Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Tortilla Soup in the Instant Pot Recipe
Chicken tortilla soup in the Instant Pot generates constant recipe requests because it's incredibly easy to make and adapt to personal spice levels. This pressure cooker recipe delivers restaurant-quality results through modern cooking technology while allowing complete customization for different heat preferences. The Instant Pot method ensures consistent, delicious results.
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.
Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
50 mins
Servings:
8
Cook Mode (Keep screen awake)
Ingredients
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!
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.
