Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

My wife is due to deliver our third child any day now. We also have a 3-year-old and a 1 1/2-year-old. Yeah, we’ve got our hands full in the best way. So we’re currently in a season of taking meals that we love and making them as easy as possible to make. That’s what happened here with this Instant Pot chicken tortilla soup.

We previously posted a slow cooker version of this idea, but let’s be honest… Our Instant Pot is getting all of our attention these days. So I applied two “cheats” (store-bought rotisserie chicken and stock), dumped it all in the pot, and it actually blew my mind! Sorry slow cooker, you just lost again.

The Process

Add all ingredients (except chicken) to pot. I also like to include the juice in the bottom of the rotisserie chicken tray. Lock lid and cook for 4 minutes at high pressure.

Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later.

Shred the chicken into bite-size pieces.

Once cook time is complete, quick-release pressure. Then remove lid.

Add the shredded chicken to the pot and mix well.

Allow the chicken to sit in the soup for a few minutes (the longer the better) to absorb the flavor. Serve topped with any combination of tortilla chips, avocado, cheese, and cilantro.

And This is the Amazing Result…

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Instant Pot Chicken Tortilla Soup

Incredibly flavorful, without too much spice.

Course Soup

Cuisine Mexican

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Calories 575 kcal

Author The Foodie Eats

Ingredients

• 4 cups chicken stock
• 15 oz. whole kernel canned corn drained
• 30 oz. canned black beans drained
• 19 oz. red enchilada sauce
• 10.5 oz Rotel (Mexican style)
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 tsp. sea salt
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 Tbsp. lime juice
• 5 lb. rotisserie chicken cooked

Instructions

1. Add all ingredients (except chicken) to pot. I also like to include the juice in the bottom of the rotisserie chicken tray. Lock lid and cook for 4 minutes at high pressure.

2. Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later. Shred the chicken into bite-size pieces.

3. Once cook time is complete, quick-release pressure. Then remove lid. Add the shredded chicken to the pot and mix well. Allow the chicken to sit in the soup for a few minutes (the longer the better) to absorb the flavor. 

4. Serve topped with any combination of tortilla chips, avocado, cheese, and cilantro.

Recipe Notes

The sodium appears to be really high in this recipe. However, most of that is due to the highly seasoned skin and fat of a store-bought rotisserie chicken, which you do not add to the soup. So the actual sodium and fat content is much lower than listed. Recipe cards cannot be modified and are merely approximations anyways.

Nutrition Facts

Instant Pot Chicken Tortilla Soup

Amount Per Serving

Calories 575 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 7g 35%

Cholesterol 146mg 49%

Sodium 1301mg 54%

Potassium 858mg 25%

Total Carbohydrates 26g 9%

Dietary Fiber 6g 24%

Sugars 5g

Protein 53g 106%

Vitamin A 19.3%

Vitamin C 32.7%

Calcium 6.9%

Iron 29%

* Percent Daily Values are based on a 2000 calorie diet.

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