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.
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.
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?
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.
Just sayin’
And this recipe is easy to begin with – you just dump a bunch of ingredients and and voila…an amazingly delicious soup.
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.
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!
There are a few less strips here because little hands wouldn’t stop grabbing them.
So freaking good.
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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!
Ingredients
- 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
- Toss all the ingredients for the soup into your Instant Pot and give it a stir.
- 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.
- 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.
- Enjoy with toppings!
Notes
6 servings – 1/2 RED 1/2 GREEN 1/2 YELLOW each. Don’t forget to count the toppings!
Weight Watchers Freestyle Points per serving – 1 (this includes the tortilla topping, but not other toppings)
Nutrition
- Serving Size: 1 1/2 cups
Keywords: mexican, instant pot, chicken, soup, chicken, dinner, lunch, gluten-free, dairy-free
Karen says
This looks great! How many services does it make?
Nancylynn says
six!
Mallory says
How much is one serving?
Jennifer says
Does the cooking time increase if you double the recipe?
Steph says
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). 🙂
Nancylynn says
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!
Steph says
Thank you for making ours! My husband even had seconds which is rare! This will definitely be in our regular rotation. 🙂 Thanks again!
Janine M Walsh says
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!
Nancylynn says
So sorry – it’s fixed now! Hopefully you can still try it!
julie says
Am I the only one seeing a recipe for baked chicken instead of soup?
Nancylynn says
You are not…so sorry – several of my recipes were showing the incorrect recipe card for some reason…it seems to be fixed now.
Kayla says
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.
Nancylynn says
I am so sorry…no idea what happened!! Some kind of recipe card glitch!! It’s fixed now, but I feel terrible!!
Callie says
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?
Nancylynn says
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.
Callie says
Thank you! I probably should have figured that out on my own… ?. Love your site!!
Nancylynn says
Awww…I have no problem answering questions! Ask anytime! And thank you so much!
Angela Wells says
Im new to this way of eating. Is a serving a green container?
Brooke says
How long do you cook in the crockpot?
Nancylynn says
Here is a link to that recipe! https://confessionsofafitfoodie.com/2015/09/21-day-fix-crock-pot-tortilla-soup/
Edward Turner says
Are you using dry beans or cooked beans. Frozen chicken, thawed, or cooked
Nancylynn says
I used canned beans and thawed chicken!
Brittany says
Can I make this recipe in my instant pot using frozen chicken? If so, what do I change?
Nancylynn says
Yes! I would set it to 20 minutes instead – that should do it!
AlyG says
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 🙂
Nancylynn says
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.
Nicole says
How many strips per serving for the chips?
Nancylynn says
I usually do 1 tortilla’s worth of strips per bowl for 1/2 of a yellow 🙂
Tia says
This is my new favorite!! I just started the Fix, and I have eaten it all week as my to go meal. Thanks!
Nancylynn says
YAY!!!!!!
Stephanie Lampe says
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!
Nancylynn says
Yes! I would keep the cook time the same – should be enough time!
Lindsey says
Thank you for the recipes!
What size is one serving of the soup?
Nancylynn says
You are so welcome! A serving is 1 1/2 cups!
katherine a tildes says
How about if you already have shredded chicken?
Nancylynn says
Hi! I would reduce the cook time to about 5 minutes then!
Brooklyn Child says
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!!
Nancylynn says
YES!!!!! I think get mild tomatoes with chilis and leave the jalapeno out next time! I am SOOO happy it was still a hit!
Betsy says
Low or high pressure?
Nancylynn says
high 🙂
Betsy says
I did low pressure and it came out great!
Nancylynn says
That’s great to know!!
Chelsea says
How much is in a serving?
Nancylynn says
1 1/2 cups!
Jennifer says
Do you hit the buttons that says soup or cook on high pressure?!!
Nancylynn says
I do manual pressure on high!
Pam says
Can I add 1/2 cup rice to this using pressure cooking feature?
Nancylynn says
Yes! Set the cook time to 22 minutes and do a natural release if you add rice!
Bev says
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.
Nancylynn says
I have both the 6 quart and the 8 quart, but mostly use the 6! It’s perfect!
Lindsay says
Can I use frozen chicken? How much would that increase my time?
Nancylynn says
Yes! You can add a couple of mins!
Cheryl Ann says
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.
Nancylynn says
I will look into that! I agree – that is annoying! Thanks for letting me know.
Colette says
Do you use whole chicken breads or do you cut them up first?
Nancylynn says
I use whole for this recipe.
Jessica says
I just got my insta pot and this is the first thing i made so good will be makeing again and again
Nancylynn says
I’m SO happy to hear that, Jessica!
Kelly says
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.
Nancylynn says
That’s SO wonderful!
Mary Nyahay says
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!
Nancylynn says
“Twiddling my thumbs” – that made me giggle and I’m SO glad you guys liked it!!
Ray says
If one chose to cut the chicken into pieces prior to coming would you change any other part of the recipe?
Ray says
That should read cooking, not coming. Sorry!
Nancylynn says
Nope!
Vicki says
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.
Nancylynn says
Perfect!!!!
Windy says
So yummy! My whole family loves this! Easy to throw together, with such a tasty result! Thank you for the recipe!!
Nancylynn says
That’s SO great!! <3
Katy Maffucci says
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!
Nancylynn says
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!
prip says
First time will be using Instant Pot tonight, do i have to cut up the chicken before adding all the ingredients?
Nancylynn says
Hi! You can, but you don’t have to! I don’t!
prip says
made the soup last nigh! loved it 🙂 thank you
cant wait to try more of your recipes
Nancylynn says
I am SO glad! <3 <3
Michelle says
Can I freeze the combined ingredients to cook in the instant pot from frozen?
Nancylynn says
Yes!
Tamara says
Hi
Do you think this would work vegetarian style?
Nancylynn says
I do! But I would increase the amount of beans!
Lisa says
Has anyone added rice to this soup?
Lauri Citro says
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!
Nancylynn says
YES!
Krystina says
Can I use frozen chicken breasts for this recipe?
Nancylynn says
Yes!
Renee says
Hello do you drain the cans of tomatoes?
Nancylynn says
Hi! I don’t!
MELISSA C MANALO says
I can’t use tomatoes in this recipe. Should I add more liquid?
Nancylynn says
You can add a little more if you’d like, but it’s ok to leave it as is, as well!
MELISSA C MANALO says
Hi, I can’t use tomatoes for this recipe. Should I add more liquid?
Kathryn Egly says
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.
Nancylynn says
Sorry I didn’t get back to you yet – but THANK YOU! This made my day, Kathryn!
Lori says
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!
Nancylynn says
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!
Jean says
Hi, do you think this recipe could be made in a crock pot? TIA
Nancylynn says
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!
Billie Jo says
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.
★★★★★
Nancylynn says
That’s fantastic. Bille Jo!!! Thanks for taking the time to share – made my day!!
Melissa says
Delicious!! Used frozen chicken breasts and cooked for 20 minutes as suggested in comments. 🙂
★★★★★
Nancylynn says
Perfection!!
Tammie says
Can you start recipe with soaked hard beans opposed to canned beans? If so would I do recipe as stated?
Nancylynn says
Yes! Just increase time to 25 minutes!
Alexis says
Is it half red, green, and yellow for each serving or the whole thing? Thanks!
★★★★★
Nancylynn says
Per serving!
Melissa says
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?
Nancylynn says
Keep it the same! Enjoy!
Ellie says
Could I do natural release as well? I have to run outb
Nancylynn says
Totally!
Danielle says
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?
Nancylynn says
Yes!!
Debbie says
Hello, I’m brand new to Instant Pot cooking. Does this cook time mean 15 minutes after the pressurizing?
Nancylynn says
Hi! Yes! Just set your IP for 15 minutes and it will pressurize and then count down.
Tracy says
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!!
★★★★★
Nancylynn says
Perfect!!! Thank you so much for taking the time to rate and review! <3