Instant Pot Creamy Chicken Tortilla Soup Recipe
Growing up, when we would get the chance to go out to a restaurant I would always order Chicken Tortilla Soup (Max & Erma’s at the mall anyone?). The flavors and toppings felt very fun and fancy to my 12 year-old self. Now that I have a little more experience in life, I know this is a super simple recipe, but the wow factor still stands every time we make it. My whole family enjoys this great recipe and it’s perfect for potlucks.

Sometimes called Taco Soup or Creamy Chicken Enchilada Soup, this recipe for Instant Pot Creamy Chicken Tortilla Soup is a quick and cozy dinner full of flavor and protein. You really can’t go wrong.
This Mexican-inspired favorite combines tender chicken thighs, robust spices, and fresh toppings to create a dish that’s as satisfying as it is delicious. As an Instant Pot recipes, you can have this flavorful soup on the table in under an hour, making it a perfect choice for busy weeknights or meal prep.
We’ll show you how to make Instant Pot Creamy Chicken Tortilla Soup with step-by-step instructions and photos.
Want to try some other soups? Try our Hearty Beef and Veggie Stew, Dill Pickle Soup, or Butternut Squash & Sausage Soup.
What is Chicken Tortilla Soup?
Chicken tortilla soup is a hearty, brothy dish loaded with shredded chicken, tomatoes, beans, corn, spices and a bit of cream. You can top it with crispy tortilla chips, cheese, sour cream, avocado or cilantro. Inspired by Mexican flavors, it’s a comforting meal that’s packed with protein and nutrients.
Whether you prefer a flavorful broth or a creamy base, the Instant Pot makes it easy to customize this dish to everyone’s tastes.
Why Use the Instant Pot?
The Instant Pot is a game-changer for busy weeknights and potlucks where you want to serve soups or stews. This chicken tortilla soup recipe is no exception. Here’s why you’ll love using the Instant Pot:
- Quick: What might take hours on the stove or in a slow cooker can be made in just 30-45 minutes
- Flavor: Pressure cooking locks in spices and flavors to create a rich and vibrant soup
- Convenient: Add you ingredients, set the timer and let the Instant Pot do the work while you check off your to-do list
Star Ingredients in Chicken Tortilla Soup
- Protein: chicken thighs make the soup juicy and succulent
- Veggies: use your favorite veggies like peppers, beans, corn, and tomatoes for a nutrient boost
- Spices: the combination of Mexican-inspired flavors gives you an aromatic and festive flavor
- Broth: chicken bone broth gives you a collagen and gelatin boost
- Toppings: options are endless, try different ones to find your favorite

Essential Tools
- Instant Pot (electric pressure cooker)
- Tongs
- Cutting Board
- Knife
- Can Opener
- Fat to grease pot
- Hand Mixer
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Ingredients for Instant Pot Chicken Tortilla Soup
- 1 Medium Onion, chopped
- 3-4 Cloves Garlic, minced
- 4 lb Fresh Chicken Thighs
- 1 qt Chicken Bone Broth, divided (or chicken stock)
- 6 TBSP Taco Seasoning, divided
- 4 Large Carrots, chopped
- 2 Bell Peppers, chopped
- 1 Can Corn, drained
- 1 Can Black Beans, drained
- 1 Can Diced Tomatoes
- 1/2-1 Cup of Heavy Cream, optional
Step-by-Step Instructions
- Mince garlic and dice onions
- Add fat to bottom of the Instant Pot and set to Sauté function
- Cook onions for 2-4 minutes, or until becoming translucent
- Add garlic and sauté for 1-2 minutes, or until fragrant
- Add 2 cups of broth to pot
- Layer chicken thighs and 4 TBSP of taco seasoning into the pot
- Put the lid on the Instant Pot and seal the valve
- Change Instant Pot function to Pressure Cook for 35 minutes
- While cooking, chop carrots and peppers then open and drain cans
- Once time is up, let it release naturally for 15 minutes before opening the valve
- Take out chicken thighs, remove bones and place back in pot
- Using hand mixer, shred chicken for 30-60 seconds, or until desired texture
- Add in remaining 2 TBSP taco seasoning and 2 cups bone broth
- Stir in vegetables
- Replace lid and close valve
- Set Instant Pot to high pressure again at 0 minutes, let naturally release after time is up
- Open lid and stir in heavy cream
- Serve and top with favorites
Notes:
- You can pan fry the chicken thighs for a couple minutes each side before adding the broth if you have time
- Use forks to shred if you don’t have a hand mixer
- Season with Chorizo seasoning for a different take
Let’s Make Some Delicious Soup!
Prepare the Ingredients

Start by chopping your onions and garlic. Turn the Instant Pot to the sauté function. Add a tablespoon of oil, then sauté the onion and garlic until softened.
Pressure Cook the Chicken
Pour in half of the chicken broth. Layer the chicken thighs in the pot, sprinkling 2/3 of the taco seasoning on thighs as you add them in. Seal the lid and set the Instant Pot to high pressure for 35 minutes. Once the cooking time is up, allow a natural release for 15 minutes.
Shred the Chicken

Carefully remove the chicken from the pot and remove bones (and skins if desired). Return the chicken to the instant pot and shred it using a hand mixer or forks. Add in remaining taco seasoning and bone broth.
Stir in Veggies

Add in carrots, peppers, tomatoes, beans, and corn and stir together. Replace lid and close valve. Set Instant Pot to high pressure again at 0 minutes, let naturally release after time is up.

Add in desired amount of heavy cream, stir and serve.
Top Your Creamy Tortilla Soup
The possibilities are endless for topping your soup:
- Lime Wedges
- Tortilla Chips
- Diced Avocado or Guacamole
- Fresh Cilantro
- Dollop of Sour Cream
- Jalapenos
- Onions
- Cayenne Pepper
- Green Chilies
- Cheddar Cheese
- Crispy Tortilla Strips
- Corn Chips
Variations on Chicken Tortilla Soup
- Adjust the Heat: You can add in jalapeños or cayenne pepper for extra spice or add in extra chili powder
- Make it Creamier: Add a 1/4 cup of Greek yogurt or cream cheese in addition to the heavy cream
- Diet-Friendly: Leave out the beans and corn, and add extra chicken or low-carb vegetables like zucchini or sweet potatoes
- Tomato Base: Switch out some of the bone broth with tomato sauce or paste for more acidity
- Beans: Try switching out the black beans for pinto beans or kidney beans
Storing and Reheating Leftovers
This creamy chicken tortilla soup recipe might actually be better the next day! It stores great and makes a perfect meal prep option for your week: Store leftovers in an airtight container in the refrigerator for 4-5 days.
You can also freeze by portioning out individual servings or placing in large airtight containers for 2-3 months. To use, or reheat, thaw frozen soup in the fridge overnight. You can warm up on the stove or in the microwave. If it is too thick, add a splash of water or broth to thin.
Instant Pot Creamy Chicken Tortilla Soup is the perfect cozy and hearty combination of flavor and ease. Whether you’re feeding a family or prepping your lunch for the week, this recipe is sure to become a staple.
Try this recipe today, and experiment with your favorite toppings. Let us know how you like to top your soup!

Instant Pot Creamy Chicken Tortilla Soup Recipe
Learn how to make Instant Pot Chicken Tortilla Soup! Loaded with protein, veggies, and bold spices, it's perfect for busy weeknights.
Ingredients
- 1 Medium Onion, chopped
- 3-4 Cloves Garlic, minced
- 4 lb Fresh Chicken Thighs
- 1 qt Chicken Bone Broth, divided (or chicken stock)
- 6 TBSP Taco Seasoning, divided
- 4 Large Carrots, chopped
- 2 Bell Peppers, chopped
- 1 Can Corn, drained
- 1 Can Black Beans, drained
- 1 Can Diced Tomatoes
- 1/2-1 Cup of Heavy Cream, optional
Instructions
- Mince garlic and dice onions
- Add fat to bottom of the Instant Pot and set to Sauté function
- Cook onions for 2-4 minutes, or until becoming translucent
- Add garlic and sauté for 1-2 minutes, or until fragrant
- Add 2 cups of broth to pot
- Layer chicken thighs and 4 TBSP of taco seasoning into the pot
- Put the lid on the Instant Pot and seal the valve
- Change Instant Pot function to Pressure Cook for 35 minutes
- While cooking, chop carrots and peppers then open and drain cans
- Once time is up, let it release naturally for 15 minutes before opening the valve
- Take out chicken thighs, remove bones and place back in pot
- Using hand mixer, shred chicken for 30-60 seconds, or until desired texture
- Add in remaining 2 TBSP taco seasoning and 2 cups bone broth
- Stir in vegetables
- Replace lid and close valve
- Set Instant Pot to high pressure again at 0 minutes, let naturally release after time is up
- Open lid and stir in heavy cream
- Serve and top with favorites
Notes
- You can pan fry the chicken thighs for a couple minutes each side before adding the broth if you have time
- Use forks to shred if you don't have a hand mixer
- Season with Chorizo seasoning for a different take
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 527Total Fat 30gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 19gCholesterol 246mgSodium 988mgCarbohydrates 19gFiber 5gSugar 4gProtein 48g
*this has not been evaluated by the FDA
FAQS
Yes! Add shredded rotisserie chicken to all other ingredients and pressure cook for 0 minutes, or until heated through.
Of course! Leave out the heavy cream and skip the cheese on top.
Chicken or turkey bone broth or stock work best. You can also use vegetable broth.
Of course, but you may need a larger Instant Pot as you do not want to fill past the max line.
Yes! Just add an additional 15-20 minutes of time when pressure cooking.
Yum! Love that the recipe has chicken thighs. It’s an underutilized cut of meat in our opinion!
100%! They are the juiciest!
I looove this recipe! Mexican flavors are so comforting and always hit the target in my belly! I bookmarked it and hopefully get to make it soon!
mmm this looks so good! Especially on a cold winter day like today!
This looks soo good!!! Thank you!!
Love a good instant pot soup especially in the middle of winter! Thanks for sharing this recipe!