Easy Weeknight Recipe: Chicken Tortilla Soup

May 8, 2025 /

I mentioned in an earlier post how much I love trying new recipes; however, with work and parenting and life, it’s hard for me to find time and energy. I’ll explain more about our meal planning in a later post, but this week’s recipe of the week is quick and easy: Instant Pot Chicken Tortilla soup.

Today is one of those days that at 1:00pm, I’m still not sure how it’s going to work. Here’s the schedule:

3:45 – I leave work and pick up my younger son from school, home by 4:30

Oh wait- at 4:30 I need to pick my older son up from the Library

4:30  4:45 – leave with older son for soccer practice from 5-6:30

6:00 – take younger son to Little League

7:00 – home and throw everything in Instant Pot, with a goals of kids in bed by 8pm

It’s a kerfluffle. I mean- how to manage this? 

I’m very fortunate that my husband is not only an amazing cook but does much of the prep and cooking- but he’s at work all day and late into the evening today.

Enter my Instant Pot. This is the one I use, and I have more than gotten my money back. I have used it as a pressure cooker, slow cooker, yogurt maker, and I appreciate that it doesn’t have any non-stick surfaces (we try to avoid these as a family). Try googling “Instant Pot recipes” and you will find thousands of possibilities. 

Tonight’s recipe:

Instant Pot Chicken Tortilla Soup

Ingredients:

2 tablespoons olive oil

1 yellow onion, diced

5 garlic cloves, diced

14.5 oz can fire-roasted tomatoes

14 oz can green chilis (go for whatever spice you like, or for deeper flavor, chop a poblano pepper instead)

2 lbs chicken breast

14 oz can black beans

4 cups low sodium chicken broth

1 cup water

1.5 teaspoons cumin

1.5 teaspoons chili powder (varies according to your spice level, my kids don’t like spice so I go light)

1.5 teaspoons dried oregano

¼ cup chopped fresh cilantro (or 1 teaspoon paste)

14 oz can corn or 1 cup frozen corn

2 limes

  1. Set Instant Pot to saute, and saute onion, garlic and fresh poblano pepper, if using.
  2. Add tomatoes with juices, canned green chilis if using, chicken and black beans.
  3. Add chicken stock, water and spices (including cilantro), and salt to taste (I usually start with a quarter teaspoon, and will add more after cooking).
  4. Set the Instant Pot to high for 10 minutes, and release for 10 minutes.
  5. Shred chicken, and add corn if desired, and bring to a simmer.

At this point I often add cheddar cheese or a Mexican blend, or if I’m feeling extravagant, cream cheese. For my kids, I mix in a ¼ cup of Greek yogurt for more nutrients (and to chill out any spice), and top with more shredded cheese and tortilla chips. For my husband and I, I’ll add green onions, fresh cilantro, fresh lime juice, sliced red onion and avocado.

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