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Chicken Tortilla Soup

Chicken Tortilla Soup

  • Author: Erica Jones, MHS
  • Yield: 6 - 8 People 1x


  • 1 spoonful of coconut oil or a drizzle of EVOO
  • ½ cup diced onion
  • 2 to 4 cloves of garlic minced (I like more garlic, so I do 4)
  • 1 red pepper (seeded and diced)
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • 5 cups chicken broth
  • 8 oz. fresh salsa
  • 2 cups chopped tomatoes or 1 can diced tomatoes
  • 1, 15- oz can black beans (drained)
  • 2 tsp. chili powder
  • 2 tsp. dried oregano
  • 1 tsp ground cumin
  • 2 lb. boneless (skinless chicken breast)
  • 12 tbsp. fresh lime juice (optional)
  • 2 to 3 drops Cilantro Essential Oil or fresh chopped cilantro

Other toppings of choice:

  • Avocado
  • Sour cream (or coconut kefir if you’re dairy free)
  • Shredded cheese
  • Crispy tortilla strips


Instant Pot Users:

  1. Press the Saute button the instant pot. Once it says “Hot” add the coconut oil and cook the onion, garlic and red pepper until soft.

Non-Instant Pot Users:

  1. Heat a pan over medium heat and add the coconut oil. Saute the onion, garlic and red pepper until soft.


  1. Add the seasonings, chicken broth, fresh salsa, beans and chicken to the Instant Pot or your slow cooker. You will add the chicken as a whole.
  2. Stir everything so that the chicken is nicely coated with the seasonings.
  3. Cook on low for 4 to 6 hours. I find that 4 hours on low in the Instant Pot is just right.
  4. After the allotted time, remove the chicken using a slotted spoon and shred. I LOVE this video on how to shred chicken fast. Saves me lots of time.
  5. Add the drops of Cilantro Essential Oil (if using) and stir.
  6. To serve, add the chicken to a serving bowl. Ladle a few spoonfuls of soup over the chicken. Add the crispy tortillas (recipe below), chopped cilantro and other toppings if desired. My favorite additions are avocado and a scoop of coconut kefir which I use as sour cream.