This may or may not be my favorite soup recipe ever. This Instant Pot 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!
Healthy Chicken Tortilla Soup
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!
This Instant Pot Chicken Tortilla Soup is a family favorite! During the colder months, we make this almost every week!
Instant Pot vs Crock Pot
I love making this recipe in the Instant Pot because it is a one pot recipe! I can sauté the onions, bake the frozen chicken, and cook the soup all at the same time!
You can also make this recipe in a crock pot, it will just take more time! And additional pots because you will want to sauté the onions. Plan for 6-7 hours of cook time on low!
When using the Instant Pot, this recipe is ready in under an hour!
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Instant Pot Chicken Tortilla Soup
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!
Ingredients
- 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)
Instructions
- Turn the Instant Pot to sauté. Add the olive oil and onion, and sauté until soft.
- Deglaze the pot with the chicken broth.
- 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.
- Lock the lid, set the valve to seal, and manually set the timer to 30 minutes.
- When the Instant Pot is finished, quick release the pressure.
- Shred the chicken breasts with two forks.
- Serve the soup with toppings like sour cream, cheese, tortilla chips, and cilantro if desired.
Notes
** 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.
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 310Total Fat: 7gCarbohydrates: 36gProtein: 26g
