2 in 1 Recipe: Instant Pot Chicken Tortilla Soup & Chicken Bowls

Hello Friends!

Happy Friday! I hope you’ve all had a wonderful week and are ready to spend the long Labor Day weekend relaxing!

Today’s recipe can whip up two different dishes: chicken tortilla soup and/or chicken bowls. For chicken bowls, simply discard the liquid.

I know it sounds crazy to even be thinking about soup during this heatwave! I’m thinking of this as a welcome dish to Fall. I could really use some cooler weather right about now.

Yields: 3-4 Servings

  • 1 lb Boneless Skinless Chicken Thighs or Breast
  • 15oz Can of Pinto Beans, sub for bean of preference
  • 15oz Can of Corn Kernels
  • 4oz Can of Green Chiles
  • 14.5oz Fire Roasted Diced Tomatoes, sub any type of canned tomatoes
  • 17oz Chicken Bone Broth
  • 1 Packet of Taco Seasoning, I used Siete brand

Since this is an Instant Pot recipe, simply combine everything into the pot and make sure your chicken is covered. Put the lid on and ensure it’s sealed and pressure cook on high for 15-20 minutes. Please note that it takes approximately 20 minutes for it to pressurize before it starts cooking.

If you are using a Crock Pot, simply omit the bone broth or just put a little bit. Cover and cook on high for 3 hours or low for 6-8 hours.

When the chicken is finished cooking, let the pressure naturally release for a few minutes, then manually vent it. Take the chicken out of the pot and shred it.

From here, decide whether you’d like to continue this recipe as a soup or as a bowl. If you are doing a bowl, you can simply discard the liquid, but be sure to keep the vegetables.

For Soup:

Chicken Tortilla Soup
  • Scoop into your desired bowls and top it with some shredded cheese, cilantro, avocado, and some tortilla chips.

For Bowls:

Chicken Bowl
  • Spring Mix
  • Cilantro
  • Sauté sliced bell peppers and onions, optional
  • Rice, optional
  • Layer your chicken and vegetables from the soup base on top of the ingredients above
  • Top with sliced avocado, shredded cheese, and fresh squeezed lime


  • I recommend using chicken thighs because chicken breasts tend to dry out
  • If you are not in the mood for soup at all, you can lessen the amount of ingredients about to be enough to cover your chicken.
  • If you are using a Crock Pot, then you can either omit or cut the chicken broth in half. Instant Pot requires more liquid in the pot or else you’ll get the “BURN” alert frequently.
  • You could also sub the diced/crushed tomatoes with a jar of salsa too!
  • You could also turn the bowl into a burrito!

I hope you enjoy the recipe. Leave a comment below if you tried it and have feedback! I’m always up for updating recipes based on reader’s point of view!

Happy Long Weekend!




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