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    Home » Recipes » Chicken

    Southwest Chicken Tortilla Soup

    First Published: March 10, 2022 . Last Modified: November 23, 2023 lisa19 Comments This post may contain affiliate links

    Jump to Recipe

    Instant Pot tortilla soup is loaded with shredded chicken and the Mexican flavors you love like black beans, corn, green chiles, salsa and warm spices like cumin and chili powder. This Southwest Chicken Tortilla soup is easy to customize with your favorite toppings for a warm and comforting bowl. If you don't have an instant pot, follow the stove top method instructions.

    White bowl of chicken tortilla soup topped with cilantro. A silver spoon rests on the edge of the bowl.

    Why I love this Instant Pot Tortilla Soup

    I love having a bowl of soup for dinner. But when I am having soup I don't want just a light bowl of broth and noodles. I like a bowl of hearty soup that makes me feel warm and cozy.

    This southwest chicken tortilla soup is loaded with all of your favorite Mexican flavors like corn, black beans and lots of tender chicken. It's just what the doctor ordered.

    Not only is this soup delicious but it cooks in under 30 minutes in your instant pot or pressure cooker. It is the ultimate comfort food for a weeknight dinner!

    soup ingredients

    Ingredients Needed

    • Olive Oil – Or use your favorite light, neutral-flavored oil.
    • Aromatics – A combination of onion and garlic add lots of flavor and aroma to this soup.
    • Diced Chiles – A small can of diced chiles add a touch of heat and a classic flavor. Look for chiles in mild, medium or hot depending on your preference.
    • Roasted Tomatoes – Fire roasted tomatoes have a wonderful smoky flavor. Sometimes I even roast my own tomatoes in the air fryer.
    • Salsa – Use your favorite jarred or homemade salsa. You can also use taco or enchilada sauce if you'd like a less chunky soup.
    • Seasonings – Chili powder, cumin, salt and pepper provide flavor.
    • Black Beans – Black beans are flavorful and packed with protein. You can easily substitute pinto beans if you'd like to.
    • Chicken Broth – Use low sodium broth and adjust the seasoning by adding more salt if necessary. I love making my own homemade chicken stock using a leftover rotisserie chicken.
    • Chicken – Boneless and skinless chicken breasts are easy to work with but you could also use thighs or even leftover rotisserie chicken.
    • Corn – I prefer the freshness of frozen corn but you can use a can of drained corn.
    • Toppings – See our full list of toppings below.

    Tortilla Soup Toppings

    Topping this southwest chicken tortilla soup is almost as fun as eating it. I like to prepare several bowls of topping options so everyone can customize their bowl.

    • Tortilla chips or strips
    • Shredded cheese or cotija cheese
    • Sliced jalapeno
    • Salsa
    • Cilantro
    • Lime wedges
    • Sour cream
    • Pico de gallo
    • Diced avocado or guacamole
    • Chopped cucumber
    steps to making tortilla soup

    How To Make Southwest Chicken Tortilla Soup

    1. Set the instant pot to saute and cook the onion in oil for about 5 minutes or until tender.
    2. Add the garlic and cook for 30 seconds until fragrant then turn off the saute function and deglaze the pot with ½ cup of chicken broth.
    3. Add remaining broth, chicken, spices, tomatoes, salsa, chilies, corn and beans. Close the lid and seal the pressure valve on the Instant Pot. Cook on high for 10 minutes followed by a quick release of pressure.
    4. Remove the chicken to a plate and shred it with two forks.
    5. Return the chicken to the soup and mix everything together.
    6. Serve the Instant Pot tortilla soup in bowls and add toppings as desired. (See full instructions in the recipe card below as well as how to make this soup on the stove in a Dutch oven.)
    table set with bowl of chicken tortilla soup

    FAQs

    How to store Instant Pot tortilla soup?

    Store any leftover soup in an airtight container in the fridge for up to 4 days. Reheat the soup on the stovetop or in the microwave.

    Can I freeze southwest chicken tortilla soup?

    When the soup has cooled, portion into freezer bags or freezer-safe containers. Label and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

    Can I double the recipe?

    If you are using an 8-quart Instant Pot you should have plenty of room to double this recipe. I would not recommend doubling if you have a 6-quart Instant Pot. The cooking times will be the same if you double the recipe.

    Can I use rotisserie chicken?

    Rotisserie chicken is affordable and this recipe tastes great with leftover chicken. If the chicken is already cooked, I would recommend making this soup on the stovetop and adding the chicken just before serving to warm it through.

    What if I don't have an instant pot?

    This soup can also be made on the stove in a Dutch oven. See the recipe card for the stove top variation.

    More Delicious Soup Recipes

    • Old Fashioned Beef Vegetable Soup with Barley
    • Spicy Lentil Soup with Chicken Sausage
    • Easy Instant Pot Cheeseburger Soup from Margin Making Mom
    • White Chicken Lasagna Soup from Cookin' with Mima

    How do you plan to top your bowl of Southwest Chicken Tortilla Soup? It's going to be delicious!

    If you like this Southwest Chicken Tortilla Soup, please leave a 5-star rating.

    RECIPE

    Print Recipe Pin Recipe SaveSaved!

    Southwest Chicken Tortilla Soup

    This soup is hearty and flavorful but super easy to make.
    Prep Time5 minutes mins
    Total Time25 minutes mins
    Course: Soup
    Cuisine: Mexican, southwestern
    Servings: 4
    Calories: 312kcal

    Equipment

    • Instant pot or pressure cooker instructions for Dutch oven in the notes too

    Ingredients

    • 2 teaspoons olive oil
    • 1 small onion
    • 1 tablespoon minced garlic
    • 32 ounces chicken broth
    • 16 ounces chicken breasts (boneless and skinless)
    • 4 ounces can diced chiles
    • 14.4 ounces can fire roasted tomatoes
    • 2 cups salsa
    • 1 tablespoon chili powder
    • 1 tablespoon cumin
    • 1 can (15 ounce) black beans
    • 1 cup frozen or canned corn
    • salt and pepper to taste
    • optional toppings (tortilla chips, lime wedges, sour cream, cilantro, etc)

    Instructions

    •  Set the instant pot to sauté and add the oil. Once hot, sauté onions for 5 minutes or until lightly brown. Add garlic and sauté for 1 minute.            
    • Add a half cup of broth and stir, scraping the onions and garlic off the bottom.
    • Add remaining broth, chicken, chiles, tomatoes, salsa, spices, beans and corn . Close the lid and seal the pressure valve. Cook on high for 10 minutes or until chicken is tender and with a 165° internal temperature.
    • Quick release pressure and remove the chicken. Shred the chicken and return to the pot and add the corn. Mix everything together. Season with salt and pepper.
    • Serve and enjoy with your favorite topping such as tortilla chips, sour cream, shredded cheese, lime wedges, avocado slices and/or fresh cilantro .

    Notes

    Instructions to make soup on the stove top: Saute onions and garlic in a Dutch oven on medium heat. Add broth, chicken, chilies, tomatoes, salsa, spices, beans and corn. Cover and turn heat to medium high. Bring to a boil and cook for 15 to 20 minutes or until chicken is tender and with a 165° internal temperature. Remove the chicken and shred. Return to the pot and mix in the chicken and corn. Reduce heat to low and simmer for 5 minutes. Season with salt and pepper to taste. 
      

    Nutrition

    Calories: 312kcal | Carbohydrates: 31g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1424mg | Potassium: 1239mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1716IU | Vitamin C: 20mg | Calcium: 125mg | Iron: 4mg

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    Comments

    1. Sue Rosica says

      March 01, 2010 at 11:01 pm

      I make a version of this soup that is very similar, but no avocado. I will definitely try it next time. My recipe also calls for lots of fresh cilantro.

      Reply
    2. Mom on the Run says

      March 01, 2010 at 11:05 pm

      I love new soup recipes 🙂

      Thanks for sharing!

      Reply
    3. redkathy says

      March 01, 2010 at 11:08 pm

      Delectable soup! Gotta have that kick if you ask me 🙂 Winter sure is great motivator for home made soup. It's even cold to us down here in Florida. I think I made more soup this winter than any other winter.

      Reply
    4. Sook says

      March 02, 2010 at 12:03 am

      Oh I really need to make this before the weather gets hot. Looks so delicious and warm!

      Reply
    5. Sharon says

      March 02, 2010 at 12:54 am

      Gorgeous soup! Tortilla soup is definitely one of my top 5 favorite soups.

      Reply
    6. The Japanese Redneck says

      March 02, 2010 at 9:53 am

      I bet that hit the spot on such a yucky day. Hope ya'll thaw out soon!

      Reply
    7. kat says

      March 02, 2010 at 10:08 am

      We made that this winter too & it was really so much better than I expected!

      Reply
    8. Robin Shreeves says

      March 02, 2010 at 12:06 pm

      I have to wonder how many food blog posts over the past month have begun, "It snowed, again. the kids are home, again. So I cooked...."

      Looks yummy!

      Reply
    9. Bridgett says

      March 02, 2010 at 12:36 pm

      I love this soup and all the flavor it has. Yours looks warming on this rainy day we are having.

      Reply
    10. Katrina says

      March 02, 2010 at 12:49 pm

      THAT is what I want for dinner tonight!

      Reply
    11. dawn says

      March 02, 2010 at 1:03 pm

      that crunchy topping with the lime juice is my fav part.

      Reply
    12. Lea Ann says

      March 03, 2010 at 10:52 am

      I'm still on the hunt for a great Chicken Tortilla Soup. Even the recipe in one of my Rick Bayless cookbooks is bland. (Did I just type that out loud???) Can't wait to give this a try.

      Reply
    13. teresa says

      March 03, 2010 at 4:58 pm

      mmmm, definitely wouldn't get bored eating it either, delicious!

      Reply
    14. Mrs. L says

      March 05, 2010 at 6:44 pm

      Sounds like a perfect soup for all the rainy weather we've had around here!

      Reply
    15. Juliana says

      March 05, 2010 at 9:12 pm

      Lisa, nice tortilla soup...can you believe that I never had a chance to make this soup? Will definitely give a try 🙂

      Reply
    16. Julie says

      March 08, 2010 at 9:09 pm

      This is one of my favorties...yours looks so yummy.

      Reply
    17. Leslie says

      March 09, 2010 at 10:45 pm

      looks like a fabulous soup! Hearty

      Reply
    18. Chef Fresco says

      March 09, 2010 at 11:07 pm

      We made some very similar soup just the other day! I love tortilla soup - it's the best!

      Reply
    19. Aggie says

      February 05, 2013 at 12:15 pm

      I'm on such a soup kick. Love that you added those dried peppers, I have some in the pantry that I often forget about it. This sounds so good right now...

      Thanks so much for linking up! Good luck! 🙂

      Reply

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    Hi, I'm Lisa

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