Easy Chicken Tortilla Soup

A Cozy Bowlful Kickoff

There is nothing quite like a bowl of easy chicken tortilla soup that comes together fast but tastes like you simmered it all afternoon. This started as a leftover chicken recipe, because I had two cups of shredded rotisserie chicken sitting in the fridge after making enchiladas, and instead of forcing the same dinner two nights in a row, I turned it into the easiest pot of quick tortilla soup using my Instant Pot on sauté mode. No pressure cooking needed at all — just a stovetop-style method right in the pot.

The base gets its personality from a can of enchilada sauce, giving it that signature vibe you find in the best green enchilada sauce soup recipes. Add in crushed tomatoes, corn, aromatics, and black beans and suddenly you’re building a deeply satisfying rotisserie chicken soup with almost no effort. The beans add protein and heartiness, turning it into a full meal while keeping it feeling like a weeknight chicken soup you can get on the table fast.

Because we’re using pre-cooked chicken, this becomes a true instant pot chicken soup moment even without actual pressure cooking. Everything comes together in under 30 minutes, which makes it exactly the kind of easy chicken dinner you want after a long day when you need something cozy but not heavy or fussy.

And of course: tortilla chips. The crunchy finish turns this into the most craveable mexican inspired soup — the kind that feels like comfort food without being too rich.

Why This Bowl Hits Every Note

This soup checks every comfort box without slowing you down. The shredded chicken makes it a naturally hearty chicken soup, while black beans give it extra substance for the perfect black bean chicken soup texture. The enchilada sauce adds depth, the lime brightens it up, and everything simmers together into a balanced, flavour-packed bowl.

• Uses leftover rotisserie chicken perfectly
• Ready in under 30 minutes
• Built entirely from pantry staples
• Easy to customize with spice, toppings, or extra veggies

Switch-Ups & Level-Ups

If you want more heat, stir in diced jalapeños, chipotle in adobo, or a pinch of chili flakes — spice complements the tomato and enchilada base in any quick tortilla soup beautifully. You can also add bell peppers, extra corn, or zucchini to make it more veggie-forward. For something creamier, swirl in sour cream or add shredded cheese so it melts into the broth and turns this mexican inspired soup into a richer bowl.

To highlight the rotisserie chicken flavour, add a dash of smoked paprika or a squeeze of lime right at the end. And since this is technically a no-pressure instant pot chicken soup, feel free to adjust the thickness by simmering a few minutes longer if you want it heartier.

When This Soup Just Makes Sense

This is the recipe you keep in rotation for busy days, chilly nights, or when you need a comforting easy chicken dinner without planning ahead. It works for meal prep because the flavours deepen as it sits, and it reheats beautifully for lunches. This also makes sense when you’re craving a weeknight chicken soup that doesn’t feel basic — the enchilada sauce and lime make it bright and layered.

It’s also amazing when you want something cozy but not heavy, with enough protein and fibre to keep you full thanks to the black bean chicken soup base.

Ingredients

• 1 tablespoon oil
• 1 medium onion, diced
• 4 garlic cloves, minced (or jarlic)
• 2 cups chicken broth
• 1 (10 ounce) can green enchilada sauce
• 1 cup crushed tomatoes
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 2 cups shredded rotisserie chicken (about half a bird)
• Juice of half a lime
• Crushed taco chips, for serving

Directions

1. Set your Instant Pot to sauté mode. Add oil and let it warm. Add the diced onion and cook 2 to 3 minutes until softened.
2. Add garlic and cook 1 minute until fragrant.
3. Pour in chicken broth, green enchilada sauce, crushed tomatoes, black beans, corn, cumin, paprika, and pepper. Bring it to a light simmer and cook 10 minutes.
4. Stir in the shredded rotisserie chicken and warm through for a couple minutes.
5. Turn off the heat. Add lime juice and adjust seasoning to taste.
6. Ladle into bowls and top with crushed taco chips. Serve immediately.

A Few Tips To Make It Even Better

Let the onion get lightly golden on the edges before adding the garlic — it gives the broth a deeper base. If the soup tastes a little sharp at the end, add another squeeze of lime or a small pinch of sugar to balance the acidity. And if you want leftovers that stay thick, reduce the broth to 1.5 cups.

This freezes beautifully for up to 3 months, but skip the chips until serving so they stay crunchy.