Instant Pot Chicken Tortilla Soup




This may or may not be my favorite soup recipe ever. This Chicken Tortilla Soup is healthy, light, flavorful, and delicious! It's the perfect healthy meal! Cooking this recipe in the Instant Pot makes this easier than ever! Simply add all the ingredients to the pot, stir, and let the Instant Pot do all of the work. I love this recipe and I think you will too! Make it with me!






Unlike other Chicken Tortilla Soups, this soup is lite and healthy! The base is a broth rather than a cream. I love how quick and easy this recipe is! You can literally throw everything together in the pot, frozen chicken and all, and in the end, the soup will be absolutely delicious!




You can also make this recipe in a crock pot, it will just take more time! Plan for 6-7 hours of cook time on low! In the Instant Pot, this recipe is ready in under an hour!




Instant Pot Chicken Tortilla Soup
Yields 6-8 servings

2 tablespoons olive oil
1 medium onion, diced
2 cups chicken broth
1 can diced tomatoes
3 cloves of garlic
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon coriander
1 teaspoon salt
1 can black beans, drained
1 can white beans, drained
1 cup frozen corn
1 lime, juiced
3-4 frozen chicken breasts
1/4 cup chopped cilantro (optional)


Turn the Instant Pot to saute. Add the olive oil and onion, and saute until soft.

Add the tomatoes, garlic, chili powder, cumin, coriander, salt, beans, corn, cilantro, and lime to the pot and mix.

Add the frozen chicken breasts to the Instant Pot and stir.

Manually set the timer to 30 minutes, close the steam release valve, and let the Instant Pot do the cooking.

Once finished, release the steam. Shred the chicken with two forks. Serve the soup with toppings like sour cream, cheese, and tortilla chips.

** To prepare this in the slow cooker, add all the ingredients to the crock pot and cook on low heat for 6-7 hours. When finished, shred the chicken and serve.






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