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Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is packed with flavor and topped with the easiest homemade crispy tortilla strips! It tastes like it's been simmering all day, but is ready in under an hour.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Soup
Cuisine: American, Mexican
Keyword: easy, instant pot, One Pot
Servings: 8 people
Calories: 454kcal
Author: Jennifer Debth


Crispy Tortilla Strips

  • 1 cup grapeseed oil
  • 8 corn tortillas cut into strips
  • salt to taste

Tortilla Soup

  • 1 tablespoon olive oil
  • yellow onion diced
  • 4 garlic cloves minced
  • carrots diced
  • celery stalks diced
  • 1 jalapeno diced (omit if you don’t like spice)
  • 14.5 oz can diced tomatoes drained
  • 4 oz can mild green chilies
  • pounds chicken breasts
  • 1 red bell pepper diced
  • 4 cups chicken broth
  • 19 oz can enchilada sauce
  • 1 teaspoons salt plus more to taste
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon  dried oregano
  • 1 teaspoon paprika
  • 15 oz can black beans rinsed and drained
  • 15 oz can corn rinsed and drained
  • 1/4 cup lime juice


Crispy Tortilla Strips

  • Line a large plate with paper towels. Set aside.
  • Pour grapeseed oil into instant pot, then hit the sauté button.
  • Once the instant pot reads “hot”, carefully place in some of the strips.
  • Cook until golden, about 3-5 minutes, using a fork/spoon, etc to keep the strips from sticking together/onto the bottom of the instant pot.
  • Remove with a slotted spoon, place onto the prepared plate and immediately sprinkle with salt.
  • Repeat with remaining tortilla strips.
  • Dump out the excess oil before moving onto the soup portion of the recipe.

Tortilla Soup

  • Hit the sauté button on the instant pot.
  • Once it reads “hot’, add in olive oil, onion, garlic, carrots, celery, and jalapeno. Cook until tender, about 8-10 minutes, stirring regularly.
  • Hit OFF on the instant pot.
  • Stir in diced tomatoes, green chilies, chicken breasts, bell pepper, broth, enchilada sauce and spices: salt, cumin, chili powder, dried oregano, and paprika.
  • Place the lid onto the IP (make sure valve is pointing to sealing) and set the Instant pot to pressure cook on high for 12 minutes.
  • The instant pot will beep when it’s done.
  • Flip the valve for a quick release.
  • Shred chicken with two forks, stir in the black beans, corn, and lime juice.
  • Taste and re-season if necessary.
  • Garnish with whatever you’d like and enjoy!



Garnish suggestions: cilantro, tortilla strips, grated cheese, sour cream/greek yogurt, avocado, hot sauce, fresh jalapeño, green onions


Calories: 454kcal | Carbohydrates: 51g | Protein: 46g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 1483mg | Potassium: 1007mg | Fiber: 11g | Sugar: 11g | Vitamin A: 4038IU | Vitamin C: 45mg | Calcium: 108mg | Iron: 5mg