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Instant Pot Chicken Tortilla Soup in a white bowl
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Chicken Tortilla Soup

This Chicken Tortilla Soup recipe has been crafted to perfection. It's easy to make using a slow cooker Crockpot or an Instant Pot and pressure cooker. This soul-warming dish combines tender chicken, vibrant vegetables, the best homemade spice blend, and crispy tortilla strips into a bowl of comfort. This soup offers convenience without compromising on taste.
Course dinner, lunch
Cuisine Mexican
Keyword chicken tortilla soup in Instant Pot
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 339kcal

Ingredients

Homemade Taco Seasoning (You can use a store-bought package if you wish.)

Instructions

Slow Cooker/Crockpot

  • Add all of the ingredients (except for the tortilla strips) to the slow cooker.
  • Cook on low for 8 hours or high for 10 hours.
  • Open the pot and shred the chicken using 2 forks. Return the chicken to the pot.
  • Serve with tortilla strips.

Instant Pot

  • Place the Instant Pot on the saute function. Add the onions and garlic to the pot. Cook for 2-3 minutes until fragrant.
  • Add the chicken breasts, chicken broth, Better than Bouillon, taco seasoning, and tomato paste to the Instant Pot.
  • Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 10 minutes.
  • Allow the steam to naturally release for 10 minutes instead of performing a quick release.
  • Remove the lid. Remove the chicken from the pot and shred using a knife and fork.
  • Return the chicken to the pot. Place the Instant Pot on the saute function.
  • Add the corn, beans, Rotel, and lime juice. Stir to combine. Allow the soup to cook for 3-4 minutes until the corn and beans have softened some.
  • Serve with tortilla strips.

Video

Notes

  • Additional topping ideas: sliced avocado, reduced-fat sour cream, plain, non-fat Greek yogurt (protein sour cream replacement), guacamole, jalapenos.

Nutrition

Serving: 1bowl | Calories: 339kcal | Carbohydrates: 22g | Protein: 30g | Fat: 8g