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You are here: Home / All Recipes / Instant Pot Chicken Tortilla Soup

January 18, 2017 By Nancylynn 147 Comments

Instant Pot Chicken Tortilla Soup

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This Instant Pot Chicken Tortilla Soup is quick, healthy, and delicious!  Perfect for the 21 Day FIXer, or anyone looking to eat clean!  This post contains affiliate links for products I can’t live without. 

Instant Pot Chicken Tortilla Soup | Confessions of a Fit Foodie

Because I can’t get enough of my new Instant Pot, I created a pressure cooker friendly version of my most popular Slow Cooker meal, Chicken Tortilla Soup.

Seriously, people, if you think life with a Slow Cooker is easy, it’s even easier with an Instant Pot.

nstant Pot Chicken Tortilla Soup | Confessions of a Fit Foodie

This bowl of deliciousness took only a fraction of the time it would have in the Crock Pot.  In fact, it took me around 30 minutes total.

 

And if you ever left for the day and FORGOT to turn on your crock pot (it can’t be just me, right?), you hear me loud on clear on that, don’t you?

nstant Pot Chicken Tortilla Soup | Confessions of a Fit Foodie

Oh – and while I am at it, even if you forget to take your chicken out of the freezer…you are STILL a-ok.

Seriously.

I guess what I’m saying is the Instant Pot is going to be the end of all your excuses.  You will have get a little more creative the next time you want to stop at the drive through.

nstant Pot Chicken Tortilla Soup | Confessions of a Fit Foodie

Just sayin’

And this recipe is easy to begin with – you just dump a bunch of ingredients and and voila…an amazingly delicious soup.

nstant Pot Chicken Tortilla Soup | Confessions of a Fit Foodie

While your soup is cooking, take a few minutes and make some yummy baked tortilla strips using some corn tortillas, sea salt, and some olive oil spray.

Instant Pot Chicken Tortilla Soup | Confessions of a Fit Foodie

This is the same method I use for my homemade tortillas chips…and we are obsessed with both the chip and the strip.  My 8 year old makes them herself now!

Instant Pot Chicken Tortilla Soup | Confessions of a Fit Foodie

There are a few less strips here because little hands wouldn’t stop grabbing them.
Instant Pot Chicken Tortilla Soup | Confessions of a Fit Foodie

So freaking good.

21 Day Fix Instant Pot Chicken Tortilla Soup | Confessions of a Fit Foodie

Print
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Instant Pot Chicken Tortilla Soup {21 Day Fix}

★★★★★ 5 from 11 reviews
  • Author: Nancylynn Sicilia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican
Print Recipe
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Description

This Instant Pot Chicken Tortilla Soup is quick, healthy, and delicious!  Perfect for the 21 Day FIXer, or anyone looking to eat clean!


Ingredients

Scale
  • 1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
  • 10 oz. diced tomatoes with green chilies
  • 14.5 oz. diced tomatoes (no salt added)
  • 1 cup frozen corn thawed
  • 1 cup black beans (no salt added), drained & rinsed
  • 1 medium onion, diced
  • 1 jalapeno, diced
  • 2 cloves garlic, minced
  • 4 cups of organic, low sodium chicken broth or stock
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. Himalayan salt
  • 1/4 tsp. black pepper

Tortilla Strips:

  • 4 organic corn tortillas
  • olive oil cooking spray
  • Himalayan salt
  • Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro

Instructions

  1. Toss all the ingredients for the soup into your Instant Pot and give it a stir.
  2. Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
  3. To make homemade tortilla strips:
  4. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  5. Enjoy with toppings!

Notes

Recipe makes 6 servings

21 Day Fix: 1/2 RED 1/2 GREEN 1/2 YELLOW each (1 YELLOW with the tortilla strips) plus toppings (per serving)

WW: Green – 3 points (4 with tortilla strips); Blue – ZERO points (1 with tortilla strips); Purple – ZERO points (1 with tortilla strips) per serving [Calculated with the tortilla strips, but no other toppings]


Nutrition

  • Serving Size: 1 1/2 cups

Keywords: mexican, instant pot, chicken, soup, chicken, dinner, lunch, gluten-free, dairy-free

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

21 Day Fix Instant Pot Tortilla Soup

Weight Watchers Instant Pot Chicken Tortilla Soup | Confessions of a Fit Foodie

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21 Day Fix Instant Pot BBQ Chicken | Confessions of a Fit Foodie
Maple BBQ Chicken

Filed Under: All Recipes, Cooking Method, Courses, Dairy Free, Diet, Dinner, GF + DF, Gluten Free, Ingredient, Kid Friendly, Lunch, Poultry, Pressure Cooker, Soups, Stews + Chilis

Reader Interactions

Comments

  1. Karen says

    January 18, 2017 at 10:16 pm

    This looks great! How many services does it make?

    Reply
    • Nancylynn says

      January 18, 2017 at 10:41 pm

      six!

      Reply
    • Mallory says

      September 5, 2017 at 12:45 am

      How much is one serving?

      Reply
  2. Jennifer says

    January 22, 2017 at 9:10 pm

    Does the cooking time increase if you double the recipe?

    Reply
  3. Steph says

    February 4, 2017 at 1:32 am

    LOVE, LOVE, LOVE!!! I used original Rotel and omitted the jalapeño. So flavorful! My husband and I love the heat but I’ll probably use mild next time because our 2 year had to drink milk after each bite even with Greek yogurt (but she also loved it). 🙂

    Reply
    • Nancylynn says

      February 4, 2017 at 2:56 am

      Oh my goodness – I love it! What a tough cookie – eating the spicy soup and chasing it with her milk! I am very happy everyone enjoyed it – and I’ve made it with mild Rotel…still SO good! Thanks for making my night!

      Reply
      • Steph says

        February 4, 2017 at 3:14 am

        Thank you for making ours! My husband even had seconds which is rare! This will definitely be in our regular rotation. 🙂 Thanks again!

        Reply
  4. Janine M Walsh says

    February 22, 2017 at 9:12 pm

    I saw the recipe earlier this week and now when I go to it the recipe is Crisped Baked Chicken! Can you share how to make in the Tortilla Soup in the Instant Pot? Please! Thank yoU!

    Reply
    • Nancylynn says

      February 23, 2017 at 2:08 am

      So sorry – it’s fixed now! Hopefully you can still try it!

      Reply
  5. julie says

    February 22, 2017 at 10:32 pm

    Am I the only one seeing a recipe for baked chicken instead of soup?

    Reply
    • Nancylynn says

      February 23, 2017 at 2:08 am

      You are not…so sorry – several of my recipes were showing the incorrect recipe card for some reason…it seems to be fixed now.

      Reply
  6. Kayla says

    February 22, 2017 at 11:33 pm

    I really wanted to make the INSTANT POT CHICKEN TORTILLA SOUP, but all this post is showing is a recipe for Krispie Baked Chicken. Sad day.

    Reply
    • Nancylynn says

      February 23, 2017 at 2:07 am

      I am so sorry…no idea what happened!! Some kind of recipe card glitch!! It’s fixed now, but I feel terrible!!

      Reply
  7. Callie says

    March 6, 2017 at 12:19 am

    Hi there!! I have this in my IP now and I’ll be eating it all week. So excited! Quick question, does your container count include the tortilla strips? If I’m not going to include those, I can eliminate the yellow, right?

    Reply
    • Nancylynn says

      March 6, 2017 at 1:55 am

      The 1/2 yellow is for the corn and beans…I usually also add 1/2 yellow of tortilla chips, but you definitely don’t have to! So the counts are before the toppings.

      Reply
      • Callie says

        March 6, 2017 at 2:56 am

        Thank you! I probably should have figured that out on my own… ?. Love your site!!

        Reply
        • Nancylynn says

          March 6, 2017 at 8:15 pm

          Awww…I have no problem answering questions! Ask anytime! And thank you so much!

          Reply
  8. Angela Wells says

    March 16, 2017 at 1:10 pm

    Im new to this way of eating. Is a serving a green container?

    Reply
  9. Brooke says

    March 20, 2017 at 8:03 pm

    How long do you cook in the crockpot?

    Reply
    • Nancylynn says

      March 20, 2017 at 8:37 pm

      Here is a link to that recipe! https://confessionsofafitfoodie.com/2015/09/21-day-fix-crock-pot-tortilla-soup/

      Reply
  10. Edward Turner says

    March 26, 2017 at 3:46 pm

    Are you using dry beans or cooked beans. Frozen chicken, thawed, or cooked

    Reply
    • Nancylynn says

      March 26, 2017 at 7:12 pm

      I used canned beans and thawed chicken!

      Reply
  11. Brittany says

    May 3, 2017 at 6:28 pm

    Can I make this recipe in my instant pot using frozen chicken? If so, what do I change?

    Reply
    • Nancylynn says

      May 3, 2017 at 10:39 pm

      Yes! I would set it to 20 minutes instead – that should do it!

      Reply
  12. AlyG says

    June 8, 2017 at 7:49 pm

    When I meal prep, I just measure out servings into pyrex as I go. Is there any chance you know how *big* or how many cups each of the six servings are? That would make my prep day SOOOO much easier! This recipe looks great… I think I’m going to incorporate it into next weeks prep! Also, do you have a recipe for the tortilla strips? TIA 🙂

    Reply
    • Nancylynn says

      June 14, 2017 at 12:33 am

      You should be good with 1 1/4 cup servings! To make homemade tortilla strips:
      Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.

      Reply
      • Nicole says

        December 11, 2017 at 10:08 pm

        How many strips per serving for the chips?

        Reply
        • Nancylynn says

          December 11, 2017 at 11:02 pm

          I usually do 1 tortilla’s worth of strips per bowl for 1/2 of a yellow 🙂

          Reply
  13. Tia says

    June 25, 2017 at 11:44 am

    This is my new favorite!! I just started the Fix, and I have eaten it all week as my to go meal. Thanks!

    Reply
    • Nancylynn says

      June 29, 2017 at 4:58 pm

      YAY!!!!!!

      Reply
  14. Stephanie Lampe says

    July 26, 2017 at 11:43 am

    I’m assuming that boneless, skinless chicken thighs work? Would cooking time change? I just got my insta pot so am new to this! Thank you!

    Reply
    • Nancylynn says

      July 26, 2017 at 12:57 pm

      Yes! I would keep the cook time the same – should be enough time!

      Reply
  15. Lindsey says

    August 11, 2017 at 5:51 pm

    Thank you for the recipes!

    What size is one serving of the soup?

    Reply
    • Nancylynn says

      August 12, 2017 at 1:05 pm

      You are so welcome! A serving is 1 1/2 cups!

      Reply
  16. katherine a tildes says

    September 6, 2017 at 11:54 pm

    How about if you already have shredded chicken?

    Reply
    • Nancylynn says

      September 7, 2017 at 4:49 pm

      Hi! I would reduce the cook time to about 5 minutes then!

      Reply
  17. Brooklyn Child says

    September 8, 2017 at 9:06 pm

    Me and my husband LOVED this soup! However, the jalapeno that I used was WAYYYY too hot! I would almost forgo the jalapeno or the tomatoes with the chili’s! But over all, I would make this meal again in a heart beat!!

    Reply
    • Nancylynn says

      September 9, 2017 at 2:00 am

      YES!!!!! I think get mild tomatoes with chilis and leave the jalapeno out next time! I am SOOO happy it was still a hit!

      Reply
  18. Betsy says

    September 26, 2017 at 11:26 pm

    Low or high pressure?

    Reply
    • Nancylynn says

      September 26, 2017 at 11:45 pm

      high 🙂

      Reply
    • Betsy says

      September 26, 2017 at 11:58 pm

      I did low pressure and it came out great!

      Reply
      • Nancylynn says

        September 27, 2017 at 12:32 am

        That’s great to know!!

        Reply
  19. Chelsea says

    October 17, 2017 at 1:25 pm

    How much is in a serving?

    Reply
    • Nancylynn says

      October 17, 2017 at 3:06 pm

      1 1/2 cups!

      Reply
  20. Jennifer says

    November 19, 2017 at 11:13 pm

    Do you hit the buttons that says soup or cook on high pressure?!!

    Reply
    • Nancylynn says

      November 19, 2017 at 11:17 pm

      I do manual pressure on high!

      Reply
  21. Pam says

    December 10, 2017 at 5:25 am

    Can I add 1/2 cup rice to this using pressure cooking feature?

    Reply
    • Nancylynn says

      December 10, 2017 at 12:39 pm

      Yes! Set the cook time to 22 minutes and do a natural release if you add rice!

      Reply
  22. Bev says

    December 17, 2017 at 4:51 pm

    What size instapot do you use? I just got one and it’s a 6 quart. Haven’t even taken it out of the box.

    Reply
    • Nancylynn says

      December 17, 2017 at 7:48 pm

      I have both the 6 quart and the 8 quart, but mostly use the 6! It’s perfect!

      Reply
      • PamB says

        February 12, 2021 at 11:36 pm

        A double recipe will not fit in a 6 quart,. I found out the hard way! I took out about 25 oz of broth and withheld 1 can of black beans. I added them after it was done. I love this recipe!

        Reply
        • Nancylynn says

          February 17, 2021 at 3:32 pm

          Nice problem solving! Thanks for the tip!

          Reply
  23. Lindsay says

    December 18, 2017 at 5:49 pm

    Can I use frozen chicken? How much would that increase my time?

    Reply
    • Nancylynn says

      January 2, 2018 at 8:00 pm

      Yes! You can add a couple of mins!

      Reply
  24. Cheryl Ann says

    December 26, 2017 at 2:56 pm

    I have an awesome recipe for this soup and this is very close. So excited to try it in my new Instant Pot! Only one disappointment… it wouldn’t print without ads so it took two pages which is so hard to keep up with.

    Reply
    • Nancylynn says

      December 26, 2017 at 3:02 pm

      I will look into that! I agree – that is annoying! Thanks for letting me know.

      Reply
  25. Colette says

    December 26, 2017 at 11:56 pm

    Do you use whole chicken breads or do you cut them up first?

    Reply
    • Nancylynn says

      December 27, 2017 at 7:43 pm

      I use whole for this recipe.

      Reply
  26. Jessica says

    December 27, 2017 at 1:50 am

    I just got my insta pot and this is the first thing i made so good will be makeing again and again

    Reply
    • Nancylynn says

      December 27, 2017 at 7:43 pm

      I’m SO happy to hear that, Jessica!

      Reply
  27. Kelly says

    January 2, 2018 at 11:53 pm

    Amazing! Hi made it tonight. Big hit with my husband and sons. My youngest son said he wanted to go to Chilis for tortilla soup- I was so glad I could do it easily at home with ingredients I had on hand.

    Reply
    • Nancylynn says

      January 3, 2018 at 9:40 am

      That’s SO wonderful!

      Reply
  28. Mary Nyahay says

    January 4, 2018 at 2:07 pm

    Oh my goodness! This is hands down the best soup I’ve ever tasted! I loved that it was truly a 1 Pot meal- I just stood around twiddling my thumbs while the IP did it’s job! I can’t wait to try more of your recipes! I did leave out the jalapeño, and it was spicy enough for my husband that way. I added jalapeño to mine after cooking. Delicious!

    Reply
    • Nancylynn says

      January 6, 2018 at 9:55 pm

      “Twiddling my thumbs” – that made me giggle and I’m SO glad you guys liked it!!

      Reply
  29. Ray says

    January 4, 2018 at 6:05 pm

    If one chose to cut the chicken into pieces prior to coming would you change any other part of the recipe?

    Reply
    • Ray says

      January 4, 2018 at 6:06 pm

      That should read cooking, not coming. Sorry!

      Reply
    • Nancylynn says

      January 6, 2018 at 9:47 pm

      Nope!

      Reply
  30. Vicki says

    January 5, 2018 at 5:00 pm

    First thing I made in new instant pot. Loved,Loved, loved it! Made it Monday & making it again today(Fri)! The only thing I changed was left out jalapeno. Still great soup! Close enough to Chili’s to satisfy my craving.

    Reply
    • Nancylynn says

      January 6, 2018 at 9:38 pm

      Perfect!!!!

      Reply
  31. Windy says

    January 5, 2018 at 10:55 pm

    So yummy! My whole family loves this! Easy to throw together, with such a tasty result! Thank you for the recipe!!

    Reply
    • Nancylynn says

      January 6, 2018 at 9:37 pm

      That’s SO great!! <3

      Reply
  32. Katy Maffucci says

    January 7, 2018 at 1:07 pm

    Have you doubled this recipe? Does it need extra time? Does it fit in the 6qt? Sorry new to all of this. Love the soup though and want to make it for a party! Thank you!

    Reply
    • Nancylynn says

      January 7, 2018 at 3:10 pm

      I am not sure if it will fit, but you could try…I think it will be close! It’s hard to mess this soup up, so I would try and cook what you can fit!

      Reply
  33. prip says

    January 8, 2018 at 4:55 pm

    First time will be using Instant Pot tonight, do i have to cut up the chicken before adding all the ingredients?

    Reply
    • Nancylynn says

      January 8, 2018 at 11:26 pm

      Hi! You can, but you don’t have to! I don’t!

      Reply
      • prip says

        January 9, 2018 at 6:05 pm

        made the soup last nigh! loved it 🙂 thank you
        cant wait to try more of your recipes

        Reply
        • Nancylynn says

          January 9, 2018 at 6:44 pm

          I am SO glad! <3 <3

          Reply
  34. Michelle says

    January 12, 2018 at 11:38 pm

    Can I freeze the combined ingredients to cook in the instant pot from frozen?

    Reply
    • Nancylynn says

      January 16, 2018 at 1:14 am

      Yes!

      Reply
  35. Tamara says

    January 14, 2018 at 8:16 pm

    Hi
    Do you think this would work vegetarian style?

    Reply
    • Nancylynn says

      January 16, 2018 at 1:00 am

      I do! But I would increase the amount of beans!

      Reply
  36. Lisa says

    January 24, 2018 at 9:21 pm

    Has anyone added rice to this soup?

    Reply
  37. Lauri Citro says

    February 9, 2018 at 6:47 pm

    What if I have skin on, bone in chicken breasts? Can I remove skins, cook and then remove whole chicken breast, then shred? Hate handling raw chicken!

    Reply
    • Nancylynn says

      February 11, 2018 at 6:18 pm

      YES!

      Reply
  38. Krystina says

    February 16, 2018 at 11:59 pm

    Can I use frozen chicken breasts for this recipe?

    Reply
    • Nancylynn says

      February 17, 2018 at 3:02 pm

      Yes!

      Reply
  39. Renee says

    March 10, 2018 at 4:44 pm

    Hello do you drain the cans of tomatoes?

    Reply
    • Nancylynn says

      March 14, 2018 at 2:39 am

      Hi! I don’t!

      Reply
      • MELISSA C MANALO says

        November 18, 2018 at 11:53 am

        I can’t use tomatoes in this recipe. Should I add more liquid?

        Reply
        • Nancylynn says

          November 18, 2018 at 6:45 pm

          You can add a little more if you’d like, but it’s ok to leave it as is, as well!

          Reply
      • MELISSA C MANALO says

        November 18, 2018 at 11:54 am

        Hi, I can’t use tomatoes for this recipe. Should I add more liquid?

        Reply
  40. Kathryn Egly says

    April 6, 2018 at 10:38 pm

    Love this recipe! It was awesome! My VERY first Instant Pot Recipe turned out GREAT! Thank you! I shared this with friends and on my pinterest page.

    Reply
    • Nancylynn says

      April 10, 2018 at 5:52 pm

      Sorry I didn’t get back to you yet – but THANK YOU! This made my day, Kathryn!

      Reply
  41. Lori says

    September 12, 2018 at 11:20 pm

    I made this soup today. I converted it to a vegan version by replacing the chicken broth with Imagine No Chicken broth and I added Beyond Meat Grilled Chicken Strips (frozen) instead of chicken but only during the last few minutes. I topped it with 1 tablespoon each of SO Delicious Cheddar Jack Shreds, Tofutti Sour Cream and salsa. Because my beans & tomatoes contained salt, I omitted the salt completely. Turned out perfectly. I did use regular Rotel tomatoes & green chilis and a full jalapeno out of my garden. I grew some “mild” jalapenos this year and used one of them. The soup was spicy, but not hot. Love it and will definitely make it again. I don’t use my Instant Pot enough and this soup gives me a great reason to bring it out. Thanks!

    Reply
    • Nancylynn says

      September 13, 2018 at 2:03 pm

      This is fabulous and we use the same cheese for my son! I am thrilled you were able to adapt and enjoy it! Thanks so much for sharing!

      Reply
  42. Jean says

    October 8, 2018 at 1:30 am

    Hi, do you think this recipe could be made in a crock pot? TIA

    Reply
    • Nancylynn says

      October 8, 2018 at 1:41 am

      Completely! I actually have a crock pot version on the blog (search it!) – you basically dump everything in the pot and cook for 6-8 hours on low!

      Reply
  43. Billie Jo says

    October 13, 2018 at 2:14 pm

    I made this last night for my family, and it is most excellent! I had more chicken (32oz) and adjusted the cook time to 19 minutes, plus the 5 minutes NR. It was cooked PERFECTLY (thanks for the guide). The only change I made was leaving out the black beans since I have kiddos that don’t like legumes (texture). So delicious and simple! This will be a go-to soup for us.

    ★★★★★

    Reply
    • Nancylynn says

      October 13, 2018 at 2:33 pm

      That’s fantastic. Bille Jo!!! Thanks for taking the time to share – made my day!!

      Reply
  44. Melissa says

    October 24, 2018 at 4:13 am

    Delicious!! Used frozen chicken breasts and cooked for 20 minutes as suggested in comments. 🙂

    ★★★★★

    Reply
    • Nancylynn says

      October 24, 2018 at 12:07 pm

      Perfection!!

      Reply
  45. Tammie says

    November 13, 2018 at 7:53 pm

    Can you start recipe with soaked hard beans opposed to canned beans? If so would I do recipe as stated?

    Reply
    • Nancylynn says

      November 13, 2018 at 9:22 pm

      Yes! Just increase time to 25 minutes!

      Reply
  46. Alexis says

    January 2, 2019 at 1:46 am

    Is it half red, green, and yellow for each serving or the whole thing? Thanks!

    ★★★★★

    Reply
    • Nancylynn says

      January 2, 2019 at 2:29 am

      Per serving!

      Reply
  47. Melissa says

    January 28, 2019 at 2:03 am

    I’ve made the crockpot version of this many times but want to use my new instant pot for it now. What cooking time should I use if I double the recipe?

    Reply
    • Nancylynn says

      January 28, 2019 at 6:27 pm

      Keep it the same! Enjoy!

      Reply
  48. Ellie says

    April 2, 2019 at 10:00 pm

    Could I do natural release as well? I have to run outb

    Reply
    • Nancylynn says

      April 2, 2019 at 10:11 pm

      Totally!

      Reply
  49. Danielle says

    April 22, 2019 at 7:07 pm

    Hi, really excited to make this recipe. I want to increase the container counts from 1/2 red to 1/2 green annnnnndddd… NO yellow. I know how to remove the yellows, but to increase the reds and greens, do I just double the chicken and veggie amounts?

    Reply
    • Nancylynn says

      April 28, 2019 at 8:51 pm

      Yes!!

      Reply
  50. Debbie says

    April 29, 2019 at 6:11 pm

    Hello, I’m brand new to Instant Pot cooking. Does this cook time mean 15 minutes after the pressurizing?

    Reply
    • Nancylynn says

      April 29, 2019 at 9:31 pm

      Hi! Yes! Just set your IP for 15 minutes and it will pressurize and then count down.

      Reply
  51. Tracy says

    November 13, 2019 at 1:53 am

    This is one of our favorite go-to recipes, especially during our long, cold, dark winters! We omit the jalapeño for our kids, and add lime juice. So easy, and so delicious!!

    ★★★★★

    Reply
    • Nancylynn says

      November 18, 2019 at 5:13 pm

      Perfect!!! Thank you so much for taking the time to rate and review! <3

      Reply
  52. Nikki Demny says

    November 20, 2019 at 1:35 am

    Sooooo delicious! Made this tonight and it was so quick and easy since I did all the veggie prep on Sunday. My family loved this and I have plenty of leftovers for lunches this week or I might freeze for later. I did make sure to devein and not use any of the jalapeno seeds this keeps the heat to a minimum. I also used the mild rotel and like I said it was perfect!

    ★★★★★

    Reply
    • Nancylynn says

      March 7, 2020 at 7:40 pm

      So, so happy!

      Reply
  53. Veronica says

    January 9, 2020 at 7:27 pm

    If I want to double it, how would that affect the cooking time?

    ★★★★★

    Reply
    • Nancylynn says

      January 10, 2020 at 12:14 am

      The time would be the same!

      Reply
  54. Shelley says

    January 29, 2020 at 1:18 am

    You have literally changed my life with your 21 day fix recipes! Thank you! Made this soup last night, so delicious! Some of my chicken was a little tough though, do you think I should decrease my cooking time?

    Reply
    • Nancylynn says

      March 7, 2020 at 7:13 pm

      Sorry for the delay!! I would do a natural release next time!

      Reply
  55. Anne Gideon says

    February 7, 2020 at 6:58 pm

    What if I can’t STAND chunks of cooked tomatoes? It’s a texture thing….can I just add pureed? How much?

    Reply
    • Nancylynn says

      February 8, 2020 at 3:04 am

      Yes! I would use the same amount as the diced or you can just blend the diced tomatoes yourself!

      Reply
  56. Nancylynn says

    February 17, 2020 at 4:04 pm

    Hi Mary – thank you for this comment! Would you be willing to change your rating to reflect your positive experience with the recipe? Thank you!!!!!!

    Reply
    • Mary Vanlandingham says

      February 17, 2020 at 4:22 pm

      I did give this recipe 5 stars, but it didn’t pick them up for some reason! Sorry, Nancy!! This is definitely a 5 star recipe!!!!! My husband said it was the absolute best Tortilla Soup he had ever eaten; better than any restaurant!! This will be one of my top go-to recipes!!

      ★★★★★

      Reply
      • Nancylynn says

        February 17, 2020 at 5:03 pm

        You are the best!! Thank you so much, Mary – you have no idea how much these comments mean to me!!

        Reply
  57. Christina says

    May 29, 2020 at 8:23 pm

    My family absolutely loves this Chicken tortilla soup!!! My father loves it as well and wants to make it for himself. He doesn’t have an instant pot but has a crock pot. Do you think he should try cooking it on high for four hours or low for 8?

    thanks!!

    PS. All of the recipes I’ve made from your site are superb!

    ★★★★★

    Reply
    • Nancylynn says

      June 11, 2020 at 12:25 am

      Thank you for the high praise! Here is the crock pot version of the soup- I hope your father enjoys it! https://confessionsofafitfoodie.com/21-day-fix-crock-pot-tortilla-soup/

      Reply
  58. CC says

    December 20, 2020 at 10:37 pm

    This has been my go-to chicken tort soup for a while now. Not sure if I’ve ever reviewed. We live off of this stuff! Super fuss-free and perfectly nourishing! Thank you for your recipes!

    ★★★★★

    Reply
    • Nancylynn says

      December 29, 2020 at 7:26 pm

      Thank you so much for taking the time to comment and review the recipe- it means the world!

      Reply
  59. Emily says

    January 26, 2021 at 12:24 am

    Just stopped by to make this for the umpteenth time and had to leave a note about how great this recipe is! It’s become one of my favorite soups and a real crowd-pleaser.

    ★★★★★

    Reply
    • Nancylynn says

      January 28, 2021 at 3:45 pm

      Thank you sooo much for taking the time to rate the recipe and leave a comment! So glad you love the soup!

      Reply
  60. Tracy Hager says

    February 5, 2021 at 1:57 am

    I am new to cooking with the Instant Pot. This is only the third meal I’ve cooked in it. A friend sent it to me as one of her favorite Instant Pot recipes. My family LOVED it! I only used half of a jalapeno and it was perfect! I am not following Weight Watchers. I am just logging all of my food into my Fitbit. Do you know how many calories per serving the Chicken Tortilla Soup is? I can’t wait to try more of your recipes!

    ★★★★★

    Reply
    • Nancylynn says

      February 9, 2021 at 4:21 pm

      Thank you so much to your friend for sharing with you- we all need friends like that! So glad you and your family loved the recipe.
      I don’t calculate calories automatically on the recipes, but MyFitnessPal has a really convenient copy and paste feature on their site for those that need the calorie info!

      Reply

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