Homemade Chicken Tortilla Soup Recipe

Recipes
Quick & Easy Chicken Tortilla Soup: The Ultimate Healthy Dinner in Under 30 Minutes

This Chicken Tortilla Soup is a weeknight winner, coming together in less than 30 minutes with the help of my trusty Instant Pot. It is a delicious way to load up on the Fab 4—protein, fat, fiber, and greens—without spending hours in the kitchen.

Whether you're aiming to stay on track with your healthy eating goals or simply need a quick, satisfying meal, this soup has you covered! This recipe is part two of my Instant Pot Series, where I’m showing you how effortlessly you can prepare Fab 4 dinners your entire family will love—in under an hour.

What I love most about using the Instant Pot is how it makes meal prep a breeze. Just toss in the ingredients, set it, and let the magic happen. It’s the perfect time-saver for busy weeknights or prepping meals for the week ahead, so you can enjoy a wholesome, homemade dinner without the fuss.

To keep things super simple, I’m using a taco seasoning packet from Siete—no need to measure out individual spices! Plus, adding FOND chicken bone broth (use code BEWELLBYKELLY for 20% off your first order) takes the flavor to the next level while boosting the protein content. This extra protein helps keep you feeling full and satisfied after your meal. And the best part? This soup is thick and creamy without any flour or dairy—just pure, comforting goodness in every bite.

Want to see part one of my Instant Pot Series? Check out my Butter-Free Butter Chicken here!

And for more healthy soup recipes, check out a few of my favorites below:

  • Prep Time

    5 minutes

  • Total Time

    35

  • Servings

    4-6

  • Freezer Friendly

    Yes

Ingredients

  • 2 tablespoons olive oil
  • 2 cups onion, diced
  • 4 garlic cloves, chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 cups crushed tomatoes
  • 4-ounce can, mild green chili
  • 2 lbs chicken breast, boneless, skinless
  • 1 32 oz FOND Chicken bone broth

Seasoning:

  • 1 packet of Siete or Thrive Market taco seasoning mix, plus 1/2 packet more for extra flavor or
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 1 tbsp dried oregano
  • 1 tbsp smoked paprika
  • 1 tsp chipotle powder (optional for smoke and heat)

Toppings:

  • 1 bunch of cilantro (half in the pot, half for toppings)
  • Lime juice from 1-2 limes
  • Avocado, diced

Optional: A little chipotle in adobo sauce or chipotle powder for a smoky kick.

Directions

  1. Turn your Instant Pot to the "Sauté" setting. Add olive oil, garlic, onion, carrot, celery, and your chosen seasonings (either individual spices or taco seasoning mix). Sauté for 5-8 minutes, or until the onions are soft and the garlic is fragrant.
  2. Stir in the crushed tomatoes, green chilies, chicken breasts, bone broth, and black beans.
  3. Secure the lid on your Instant Pot and set it to the "High Pressure" setting for 30 minutes.
  4. Once the cooking time is complete, carefully release the pressure. Shred the chicken or remove it and cube it.
  5. Top and Enjoy: Serve your chili topped with fresh cilantro, avocado, lime juice, corn chips, and cheese.

Be Well Tips:

  • For a spicier flavor, add more chili powder or a few dashes of hot sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • Your broth matters. The more flavor, the better and FOND is my favorite!