This instant pot chicken tortilla soup is always a hit in our house! I made it this weekend for Eli’s parents and we all really enjoyed it. I’m not used to cooking for more than 2 people so big instant pot meals are always my go to when I have others over! It’s quick, easy, and always hits the spot! This soup has lots of flavor in it and just a little bit of spice. Nothing crazy so if you love spicy soups (me!), add some more at the end! I like to make meals a little less spicy and then spice them up on my own. It works better when you have multiple people to do that so everyone can be happy!

What You Need For This Recipe:

Chicken Breasts Chicken Bone Broth Fire Roasted Tomatoes Black Beans Corn White Onion Garlic Olive Oil Spices: smoked paprika, chili powder, onion powder, chipotle powder, and cumin

Recipe Tips:

To shred the chicken at the end is the most time consuming step in this recipe. I always add it to a bowl and take forks to shred it. I know some people use stand mixers, I’ve just never had much luck with that! You can also use a hand mixer but again, never had much luck with that. I prefer doing it with just a fork but there are quicker ways to do it! And of course, don’t forget to add toppings!

Toppings:

The toppings are always the best part with a soup recipe, right? Well really any recipe haha. You can top this soup with tortilla strips, avocado, salsa, jalapenos, sour cream, cheese, or guacamole! I’m probably missing some but these are what we like to top this instant pot chicken tortilla soup with!

Other Instant Pot Recipes:

Instant Pot Buffalo Chicken Soup

Chicken and Rice Instant Pot Meal

Vegan Sweet Potato and Black Bean Soup

Paleo Chicken and Rice Soup

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup. A gluten free, healthy dinner recipe that is perfect to meal prep for the week or to make for an easy healthy weeknight dinner.

Serves

6 servings 1x

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Ingredients

4 chicken breasts 

4 1/2 cups chicken bone broth 

2 14 ounce cans fire roasted diced tomatoes 

1 14 ounce can black beans 

1 14 ounce can corn 

1 white onion (diced)

1 bell pepper (diced)

4 garlic cloves 

1 tbsp olive oil 

1 tsp cumin 

1 tsp smoked paprika 

1 tsp onion powder 

1 tsp chili powder

1/4–1/2 tsp chipotle powder

salt & pepper

Method

1. Turn the Instant Pot to saute mode 
2. Add the oil, minced garlic cloves, and diced onion
3. Saute for 5 minutes 
4. Then add in everything else. You want to make sure the chicken is covered completely with liquid 
5. Seal and cook on high pressure for 10 minutes 
6. Quick release 
7. Then remove the chicken 
8. Shred and put it back in the soup 
9. Stir and serve!

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