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close up of Instant Pot chicken tortilla soup in a bowl
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5 from 2 votes

Weight Watchers Chicken Tortilla Soup in the Instant Pot

A quick and easy Weight Watchers Chicken Tortilla Soup in the Instant Pot that is full of flavor yet guiltless. It comes with directions for the crock pot and stovetop as well and will help you to shed a few pounds and keep your warm. It’s keto, gluten-free, and has 6 WW smart points. 
Course:Main Course
Keywords:chicken tortilla soup instant pot, Weight Watchers chicken tortilla soup
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 4 cups
Calories232 kcal
Cost $ 1.00 per cup


  • Pressure Cooker or Instant Pot, or Crock Pot, or a regular Pot
  • cutting board
  • knife
  • wooden spoon


  • 2 tbsp olive oil
  • 1 small onion chopped (either white or yellow)
  • 1 bell pepper seeded and chopped (optional)
  • 1 jalapeno seeded and sliced
  • 4 garlic cloves minced
  • 1 ½ tsp chili powder
  • 1 tsp cumin
  • 3 cups chicken broth preferably reduced-sodium
  • 15 oz can diced fire-roasted tomatoes drained
  • 12 oz raw boneless skinless chicken breast about 2 medium breasts
  • Salt to taste (the amount will vary depending on the broth. If low-sodium, use more salt but if it is a regular broth, use less salt).
  • 2 limes juiced
  • Chopped cilantro or parsley
  • Garnishes such as sliced avocado, shredded cheddar, and tortilla chips (for a keto version, use low carb tortilla, cut into strips, tossed with olive oil, and baked at 350 F for about 10-15 minutes or until crispy).


In the Instant Pot:

  • Press the sauté button and let the pot heat for about 3-5 minutes. Add the oil and cook the onion, bell pepper (optional), and jalapeno until onion has softened, about 4-5 minutes. Stir once and a while!
  • Add the garlic, chili powder, and cumin and cook for about 1 minute, stirring occasionally.
  • Add the broth, tomatoes, and chicken and stir to combine.
  • Cancel the sauté function! Lock the lid, seal the valve, and cook on high pressure for 8 minutes. If using a pressure cooker, press the soup button and set manually for 8-10 minutes. Once cook time comes to an end, do a quick release.
  • Next, remove the lid and shred the chicken breasts on a cutting board or plate using 2 forks. Transfer the shredded chicken to the pot and stir in salt to taste and lime juice.
  • Serve topped with tortilla chips, avocado slices, and shredded cheddar.

In the Crock Pot:

  • Stir all the ingredients into the crockpot, except the lime juice, cilantro, and garnishes. Secure the lid and cook on  on low for 4-8 hours, or until chicken is cooked. The longer it cooks, the deeper the flavor will be. Then follow steps 5 and 6 for the Instant Pot.


  • Heat a medium pot over medium heat and follow steps 1-3 for the Instant Pot. It takes about 20 minutes to simmer this chicken tortilla soup, covered, over medium-low heat.  Then follow steps 5 and 6 for the Instant Pot.

Recipe Notes

Store this soup in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. 
To make a weight watchers zero-point chicken tortilla soup, omit the bell pepper, tortilla chips, and avocado, use only a touch of olive oil and a fat-free broth, and also replace the sour cream with fat-free Greek yogurt. 
As it is this soup contains WW 6 smart points. 


Calories: 232kcal | Carbohydrates: 15g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 924mg | Potassium: 628mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1659IU | Vitamin C: 70mg | Calcium: 74mg | Iron: 2mg
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