Instant Pot Chicken Tortilla Soup is full of flavor & cooks for just 10 minutes! This creamy Mexican soup tastes just like your fave restaurant!
Soup is one of the most versatile menu options and this Instant Pot Chicken Tortilla Soup is super easy whether you plan ahead or not! Ready in a flash in the Instant Pot, this creamy and savory soup is always delicious, no matter the season. If you don’t have an Instant Pot, don’t worry! My stovetop Chicken Tortilla Soup is just as delicious!
INSTANT POT CHICKEN TORTILLA SOUP
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Tortilla soup is a favorite in my house and this chicken tortilla soup is too easy NOT to make. I usually make this recipe as an appetizer or side dish soup when we have Mexican food night with friends. That being said, it’s hearty enough to make it for a busy weeknight dinner too!
I like to keep most of the canned ingredients needed on hand in my pantry. That way I can whip up this chicken tortilla soup in my Instant Pot in a flash.
What is Tortilla Soup
Tortilla soup is also known as “sopa azteca,” but no one is positive where it originally was made. Known as “Soup of the Aztecs,” most assume this recipe is native to central or southern Mexico.
Today, this soup on most Mexican restaurant menus. It’s also a popular cousin to taco soup. While is usually made with ground beef, tortilla soup is most often made with chicken. While the ingredients can vary slightly, most are made with a tomato base and garnished with tortilla chips — hence the name!
Chicken Tortilla Soup Ingredients
CHICKEN: I like using canned chicken for this recipe to keep it simple. If you want to use fresh boneless skinless chicken breasts or chicken thighs, you can. Add in 1.5 pounds of raw chicken seasoned with salt and pepper after cooking the veggies and before adding the other ingredients.
You’ll need to increase the cooking time to 10 minutes to make sure it’s fully cooked. Then take it out and shred the chicken with a couple of forks. Then stir it back into the soup before serving.
BEANS AND VEGGIES: You can put almost anything in this soup! I use chicken broth, beans, canned tomatoes, canned green chiles, and canned fiesta corn seasoned with cumin, chili powder, and pepper. If you can’t find fiesta corn, you can use southwest corn with poblano and red peppers, or 1 can corn plus 1/2 each diced red and green bell peppers for a similar flavor.
I used milk to make the broth a little creamier, but you could skip it and stick with a clear soup.
Then top it all off with avocados, corn tortilla chips, and cilantro of course! The cilantro is totally optional and you can leave it off for anyone that doesn’t care for it.
How to Make Tortilla Soup
There are only a few steps between you and a tasty tortilla soup! Prep everything before you start for a quick mix and heat meal.
- Start off by turning your Instant Pot to saute. Add the olive oil and then cook the onions and jalapenos for about 3 minutes. Stir frequently with a wooden spoon until softened.
- Then, pour in the chicken broth to deglaze the pot. Be sure to use your spoon to scrape any brown bits off the bottom. They add extra flavor!
- After that, add in the chicken, ranch bean, diced tomatoes, green chiles, fiesta corn, milk, cumin, chili powder, pepper, and sour cream. You don’t need to drain any of the cans, just through it all in. Then give everything a stir.
- Now it’s time to cook! Pot the lid onto your Instant Pot and lock it in place. Then set the valve to sealing and turn on high pressure (manual setting) for 7 minutes.
- Once the pressure cooking time is done, let the pressure naturally release for 10 minutes. Then carefully quick release any remaining pressure.
- Serve up your soup in a deep bowl and top it with some diced avocado, tortilla chips, and chopped cilantro. You could even add some more sliced jalapenos for a kick!
This recipe is so fast you’ll barely know you’re cooking. This simple chicken tortilla soup recipe is great for meal prep, an easy weeknight meal, or for watching the game!
What Goes with Chicken Tortilla Soup
I love to pair my easy chicken tortilla soup with a hearty Taco Salad. Soup and salad for the win friends!
Tortilla soup is a great side dish for taco night. These Salsa Verde Shrimp Tacos are colorful, crunchy, and spicy to go alongside this creamy soup.
If you want a hands-off dinner, pair this tortilla soup with my Green Chili Chicken Enchilada Casserole. Covered in cheese, there’s no way your family won’t love it.
Try some of my other favorite cold-weather soups!
- Crockpot Chicken Tortilla Soup
- Homemade Black Bean Soup
- Taco Soup
- Crockpot Cheesy Cauliflower Soup
- Stuffed Pepper Soup
- More SIDE DISH recipes…
Tools used to make this Instant Pot Chicken Tortilla Soup recipe
Instant Pot: It took me a minute to get on the Instant Pot train, but I’ll never look back! This is more than a fad kitchen gadget, it’s a dinner saver!
Knife: Every kitchen needs a good knife and this is my favorite! With a great handle, it’s super sharp for slicing tomatoes or carving meat.
- 1 teaspoon olive oil
- 1/2 white onion peeled and sliced
- 1 jalapeno seeded and sliced
- 16 ounces chicken broth
- 20 ounces canned chunk chicken breast
- 15 ounces canned ranch-style beans
- 15 ounces canned diced tomatoes
- 4 ounces canned diced green chiles
- 11 ounces fiesta corn (see note)
- 1/2 cup whole milk
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon pepper
- 1/2 cup sour cream
- 1 avocado pitted and diced
- 1 cup tortilla chips
- Cilantro chopped
- Jalapeno sliced
- Add olive oil to the Instant Pot and set to Sauté. Add onion and jalapeno and cook for about 3 minutes, stirring frequently with a wooden spoon.
- Add chicken broth to Instant Pot. Use your spoon to scrape up any browned bits on the bottom of the pot.
- Add chicken, ranch beans, diced tomatoes, green chiles, corn, milk, cumin, chili powder, pepper, and sour cream. Stir to combine.
- Lock lid on Instant Pot and set valve to sealing. Set pot to high pressure (Manual setting) for 7 minutes.
- Once cooking time is done, naturally release for 10 minutes. Then carefully quick release any remaining pressure.
- Portion into bowl and top with avocado, tortilla chips, and cilantro. You can add some more sliced jalapeno to spice up your soup. Serve warm.
- Southwest canned corn with poblano and red peppers
- 1 can whole kernel corn, half a red bell pepper, and half a green bell pepper. Seed and dice the bell peppers.
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