Recipes Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes Chicken Tortilla Soup in the Instant Pot 4.8 (8) 8 Reviews 14 Photos Everyone asks for this chicken tortilla soup Instant Pot recipe. It's easy to make and adapt to your own level of spiciness. Kids love it, but for those who don't, you can use some of the shredded chicken to make them a quick chicken quesadilla, so it's a win-win! Optional toppings and mix-ins include avocado slices, shredded Mexican cheese, rice, sour cream, and chopped cilantro. Submitted by Penny Momma Updated on February 1, 2024 Save Rate Print Share Close Add Photo 14 14 14 14 Prep Time: 15 mins Cook Time: 25 mins Additional Time: 10 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 (32 ounce) container chicken broth 2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL) 1 pound skinless, boneless chicken breast 1 (15 ounce) can black beans, drained 1 (10 ounce) can enchilada sauce 1 (10 ounce) package frozen corn 1 medium onion, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon salt ¼ teaspoon ground black pepper 1 pinch chili powder, or to taste ½ cup crushed tortilla chips, or to taste Directions Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips. Cook’s Note Use mild or spicy RO*TEL and mild or spicy enchilada sauce.You can cook this in a slow cooker on Low for 6 to 8 hours or on High for 3 to 4 hours.Use toppings of your choice, but I recommend having the crushed tortilla chips — they're a game-changer! I Made It Print Nutrition Facts (per serving) 195 Calories 3g Fat 25g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 195 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 3% Cholesterol 35mg 12% Sodium 1440mg 63% Total Carbohydrate 25g 9% Dietary Fiber 6g 21% Total Sugars 3g Protein 18g 36% Vitamin C 12mg 13% Calcium 59mg 5% Iron 2mg 13% Potassium 542mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.