This delicious Chicken Tortilla Soup recipe is so simple to make and is ready in less than an hour. It’s made in an Instant Pot, is affordable, and no special culinary skills are needed.
What I like a lot about this recipe is its versatility. You can use fresh chicken breasts or frozen, making it an easy weeknight dinner. It’s perfect when you have a lot of time or for those times that you are rushed.
How To Make Chicken Tortilla Soup
For this easy chicken soup recipe, you need the following ingredients:
- 6 cups chicken broth
- 1 (6-ounce) can tomato paste
- 1 pound boneless, skinless chicken breasts
- 1 (15.25 ounce) can corn, drained
- 1 (14.5 ounce) can black beans, rinsed and drained
- 2 (7-ounce) cans mild diced green chiles
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups tortilla chips
- ¼ cup cilantro, roughly chopped
To make it, you begin by pouring the chicken broth into the Instant Pot bowl. Whisk tomato paste into the broth.
Next, add the chicken breasts, corn, beans, green chiles, salt, and pepper and stir to combine it all.
Close the lid to the Instant Pot and set the pressure release to Sealing. Press the Manual or Pressure Cook button and adjust the time to 15 minutes.
When the timer beeps, allow the pressure to release naturally for 10 minutes and then quickly release the remaining pressure. Unlock the lid and remove it. (Did you know you can use the handles of the Instant Pot to hold the lid?)
Remove the chicken from the soup mixture and shred it using two forks. Place the chicken back into the Instant Pot.
Serve the Chicken Tortilla Soup with tortilla chips and cilantro.
If you love soups as much as I do, be sure to check out some of the other tasty soups on the blog like Cheeseburger Soup, Low Carb Chicken Soup, Lasagna In Soup Bowl, and my favorite stand-by recipe, Seven Can Soup.
Can you freeze chicken tortilla soup?
Since this is a dairy-free chicken tortilla soup recipe and it is made without cornstarch, this soup may be frozen for up to 3 months.
The best way to freeze soup is to ladle individual portions into freezer-safe containers once the soup has cooled.
If using freezer zip-top bags, squeeze out all excess air. Make sure that the bag is zipped tight and lay it flat in the freezer.
How do you reheat chicken tortilla soup?
Place soup in a saucepan and bring to a boil. Boil for 1 minute and then reduce heat and simmer for a few minutes.
Is this chicken tortilla soup Whole 30 compliant?
Unfortunately, it is not. Corn and corn chips are not permitted on a Whole 30 diet.
Chicken Tortilla Soup
Ingredients
- 6 cups chicken broth
- 6 ounces tomato paste
- 1 pound boneless skinless chicken breasts
- 15.25 ounces corn drained
- 14.5 ounces black beans rinsed and drained
- 14 ounces mild diced green chiles
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups tortilla chips
- ¼ cup cilantro roughly chopped
Instructions
- Pour broth into Instant Pot. Whisk tomato paste into broth.
- Add chicken breasts, corn, beans, green chiles, salt, and pepper. Stir to combine.
- Close lid and set pressure release to Sealing.
- Press Manual or Pressure Cook button and adjust time to 15 minutes.
- When the timer beeps, allow pressure to release naturally for 10 minutes and then quick release remaining pressure. Unlock lid and remove it.
- Remove chicken. Shred chicken using two forks and then place it back into Instant Potâ.
- Serve soup topped with tortilla chips and cilantro.
Video
Notes
Nutrition
This recipe comes from Aileen Clark of AileenCooks.com and is featured in her cookbook, The “I Love My Instant Pot®” Affordable Meals Recipe Book: From Cold Start Yogurt to Honey Garlic Salmon, 175 Easy, Family-Favorite Meals You Can Make for under $12 (“I Love My” Series). One batch of this recipe feeds four people and costs less than $10.00!
About The “I Love My Instant Pot®” Affordable Meals Recipe Book
This book is pretty amazing. The full-color photos will have your mouth watering and dreaming about your next meal. Or dessert, because those are in the cookbook, too. All of the recipes are for the Instant Pot and have an approximation of how much the recipe will cost.
The beginning of the book has information and tips on how to use your Instant Pot as well as some tips on how to save money. The recipe section begins with breakfast recipes and includes classics like Blueberry Oatmeal and Cheesy Has Brown Casserole. There’s even a recipe for Homemade Granola.
In the Soup chapter, there are recipes for how to make Chicken Broth, Loaded Baked Potato Soup, Tomato Basil Soup, along with several more that will have you craving more.
The Beans, Rice, and Grains chapter has recipes that cost as little as $0.40! From White Rice to Restaurant-Style Pinto Beans, this chapter will help you save money.
Just because you need to save money does not mean you cannot entertain. The chapter for Appetizers and Sauces has recipes that are great for celebrating the big game or event with taste. Some of the recipes are Nacho Cheese Dip, Honey Barbecue Meatballs, and Party Mix.
The recipes in Side Dishes might just take center stage. Among the recipes included are Sweet Potato Casserole, Honey Carrots, and Zucchini Corn Casserole.
Main Dishes are broken down into Chicken Main Dishes, Beef and Pork Main Dishes, Seafood and Fish Mian Dishes, and Vegetarian Dishes, which makes it easy to narrow down the answer to that age-old question, “What’s for dinner?”
Answers to that question could be Salsa Chicken Tacos, Chicken Stir-Fry, Mongolian Beef, Asian Lettuce Wraps, Panko-Crusted Tilapia, Teriyaki Salmon, Skinny Alfredo Pasta with Carrots and Broccoli, and Corn and Black Bean Quesadillas.
The final chapter in the book is Desserts, naturally. Recipes include Peach Cobbler, Peanut Butter Cup Cheesecake, and Pineapple Upside-Down Cake.
This cookbook is definitely a keeper. It would make a great gift for those starting out, college students, and everyone who owns an Instant Pot.
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