Easy Instant Pot Chicken Tortilla Soup (High-Protein)
If there’s one thing I love, it’s a warm, comforting bowl of soup – especially when it’s packed with protein, fiber, and flavor while being incredibly easy to make. Enter Instant Pot Chicken Tortilla Soup! This recipe is perfect for busy weeknights, meal prep, or whenever you’re craving a cozy, nutrient-dense meal.
As a women’s health dietitian, I love creating meals that are not only delicious but also nourishing for pregnancy, postpartum, PCOS, and menopause. This soup checks all the boxes. It’s high in protein, supports stable blood sugar levels, and is loaded with fiber to keep you full and energized. Plus, the Instant Pot does all the work, so you can have a wholesome meal with minimal effort!
Why You’ll Love This Recipe
Quick & Easy: The Instant Pot makes this soup almost effortless!
High-Protein & Filling: Chicken thighs + black beans = a satisfying meal.
Great for Blood Sugar Balance: A fiber-rich, protein-packed meal that won’t cause spikes.
Creamy & Flavorful: A touch of heavy cream makes it silky smooth.
Customizable Spice Level: Make it as mild or as spicy as you like!
Dietitian Tips & Substitutions
✔ Want More Fiber? Add extra black beans.
✔ Dairy-Free Option: Use coconut milk or a dairy-free heavy cream alternative.
✔ Need More Spice? Keep the seeds in your hot peppers, add diced jalapeños, or use extra hot sauce.
✔ Meal Prep Friendly: Store leftovers in the fridge for up to 4 days or freeze without the cream for up to 3 months. Favorite silicone freezer soup mold
Why This Soup is Great for Women’s Health
I love meals that are simple, nourishing, and blood sugar-friendly. Here’s why this soup is a great addition to your routine:
For Pregnancy & Postpartum: High in protein & healthy fats to support energy and recovery.
For PCOS: Balanced with fiber & protein to help prevent blood sugar spikes.
For Menopause: Anti-inflammatory spices like cumin & paprika support overall wellness.
Easy Instant Pot Chicken Tortilla Soup
Equipment
- 1 Pressure Cooker
Ingredients
- 1.5 lbs boneless chicken thighs
- 15 oz black beans canned
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/2 onion diced
- 1.5 cups chicken bone broth low sodium
- 3 cloves garlic minced
- 1 tsp hot sauce
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 whole lime juiced
- 1/2 cup heavy cream or dairy free cream
- 1/4 cup tomato paste
Optional Toppings
- sliced avocado
- cilantro
- greek yogurt
- jalapeno slices
- Mexican style cheese
- crunchy tortilla chips
Instructions
- Place the chicken thighs and beans in the Instant Pot.
- Chop the bell peppers and onion and place on top of the chicken.
- In a bowl, whisk together the chicken bone broth, smoked paprika, cumin, oregano, salt, black pepper, garlic, lime juice, and hot sauce.
- Pour the broth mixture over the chicken and vegetables, put the lid on the pressure cooker, lock the lid, and close the pressure valve.
- Pressure cook on high for 9 minutes in the Instant Pot.
- Once the soup is done cooking, release the pressure in cooker.
- Shred the chicken in the pot with a fork or whisk (should shred easily).
- Whisk together the tomato paste and heavy cream and pour into the soup and stir till combined.
- Serve immediately topped with a sprinkle of the optional toppings! Enjoy!
Notes
- Calories: ~258 kcal
- Fat: ~13.6g
- Protein: ~18.2g
- Carbs: ~16.2g
Extras:
- Adjusting Spice Level: If you prefer a milder soup, reduce or omit the hot sauce and use only half the smoked paprika. For extra heat, add diced jalapeños or a pinch of cayenne.
- Shredding Chicken Easily: Use two forks or a whisk to shred the chicken directly in the pot. I know some people who use a hand mixer on low speed to do this but I have personally never tried that.
- Dairy-Free Option: Swap the heavy cream for canned full-fat coconut milk or a dairy-free heavy cream alternative.
- Make It Thicker: If you like a thicker soup, let it simmer on “Sauté” mode for a few extra minutes after adding the cream and tomato paste.
- Toppings to Try: Avocado slices, shredded cheese, crushed tortilla chips, sour cream, fresh cilantro, or a squeeze of fresh lime juice take this soup to the next level!
- Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well! I freeze in silicone soup molds so I am able to pull out a serving at a time to reheat when I am hungry!
