Dairy Free Instant Pot Chicken Tortilla Soup

Total time1 hr

Prep time15 min

Cook time35 min

Dairy Free Instant Pot Chicken Tortilla Soup

This Instant Pot soup builds deep, smoky flavor fast — onion and jalapeño sautéed until soft, then bloomed with cumin, chili powder, smoked paprika, and oregano before fire-roasted tomatoes, black beans, and corn go in. The chicken breasts cook right in the broth under pressure until they shred effortlessly, then get stirred back into the pot for a hearty, brothy bowl in a fraction of the usual time. Crisp, oven-baked tortilla strips add crunch on top, while fresh lime wedges, diced avocado, and chopped cilantro bring brightness and freshness to every bowl. It's a weeknight-friendly, one-pot meal with big Tex-Mex flavor and minimal cleanup. This one's a solid pick for a dairy free dinner rotation, since the soup itself comes together with nothing but broth, spices, and produce doing the heavy lifting. Ladle it up, load on your favorite toppings, and dig in.

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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
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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
½ tsp black pepper

For the tortilla strips

6 corn tortillas, cut into ¼-inch strips
1 tbsp olive oil
¼ tsp salt

For serving

1 lime, cut into wedges
½ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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.

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