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Instant Pot Chicken Tortilla Soup |

Instant Pot Chicken Tortilla Soup

  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 Minutes
  • Yield: 6 servings 1x


  • 1 diced onion
  • 1 cup frozen corn
  • 1 (16 oz) can black beans
  • 1 (16 oz) can Rotel with chills (I use Mild)
  • 2 large chicken breasts (2 pounds)
  • 1 (14 oz) can crushed tomatoes
  • 1 diced onion
  • 4 cups chicken broth
  • 1 Tbsp minced garlic
  • 2 tsp cumin
  • 2 tsp chili powder
  • tortilla chips
  • desired toppings such as sour cream, shredded cheese, chopped cilantro,  diced green onion, dice avocado, squeeze of lime, dash of hot sauce


  1. Add onion, corn, beans, and Ro*tel into the insert of the instant pot.
  2. Add in the chicken followed by the seasonings, broth, and crushed tomatoes.
  3. Place the lid on the Instant Pot and make sure valve is turned to seal. Cook on manual for 30 minutes.
  4. Do a manual quick release. Remove and shred the chicken. Add the chicken back to the pot.
  5. Serve toped with tortilla strips and desired toppings.
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican
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