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Instant Pot Green Chile Chicken Tortilla Soup

Prep: 10 min
Cook: 30 min
Total: 40 min

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


Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Garnish and enjoy!