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Instant Pot Chicken Tortilla Soup | The Foodie Eats

Instant Pot Chicken Tortilla Soup

Incredibly flavorful, without too much spice.
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 137kcal
Author Gary White


  • 4 cups chicken broth
  • 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
  • 1 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


  • Add all ingredients (except chicken) to pot and give a good mix. 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.


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.


Calories: 137kcal | Carbohydrates: 24g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 907mg | Potassium: 436mg | Fiber: 6g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 26.8mg | Calcium: 46mg | Iron: 2.8mg