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Instapot Tortilla Soup (adapted from Fixate)

  • Author: Lawfully Lean


  • 4 6 inch corn tortillas 
  • 2 tsp EVOO
  • 1 medium onion, chopped
  • 4 stalks celery, chopped
  • 3 14 oz cans of diced tomatoes (I mix up petite diced, fire roasted, and the one with green chiles)
  • 6 cups organic chicken broth
  • shredded meat from 1 rotisserie chicken  
  • 3 medium carrots, sliced
  • 1 tsp dried oregano 
  • 1 tsp ground ancho chili powder (see note)
  • 1/2 tsp sea salt
  • 1/2 tsp pepper 

Toppings (Optional)

  • avocado (optional)
  • feta cheese (optional)
  • chopped cilantro (optional)
  • 2% greek yogurt 


  1. Preheat oven to 350 
  2. Place tortillas on a baking sheet and bake for 8-10 minutes, or until toasted and crispy.  Remove and break into pieces.  
  3. Set IP to sauté.  Add in EVOO and then your onion and celery.  Stir frequently, about 5 mins until your onion is translucent.  
  4. Add tomatoes, stir and let cook for about 5 mins.  Add in 2 cups of broth and broken tortillas.  Use an immersion blender and blend everything until smooth.  
  5. Add the rest of the broth, carrots, chicken, and spices.  
  6. Set on Manual Pressure — for 3 minutes.  
  7. Perform a quick release.  I like to use my immersion blender again at this step (BRIEFLY) as it makes the soup creamier and shreds the chicken even more so.  The choice is yours! 
  8. Serve in 1 1/2 cup portions.  Top with avocado, cilantro, feta and/or a dollop of greek yogurt!  


Note. There are several kinds of chili powders you can use. You can go for regular chili powder (which is really a blend of ancho chili powder, paprika, cumin, and Mexican oregano) OR a straight up chili powder that is just chiles. Note. If you use a STRAIGHT chili powder, do NOT eyeball and start with a 1/4 tsp because that may be all you need (I made that mistake the hard way).


  • Serving Size: 1.5 cups