Instant Pot Chicken Tortilla Soup

Wake up to a delicious healthy egg dish with this Instant Pot Chicken Tortilla Soup.
Course Main Course
Cuisine American, Western
Keyword easy chicken tortilla soup, Instant Pot Chicken Tortilla soup
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 6
Calories 275 kcal


  • 4 cups (1 litre) chicken stock
  • 14 oz 400g chopped tomatoes 400g chopped tomatoes
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp garlic puree
  • 1 tsp of jalapeño slices
  • Chili powder to taste optional
  • Salt
  • 1 lb (450g) chicken breasts
  • 14 oz (400g tin) black bean, drained
  • 12 oz (325g tin) sweet corn, drained


  1. Add all ingredients to the IP insert starting with chicken stock and add beans and corn last. Don't mix.
  2. Cover your Instant Pot and set the valve to the SEALING position.
  3. Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 8 mins.
  4. When done let the steam release naturally, open and remove the chicken from the pot.
  5. Shred chicken with a fork and add back in to the Instant Pot and mix.
  6. Serve your chicken tortilla soup with topping of your choice.

Recipe Video


Recipe Notes



What to Serve with Instant Pot Chicken Tortilla Soup


Weight Watchers Points in Instant Pot Chicken Tortilla Soup

There are 4 Freestyle points per serving of Instant Pot Chicken Tortilla Soup.

Nutrition Facts
Instant Pot Chicken Tortilla Soup
Amount Per Serving
Calories 275 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 53mg 18%
Sodium 667mg 28%
Potassium 920mg 26%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 6g
Protein 26g 52%
Vitamin A 8.9%
Vitamin C 15.9%
Calcium 6.3%
Iron 18.9%
* Percent Daily Values are based on a 2000 calorie diet.