Instant Pot Chicken Tortilla Soup is made with tender shredded chicken, black beans, corn, Rotel tomatoes, and a flavorful Tex-Mex broth for a hearty, comforting meal. This easy one-pot recipe is packed with bold flavor, comes together quickly in the Instant Pot, and is perfect for busy weeknights or cozy family dinners.
I love making this soup because everyone can customize their own bowl with toppings like crispy tortilla strips, shredded cheese, avocado, sour cream, and fresh cilantro. It’s one of those recipes that always disappears fast in my house because every bowl is loaded with flavor. 🌮🍗🥣
Why I Love This Recipe
Ingredient Notes
- Chicken Breasts: I use about 1 pound of boneless, skinless chicken breasts. They become tender in the Instant Pot and shred easily for a hearty soup.
- Corn: Canned or frozen corn both work well. If you’re using frozen corn, there’s no need to thaw it first.
- Black Beans: Black beans add protein, fiber, and make the soup extra filling. Be sure to drain and rinse them before adding them to the soup.
- Rotel Tomatoes: Rotel tomatoes with green chilies add just the right amount of Tex-Mex flavor and a mild kick of heat.
- Crushed Tomatoes: Crushed tomatoes give the broth a rich tomato flavor and help create the perfect soup consistency.
- Onion: A chopped onion adds a savory base and pairs perfectly with the chicken and spices.
- Chicken Broth: I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works just as well.
- Garlic Powder: Garlic powder blends smoothly into the broth and adds plenty of flavor without extra prep.
- Cumin and Chili Powder: These two spices give the soup its signature smoky, Tex-Mex flavor. If you like a little more heat, you can always add a pinch of cayenne pepper or a few dashes of hot sauce.
- 💙 For serving: My favorite toppings are crispy tortilla strips, shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, and a squeeze of fresh lime juice. They really take this soup to the next level! 🌮🍗🥣
Be sure to check out the full recipe and ingredient list below
How To Make Chicken Tortilla Soup
Instant Pot Directions
- Add the chopped onion, corn, black beans, Rotel tomatoes, crushed tomatoes, chicken broth, garlic powder, cumin, and chili powder to the Instant Pot. Stir to combine.
- Place the chicken breasts on top of the other ingredients. Fresh or frozen chicken both work well.
- Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 30 minutes.
- Carefully perform a quick release once the cooking time is complete.
- Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Instant Pot and stir well.
- Serve hot with your favorite toppings, such as crispy tortilla strips, shredded cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, and a squeeze of fresh lime juice.
Stove Top Directions
- Add the chopped onion, corn, black beans, Rotel tomatoes, crushed tomatoes, chicken broth, garlic powder, cumin, and chili powder to a large Dutch oven or soup pot. Stir to combine.
- Add the chicken breasts and bring the soup to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 25–30 minutes, or until the chicken is fully cooked and reaches 165°F.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir well and simmer for another 5 minutes to allow the flavors to blend.
- Serve with your favorite toppings, including tortilla strips, shredded cheese, sour cream, avocado, fresh cilantro, jalapeños, and fresh lime wedges.
Tips I Found Helpful
- I use fresh or frozen chicken breasts in the Instant Pot, depending on what I have on hand. Both work great.
- I always shred the chicken while it’s still warm because it comes apart much more easily.
- If you like a thicker soup, let it simmer for a few minutes after shredding the chicken before serving.
- I use Better Than Bouillon mixed with water for a richer chicken broth flavor.
- For extra heat, I add a diced jalapeño while the soup cooks or a few dashes of hot sauce just before serving.
- My favorite toppings are crispy tortilla strips, shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, and a squeeze of fresh lime juice.
- This soup tastes even better the next day, making it one of my favorite recipes for meal prep and easy leftovers. 🌮🍗🥣
Frequently Asked Questions
Our Favorite
To Serve With Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup
This Instant Pot Chicken Tortilla Soup is a hearty Tex-Mex soup made with tender shredded chicken, black beans, corn, Rotel tomatoes, and a flavorful tomato broth. It's an easy one-pot meal that's packed with bold flavor and can be made in the Instant Pot or on the stovetop for a comforting family dinner.
Ingredients
- 2 large chicken breasts (about 1 pound total)
- 1 (8 oz) can of corn kernels or frozen corn
- 1 (16 oz) can black beans, drained and rinsed
- 1 (16 oz) can Rotel tomatoes with green chilies
- 1 (14 oz) can crushed tomatoes
- 1 large onion, chopped
- 4 cups chicken broth
- 1 tablespoon garlic powder
- 2 teaspoons cumin
- 2 teaspoons chili powder
Instructions
Instant Pot Instructions
- Add the chopped onion, corn, black beans, Rotel tomatoes, crushed tomatoes, chicken broth, garlic powder, cumin, and chili powder to the Instant Pot. Stir to combine.
- Place the chicken breasts on top of the other ingredients. Fresh or frozen chicken both work well.
- Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 30 minutes.
- Carefully perform a quick release once the cooking time is complete.
- Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Instant Pot and stir well.
- Serve hot with your favorite toppings, such as crispy tortilla strips, shredded cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, and a squeeze of fresh lime juice.
Stovetop Instructions
- Add the chopped onion, corn, black beans, Rotel tomatoes, crushed tomatoes, chicken broth, garlic powder, cumin, and chili powder to a large Dutch oven or soup pot. Stir to combine.
- Add the chicken breasts and bring the soup to a boil over medium-high heat.
- Reduce the heat to medium-low, cover, and simmer for 25–30 minutes, or until the chicken is fully cooked and reaches 165°F.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir well and simmer for another 5 minutes to allow the flavors to blend.
- Serve with your favorite toppings, including tortilla strips, shredded cheese, sour cream, avocado, fresh cilantro, jalapeños, and fresh lime wedges.
Notes
Fresh or frozen chicken breasts both work well in the Instant Pot, making this a great recipe to prepare with ingredients you already have on hand. After cooking, shred the chicken and stir it back into the soup for the best texture. If you're making the stovetop version, use fresh or fully thawed chicken breasts. Top each bowl with crispy tortilla strips, shredded cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, and a squeeze of fresh lime juice for the ultimate Chicken Tortilla Soup. Leftovers taste even better the next day as the flavors continue to develop. 🌮🍗🥣
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 194Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 988mgCarbohydrates: 26gFiber: 5gSugar: 5gProtein: 19g
Looks good! Do you drain all the canned goods before adding?
If I have shredded chicken prepped that is NOT frozen would it still be 30min or would I cook it less time?
Love this
If I wanted to use rotisserie chicken, how long would you cook it? Thank you
Just like 5 minutes
This recipe is definitely going on rotation in our house, especially in the winter months, it’s a big hit!! Thank you!
Wow… this is AMAZING!!! I used unfrozen chicken and set it for 15 minutes instead of 30. It was perfect. If you’re reading this just make it. 10/10
This was really tasty and easy! I used leftover chicken so that cut my cook time way back. I also substituted some mild salsa for the rotel because I didn’t have any rotel. It came out very good. I will make this again!
do you know many points on green plan?
If I use raw chicken, how do I make this?
Same I use raw chicken
Just made this after searching for zero point soup and it’s GREAT!
I did drain the beans and corn (I think there was a question below). Also, I only had 10oz cans of the Rotel w/chilis, so I did 20oz. I also used only 8oz of crushed tomatoes to balance the overuse of the Rotel. Lastly, I only had half a large red onion and chopped it up and it was enough. 🙂
Thank you so much for this recipe – it is YUMMY! We have leftovers and I can’t wait.
If I use thaw out chicken is it still 30 minutes? Do I drain the beans? Thanks!!
I entered the Nutritional Information into weight Watchers and it tells me a bowl of this soup is 6 points. Can you explain how you came to 0 points before I eat too much lol.
Can you use ground turkey and still have zero points?
Yes
@Shamar, 99% ground turkey is 0 points. Other ground turkey has more points
We use fresh chicken breast and still cook the same time. I have an 8qt instant pot. We freeze leftovers in two Tupperware containers and then heat one up in a sauce pan to eat for an even quicker meal. Tastes nice with grilled cheese! We make this at least once a month and get 3 nights worth of meals for the two of us. I also use no more than 1- 1 1/2 pounds of chicken instead of two.
How can I do this in a crock pot ? Thus is a great soup!