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Chicken Tortilla Soup

Welcome to MacroEd’s SECOND most popular recipe in the history of ever (running right behind our Pizza Chicken, both with tens of thousands of Pinterest re-pins).  This healthy Chicken Tortilla Soup tastes amazing, has great macros, freezes well, feeds a crowd, AND can be made in the InstantPot.  What more could you ask for?  😉

Chicken Tortilla Soup
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405 ratings


Yield: 7

Serving Size: approx 1 C

Calories per serving: 306

Fat per serving: 6

Carbs per serving: 31

Protein per serving: 32

Chicken Tortilla Soup


  • 950 g boneless, skinless chicken breasts
  • 1 can (10 oz) enchilada sauce
  • 1 can (10 oz) corn
  • 1 can (10 oz) diced tomatoes (I used no salt added), with juice
  • 1 can (10 oz) dark red kidney beans, drained
  • 1 can (4 oz) diced green chiles
  • 2 tbsp lime juice
  • 1/2 dry ranch packet (I used homemade)
  • 1 bunch cilantro, chopped
  • 100 g diced onion
  • 1/2 tbsp minced garlic
  • 1/2 tbsp olive oil
  • 4 chicken bouillon cubes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 c salsa (I used World Table Salsa Verde)
  • water (to desired consistency; I used about 2 cups)


  1. Add ALL the things.
  2. Close lid and set top valve to "seal."
  3. Program for "Soup" or Manual High 30 minutes.
  4. QR (quick release pressure when time ends).
  5. Remove chicken to shred then return it to pot.
  1. Add ALL the things to a large soup pot.
  2. Cook until chicken is cooked through (juices run clear, meat no longer pink) and veggies are tender.
  3. Remove chicken to shred then return it to pot.
  4. Serve with any combination of: plain greek yogurt (as sour cream substitute), shredded cheese, guacamole, pork rinds, or tortilla chips.


Feel free to use my macro math in MFP: MacroEd Chicken Tortilla Soup

If you like this recipe, we think you’ll LOVE the recipes in our soup ebooks!

Gluten Free:  Check your seasonings and salsa, but yes, it should be.
Vegetarian:  Honestly, I think this soup would be awesome without the chicken, so I’m gonna say “yes, if you omit the chicken and bouillon.”  I don’t feel that way about many meat-based recipes, but this one has so much flavor and other fun stuff going on, I can’t swear that you’d miss the chicken.

All the best,

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