Instant Pot Chicken Tortilla Soup (2024)

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Chicken Tortilla Soup is a beloved classic that brings the essence of Mexican cuisine to your table. This hearty soup features tender chicken, savory spices, vibrant vegetables, and crunchy tortilla strips, all simmered together in a rich and flavorful broth. Whether you’re craving a cozy meal on a chilly evening or looking to add some zest to your dinner routine, Chicken Tortilla Soup is sure to satisfy your taste buds and warm your soul. With its delicious combination of ingredients and easy preparation, it’s no wonder this soup is a favorite among families everywhere..

Chicken Tortilla Soup Ingredients

  • 2 large chicken breasts (about 1 pound total)
  • 1 (8 oz) can of corn kernels or frozen corn
  • 1 (16 oz) can black beans, drained and rinsed
  • 1 (16 oz) can Rotel tomatoes with green chilies
  • 1 (14 oz) can crushed tomatoes
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons chili powder

Instant Pot Chicken Tortilla Soup

  • Place chopped onions, corn, black beans, and Rotel tomatoes in the Instant Pot.
  • Add the chicken breasts to the Instant Pot, even if they are frozen.
  • Stir in the garlic powder, cumin, and chili powder to season the ingredients.
  • Pour in the chicken broth and add the crushed tomatoes to the pot.
  • Close the Instant Pot lid and set it to cook on manual high pressure for 30 minutes.
  • Once the cooking cycle is complete, perform a quick release to release the pressure.
  • Remove the cooked chicken breasts from the Instant Pot and shred them using two forks.
  • Return the shredded chicken to the soup in the Instant Pot.
  • Serve the Chicken Tortilla Soup hot, garnished with your favorite toppings, such as tortilla strips, avocado, cheese, and sour cream. Enjoy your delicious homemade soup!
  • Instant Pot Chicken Tortilla Soup (3)

  • Instant Pot Chicken Tortilla Soup (4)

Instant Pot Chicken Tortilla Soup (6)

FAQs about Instant Pot Chicken Tortilla Soup

Absolutely! Chicken thighs can be used in place of chicken breasts for this recipe. They offer a slightly richer flavor and tend to stay moist and tender after cooking.

The level of spiciness can be adjusted to suit your taste preferences. If you prefer a milder soup, you can reduce the amount of chili powder or omit the jalapeños altogether. Alternatively, if you prefer a spicier soup, you can add additional chili powder or chopped jalapeños.

Leftover Chicken Tortilla Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to cool the soup completely before transferring it to the refrigerator.

Yes, this soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Yes, you can adapt this recipe for the slow cooker. Simply combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender. Shred the chicken before serving.

More Recipes:

Instant Pot Chicken Tortilla Soup (7)

Yield: 6

Prep Time: 3 minutes

Cook Time: 30 minutes

Total Time: 33 minutes

Chicken Tortilla Soup is a beloved classic that brings the essence of Mexican cuisine to your table. This hearty soup features tender chicken, savory spices, vibrant vegetables, and crunchy tortilla strips, all simmered together in a rich and flavorful broth.

Ingredients

  • 2 large chicken breasts (about 1 pound total)
  • 1 (8 oz) can of corn kernels or frozen corn
  • 1 (16 oz) can black beans, drained and rinsed
  • 1 (16 oz) can Rotel tomatoes with green chilies
  • 1 (14 oz) can crushed tomatoes
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons chili powder

Instructions

  1. Place chopped onions, corn, black beans, and Rotel tomatoes in the Instant Pot.
  2. Add the chicken breasts to the Instant Pot, even if they are frozen.
  3. Stir in the garlic powder, cumin, and chili powder to season the ingredients.
  4. Pour in the chicken broth and add the crushed tomatoes to the pot.
  5. Close the Instant Pot lid and set it to cook on manual high pressure for 30 minutes.
  6. Once the cooking cycle is complete, perform a quick release to release the pressure.
  7. Remove the cooked chicken breasts from the Instant Pot and shred them using two forks.
  8. Return the shredded chicken to the soup in the Instant Pot.
  9. Serve the Chicken Tortilla Soup hot, garnished with your favorite toppings, such as tortilla strips, avocado, cheese, and sour cream. Enjoy your delicious homemade soup!

Notes

You can serve this soup with ;

Sour Cream

Cilantro

Tortilla Strips

Cheese

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Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 194Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 988mgCarbohydrates: 26gFiber: 5gSugar: 5gProtein: 19g

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Instant Pot Chicken Tortilla Soup (9)

Adventures of a Nurse

Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

Instant Pot Chicken Tortilla Soup (2024)
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