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Instant Pot Chicken Tortilla Soup

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Instant Pot Chicken Tortilla Soup is healthy and delicious and made from scratch right in your pressure cooker. If you’re on Weight Watchers, this is a great for you! We’ll talk about those points below!

I am so excited to share this Chicken Tortilla soup recipe with you.  This recipe is not only delicious, but it’s also super healthy! It makes for a great weeknight dinner and you only need to dirty one pot! Don’t you just love when you only have one pot to clean after dinner?   If you love making chicken noodle soup, then this is one those brothy soups, you’ll enjoy this recipe a lot!

One of the best things about this soup is that it makes a huge batch of soup. You know what that means! That’s right, lots of yummy leftovers. I think this soup tastes even better the next day.  I don’t know about you, but I love to be able to cook once and eat twice. Your entire family will love this easy dinner recipe.

Frequently Asked Questions About Instant Pot Chicken Tortilla Soup

Can I use frozen chicken breasts to make this Chicken Tortilla Soup

Yes you can absolutely use frozen chicken breasts to make your soup. You will need to adjust your cooking time and add at least an extra 10 minutes to your pressure cooking time to account for the frozen chicken.

If you forgot to thaw your chicken ahead, don’t stress! I always seem to do this every day. Just add on 3 minutes of cooking time for pressure cooking. I seem to forget to take something out of the freezer on a regular basis, I’ve become best friends with Instant Pot, it’s amazing that it still has writing left on the buttons I’ve used it so much! 

How do I freeze Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup does not contain any dairy ingredients so it freezes beautifully. You can store your soup in a freezer safe container. I personally like Rubbermaid freezer friendly containers. You could also use a gallon sized freezer storage bag.

If you are using a freezer bag you may want to lay your bag flat on a plate and then place in the freezer. Remove your bag from the plate once your soup has frozen solid. I’ve had freezer bags leak before so I always like to lay them on a hard surface to keep the mess inside the freezer down to a minimum. 

Instant Pot Chicken Tortilla Soup Ingredients & Recipe

  • 1.5 pounds of chicken breast (3-4)
  • 4 1/2 cups chicken broth
  • juice from 1 lime
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 stalks celery, diced
  • 2 medium sized carrots, diced
  • 1 can diced tomatoes (14.5oz)
  • 1 – 4oz can diced green chilies
  • 1 can black beans, drained (14.5oz)
  • 1 cup frozen corn
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika

How To Make 

Press the SAUTÉ button on Instant Pot and add olive oil. Allow oil to heat, and then add in: onions, celery, carrots, and garlic. Cook until vegetables are soft, which will take about 5-6 minutes. Once done, press the CANCEL button.

Add in chicken broth, chicken breasts, and all remaining ingredients. Gently stir.

Close the lid and lock into place. Close vent.

Cook on high manual pressure for 8 minutes, and allow it to NPR for 10 minutes before releasing remaining pressure.

Remove chicken breasts and shred with forks. Replace chicken back in pot and serve.

Cooking Tips

  • Want a spicy soup? Add in ½ teaspoon of red pepper flakes to your soup when cooking to take it up a notch. 
  • Don’t have diced green chilies on hand. You can substitute the green chilies and the can of diced tomatoes and use a can Rotel instead.
  • For a deeper flavor in your soup use a can of fire roasted diced tomatoes.
  • Out of frozen corn? Drain one can of whole kernel canned corn, and use 1 cup of it. You can freeze the rest, or use the rest of the corn for your next meal.

Topping Suggestions

When you’re using different toppings, just remember that you have to add on any SmartPoints from them. As much as I love tortilla strips, you have to add the SmartPoints from them.

If you’re not doing Weight Watchers, then load that baby up to you heart’s content with tortilla strips, sour cream, and cheese!

  • Sliced Limes – Squeeze out the juice over your bowl
  • Shredded Cheese
  • Sour Cream
  • Greek Yogurt
  • Tortilla Strips (Cut tortilla into strips, and then bake in the oven or a toaster oven, don’t fry)
  • Fresh Cilantro
  • Hot Sauce
  • Avocado Slices
  • Salsa 
  • Guacamole 

MyWW SmartPoints For Chicken Tortilla Soup

Let’s talk SmartPoints. Just as-is, without any toppings, I have the SmartPoints down below for each plan. Each plan calculates the toppings differently, so be sure to add the toppings into your WW App! Don’t forget to use alternatives to help reduce points, such as Fat Free products and not full fat products.

You can easily cut a lot of SmartPoints by using Fat Free sour cream and shredded cheese when wanting to garnish your soup for extra flavor.

Your portion size for the soup is a hefty 1 1/2 cups!

More Instant Pot Recipes

Instant Pot Chicken Tortilla Soup
Yield: 6 servings

Instant Pot Chicken Tortilla Soup

Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 10 minutes
Total Time: 23 minutes

You'll love how easy this Instant Pot Chicken Tortilla soup is to make! It's a perfect Low Point WW soup to enjoy! Here are the SmartPoints for you:

GREEN: 6 BLUE: 0 PURPLE: 0

Servings size: 1 1/2 cups

Ingredients

  • 1.5 pounds of chicken breast (3-4)
  • 4 1/2 cups chicken broth
  • juice from 1 lime
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 stalks celery, diced
  • 2 medium sized carrots, diced
  • 1 can diced tomatoes (14.5oz)
  • 1 - 4oz can diced green chilies
  • 1 can black beans, drained (14.5oz)
  • 1 cup frozen corn
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika

Instructions

Press SAUTÉ button on Instant Pot and add olive oil. Allow oil to heat, and then add in: onions, celery, carrots, and garlic. Cook until vegetables are soft, which will take about 5-6 minutes. Once done, press the CANCEL button.

Add in chicken broth, chicken breasts, and all remaining ingredients. Gently stir.

Close lid and lock into place. Close vent.

Cook on high manual pressure for 8 minutes, and allow to NPR for 10 minutes before releasing remaining pressure.

Remove chicken breasts and shred with forks. Replace chicken back in pot and serve.

Notes

  • There are lots of fabulous toppings to add: fresh cilantro, limes, sour cream, crispy tortilla strips, sliced avocados, hot sauce, salsa, are just the starting points.
  • Yes, you can use canned corn if you don't have frozen.

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