Instant Pot Chicken Tortilla Soup

Tortilla soup is perfect for fall and winter. It is full of protein and veggies. It is warm and full of flavor. I make this soup once a week. It is so quick to prepare and is perfect for a hearty lunch or dinner. You can top it with shredded cheese, sour cream , cilantro and chopped avocado, or just eat it as is. If you are looking for a little spice, or a good comfort food dish, this is perfect!


  • 1 medium sweet onion, diced
  • 2-3 cloves of garlic, chopped
  • 2 tsp olive oil
  • 1 can black beans, rinsed
  • 1 can corn
  • 1 can fire roasted tomatoes
  • 1 can (4 oz) fire roasted green chilies
  • 1 bottle (12 oz) red enchilada sauce
  • 1 chicken breast
  • 4 cups water or chicken stock
  • 1 tsp dry coriander
  • 1 tsp paprika
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 1 tbsp sat
  • 1 tsp black pepper
  • To garnish : shredded cheddar cheese, chopped avocado, sour cream, lime juice


  • Set the Instant Pot to the sautee function. Add the olive oil and cook the onions until soft, 5-8 minutes
  • Turn off the Instant Pot
  • Add garlic, black beans, tomatoes, green chilies, corn, enchilada sauce, dry coriander, cumin, paprika, chili powder, enchilada sauce and water/stock
  • Add the chicken breast into the middle and make sure it’s covered with liquid
  • Close the lid and make sure that the steam valve is in sealed position
  • Set the Instant Pot to manual/pressure cook on high pressure for 12 minutes
  • Let the pressure release naturally for 8-10 minutes
  • Turn the steam valve to the venting position to release any remaining steam
  • Once the valve drops down it is safe to take the lid off your Instant Pot
  • Carefully remove the chicken from the Instant Pot and shred using 2 forks
  • Once shredded, return to the Instant Pot
  • Add more salt and pepper to taste
  • Serve in bowls with desired toppings (avocado, sour cream, cilantro and shredded cheese)
  • Enjoy!

Leave a Reply