I can still remember the first time I tried a chicken tortilla soup. It was in my 20s at a California Pizza Kitchen and I loved it! Because really, what's not to love about a shredded chicken tortilla soup? Cozy, comforting shredded chicken soup with tons of taco spices and flavours. It's such a delicious soup and since making it at home, I've realized just how easy this soup is to whip up. The toppings may be one of the best parts though. I love loading this instant pot chicken tortilla soup with ALL the toppings. My favourites are avocado, sour cream (or greek yogurt), thinly sliced radish, extra jalapeño or serrano (for more spice) and of course those homemade tortilla strips. This soup is super versatile to make, so feel free to add or omit things as you wish.
To add some flavour to the chicken tortilla soup.
If you don't like any spice at all you can omit, or remove the seeds. I like using jalapeño (with the seeds) for the soup and topping with extra for more heat. If you like a lot more heat, swap out the jalapeño for serrano.
I love adding fire roasted canned tomatoes as they add a little more smoky flavour to the soup. You'll add one whole can plus their juices. If you can't find these, just use regular canned tomatoes instead.
I use two medium sized boneless, skinless chicken breasts for this healthy chicken tortilla soup. I love the way it shreds. If you want a little more flavour, you can use a mix of boneless, skinless thighs with breasts.
One can of black beans, drained and rinsed adds more fibre and protein to the tortilla soup. This is the brand of black beans that I use.
I love adding in some frozen corn at the end of cooking for added veggies. Fresh corn will also work if it's in season as well.
For the base, you'll need 1L of chicken broth, I use low sodium, organic chicken broth, or homemade if I have it on hand. You'll also add one cup of water as well.
For the ancho chile powder, you could substitute that with chili powder but it won’t taste the same. Chili powder is often a blend with other spices, whereas ancho chile powder is ground ancho (poblano) pepper only.
To make your own super easy homemade tortilla strips, pick up some 100% corn tortillas (this also should ensure they're gluten-free if you need them to be). All you need to do is cut them into strips and fry them with some avocado oil.
Making this Instant Pot healthy chicken tortilla soup couldn't be easier! All you need is about five minutes of prep, and then you'll toss it in your Instant Pot to do the rest. Let's get to it!
First, sauté the onion and jalapeño with some avocado oil, salt and pepper.
Once that has softened, add the garlic and spices and stir until just fragrant, about 1 minute. Turn off sauté mode.
Next, add in the canned tomatoes with their juices, black beans, chicken breasts, chicken broth and water.
Place the lid on and make sure the valve is set to sealing. Press high pressure and set the timer for 13 minutes.
While that is cooking, make the tortilla strips. Heat a skillet over medium-high heat and add the avocado oil. Transfer the corn tortilla strips to the skillet and fry for about three minutes, until crispy. Set aside to a paper towel lined plate and set aside.
Once the soup has finished cooking, let the pressure release naturally for five minutes and then do a manual release.
Carefully remove the lid and take out the chicken breasts and add them to a medium sized bowl. Shred the chicken with two forks and set aside.
Turn the Instant Pot back to sauté mode and add in the corn and cook for three minutes. Turn off sauté mode and return the shredded chicken to the Instant Pot.
Time to serve up a bowl, don't forget the toppings!
No heat: omit the jalapeño
No beans: omit the black beans
Chicken breasts: use boneless chicken thighs, or a mix of both instead
No chicken broth: use water, it won't be nearly as flavourful though.
Heat a large dutch oven pot over medium heat. Sauté the onion and jalapeño with oil until softened, then add in the garlic, salt and pepper and the spices for one minute.
Add in the tomatoes, beans, chicken breasts, broth and water and bring to a boil. Reduce the heat and simmer for 20 to 22 minutes, until the chicken is cooked through. During the last few minutes, add the corn.
Remove the chicken and place in a bowl and shred with two forks. Return to the pot and give everything a good stir.
Serve and enjoy!
Leftovers can be stored in an airtight container in the fridge for up to four days.
You can freeze this soup, minus any toppings for up to two months in a sealed glass jar or container. Take it out the night before you want some and let it defrost in the fridge, and then reheat on the stove.
Yes! Especially, if you make this healthy chicken tortilla soup which is packed with protein, fibre, good fats and of course so much flavour.
I hope you enjoy this easy, 30 minute healthy chicken tortilla soup!
If you make this Instant Pot chicken tortilla soup please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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When you have a craving for a hearty, healthy chicken tortilla soup, try this recipe. You can have it ready in 30 minutes or less, with some help from your Instant Pot. Don't forget the crispy homemade tortilla chips!
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