Instant Pot Chicken Tortilla Soup is more than just a meal; it’s a culinary experience designed for ease and bursting with authentic flavor. This incredible “dump-and-forget” recipe brings together succulent shredded chicken, hearty black beans, sweet corn, rich fire-roasted tomatoes, and an exceptionally flavorful broth that will leave a lasting impression. It’s the perfect solution for busy weeknights when you crave a homemade, comforting dish without hours in the kitchen.

If you’re in a hurry and prefer a super quick 20-minute stovetop version of this beloved recipe, you can find it here at Chicken Tortilla Soup.

Overhead image of a vibrant bowl of Instant Pot Chicken Tortilla Soup, garnished with fresh cilantro, cheese, and tortilla strips.

Instant Pot Chicken Tortilla Soup: A Flavorful Weeknight Wonder

What elevates this chicken tortilla soup from delicious to truly unforgettable is a carefully selected “secret ingredient” that effortlessly introduces incredible depth, a desirable thickness, and a complex flavor profile. Forget relying solely on plain vegetable or chicken broth; our recipe introduces a brilliant combination: robust chicken broth paired with a can of rich red enchilada sauce. This simple addition transforms the soup’s base into something extraordinary.

Just one can of enchilada sauce works wonders, infusing the soup with layers of savory, slightly spicy, and tangy notes. It acts as a pre-seasoned foundation, requiring minimal extra effort while delivering maximum impact. Simply open the can and add it to your Instant Pot – it’s that easy to unlock a richer, more authentic Mexican-inspired flavor.

Process shots showing olive oil, diced onion, minced garlic, a blend of spices, and tomato paste being sautéed in an Instant Pot to build a rich flavor base.

Why You’ll Love This Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup isn’t just another recipe; it’s a gateway to stress-free, flavorful dining. Here’s why it’s destined to become a staple in your kitchen:

**Effortless Preparation:** True to its “dump-and-forget” nature, most of the ingredients go right into the Instant Pot, minimizing active cooking time and maximizing convenience.
**Rapid Cooking Time:** The Instant Pot dramatically cuts down on cook time, making this hearty soup achievable even on the busiest weeknights. From sautéing to shredding, you’ll be enjoying a delicious meal faster than you thought possible.
**Rich, Deep Flavors:** The secret ingredient – red enchilada sauce – coupled with carefully chosen spices and fire-roasted tomatoes, creates an incredibly robust and well-rounded broth that tastes like it simmered all day.
**Healthy & Wholesome:** Packed with lean protein from chicken, fiber from black beans, and vitamins from corn and tomatoes, this soup is a nutritious choice that doesn’t compromise on taste.
**Highly Customizable:** While delicious on its own, this soup truly shines with a variety of toppings, allowing every family member to personalize their bowl to perfection.
**Family-Friendly:** Its mild yet flavorful profile is generally well-received by all ages, and the ability to customize toppings makes it a hit even with picky eaters.

Essential Ingredients for Your Instant Pot Tortilla Soup

Crafting the perfect Instant Pot Chicken Tortilla Soup starts with understanding the role each ingredient plays. Here’s a closer look at the key components:

Chicken: For the most tender, shreddable chicken, we highly recommend boneless, skinless chicken thighs. They retain moisture beautifully under pressure and become incredibly succulent. While chicken breasts can also be used, thighs are more forgiving and less prone to drying out.
Red Enchilada Sauce: This is our game-changing secret ingredient! The enchilada sauce provides a rich, savory, and slightly tangy foundation that elevates the broth beyond basic chicken stock. Be mindful that enchilada sauces can vary significantly in heat. For a family-friendly, mild flavor, we adore Old El Paso® mild red enchilada sauce. Always check the label and perhaps taste a tiny bit if you’re unsure of the spice level of your chosen brand.
Chicken Stock: A high-quality chicken stock is crucial for a robust and flavorful broth. It forms the primary liquid base and contributes significantly to the overall taste, reducing the need for excessive seasoning adjustments. Look for brands with good, natural chicken flavor.
Chili Powder: It’s important to distinguish between “chili powder” (a blend of spices often including paprika, cumin, garlic powder, and oregano) and “chile powder” (ground dried chiles, which are typically much hotter). For this recipe, we use a mild chili powder blend, like McCormick®, which adds warmth and earthy notes without overwhelming heat. Adjust to your preference.
Black Beans & Corn: These classic additions provide texture, sweetness, and a boost of fiber. We use canned versions for convenience – just be sure to drain and rinse your black beans. Fire-roasted corn adds another layer of smoky flavor, but plain canned corn works perfectly well too.
Fire-Roasted Diced Tomatoes: These tomatoes contribute a smoky sweetness and acidity that balances the soup beautifully. Regular diced tomatoes or even whole peeled tomatoes (crushed by hand) can be used as alternatives.
Aromatics & Spices: Onion, garlic, cumin, and paprika lay the groundwork for a truly aromatic and deeply flavored soup. Sautéing these ingredients before adding liquids is a vital step for building complexity. Tomato paste further concentrates the umami notes.
Bay Leaf: This humble herb adds a subtle, savory depth to the broth as it cooks. Remember to remove it before serving.

Process shots showing diced tomatoes, chicken, chicken stock, and other essential ingredients being layered into the Instant Pot, ready for pressure cooking.

How To Prepare This Easy Instant Pot Chicken Tortilla Soup

Making this chicken tortilla soup in your Instant Pot is incredibly straightforward. Follow these simple steps for a delicious meal:

Sauté the Aromatics and Build the Flavor Base: Begin by activating the Instant Pot’s sauté function. Heat olive oil, then add diced onion and cook until softened and translucent, which usually takes 4-6 minutes. Next, stir in the minced garlic and sauté for another 30 seconds until fragrant. Incorporate the cumin, paprika, chili powder, and tomato paste, cooking for 1-2 minutes until they darken slightly and become very aromatic. Be sure to scrape the bottom of the pot to deglaze and release any browned bits, preventing a “burn” warning. Finally, add the diced tomatoes and continue to sauté, ensuring the pot is thoroughly scraped clean.
Add All Remaining Ingredients: Once your flavorful base is established, it’s time to layer in the rest of the main ingredients. Place the chicken pieces into the pot, followed by the red enchilada sauce, diced green chiles, drained and rinsed black beans, undrained corn, chicken stock, and a bay leaf. Season generously with salt and freshly ground black pepper to taste.
Pressure Cook to Perfection: Secure the Instant Pot lid, ensuring the sealing valve is in the “sealing” position. Select the “Pressure Cook” or “Manual” setting and cook on high pressure for just 7 minutes. This short cooking time is sufficient for tenderizing the chicken and melding all the wonderful flavors.
Allow Natural Pressure Release: Once the cooking cycle is complete, resist the urge to quick-release the pressure immediately. Allow the pressure to naturally release for at least 10 minutes (for chicken breasts) or preferably 15 minutes (for chicken thighs) before manually releasing any remaining pressure. This crucial step prevents the chicken from becoming tough and ensures optimal tenderness.
Finishing Touches and Serve: Carefully remove the lid. Transfer the cooked chicken to a separate bowl and use two forks to easily shred it. Return the shredded chicken to the soup, then stir in fresh cilantro and a generous squeeze of fresh lime juice. Taste the soup and adjust seasonings (salt, pepper, or more lime) as needed. Don’t forget to remove and discard the bay leaf before serving. Ladle into bowls and prepare for a truly satisfying meal!

Instant Pot Pressure Release Tip

When using your Instant Pot for this soup, patience with the pressure release is key. A rapid change in temperature and pressure can cause chicken to seize up and become tough. To ensure your chicken is exceptionally tender and easily shreddable, always allow the pressure to release naturally for a minimum of 10 minutes (and ideally 15 minutes, especially for chicken thighs) before you manually open the valve to release any remaining pressure. This small step makes a big difference in texture!

Process shots of Instant Pot Chicken Tortilla Soup, showing a whole chicken thigh being removed from the pot and easily shredded with two forks.

Elevate Your Bowl: Delicious Instant Pot Chicken Tortilla Soup Toppings

While the soup itself is packed with flavor, the right toppings truly transform each bowl into a gourmet experience. Don’t skip this step – customization is half the fun!

Crispy Tortilla Strips: These add that essential crunch and authentic tortilla soup experience. You can use readily available pre-packaged tortilla strips (often found near croutons) for convenience, or easily make your own for an extra fresh touch.
Shredded Cheese: A generous handful of freshly shredded cheese, such as a Mexican blend, sharp Cheddar, or Monterey-Colby Jack, melts into gooey deliciousness, adding a creamy, savory counterpoint to the broth.
Fresh Lime Wedges: A squeeze of fresh lime juice over your finished bowl provides a burst of vibrant acidity and brightness that cuts through the richness and awakens all the flavors. It’s a non-negotiable for true tortilla soup enthusiasts!
Fresh Cilantro: If you’re a cilantro fan, an extra sprinkle of finely chopped fresh cilantro on top adds an herbaceous, fresh aroma and flavor that complements the soup beautifully.
Creamy Avocado: Cubed or sliced ripe avocado offers a luxurious creaminess and healthy fats, adding a smooth texture and fresh, mild flavor. Alternatively, a dollop of homemade guacamole is an absolute treat.
Cool Sour Cream or Mexican Crema: A scoop of sour cream (or its lighter, tangier cousin, Mexican crema) adds a wonderful cooling creaminess, helping to mellow out any spice and add a velvety finish to the soup. For a lighter option, fat-free or low-fat varieties work well without sacrificing richness.
Jalapeños: For those who love extra heat, thinly sliced fresh or pickled jalapeños can add a fiery kick.
Hot Sauce: A dash of your favorite hot sauce is another simple way to personalize the spice level.

Variations: Homemade Baked Tortilla Strips

Making your own baked tortilla strips is incredibly simple and adds an unbeatable fresh crunch. Here’s how:

Stack 2-3 corn or flour tortillas together and slice them in half. Then, cut them crosswise into thin 1/2-inch strips. Spread these strips in an even layer on a baking sheet lined with parchment paper. Drizzle with a little olive oil, then season with a pinch of salt and pepper. Bake in a preheated oven at 375°F (190°C) until they turn golden brown and become perfectly crisp, usually about 7-10 minutes. Remember to flip them halfway through baking for even crispiness. These homemade strips are fantastic and worth the minimal extra effort!

Process shots showing shredded chicken, fresh lime juice, and chopped cilantro being added back into the Instant Pot with the soup and gently mixed.

Customizing the Spice Level of Your Soup

With a mild red enchilada sauce (like Old El Paso) and a standard mild chili powder (such as McCormick), this Instant Pot Chicken Tortilla Soup is generally considered to have a pleasant medium spice level. It’s flavorful and warming without being overtly hot.

Keep in mind that adding cooling toppings like shredded cheese, a dollop of sour cream, or creamy avocado will significantly temper and balance any perceived heat, making the soup milder and richer. If you prefer a less spicy soup, you can reduce the amount of chili powder or omit it entirely. However, be aware that this might slightly diminish the overall depth of flavor. For those who love a fiery kick, consider adding a pinch of cayenne pepper, a few dashes of your favorite hot sauce, or fresh or pickled jalapeño slices to the pot or as a topping.

Storage and Leftovers

This Instant Pot Chicken Tortilla Soup is fantastic for meal prep and leftovers, making your weeknights even easier. Here’s how to store it effectively:

Storing in the Fridge: Once completely cooled, transfer the Instant Pot chicken tortilla soup (without any toppings) to an airtight container. It will keep beautifully in the refrigerator for 4-6 days.
Reheating Instructions: To reheat, simply transfer the desired portion to a pot and warm gently over low heat on the stovetop until heated through. Alternatively, you can reheat it in the microwave; just make sure to cover your bowl to prevent any splatters.
Freezing for Later: This soup also freezes exceptionally well! Store the cooled soup (again, without toppings) in freezer-safe airtight containers or heavy-duty freezer bags for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight, then reheat as directed above. For more detailed insights and best practices on thawing frozen soup, here are some excellent thawing methods.

Discover More Instant Pot Favorites:

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Instant Pot Chicken Tortilla Soup in a bowl

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4.91 from 33 votes

Instant Pot Chicken Tortilla Soup

By Chelsea Lords

This Instant Pot Chicken Tortilla Soup is the ultimate “dump-it-all-in-and-forget-about-it” dish. Featuring tender shredded chicken, savory black beans, crisp corn, fire-roasted tomatoes, and a secret flavorful broth, it’s designed for convenience and incredible taste. Top your bowl generously with tortilla strips, cheese, sour cream, and all your favorite garnishes for a truly unforgettable meal!

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6 servings

Equipment

Instant Pot or slow cooker

Ingredients

1 tablespoon olive oil
1 large yellow onion diced, 1-1/2 cups
1-1/2 teaspoons minced garlic 3 cloves
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons chili powder see note 1
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes fire-roasted (or plain) or whole canned tomatoes
1 pound (16 ounces) boneless, skinless chicken thighs or breasts, see note 2
1 (10-ounce) can red enchilada sauce see note 3
1 (4-ounce) can diced green chiles
1 (15.25-ounce) can black beans drained and rinsed
1 (15.25-ounce) can corn undrained, fire-roasted (or plain)
1 (32-ounce) container chicken stock or broth works, see note 4
1 bay leaf
Salt and pepper
2 to 3 tablespoons finely chopped cilantro optional but recommended!
1 lime optional but recommended!
Toppings as desired see note 5

Instructions

Trim any excess fat from the chicken pieces. If using chicken breasts, you may want to cut each one into 2–3 large pieces to ensure even cooking. Turn your Instant Pot on by pressing the “sauté” button and allow it to begin warming up.
Once the Instant Pot displays “hot” or is sufficiently warmed on the sauté function, add the olive oil. Sauté the diced onion for 4–6 minutes, stirring occasionally, until it starts to soften and turn a light golden color. Add the minced garlic and continue to sauté for another 30 seconds to a minute, just until it becomes fragrant. Next, stir in the ground cumin, paprika, chili powder, and tomato paste. Sauté for an additional 1–2 minutes, or until the spices become very aromatic and the tomato paste darkens slightly, taking care not to burn anything. Immediately add the diced tomatoes and continue to sauté, actively scraping the bottom of the pot with a wooden spoon or silicone spatula to release any browned bits. This deglazing step is crucial to prevent a “burn” warning during pressure cooking.
Now, add the prepared chicken pieces to the Instant Pot. Follow with all the remaining ingredients listed up until “salt and pepper,” which includes the red enchilada sauce, diced green chiles, drained and rinsed black beans, undrained corn, chicken stock, and the bay leaf. Season generously to taste with salt and pepper; typically, 1 teaspoon of salt and 1/2 teaspoon of pepper is a good starting point. Secure the lid on your Instant Pot, making sure the sealing valve is set to the “sealing” position. Select the “Pressure Cook” (or “Manual”) setting and set the cooking time for 7 minutes on high pressure. Once the cooking cycle is complete, allow the pressure to naturally release for 10–15 minutes (10 minutes is ideal for chicken breasts, 15 minutes for thighs) before carefully performing a quick release to vent any remaining pressure. Once safe, remove the lid. Carefully take out the chicken pieces and transfer them to a separate bowl. Using two forks, easily shred the tender chicken, then return it to the pot along with the fresh cilantro and 2 tablespoons of fresh lime juice. Stir everything together. Taste the soup and adjust any seasonings (add more salt, pepper, or lime juice) to your preference. Remember to remove and discard the bay leaf before serving.
Ladle the warm, comforting soup into individual bowls. Serve with an array of your favorite toppings. We highly recommend a medley of freshly shredded cheese, a generous spoonful of cool sour cream or Mexican crema, additional fresh cilantro, diced or sliced avocado (or a scoop of guacamole), extra fresh lime wedges, and, of course, plenty of crunchy tortilla strips!
Slow Cooker Instructions: If you prefer to make this soup in a slow cooker, follow steps 1–2 for sautéing the aromatics and building the flavor base. If your slow cooker has a sauté function, you can do this directly in the slow cooker insert. Otherwise, sauté these ingredients in a separate pot on your stovetop, then transfer them to the slow cooker along with all the remaining ingredients (chicken, enchilada sauce, chiles, beans, corn, stock, bay leaf, salt, and pepper). Cover the slow cooker and cook on high for 3–5 hours or on low for 5–7 hours, or until the chicken is thoroughly cooked, tender, and easily shreds. Once cooked, remove the chicken and transfer it to a separate bowl. Use two forks to shred the chicken, then return it to the pot. Stir in the fresh cilantro and 2 tablespoons of lime juice. Taste and adjust seasonings (salt/pepper) as needed. Don’t forget to remove and discard the bay leaf. Follow step 4 for serving suggestions and enjoy your delicious slow cooker chicken tortilla soup!

Recipe Notes

Note 1: It’s important to clarify the type of chili powder. We use a blended chili powder (a spice blend) which is typically mild, such as McCormick. This is not to be confused with pure ground chile powder (like ancho chile powder or cayenne), which can be significantly hotter.

Note 2: For the most tender and flavorful results, we highly recommend using boneless, skinless chicken thighs. They become exceptionally succulent and easy to shred in the pressure cooker and are more forgiving than breasts if slightly overcooked. While chicken breasts will also work, they tend to dry out more easily.

Note 3: The heat level of red enchilada sauce can vary greatly by brand. For a balanced, mild flavor that’s suitable for most palates, we love and recommend Old El Paso® mild red enchilada sauce (this is not a sponsored recommendation). If you’re using a different brand, we suggest tasting it beforehand to ensure the spice level is to your liking.

Note 4: The quality of your chicken stock significantly impacts the soup’s overall flavor. A high-quality, flavorful stock adds a deeper, richer taste, allowing you to reduce reliance on additional spices. Swanson’s® chicken stock is a great choice for this recipe.

Note 5: The toppings truly complete the tortilla soup experience! Essential toppings include crispy tortilla strips, a squeeze of fresh lime juice, freshly shredded sharp Cheddar or Monterey Jack cheese, ripe avocado (cubed or sliced), and a sprinkle of fresh cilantro. Optional additions like sour cream, Mexican crema, or hot sauce can further enhance your bowl.

Nutrition Note: The provided nutrition information is calculated for the soup itself, without any added toppings. Toppings will increase the caloric and nutritional values.

Storage: Store this delicious soup (without any added toppings) in an airtight container in the fridge for 4–6 days. Reheat gently in a pot over low heat on the stove or in the microwave (cover to prevent splatters). This soup also freezes beautifully for up to 3 months. For best results when thawing, we recommend checking out these best methods for thawing frozen soup.

Nutrition

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

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