Instant Pot Chicken Tortilla(less) Soup

Looking for the perfect recipe this fall to warm up your soul? Well, you’ve come to the right place at Ankitha Gadag recipes. This chicken tortilla-less soup is healthy, hearty, and complete with all the southwestern flavors that this Texan loves (still feels super weird calling myself a Texan).

I have been making this for ages, and it comes together in one pot. The key for me here was ease – this is something you can serve yourself or family during the week after a long work day. This has been my go to meal prep dish simply because I can dump all the ingredients into a pot and forget about it!

Well let’s get to it, shall we?

You’ll need:

1 lb chicken breasts

1 16 oz box of chicken stock

1 can of black beans

1 tbsp garlic

2 tbsp taco seasoning

1 tsp smoked paprika

2 tbsp cumin powder

1 can of green chillies

1 jar of your favorite salsa ( i used kylitos roasted garlic)

1 onion

1 bell pepper

1 bag of frozen corn (small)

frozen veggies (your choice and completely optional)

shredded cabbage (optional)

s&p to taste


  1. Start by chopping your vegetables
  2. Lay all vegetables you are using in the instant pot and add chicken breasts on top
  3. Add in your salsa, green chillies, spices, and broth. Stir
  4. Pressure cook on High for 6 mins
  5. Remove chicken breasts after slow release for roughly 8 -10 mins and add back into pot
  6. Add in can of beans and the corn and turn your instant pot back on in sauté function on low. Cook for roughly 5 mins
  7. Serve with any fun garnishes: lime juice, cilantro, shredded cabbage, pepper jack cheese, sour cream… you’re the boss 😉

Hope you enjoyed this recipe!

Author: Ankitha Gadag

Recipe Curator & Tastemaker behind AnkithaGadagRecipes!

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