Instant Pot Chicken Tortilla Soup

Full of flavor and topped with cheese, this Instant Pot chicken tortilla soup can be made from frozen chicken breasts in under 30 minutes! 

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

My family loves so many different soups, especially with this cold weather. There are many variations of instant pot tortilla soup, but this one is on the creamier side which is what I prefer. This tortilla soup is rich, flavorful and has mild heat. I like that it’s on the mild side so my whole family can enjoy it. If you want to spice it up feel free to add diced jalapenos as well as going with a medium or hot enchilada sauce.

This chicken tortilla soup instant pot meal is easy to put together and is considerably low in calories. Even with it being creamy from the soup cream and cheese, one serving is still under 250 calories. Also this delicious soup has 29g of protein, it will keep you feeling full long and warm you up on those cold nights.

Cooking soup in the Instant Pot is a hidden secret – the combined flavors are amazing and your friends will think you labored all day in the kitchen.  My family devoured this soup and I know your’s will too.

Here is the Recipe for Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

Full of flavor and topped with cheese, this Instant Pot chicken tortilla soup can be made from frozen chicken breasts in under 30 minutes! 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: instant pot, Main Course
Cuisine: Mexican
Servings: 8
Calories: 234kcal

Ingredients

  • 4 Chicken Breasts (Frozen) frozen
  • 3 10 oz cans Red Enchilada Sauce
  • 1 10 oz can Green Enchilada Sauce
  • 2 10 oz cans Cream of Chicken Soup
  • 1 15 oz can Diced Tomatoes
  • 1 4 oz can Chopped Green Chiles
  • 2 tbsp Taco Seasoning
  • 1 cup Milk
  • 1 15 oz can Black Beans drained
  • 1 15 oz can Corn drained
  • 1 cup Cheddar Cheese shredded
  • 1/2 cup Sour Cream
  • Tortilla Strips (topping)

Instructions

  • Combine all but the last 3 ingredients into the instant pot – chicken, enchilada sauces, cream of chicken, diced tomatoes, green chiles, taco seasoning, milk, black beans, & corn
  • Cook on manual for 20 minutes, with quick release 
  • Shred chicken
  • Immediately stir in sour cream and cheddar cheese while soup is still piping hot, if it’s cooled set instant pot to saute and stir in sour cream and cheese
  • Top with tortilla strips, more sour cream and shredded cheese and enjoy!

Nutrition

Calories: 234kcal | Carbohydrates: 3g | Protein: 29g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 301mg | Potassium: 492mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 1mg
Tried this recipe?Mention @mymommystyle or tag #mymommystyle!

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    Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!

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