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4.96 from 22 votes

Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is quick, healthy, and delicious!  Perfect for the 21 Day FIXer, or anyone looking to eat clean!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Calories: 328kcal
Author: Nancylynn

Equipment

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 organic low sodium chicken broth or stock
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon Himalayan salt
  • 1/4 teaspoon black pepper

Tortilla Strips:

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

Instructions

Instant Pot

  • 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. Remove chicken, and shred with two forks. Add chicken back to soup.
  • Enjoy with toppings!

Stovetop

  • Add all of your ingredients to a large dutch oven or pot. Stir.
  • Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 25 minutes, or until chicken is cooked though.
  • Remove chicken, and shred with two forks. Add chicken back to soup.
  • Enjoy with toppings!

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.

Video

Notes

21 Day Fix: 1/2 RED, 1/2 GREEN, 1/2 YELLOW, (1 YELLOW with the tortilla strips) plus toppings (per serving)
WW: 0 points for soup; 1 point for soup + tortilla strips.  Additional toppings not calculated. 

Meal Prep and Storage

To prep ahead: love this recipe for meal prep! Hardly any chopping and no need to sear or babysit the soup. Also, it tastes even better the next day. Simply cool the soup, then store it in an airtight container in the refrigerator.
To store: Cool soup. Store in an airtight container in the refrigerator (I love using Mason Jars) for up to 4 days. Store homemade tortilla strips in a ziplock baggie or airtight container for up to 4 days. They should stay crisp.
To freeze: Freeze soup in souper cubes or freezer safe containers, leaving room at the top of the container for some expansion. Store in the freezer for up to 4 months.
To reheat: Heat soup in a small pot or in the microwave until soup is warmed.

Nutrition

Serving: 1.5cups | Calories: 328kcal | Carbohydrates: 40g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 628mg | Potassium: 1292mg | Fiber: 8g | Sugar: 6g | Vitamin A: 287IU | Vitamin C: 14mg | Calcium: 111mg | Iron: 4mg