Instant Pot Green Chile Chicken Tortilla Soup

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 294
Protein 42g
Fat 9g
Carbs 12g
Total Time 40 minutes


Green Chile Chicken Tortilla Soup Recipe


Instant Pot Green Chile Chicken Tortilla Soup
Ingredients for 4 servings:

  • 5 raw tomatillos
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons fresh garlic
  • 2/3 cup diced white onions
  • 1 green bell pepper, diced
  • 2  teaspoons cumin
  • 2 tablespoons Green Chile Lime
  • 4 cups no salt chicken broth
  • 1 1/2 lb raw chicken breasts
  • 2 small cans (7oz) green chiles
  • sea salt & pepper to taste
  • Garnish (not included in macros)
    • crushed tortilla chips
    • fresh cilantro, chopped
    • fresh avocado
    • 2% Greek yogurt
  1. Set oven to 400F.  Place tomatillos (without the hull) on a baking tray lined with parchment.  Roast in the oven for about 10 minutes, or until the tomatillos have blistered and are softer.
  2. Set the Instant Pot or slow cooker on Saute function.  If you do not have this option, simply do the following step in a skillet. Once hot, toss in oil, onions, garlic and green bell pepper.  Cook for 3 to 5 minutes, until the onions have caramelized and turned slightly translucent.
  3. Add roasted tomatillos and use a spatula to mash the tomatillos and stir everything.  As it cooks, add cumin and Green Chile Lime seasoning and continue cooking.  Cook for 1 -2 minutes to make a thick, fragrant paste.  Turn OFF the Saute function.
  4. Add broth and chicken breasts to the Instant Pot.  Add a pinch of sea salt & pepper, then cook.  Set the seal to SEAL and Pressure Cook for 25 minutes on High.  Alternatively,  Slow Cook on Low for 6 to 8 hours, or on High for 4 to 6 hours.
  5. At the end of the cooking cycle, remove the chicken breasts and place in a bowl.  Easily and gently pull the chicken apart using forks.
  6. Before adding the chicken back, add green chiles to the Instant Pot.  As an OPTIONAL step, use a hand immersion blender to blend the soup to make a consistent, smooth broth.  Add the chicken back to the Instant Pot.  Cook on low for 10 minutes to allow the flavors to meld.
  7. Garnish and enjoy!
    Instant Pot Green Chile Chicken Tortilla Soup

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