InstantPot Chicken Tortilla Soup…Hold the Tortilla

Looking for a healthy chicken tortilla soup that you can make in the instantpot? Wait until you try this super easy and delicious instantpot chicken tortilla soup!

New Jersey winters inspire me to make soup often.

And this dish is a cozy, one pot meal where we can get a lot of nutrition with lots of flavors.

Because I love to make a lot of different soups, I look for recipes with different flavors and textures based on foods my family likes to eat.

My kids are more apt to try new dishes this way and tend to like them more.

Lately, I’ve been into making THIS soup recipe using fresh spinach and tortellini.

But if I’m in the mood for something heartier, I’ll make THIS one.

When we host a gathering, you can’t beat THIS seafood stew.

And although THIS one isn’t a soup per se, it’s a boil and equally as cozy.

Where soups are concerned, I prefer to make recipes that are lower in carbs or are forgiving enough to allow me to omit certain ingredients.

This does not necessarily mean no carbs at all, but rather, omitting the ‘not as good for you’ processed kind of carbs.

Wait until you try this recipe for Instantpot Chicken Tortilla Soup!

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Since getting the Instantpot, I started pinning recipes that look easy and sounded tasty.

If there is a lot of prep and clean-up, I’m not making it.

To me, the Instantpot should make my life easier, not create the same amount of work as regular cooking.

After scrolling through Pinterest, I found few different recipes for chicken tortilla soup that sounded pretty flavorful, modifiable, and very easy to make.

To gain experience with my instantpot, I made this soup a few different ways and settled on my own lower-carb version of chicken tortilla soup.

Is Chicken Tortilla Soup Unhealthy?

Certain recipes can be loaded with heavy ingredients that make it very filling.

But this recipe for chicken tortilla soup is lower in calories because we are omitting the tortillas.

And although the recipe is called chicken tortilla soup, I don’t really miss the tortillas.

Of course, you can always add a low carb, whole wheat, or high protein tortilla to the soup, but I think it’s really good without it!

What Goes Well With Chicken Tortilla Soup?

When you want to serve something in addition to chicken tortilla soup, there are lots of great sides to include.

  • Burritos
  • Tacos
  • Quesadillas
  • Mexican Rice
  • Guacamole and Chips
  • Empanadas
  • Beans
  • Corn
  • Sour Cream
  • Cornbread

Instant Pot Chicken Tortilla Soup…Hold the Tortilla

Ingredients for InstantPot Chicken Tortilla Soup…Hold the Tortilla

  • 2 Boneless Chicken Breasts (I chose a package with 2 good size breasts)
  • 48 oz Can of Chicken Stock
  • 1 Chopped Onion
  • 1 Chopped Red Pepper
  • 8 oz of Fresh Chopped Salsa (from the produce aisle)
  • 1 Chopped and Seeded Jalapeño
  • 2 Tbsp Tomato Paste
  • 15 oz Can of Black Beans, drained
  • 1 Bag of Frozen Corn
  • 2 Tbsp Cumin
  • 3/4 Tsp Chili Powder
  • 1/8 Tsp Cayenne Pepper
  • Salt and Pepper to Taste

Toppings for Instantpot Chicken Tortilla Soup…Hold the Tortilla

  • Chopped Cilantro
  • Sliced Avocado
  • Shredded Colby Jack, Cheddar, Cheddar Jack, or whatever you prefer
  • Sour Cream

Directions to Make Instantpot Chicken Tortilla Soup…Hold the Tortilla

Dice onions and peppers into small bit size pieces.

Dump the chicken, onion, peppers, salsa, tomato paste, seasonings, and chicken stock into the Instantpot insert.

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Seal and set the pressure cooker to high and time for 10 minutes.

After pressure cooking, set Instantpot to vent for 10 minutes allowing steam to fully vent before opening.

After the 10 minute vent, remove the lid and shred the chicken (I removed the chicken to shred it on a cutting board).

Keep soup on warm in the Instantpot.

While shredding the chicken, dump the black beans and frozen corn into the Instantpot.

Keep on warm with the lid off until corn is cooked (about 5-10 minutes).

When the chicken is shredded, add it back to the pot.

Serve in bowls with desired toppings.

Serves 4-6 people.

NOTE: When I made this, I did not serve with tortilla chips. If you prefer to add tortilla chips to the dish by all means, do it!

If you want to tone down the heat, omit the jalapeño and lessen the amount of chili powder and cayenne pepper. 

And that’s it!

Let me know what you think of it if you make it in the comments below.

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Stacy Ling

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