Instapot Chipotle Chicken Tortilla Soup

If you love your Instapot and enjoy a little spice, you’ll love this Chipotle Chicken Tortilla Soup! Super easy and warm on chilly days.


1 tbsp olive oil
2 lb chicken breast and/or thighs
1 pint Bella mushrooms, diced
1 red onion, diced
3-4 cloves garlic, minced
1 zucchini, quartered
1 bell pepper, diced
2-3 carrots, diced
1/3 c black beans
1/3 c great northern white beans
(I use dried, but if that is not available, use one whole can of beans of preference)
1 small can of chipotle peppers In Adobe sauce
3-4 c bone broth, I used homemade but can used store bought.
Salt and pepper to taste

Optional toppings:

2 Siete almond flour tortillas or your preference, cut into strips
Shredded cheese or dairy free cheese alternative
Diced pineapple
Guacamole or avocado

chipotle chicken tortilla soup


Heat olive oil in large stock pot or instant pot.
Add diced mushrooms and cook undisturbed for about 2-3 minutes or until golden brown.

Add onions and let sweat for 5 minutes.
Continue adding veggies until all are added.

Add Whole chipotles, beans, and bone broth.

Add chicken.
Cover and let cook over med-low heat for 1-2 hours, or pressure cook on low for 45 minutes.

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Ships Free!

Take chicken out to shred either with a mixer or two forks.

Use an immersion blender into soup to gentle blend some of the ingredients, this makes for a creamier style soup. Add chicken back.Heat tortilla strips over med-low heat with a little olive oil (1 tsp.)

Assemble and enjoy!

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