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This Slow Cooker Chicken Tortilla Soup has been a Fall and Winter favorite in our house for years.
When I worked in an office outside of the house it was so nice to have a warm meal waiting for me when we got home.
But lately dinnertime seems to sneak up and I end up just making something super fast and simple.
Love Mexican soup recipes? Try out this Chicken Taco Soup, Green Chili Chicken Soup, and Chicken Enchilada Soup next!
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Chicken Breasts. This is the best cut and is the easiest to find. You can also substitute with boneless, skinless chicken thighs if that’s what you have on hand. To make a vegan or vegetarian version leave out the chicken and instead mix in additional beans or garbanzo beans.
- Bell Pepper and Onion. Both of these are finely diced and sautéed at the beginning of cooking.
- Salsa. Choose a mild, medium, or hot salsa to achieve your desired spice level. You can also sub in a can of diced tomatoes or Rotel tomatoes with diced green chilis.
- Broth. Regular sodium chicken broth makes up the bulk of the liquid in the soup. Feel free to select reduced sodium broth if you’re watching your sodium intake. Vegetable broth is a great option for a vegan or vegetarian soup.
- Taco Seasoning. The best way to give your recipe authentic Mexican flavor is with homemade seasoning that has chili powder and cumin. Plus if you make your own you can stir in more or less cayenne pepper to adjust the spice level. If you buy store bought seasoning, be sure to read the label if you are gluten-free.
- Corn. Either canned corn or frozen corn will work in this recipe.
- Black Beans. Canned beans are a convenient choice. Make sure you rinse and drain them before adding them into the soup!
- Lime. The juice of a lime gives the taco soup a bit more acidity. You can also use a lemon if that is what you have on hand.
How to Make Instant Pot Chicken Tortilla Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Sauté the veggies. Plug in the Instant Pot and set it to the sauté function. Add the oil, onions, and bell pepper to the pot. Cook the veggies for 3 to 4 minutes, or until they are tender.
- Fill the Instant Pot. Pour in the chicken broth and use a spoon or spatula to scrape the bottom of the pot to make sure no browned bits are stuck. Stir in the salsa, taco seasoning, and salt. Completely submerge the chicken breasts into the liquid. (This ensures they get ultra tender!) Mix in the rinsed and drained corn kernels and black beans.
- Pressure cook. Cover the pot with the lid and make sure it’s locked. Move the pressure release valve to the sealed position. Use the control panel to set the Instant Pot to high pressure for 8 minutes. Once the timer has gone off allow the it to sit for 10 minutes before moving the pressure valve to the venting position. If you are in a rush, you can do a quick release.
- Shred the chicken. Use two forks to shred the chicken breasts. You can either do this within the pot or remove the chicken and shred on a plastic cutting board. Stir the fresh lime juice into the shredded chicken just before serving. (It’s best to do this AFTER cooking so the lime juice does not become bitter!)
Top and Serve
While this chicken tortilla soup recipe tastes incredible on its own, it is even better with some of these toppings!
- Crushed tortilla chips or tortilla strips <– A must!!
- You can also make your own corn tortilla chips at home.
- Avocados – Learn How to Cut an Avocado if you don’t already know!
- Sour Cream – Or dairy-free sour cream by Tofutti.
- Shredded Cheese – Cheddar cheese, Mexican blend, or Monterrey Jack all taste great!
- Fresh Cilantro
- Sliced or Pickled Jalapeños
Meal Prep and Storage
- Prep-Ahead: Dice the onions and peppers and make the taco seasoning. Or, since soup flavors improve with time you can make the entire recipe in advance.
- Storage: Leftover soup will last in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Store in a freezer-safe container for up to 6 months.
- Reheating: Add the leftovers to a bowl and warm up in the microwave or heat up in a medium-sized skillet over medium-low heat.
FAQs
Yes it does. Not only does adding cold food to the pressure cooker result in a longer pressurization time, but a few more minutes should be added to the cook time. If using frozen chicken breasts add an additional 3 minutes to the recipe you’re cooking.
Use lots of chunky ingredients to keep the soup on the thicker side. If you want to make the base thicker you can mix in a starch slurry or heavy cream.
The classic pairings for soups are breads, sandwiches, and salads. Serve this chicken tortilla soup with tortilla chips, a quesadilla, or a leafy green salad with Avocado Ranch Dressing.
This recipe was originally written and tested with a 6-quart Instant Pot. If you have an 8-quart model, or a different brand, you should still be able to follow the instructions as written below. Don’t know where to start with your pressure cooker? Learn How to Use an Instant Pot.
What to Serve with Chicken Tortilla Soup?
This soup is absolutely delicious and perfect with any of these recipes:
- Homemade Tortilla Chips
- Pickled Jalapeños
- Pickled Red Onions
- Chopped Green Onions
- Roasted Tomato Salsa
- Instant Pot Mexican Rice
- Cilantro Lime Rice
More Instant Pot Soup Recipes
Use your pressure cooker to create many more amazing meals like these:
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Easy Instant Pot Chicken Tortilla Soup Recipe
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Ingredients
- 1 ½ lbs. chicken breasts
- 2 Tbsp. oil avocado or olive oil
- 1 cup onion red or sweet, finely diced
- 1 green bell pepper finely diced
- 4 cups chicken broth regular sodium
- 16 oz. jar salsa mild or medium*
- 3 Tbsp. homemade taco seasoning or store bought*
- ½-¾ tsp. salt to taste
- 15 oz. can black beans rinsed and drained
- 15 oz can whole kernel corn drained
- 1 lime juiced
Optional Toppings:
- Tortilla chips
- Cilantro
- Green Onions
- Avocado
- Sour Cream
Instructions
- Sauté Vegetables: Set a 6-quart Instant Pot to the sauté function and add oil, onions, and bell pepper. Sauté for 3-4 minutes, or until vegetables become tender.2 Tbsp. oil, 1 cup onion, 1 green bell pepper
- Scrape the Pot: Pour in chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.4 cups chicken broth
- Add Seasonings, Corn, and Beans: Mix in salsa, taco seasoning, and salt. Place chicken breasts down into the liquid, making sure they’re completely submerged. Add rinsed and drained corn and black beans.1 ½ lbs. chicken breasts, 16 oz. jar salsa, 3 Tbsp. homemade taco seasoning, ½-¾ tsp. salt, 15 oz. can black beans, 15 oz can whole kernel corn
- Pressure Cook: Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve.
- Shred Chicken: Shred the chicken breasts when the soup is done cooking. Stir in fresh lime juice just before serving.1 lime
- Serve soup with tortilla chips, fresh cilantro, green onions, sliced avocado, or sour cream. Enjoy!Tortilla chips, Cilantro, Green Onions, Avocado, Sour Cream
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Notes
Meal Prep and Storage
- To Prep-Ahead: Dice the peppers and onions and make the taco seasoning. Or, since soup flavors improve with time you can make the entire recipe in advance.
- To Store: Leftover soup will last in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Store in a freezer-safe container for up to 6 months.
- To Reheat: Add the leftovers to a bowl and warm up in the microwave or heat up in a medium-sized skillet over medium-low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I had to drain some of the liquid prior to cooking because I have a smaller pot. Will definitely add this to the lineup!
Yay! So happy to hear you enjoyed the recipe, Caitlin! Thanks so much for taking the time to leave a comment and rating!
What is the serving size for the nutrition info?
This recipe makes 8 servings, so the nutritional values correspond to 1/8th of the recipe.
I have made this recipe at least 25 times. It is easy and delicious. I make a side portion with quinoa instead of chicken for my vegan and vegetarian family members too. Must try. Thanks for sharing it.
Yay! So happy to hear you and your loved ones have enjoyed it so much, Leslie. Love the idea to add quinoa instead of chicken, too! Thanks so much for your comment and rating!
Made this tonight. Added some heavy cream at the end. So delicious!!
Yay! So happy you enjoyed the recipe. Thanks so much for your comment 🙂
Made this tonight with ground turkey and it was wonderful!! Just what we needed on this wet windy Northwest evening.
Yay! So happy you enjoyed it, Rhondi. Thanks so much for the comment 🙂
Can this be made in a crockpot? If so, how long and at which temp (hi or lo)?
Yes! It absolutely can. In fact, you can check out this recipe for it here Slow Cooker Chicken Tortilla Soup.
I had read your recipe and tried to cook it. Well, I’m not good at cooking but still I able to prepare soup looking somewhere near to the image in this post.
Thanks for the recipe!
Regards,
Yay! So happy you enjoyed the recipe and were able to make it, Maria. Thanks for your comment! 🙂