavor. Loads of topping possibilities. Healthy ingredients. And it is so simple and fast to prepare.
No Instant Pot? No problem! You can also make this healthy chicken tortilla soup in your slow cooker. Or even on the stove top!
My other favorite dinner of the moment that I make in my Instant Pot is this Healthy Turkey Chili Recipe. It gets rave reviews from everyone who tries it! The chili can also be made in the slow cooker or on the stove. My family also loves this Instant Pot Chicken Noodle Soup and Instant Pot White Chicken Chili!
If you don’t yet have an Instant Pot but are considering buying one I highly recommend it. I’ve written a guide on how to use an Instant Pot to help you get started. Besides this soup, my favorite things to make in the IP are Instant Pot hard boiled eggs. Seriously life changing!
I use a couple of not so secret ingredients when I make this Instant Pot Chicken Tortilla Soup.
First up, fire roasted diced tomatoes. The fire roasted kind add another layer of flavor that really can’t be beat.
Second, I add a jar of mild red enchilada sauce. I know, I know. Aren’t I always telling you to make your own? You caught me. Sometimes it’s worth it to take a little help from the grocery store, especially if you’re careful to choose one with a good ingredient list. I also take a little help from the store with this Slow Cooker Taco Soup, a reader favorite.
I recommend going all out when topping your bowl of chicken tortilla soup. Start with a squeeze of lime juice. Sprinkle on some shredded cheddar cheese. Next up? Perfectly ripe avocado. A dollop of plain Greek yogurt. And finally some crumbled tortilla chips. So. much. yum!
Serve this Instant Pot Chicken Tortilla Soup for an easy dinner with your family. My kids don’t like a lot of spice, so I use mild enchilada sauce and just 1 teaspoon of chili powder when I make this. You can adjust the heat to how you like it.
Tips for making this Instant Pot Chicken Tortilla Soup:
- I take a shortcut with this recipe and use store-bought enchilada sauce. I like the 365 Organic Red Enchilada Sauce from Whole Foods. You can also use homemade enchilada sauce.
- When I photographed this recipe I forgot to add the corn. Oops! I’ve also made it without an onion when I didn’t have one on hand. It’s delicious both with and without the onion and corn.
- You can use your stand mixer to shred the cooked chicken for this recipe. It’s so easy! Put the cooked chicken in the bowl of your mixer and mix on low using the paddle attachment until the chicken is shredded. This will take less than a minute! See my post on how to shred chicken for more tips.
Instant Pot Chicken Tortilla Soup
- 2 teaspoons olive oil
- 1 cup chopped onion
- 4 cloves garlic minced
- 4 ounce can mild fire roasted diced green chiles
- 14.5 ounce can fire roasted diced tomatoes
- 15 ounces red enchilada sauce
- 1-2 teaspoons chili powder
- 1 teaspoon cumin
- 15 ounce can black beans rinsed and drained
- 4 cups low sodium chicken broth
- 1 pound boneless skinless chicken breast
- 15 ounce can corn drained (or 1 cup frozen corn), optional
- salt and pepper to taste
- For serving: lime wedges, crumbled tortilla chips, sour cream or plain Greek yogurt, shredded cheese, and/or avocado
- Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened. Turn off Instant Pot. Stir in the minced garlic.
- Add the diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well. Nestle the chicken into the mixture.
- Place the lid on and set it to the closed position. Turn the steam valve to the sealing position.
- Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes (this means just leave the Instant Pot alone for 10 minutes). Then, carefully turn the steam valve to the venting position to release the remaining pressure. I usually do this with the handle of a long spoon.
- When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid. Remove the chicken and shred. (This can be done in a bowl with two forks or even in your stand mixer – see my how to shred chicken tips.)
- Return the shredded chicken back to the pot and stir in the corn. Season to taste with salt and pepper and serve with toppings as desired.
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