This Healthy Instant Pot Chicken Tortilla Soup (no beans) is perfect for a weeknight when you need a healthy meal done in 30 minutes!
This will be your next favourite lifesaver of a weeknight meal💃
Put 6 ingredients in the Instant Pot and before you know it, you'll have a gluten-free, super tasty meal the whole family will dig into.
When you first get started going gluten-free, it can be hard sometimes to find meals that the whole family will eat AND are still gluten-free.
But that's why chicken tortilla soup is here to save the day.
I mean, ready in 25 min and completely hands off?
Sign me up Susan.
📝 Ingredients for Chicken Tortilla Soup
- 3 chicken breasts - fresh or frozen is fine because either works
- Taco spice mix - you can use a pre-made one or make your own with these spices you probably have in your spice cupboard
- 2 cups of corn - frozen or canned works
- 3 large carrots
- 6 cups low-sodium chicken broth
- 1 container of fresh salsa (2 cups) - I like Garden Fresh's Wild Mild
🔪Instructions
🥡Make it a Meal Prep
This soup is hearty enough for a lunch all on it's own! Just pop the cooled down soup into meal prep containers and make sure they don't leak💃
📹Two Top Tips from me!
~April
More Instant Pot Recipes
- Instant Pot Creamy (but healthy) Corn and Chicken Soup
- Ground Turkey Pasta Sauce (Instant Pot Recipe)
- Perfect Instant Pot Basmati Rice
- Easy Instant Pot Back Bean Soup with Roasted Red Peppers (gluten-free)
See more Instant Pot →
📖 Recipe
Healthy Instant Pot Chicken Tortilla Soup (no beans)
This Healthy Instant Pot Chicken Tortilla Soup (no beans) is perfect for a weeknight when you need a healthy meal done in 30 minutes!
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Servings: 6
Equipment
- Pressure cooker (Instant Pot)
Ingredients
- 3 chicken breasts fresh or frozen
- 1 tablespoon Taco spice mix homemade or pre-made
- 2 cups corn canned or frozen
- 3 large carrots, grated 2 cups total
- 6 cups low-sodium chicken broth gluten-free
- 1 container fresh salsa (about 2 cups)
Instructions
- Place chicken breasts in the Instant Pot and add the taco spice to the breast directly.
- Add the corn, shredded carrots, chicken broth and salsa. Give everything a stir.
- Set the Instant Pot to high pressure for 15 minutes.
- When the timer is done, do a quick pressure release. Be careful not to burn yourself!
- Once it's safe to do so, carefully take the chicken breasts out of the pot and shred them with 2 forks on a cutting board. Put shredded chicken back into the pot and stir.
- It's now ready to eat! Serve hot with shredded cheese, crushed tortilla chips and cilantro if you want on top.
Notes
Yield: makes about 8 cups of soup.
If you don't have fresh salsa, regular jarred salsa works fine.
Leftovers are amazing and keep fine for up to 4 days in the fridge. Keep in an air-tight container.
Re-heat on the stove or individual bowls of the soup in the microwave.
Tip for using frozen chicken breasts: if you're chicken breasts are frozen together in a block, you'll need to add about 3-4 minutes to the total time to account for that. Or use frozen chicken breasts that are separated from one another and use time as written in recipe.
Nutrition information is approximate and for 1.5 cups of soup.
Nutrition Facts
Healthy Instant Pot Chicken Tortilla Soup (no beans)
Amount per Serving
Calories
231
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
72
mg
24
%
Sodium
262
mg
11
%
Potassium
849
mg
24
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
31
g
62
%
Vitamin A
6223
IU
124
%
Vitamin C
6
mg
7
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
231
Nutrition Facts
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