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Healthy Chicken Tortilla Soup
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5 from 2 votes

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.
Prep Time20 minutes
Cook Time30 minutes
Course: Soup/Chili
Cuisine: Mexican
Keyword: chicken, instant pot, mexican, shredded, soup, tortilla
Servings: 10 -12
Calories: 206kcal
Author: Lillie


  • 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


  • 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!


  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!


Serving: 350g of soup | Calories: 206kcal | Carbohydrates: 13.1g | Protein: 30.5g | Fat: 1.3g