Instant Pot Chicken Tortilla Soup (Dairy Free & Gluten Free)

This Chicken Tortilla Soup is so quick and easy thanks to the help of the instant pot. It is filled with flavor and topped with all of your favorite toppings. It’s the perfect meal for busy weeknights that will quickly become a family favorite!

Easy meals are a must 

As a nutritionist, I’ve found one thing to be true for all of my clients. Easy meals are must when it comes to changing your eating habits and getting a healthy meal on the table! This recipe is not only a delicious soup, but it is also healthy and easy. It truly checks all the boxes! If you need some more healthy dinner inspiration, be sure to checkout my Egg Roll In A Bowl, Taco Stuffed Sweet Potatoes, Ground Beef and Broccoli, and Burger Salad with Special Sauce recipes! 

Ingredients for Instant Pot Chicken Tortilla Soup recipe

• Avocado oil – You will need a little bit of oil to sauté the onions and garlic. I like to use avocado oil, but olive oil works as well. 
• Onion – I prefer to use a yellow onion, but a white onion also works great. In a pinch, you can use a teaspoon of onion powder instead.
• Garlic – Fresh minced garlic cloves. In a pinch you could also substitute for a teaspoon of garlic powder. 
• Chicken thighs – Use boneless, skinless chicken thighs, or you can also substitute for boneless skinless chicken breasts if you prefer. This recipe calls for 1 pound of chicken but you can easily increase the amount for more protein per serving. 
• Canned black beans – Make sure to drain and rinse the black beans before adding them to the instant pot. 
• Frozen corn – I like to use frozen corn, but you can easily substitute for canned corn if you prefer. 
• Tomato sauce – One 15 ounce can of tomato sauce 
• Chicken broth – You will need exactly one carton of chicken broth. If you want to use bone broth or homemade chicken stock to boost flavor and nutrients, feel free! 
• Chili powder – The chili powder adds some heat. I would say this recipe is mild, but you can adjust the chili powder if you are sensitive to spice. 
• Cumin – Cumin is one of my favorite spices! It adds a warm earthy flavor and depth to the soup. 
• Salt – I like to use a mineral-rich salt such as Redmond Real Salt. 
• Lime – Fresh lime juice brightens up the flavor of the soup. I like to squeeze the juice of one lime into the soup pot and serve lime wedges on the side. 
• Optional toppings: Add all of your favorite toppings! Avocado, cilantro, diced red onion, and fresh jalapeños are my favorite. And instead of making homemade tortilla strips from corn tortillas, I like to take a shortcut and just use tortilla chips. 

Instructions to make Chicken Tortilla Soup in the instant pot

Set your instant pot to the sauté mode and once it is hot add in the avocado oil. Once the oil starts shimmering, add in the diced onions and sauté until translucent. Next, add in the minced garlic and cook for 1 more minute. 

Turn the sauté function off and add in the remaining soup ingredients and seasoning, except for the lime juice. Give it a good stir to evenly combine the ingredients. 

Cover with the lid and set the instant pot to high pressure for 20 minutes and then quick release when it is complete. I find that the chicken is so tender that I can easily break it apart with tongs inside the liquid. Alternatively, you can remove the chicken from the soup and shred it on a plate and then return the shredded chicken back to the soup. 

Add in the juice of one lime and stir. 

To serve, add your favorite toppings such as avocado, fresh cilantro, red onion, diced jalapeño and tortilla chips. 

How to store the Chicken Tortilla Soup

To store, add the soup to an airtight container. It will stay fresh in the fridge for 3-4 days. To reheat, I find the easiest method is to add it to a small pot and heat on the stove top. Alternatively, you can microwave until warmed through. 

Can The Chicken Tortilla Soup be frozen?

Yes! This soup does really well in the freezer. Add it to a freezer safe container and freeze for up to 3 months. This is a great recipe to freeze for meal prep, or just to freeze leftovers. I like to freeze it in individual sized portions so I can easily pull one serving out for a quick lunch or easy dinner. Another soup recipe that is great for the freezer is my Healing Chicken Noodle Soup recipe. 

Can you make this recipe in a slow cooker instead?

Yes, this recipe can also be made in the slow cooker if you prefer! I would recommend sautéing the onion and garlic and then adding to the slow cooker along with the remaining ingredients. You can skip the sautéing if you want but it helps build flavor. Then cook on high for 4 hours or on low for 6-8 hours or until the chicken is tender and easily falls apart.