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Healthy Chicken Tortilla Soup

Lighter Instant Pot Chicken Tortilla Soup

There's nothing easier than a pot of soup all ready to go at dinner time... except for for an INSTANT pot of soup. Healthy, easy, tasty chicken tortilla soup.
5 from 2 votes
Author Lillie
Course Soup/Chili
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 -12
Calories 206 kcal

Ingredients

  • 1 16 oz jar salsa verde like Herdez
  • 5 cloves garlic
  • 1 can green chilies
  • 2.5 tbs chili powder
  • 1.5 tsp salt
  • 1 tbs liquid smoke
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 28 oz can crushed tomatoes

Pour the above mixture over:

  • 3 lb thawed chicken breasts or tenderloins
  • 1 large onion diced 330 g
  • 2 bell peppers diced 275 g

After initial cook add:

  • Handful of cilantro
  • 3-4 green onions chopped
  • 2 cups chicken stock
  • 1 cup frozen corn 135 g
  • These are the toppings I did for mine but the macros below will be for just soup
  • Avocado 30 g
  • Cotija 5 g
  • Lite three cheese mexican blend I like Trader Joes (10 g)
  • Fat free sour cream 15 g

Instructions

  • Mix together salsa, garlic, green chilis, chili powder, salt, liquid smoke, cumin, paprika, and crushed tomatoes.
  • Add chicken, diced onions, and diced bell peppers to the bowl of the instant pot and pour salsa/spice mixture over the top (Or if you don't want to dirty that second bowl just pour everything one by one right in there! No biggie.)
  • Seal lid, close vent, push manual, and the up arrow to 12 minutes. It'll start on it's own.
  • When it's done, let it do it's natural release for 10-20 minutes until you can open the lid easily.
  • Pull out the chicken with a slotted spoon and shred in a different dish OR do what I do and throw it in your kitchenaid to mix until it's shredded. (I'm lazy.)
  • Throw it back in the pot, mix it into the juices and add in a handful of fresh cilantro and green onions.
  • Add 2 cups of chicken stock (you might want more if you want it soupier and less like chili) and 1 cup of frozen corn.
  • Stir- close the lid and keep warm until you're ready to eat... ten minutes or a few hours later!

Notes

  1. *Macro trick: About half way through I added some steamed cauliflower to my bowl to make it stretch a little further and it was great!  There was enough flavor to go around and I felt like I doubled my food for just a handful of carbs. *I haven't made this exact thing in the slow cooker but I'm sure you could put it all in the slow cooker and cook on low for 6-8 hours and it'd be great!
  2. I've had a few comments from people who've gotten a "burn warning" from their instant pot. I've never had this happen so I don't know why it varies! But if you're worried about that, or have had it happen to you, add 1 of the cups of chicken stock before it cooks for the 12 minutes!

Nutrition

Serving: 350g of soupCalories: 206kcalFat: 1.3gProtein: 30.5gCarbohydrates: 13.1g
Keywords chicken, instant pot, mexican, shredded, soup, tortilla

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