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Instant Pot Tortilla Soup Recipe – make your favorite chicken tortilla soup in the Instant Pot! It is ready in minutes, and so good on a cold night. Don’t have an instant pot? No problem, stove top instructions included!
This Chicken Tortilla Soup is a lifesaver. It’s made from scratch but will be ready in about 20 minutes. It doesn’t get much faster, easier, or delicious than that! And if you don’t have an Instant Pot, don’t worry. You can make it on the stovetop in the same amount of time.
Another amazing Instant Pot recipe is my Salsa Verde Chicken. Use it for tacos, quesadillas, and salads all week long. And if you’re looking for a tasty sandwich recipe, Instant Pot French Dip Sandwiches are tender, juicy perfection.
Why You’ll Love Tortilla Soup
- Fun Toppings! The best part of this Instant Pot Tortilla Soup is loading it up with toppings. It’s so good with crunchy tortilla strips, shredded cheddar, and diced avocado sprinkled on top.
- Versatile. Add any beans you like, or mix up the protein with pork or beef.
- So good! It’s flavorful, spicy, and nutritious!
- Fast & Easy. It’s unbelievably easy and can be ready from start to finish in under 30 minutes.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Chicken – Tender chicken adds substance and healthy protein to this soup.
- Corn kernels – Sweet corn kernels add a chewy pop of texture and color.
- Diced tomatoes with chilies – Canned tomatoes with chilies add a perfect dose of acidity and spice.
- Enchilada sauce – Canned enchilada sauce adds a ton of flavor without extra effort.
- Cumin – Cumin adds its signature earthy flavor to this Mexican-style soup.
- Chili powder – This adds a bit of smoky spice to the broth.
- Olive Oil
- Onion
- Garlic – Garlic makes this savory soup extra delicious and perfect for cold and flu season.
- Chicken broth – Prepared chicken broth creates the base for this soup and adds a comforting flavor.
Optional Toppings
- Shredded cheddar cheese – Shredded cheddar melts into the soup to add flavor and creaminess.
- Diced avocado – Chunks of creamy avocado offer a lovely texture and color contrast. Plus, they make the soup more filling.
- Tortilla strips – Crispy tortilla strips add crunch, then soften the longer they sit in the broth.
- Sour cream – Sour cream will add–you guessed it, sourness! But it also adds a creamy element that can take the spice down a notch if desired.
- Black olives – Sliced black olives can add a bit of saltiness and visual appeal.
- Lime slices – Lime juice can add more zing and dimension to your soup.
How To Make Instant Pot Tortilla Soup
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Use the Saute setting on the Instant Pot to heat it up. Add the olive oil to coat the pan.
- Add the chicken and onions. Saute until the onions are soft, then add the garlic and cook for 1 minute.
- Mix in the corn kernels, tomatoes, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper. Stir until well combined.
- Cover the Instant Pot and close the vent. Set the Soup setting for 6 minutes.
- Once the timer is done, carefully use the quick release to release the pressure.
- Serve with your favorite toppings.
Can I Make It On The Stove Top
Absolutely! If you don’t have an Instant Pot don’t worry, you can have it ready in no time on the stove.
- Add the olive oil to a stock pot on medium-high heat.
- Add the chicken and onions. Saute until the onions are soft, then add the garlic and cook for 1 minute.
- Mix in the corn kernels, tomatoes, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper. Stir until well combined.
- Bring the mixture to a simmer and cook for 15-20 minutes until the chicken is cooked through.
- Serve with your favorite toppings.
Recipe Tips & Tricks
- Try different kinds of cheese to top off this soup. Some great alternatives are pepper jack, cotija, and Monterey jack.
- Not a fan of spicy food? No problem. Switch the chili powder out for paprika. And instead of tomatoes with chilies, use regular canned diced tomatoes. You can also add sour cream to the finished soup to mellow out the heat.
- Want to make this soup even more delicious? Skip the store-bought sauce and use my easy Homemade Enchilada Sauce.
- Get creative with the toppings to make it fit for everyone eating it. Let them top their own bowls and the whole family is happy!
- If you are watching your sodium use a low sodium broth and cut down on the numbers quite a bit.
Yes, to make crunchy tortilla strips, cut corn tortillas into strips, then lightly fry them in oil. To bake them instead, toss the strips with a little olive oil and bake until they’re crunchy.
Yes, it’s easy to make a vegetarian Instant Pot Tortilla Soup. Replace the chicken with marinated, tempeh, or canned black beans. And replace the chicken broth with vegetable broth.
How To Serve Tortilla Soup
Tortilla Soup begs to be sprinkled with your favorite toppings. Add a bit of extra smokiness to it with my homemade Fire Roasted Salsa.
If you prefer soft corn tortillas to crispy ones, try these fresh Homemade Corn Tortillas.
Why not finish off the meal with a sweet treat? Mexican Chocolate Chip Cookies are warm and spicy with a touch of cinnamon and cayenne. They’re like your favorite chocolate chip cookie with a flavor upgrade!
More Easy Mexican Recipes
- Beef Enchilada Casserole
- Chicken Enchiladas with Green Chile Sauce
- Air Fryer Tacos
- Air Fryer Chimichanga
- Instant Pot Pozole
Instant Pot Chicken Tortilla Soup
Video
Equipment
Ingredients
- 1 pound chicken, cut into cubes
- 1 Tablespoons olive oil
- 1 cup onion, finely chopped
- 2 cloves garlic, mined
- 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
- Heat the Instant pot using the saute setting. Add oil to coat the pan. Add chicken and onions, saute until onions are soft. Add garlic, and cook for 1 minute until fragrant.
- Mix in corn kernels, tomatoes, enchilada sauce, chicken broth, cumin, chili powder, salt and pepper. Stir until well combined.
- Cover and close the vent. Set the soup setting for 6 minutes.
- Once done use the quick release to get rid of the pressure.
- Serve with your favorite toppings.
To make on the stove top
- Heat a stock pot over medium high heat. Add oil to coat the pan. Add chicken and onions, saute until onions are soft. Add garlic, and cook for 1 minute until fragrant.
- Mix in corn kernels, tomatoes, enchilada sauce, chicken broth, cumin, chili powder, salt and pepper. Stir until well combined.
- Bring to a simmer and cook for 15-20 minutes until chicken is cooked.
- Serve with your favorite toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a comforting bowl of soup! Yummy!!