Chicken Tortilla Soup recipe for low carb.

Instant Pot Chicken Tortilla Soup

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This recipe makes a pot full of the best chicken tortilla soup you’ve ever tasted in record time using your Instant Pot or pressure cooker. Using salsa verde for the spice and heat makes this soup an easy alternative to traditional chicken soup and is guaranteed to impress your family and guests.

Avocado and Lime for Chicken Tortilla Soup

You can cook this soup in a variety of ways. This recipe is specifically for an Instant Pot but can easily translate to a slow cooker, stovetop, or campfire. Just be sure to adjust the cooking time to allow the chicken to cook thoroughly and the tastes to blend.

When I cook this for family and friends, I give people the option of adding black beans. With canned black beans, they can simply add the desired amount and stir. The heat of the soup thoroughly warms and incorporates the beans.

Pick Your Favorite Toppings

Serve in bowls with an array of toppings that you and your family and friends like best. My favorites include:

Most important – don’t forget the lime. It adds the tang that makes this soup a showstopper!

Avocado and Lime for Chicken Tortilla Soup
Print Recipe

Instant Pot Chicken Tortilla Soup

This soup is delicious, spicy, a little tangy, and the perfect meal anytime. The recipe is for an Instant Pot, but it can easily work in a slower cooker or simply on the stove (or over a campfire).
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Keyword: instant pot chicken tortilla soup
Servings: 4 people
Calories: 210kcal

Ingredients

  • 1 pound chicken breasts
  • 4 cups chicken stock or bone broth
  • 1 15-ounce can crushed tomatoes
  • 1 cup salsa verde with tomatillos
  • 2 tablespoons tomato paste
  • 2 cloves garlic (minced)
  • 1 medium onion (chopped into small bite-sized pieces)
  • 2 jalapenos (chopped with seeds and veins removed)
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne powder
  • salt & pepper to taste
  • 1 lime (sliced for garnish)
  • 1 bunch cilantro (rinsed and chopped for garnish)
  • queso fresco or cheddar cheese (for sprinkling on top)
  • tortilla chips (low carb version) (for topping and scooping)
  • avocado (sliced for topping)
  • Greek yogurt, sour cream, or mexican crema (for topping)

Instructions

  • Add all ingredients to your Instant Pot and cook on High Pressure for 25 minutes. Once done, release naturally.
  • Remove chicken breasts and shred using two forks, then return to the soup.
  • Serve with toppings.

Notes

For a slow cooker, assemble all of the ingredients and cook on low for 4 to 6 hours.
To cook on a stovetop or over a campfire, just place all the ingredients in a Dutch Oven or pan and simmer for 1 hour or until the chicken is cooked through. Once finished, follow the same instructions and enjoy.

Frequently Asked Questions

Can I make chicken tortilla soup low carb?

Yes. To keep chicken tortilla soup low carb, simply skip traditional tortilla strips or use low carb tortilla chips instead. You can also load the soup with extra chicken, avocado, cheese, and low carb vegetables for a hearty, satisfying meal.

How long does chicken tortilla soup take in the Instant Pot?

Most Instant Pot chicken tortilla soup recipes cook under pressure for about 10 to 15 minutes, making it a quick and convenient weeknight dinner. The Instant Pot also helps develop rich, slow-simmered flavor in a fraction of the time.

What toppings go well with chicken tortilla soup?

Popular toppings include avocado, shredded cheese, sour cream, cilantro, lime wedges, pickled onions, jalapeños, and crispy tortilla strips. These toppings add texture, freshness, and extra flavor to every bowl.