This instant pot creamy chicken tortilla soup comes together so quickly, dinner will be on your table in less than an hour! It’s packed with chicken, vegetables, and FLAVOR. The perfect gluten free, dairy free soup!
Honestly, who doesn’t love soups? They’re nearly impossible to get wrong, so comforting, and my favorite, they are SO great for meal prep! This instant pot creamy chicken tortilla soup (DF, GF) checks all of these boxes. This recipe makes a lot! We love it for those weeks we know are going to be busy and we can come back to it for a second nights dinner. It’s filled with flavor and the toppings are endless. Not to mention… all of the ingredients are things you probably have on hand right now!
Ingredients needed:
- Chicken Breast
- Olive Oil
- Onion
- Red Bell Peppers
- Potatoes - I prefer small medley potatoes here but any will do!
- Canned Corn
- Canned Black Beans
- Fire Roasted Tomatoes
- Full Fat Canned Coconut Milk
- Chicken Bone Broth
- Chili Powder
- Garlic Powder
- Cumin
- Nutritional Yeast
- Limes
- Salt and Pepper
How to make this recipe
Set the instant pot to the sauté setting and add the diced bell pepper, diced onion, and cubed potatoes. Allow to cook until the onions are translucent and fragrant and turn off the instant pot.
Drain and rinse the cans of corn and black beans. Add them to the top of your cooked veggies, followed by the fire roasted tomatoes, and chicken.
Add in the seasonings and top it off with the chicken bone broth.
Set the instant pot to pressure cook for 15 minutes.
Allow the pressure to naturally release for 5-10 minutes before manually releasing.(Ensure chicken has reached 165F).
Remove chicken from the pot and shred it.
Using an immersion blender, or by adding half of the remaining soup to a blender, pulse until creaming, leaving chunks of veggies as desired.
Return the chicken to the soup and add the coconut milk, nutritional yeast, and lime juice.
Allow the coconut milk melt and heat up before serving and incorporate before serving.
Enjoy with desired toppings.
Slow Cooker Chicken Tortilla Soup
Crock pot - Sauté bell pepper, onion, and potatoes until onions are translucent. Add to the crock pot along with all other ingredients, except for lime juice, nutritional yeast, and coconut milk. Cook on high for 4-6 hours. Shred chicken and add lime juice, nutritional yeast, and coconut milk.
Stove top - Sauté bell pepper, onion, and potatoes in a large stockpot until onions are translucent, add in the rest of the ingredients aside from lime juice, nutritional yeast, and coconut milk. Bring to a boil, then reduce to a simmer and allow to cook until chicken is cooked thoroughly. Shred the chicken and add in the remaining ingredients.
How to serve it
Skies the limit here! Top with all your favorite things; cheese, sour cream, lime, tortilla chips, green onions or jalapeños. To keep this dish dairy and gluten free use a vegan sour cream and gluten free brand tortilla chips, like Siete or Late July.
How to Store Leftover Soup
This recipe makes a lot, which is why it’s one of my favorite for meal prepping. This soup freezes wonderfully and we often will eat half for dinner one night and freeze the second half to heat up for another busy night. Or leave it in an airtight container in the fridge and serve for lunches or an additional dinner that week!
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📖 Recipe
Instant Pot Creamy Chicken Tortilla Soup (DF, GF)
This instant pot creamy chicken tortilla soup comes together so quickly, dinner will be on your table in less than an hour! It’s packed with chicken, vegetables, and FLAVOR. The perfect gluten free, dairy free soup!
Ingredients
- 2 lbs Boneless Skinless Chicken Breast
- 2 tbsp Olive Oil
- 1 large onion diced
- 2 large bell peppers diced
- 2 cups potatoes cubed
- 1 15 oz can corn rinsed and drained
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can fire roasted tomatoes
- 32 oz chicken bone broth
- 3 tbsp chili powder
- ½ tbsp cumin
- 2 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- ¼ cup nutritional yeast
- 1 large lime juiced
- 1 can full fat coconut milk
- Toppings as desired
Instructions
- Set the instant pot to the sauté setting and add the diced bell pepper, diced onion, and cubed potatoes. Allow to cook until the onions are translucent and fragrant and turn off the instant pot.
- Drain and rinse the cans of corn and black beans. Add them to the top of your cooked veggies, followed by the fire roasted tomatoes, and chicken.
- Add in the seasonings and top it off with the chicken bone broth.
- Set the instant pot to pressure cook for 15 minutes.
- Allow the pressure to naturally release for 5-10 minutes before manually releasing.(Ensure chicken has reached 165F).
- Remove chicken from the pot and shred it.
- Using an immersion blender, or by adding half of the remaining soup to a blender, pulse until creaming, leaving chunks of veggies as desired.
- Return the chicken to the soup and add the coconut milk, nutritional yeast, and lime juice.
- Allow the coconut milk melt and heat up before serving and incorporate before serving.
- Enjoy with desired toppings.
Notes
Nutrition
More Healthy Dinner Recipes
Whole30 Spicy Sweet Potato Chili
Instant Pot Cauliflower Chicken Chowder (Whole30, Paleo)
One-Pan Roasted Chicken & Root Vegetables Dinner {Whole30, Paleo}
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