Chicken Tortilla Soup (Instant Pot)

Chicken Tortilla Soup—> Original Recipe

I loved it. Matthew said: “There’s supposed to be so much chicken in this?” — but he still liked it.


  • 1 1/4 lb raw boneless skinless chicken breasts (about 3-4 Breasts) (I used 2)

  • 10 oz. diced tomatoes with green chilies

  • 14.5 oz. diced tomatoes (no salt added)

  • 1 cup frozen corn thawed

  • 1 cup black beans (no salt added), drained & rinsed

  • 1 medium onion, diced

  • 1 jalapeno, diced (skipped this)

  • 2 cloves garlic, minced

  • 4 cups of organic, low sodium chicken broth or stock (I used Rachael Ray broth because SALE)

  • 1 tsp. ground cumin

  • 1 tsp. chili powder

  • 1 tsp. Himalayan salt (um, regular salt. I used regular salt)

  • 1/4 tsp. black pepper

Tortilla Strip Thingies:

  • 4 organic corn tortillas

  • olive oil cooking spray

  • Himalayan salt (again with the salt)

  • Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro


  1. Toss all the ingredients for the soup into your Instant Pot and give it a stir.

  2. Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.

  3. To make homemade tortilla strips:

  4. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.

  5. Enjoy with toppings!