Low Sodium Instant Pot Chicken Tortilla Soup

Total time1 hr

Prep time15 min

Cook time35 min

Low Sodium Instant Pot Chicken Tortilla Soup

This Instant Pot favorite starts with sautéed onion and jalapeño, bloomed with garlic, cumin, chili powder, smoked paprika, and oregano until the kitchen smells incredible. Fire-roasted tomatoes, black beans, sweet corn, and chicken breasts simmer together under pressure until the chicken shreds effortlessly with two forks and every bite of broth is deeply flavored. Crisp, oven-baked tortilla strips add the perfect crunchy contrast on top, while lime wedges, avocado, and fresh cilantro bring brightness and richness to each bowl. Because you're building the flavor yourself from real spices and whole ingredients rather than relying on a jarred base, this one gives you full control over the final result. It's a hearty, satisfying dinner that works beautifully for anyone watching their sodium intake, and it reheats like a dream for easy weeknight lunches.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, diced
1 jalapeño, seeded and finely diced
4 cloves garlic, minced
1 ½ tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or canned corn kernels, drained if canned
4 cups low-sodium chicken broth
1 ½ lb boneless, skinless chicken breasts
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the tortilla strips

6 corn tortillas, cut into ¼-inch strips
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 lime, cut into wedges
½ cup sour cream (optional)
1 avocado, sliced or diced (optional)
½ cup shredded cheddar cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
2
Set the Instant Pot to Sauté (Normal). Add 1 tbsp olive oil and heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!