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Overhead shot of chicken tortilla soup in a red bowl on wooden table with tortilla strips on the soup.

Instant Pot Chicken Tortilla Soup

Enjoy this flavorful soup that makes a perfect meal or side to a Mexican feast. It's almost dump and go, but tastes SO so good.
5 from 2 votes
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Course: Soup
Cuisine: Mexican
Diet: Low Lactose
Prep Time: 10 minutes
Cook Time: 8 minutes
Release Time: 20 minutes
Total Time: 38 minutes
Servings: 14 cups
Calories: 281kcal
Author: Michelle

Ingredients

For the soup:

  • 1 tablespoon oil
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1 1/2 pounds boneless skinless chicken thighs
  • 2 14.5 ounces cans fire roasted diced tomatoes
  • 2 cups chicken stock
  • 1 10 ounces can enchilada sauce
  • 2 cups frozen corn
  • 2 teaspoons salt
  • 1 1/2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • juice of one lime
  • 1/4 cup masa harina optional

For the tortilla strips:

  • 2 tortillas
  • 1 teaspoon oil

Instructions

  • Prep dried beans using preferred method. You can do this up to two days in advance, storing them in the fridge in the meantime.
  • Chop onion, and mince garlic.
  • Turn Instant Pot to saute. Once hot, add oil, then saute onions for three minutes. Turn off saute and add garlic. Stir to distribute.
    1 tablespoon oil, 1 medium yellow onion, 4 cloves garlic
  • Add fire roasted tomatoes and scrape the bottom. Add chicken, enchilada sauce, chicken stock, cumin, smoked paprika, salt, frozen corn, and black beans. Do not stir.
    1 1/2 pounds boneless skinless chicken thighs, 2 14.5 ounces cans fire roasted diced tomatoes, 2 cups chicken stock, 1 10 ounces can enchilada sauce, 2 cups frozen corn, 2 teaspoons salt, 1 1/2 teaspoons cumin, 2 teaspoons smoked paprika, juice of one lime
  • Pressure cook for 8 minutes, then natural pressure release.
  • Remove chicken with tongs, then gently shred and return to pot.
  • Add lime juice, then adjust seasonings to your preference.
  • Add optional masa harina to thicken, then turn pot to saute. Stir and let cook for two minutes.
    1/4 cup masa harina
  • Serve immediately with your favorite garnish.
  • To Make Tortilla Strips
  • Brush corn tortillas lightly with oil. Place one atop the other and cut into thin strips, then cut the strips into 2 inch sections.
    2 tortillas, 1 teaspoon oil
  • Place on baking sheet covered in parchment paper or silpat.
  • Bake at 375 degrees for 5-7 minutes until crispy.
  • Store leftover strips in a tightly sealed container on your counter up to three days.

Notes

  • You can make your black beans up to two or three days in advance. Simply store them in a tightly sealed container in your fridge. You can also make your tortilla strips a day or two in advance.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1cup | Calories: 281kcal | Carbohydrates: 23g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 1283mg | Fiber: 3g | Sugar: 6g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.