This Healthy Mexican Chicken Tortilla soup is so flavorful, healthy and soul satisfying! This soup is packed with protein and vegetables and yummy goodness minus the added calories that most comfort foods have. You can have both, flavor and a skinny waist line. You’ll want to make this recipe over and over again! What are you waiting for…

I love comfort food! When cooler weather rolls around, I make this Mexican Chicken Tortilla Soup right away. It’s rich, savory and super filling! The left overs are even better. There is nothing more satisfying than knowing you have delicious soup stored in the fridge! I know, I’m probably weird, but I do look forward to next day’s lunch right after finishing a big bowl of soup. Any one else relate?

This recipe is very customizable and you can tweak a few ingredients and make it just the way you like it!

How do you make Healthy Mexican Chicken Tortilla Soup?

I am all about quick and easy. I prefer to make this recipe in an instant pot, but a slow cooker or a dutch oven will produce the same flavorful Healthy Mexican Chicken Tortilla Soup.

I also prefer to make chicken breast in the Instant Pot together in the same pot of soup as it saves time and adds great flavor to the soup. You may use grilled chopped chicken, rotisserie chicken, baked chicken…the option is completely yours.

The other ingredient that is very customizable is the salsa. You decide how mild or hot you want this Healthy Mexican Chicken Tortilla Soup to be.

What you will need:

• Chicken Breast
• Canned Beans
• Corn- Fresh, frozen or canned
• Chicken Broth
• Salsa
• Diced Tomatoes
• Green Chillies
• Onion
• Garlic
• Seasoning- chili, cumin, coriander
• Green Onions
• Cilantro
• Lime

To make this recipe in an instant pot, turn the sauce setting on and sauté onion and garlic in a drizzle of olive oil. Add chicken breast with the remaining ingredients in the pot and cook on high pressure for 30 minutes. Follow the safety guidelines when handling a pressure cooker.

Remove chicken from the pot and allow it to cool. Once the chicken has cooled, shred the chicken breasts. You may use the plain old fork shredding technique but who has the patience or time for that! I use this wolverine style meat shredder, and it gets the job done.

*If you are using a slow cooker, sauté onion and garlic in a pan and add it to the slow cooker along with the remaining ingredients. Cook either on high for 4 hours or low for 6-8 hours. Remove chicken breast and shred it.

*If you are using a dutch oven, sauté onion and garlic and place all the ingredients in one pot. Cover and cook on a low simmer for 45 mins to 1 hour. Remove the chicken breast and shred it.

After you shred the chicken and put it back in the pot, squeeze the juice of one lime, add green onion and cilantro for a zesty Mexican kick! It adds so much flavor and freshness.